I was hoping for some port and sherry finishes for these.
How does Buffalo Trace handle keeping track of the barrel rotation? Outside rows on either side moving inward till they meet then bounced to the outside row or a left to right movement till it's outside again?
Bar codes. Like everything else. It's all about a number man.
For barrel rotation, I'm thinking top to bottom on 6-8 levels of rack. Youngest up top, oldest on bottom. The bottom most rack of barrels would be topped off by gravity transfer from the rack directly above just before bottling. Then remove the empty barrels and rotate the rest down with a scissor lift and forks. That would be for whiskey or dark rum.
It would be interesting to get a set of sherry barrels and try aging a gin for 6-12 months.
Another thing being said: anyone willing to contribute to the operation should also be entitled to a share of the booze and profits. I believe the term is liquor commucapitalism.
Another thing being said: anyone willing to contribute to the operation should also be entitled to a share of the booze and profits. I believe the term is liquor commucapitalism.
Good man. I always held that if I ever ran a business I would share the profits with my workers. None of that fake Christmas bonus shit or wine bottle gifts -- actual profit sharing.
Yeah, having an invested stake in an endeavour really is the way to generate interest and motivation. A cooperative can be a potentially sticky situation, but a well written charter goes a long way in mitigating those issues.
I've seen cooperative brewery models work successfully. Why not a co-op distillery and liquor aging program?
Who would you consider for endorsements? Or what? Just be wary of celebrities... It's hard to judge how the public will respond to a celebrity. Macconahy? Naw, but Mila? Cute but,
Maybe go a different route and use old footage of dead drunks. Orson Welles would be friggin awesome
Around here most places that distill started as a brewery since there is an immediate return on beer, then expanded into liquor. I know a guy who does both, will have to ask him the pitfalls (which I hear are mostly related to red tape from the guv'mt).
Bourbon is my blood.
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The main issue there is that the feds require you to have completely separated operations. Ideally, I'd have a 30 bbl brewhouse going in conjunction with the still, then be able to produce malt whiskeys through brewing methods. In principle, whiskey is just distilled beer but without hops.
I do have a valid master brewers diploma also. But brewing equipment costs 2-3 times as much compared the equivalent in distilling equipment.
The immediate return on the distillery would have to be in vodka, gin and other unaged products while the barreled inventory matures.