“The Whiskies of the World Expo gathers the world’s most fascinating distilled spirits along with their makers and ambassadors to give its guests an opportunity to sample, learn and experience a night of delicious spirited fun. By popular demand, the 13th Expo will be back on the San Francisco Belle Yacht (docked) with its three ballroom-size tasting decks, and an open roof Whisky & Cigar Pairing deck. Come on March, 31th to enjoy a full buffet dinner; meeting and learning from the world's spirits producers; a live Pipe and Drum Concert; whisky mixology; artisanal food pairings with exclusive whiskies; live jazz and more. Learn, celebrate, experience!”
Details: www.WhiskiesOfTheWorld.com

I have received my equipment from Arnold Holstein in Germany and just waiting on my license very excited.

November 8th, 2011

Washington State voters have ended the state monopoly on liquor sales. State run liquor stores will be closed and sold. Private wholesalers and retailer will now be able to sell spirits to the public.

It is widely reported that Coscto, the wholesale club chain based in Issaquah, Washington, provided substantial support for the initiative.

My friends and I are trying to start a small distillery in VT and we are still in the planning and permiting process. I was wondering if anyone had any advice or info for us. The state liquor inspector has been pretty helpful with forms for state and fed licensing but I get the feeling that is the easy part... We all work at a brewery so we have a couple brewmasters and I can build most of our equipment. Any advice would be appreciated.

A still explosion occurred on July 14th in Boston, Lincolnshire country (UK). Ethanol production can be dangerous. Five people are dead. This adds some weight to the prohibition of home distilling.

Still explosions are nothing new. Rare as these sorts of events are (or aren't), it's doesn't take many to raise legitimate concern. If someone has land, a separate structure, minimum distance from adjacent structures, some sort of building code or permitting process would probably work.

The problem is local officials don't have enough knowledge or experience to write or enforce codes. Alternatives?

Classes will be on July. 16-17, August 20-21 and September 17-18 2011 (Sat & Sun) - Each two day class will cover topics such as water quality, mashing (using enzymes and yeasts), gauging, distillation (using pot stills and packed column stills) and other topics you may want to cover. This is a hands on school - you will not have to listen to boring lectures..

The cost is $300 for Both Days (includes reference CD) - We are going to limit the class to 12 people

Our classes sell out quickly - so reserve your spot early!

We will be distilling!!!

Classes and tastingswill be held at Downslope Distilling - each class starts at 9:00 AM Mountain

Sent email to mitch@downslopedistilling.com
or call 303-693-4300 and leave a message

www.downslopedistilling.com

The product page at http://www.immortalspirits.com/products
has recently been updated to include our CURRENT PRODUCT LINE.
Several Federal label approvals have been obtained, and we are now bottling:
KNARR absinthe verte
State of Jefferson Rum
Eau de Vie Poire
Eau de Vie le Peche
EARLY Whiskey!!

In the works for labels and bottles are Black Whiskey, Single Malt Whiskey, Bourbon, and our assortment of aged brandies- more to come!

Does anyone have a good vendor for inexpensive bottles. Please list them. Thanks
Reedearl

Immortal Spirits & Distilling Company is proud to announce our first release...State of Jefferson Rum
Please see the products listing for distribution requests.
Thanks to all for the continued support!
http://immortalspirits.com/products

Specialty Enzymes and Biotechnologies Co. will be attending the 8th annual ADI Craft Distilling Confernce. Please stop by at check out the special craft distilling packages that we have put together for this conference only!!!!

We look forward to seeing everyone there!!!!!!

For more information feel free to contact thomas@specialtyenzymes.com or visit our websit at www.specialtyenzymes.com

Immortal Spirits received the federal DSP permit for the new location last week!
Back to work finally!
Please check out our current distillations on the site http://www.immortalspirits.com
or on facebook.
Better yet - come to the distillery and have a tour!
The new location is 3582 S Pacific Hwy, # D, Medford, OR 97501

We are awaiting label approval for our first releases which will include
KNARR absinthe verte, and Eau de Vie poire!
Both spirits are double distilled in our handmade pot stills from local Rogue Valley fruit.
New products being prepared for release include our RUM - white and gold as well as Eau de Vie La Peche.

Thanks to everyone for the continued support!
I.S.

I have no experience in distilling. I would like to learn about distilling potatoes.
Can I get a permit to distill in Washington.

I've been ask a few times about what angle Burning Still takes on the distilling industry. We're here to help bring together everything you need to start a successful and legal distillery, as well as network with others in the industry. We welcome suppliers to come and post what they have to offer. We welcome retailers and bartenders to provide feedback and discover new products. We welcome participation from regulators to help raise awareness of regulatory requirements. And, we welcome those who appreciate distilled spirits.

As with most blog sites, active posters get center stage, as it should be. Shameless self promotion, showcasing products and services, posting your press releases all provide value to the community.

At this time, the site is purely a community service. We do run ads, however, they don't come anywhere close to covering the costs of operating the site. If you are interested in becoming a featured advertiser then please contact me.

Specialty Enzymes and Biotechnologies Company is Now Manufacturing a Product for Improving Yeast Function Naturally During the Fermentation Process.

For one reason alone the craft distilling industry considers fermentation to be the most important step in the process, alcohol production. During the fermentation process the yeast is constantly converting residual sugars into alcohol and carbon dioxide. However the yeast also does need substantial amounts of nutrients to function at optimum rates. Specialty Enzymes and Biotechnologies Co have designed a product to support the yeast throughout the fermentation process providing them with essential proteins, vitamins and minerals.

I found this on the web a couple days ago on Newsweek. Cool article describing the craft distiller scene check it out. Here is the link:

http://www.newsweek.com/2010/12/10/shine-on.html?GT1=43002