|
|
Register Today! Hands-on Whiskey Distilling Workshop
Journeyman Distillery, Three Oaks, MI
December 2 - 7, 2012
Instructor, Eric Watson
 | |
Journeyman Distillery Stillhouse
|
-
 | |
Instructor, Eric Watson
|
5 Day Workshop: Grain-to-Bottle Whiskey Production
 | |
Four Winds Resort and Casino
|
Journeyman Distillery, Three Oaks, MI
- Hands On Distilling Instruction: fermentation, distillation, making heads and tails cuts, barrel aging, proofing, bottling and blending.
- Presentations: education for the start-up distiller in licensing, milling and doughing-in grain, still design, record keeping, formula and label approval, and marketing spirits.
- Accommodations are for five nights at the Four Winds Resort and Casino in New Buffalo, MI.
- Your reservations will be made & confirmed for you at time of registration.
- Click here to download the class schedule.
Costs: $3,500 fee includes instruction, 5 nights in hotel, distillery tour and most meals.
Register now!
Pay by check (preferred) or credit card
Make checks payable to:
ADI, PO Box 577, Hayward, CA 94543
Credit card payments:
visit distilling.com
Information:
Drew Faulkner, 415-517-7377
Drew@distillng.com
Leah Hutchinson, 502-299-0238
Leah@distilling.com
Bill Owens, 510-566-9566
Bill@distilling.com
|
|
|
ADI president Bill Owens home again!
 | |
This self-portrait, taken in front of my house in Hayward, CA, is the last photo taken on my trip across the USA
|
The photo stream on my iPhone reads 2,377 images! It will take me months to put the images online.
This week distilling.com was updated, and vendors are now able to register for the 10th Anniversary Spirits Conference & Vendor Expo in Denver, CO
Please continue to send me press releases (and .jpeg images) about new distilleries and news products.
Bill Owens/President/Founder/ADI
And check out other images from the USA trip on Facebook -bill@distilling.com |
|
|
Game Changer: How a Revolutionary DADA Whiskey Artist is Changing the Whiskey Map
 Chip Tate, founder, president and head distiller of Balcones Distillery, doesn't merely defend the creation of craft spirits as a plausible innovation, in an effort to clear a space on the market for his damn good whisky. Rather, he completely dissolves the issue of whether or not his product is relevant, by undermining the seeming contradiction between tradition and innovation altogether. "The tradition is a lie," he says and not without traces of spite. "The creation of new styles has never been new." Chip is a revolutionary Dada whisky artist. Do not tell him the proper amount of time to age moonshine. The fact is that the supposedly conservative history of whisky distillation, when seen through, is actually a bubbling history of innovation, new way after new way to hatch fresh styles out of old methods. Chip again,
"The craft whisky movement is only the most recent of the numerous innovations that have created the traditions we've inherited."
So what needs to happen before we get to Texas blue corn whisky? Let's start from the beginning. An essential innovation in the history of whisky is the emergence of the distillation process itself, first occurring (maybe) in the second millennium BC in Mesopotamia. They were-get this-"making perfume." However, the evidence is inconclusive, probably due to nice smelling, unreliable drunk sources. The next major innovation occurred with the first reports of distilled alcohol in thirteenth century Italy. Back then, heavy alcohol use occurred in medieval monasteries for "medicinal purposes" for ailments like colic, palsy and sobriety. People then got drunk for a very long time. The first actual written report referring to whisky as such comes from Ireland in 1405. It references a chieftain who died of alcohol poisoning on Christmas. In spite of this whisky flourished, so 1405 also marks the birth of denial. The first reports of whisky production occurred in Scotland in 1494. The king ordered 500 bottles. It occurred to Friar John Cor that there is perhaps a bit of money to be made in the alcohol trade. People then got rich off people getting drunk for a very long time. The next big revolution in the history of whisky distillation occurred when the use of steam replaced the use of direct fire. Beginning to fall out of favor in the late nineteenth century, the use of direct fire is now a relic in the past of whisky production. The switch from fire to steam affects caramelization and flavor in addition to reducing the risk of lighting one's self on fire and exploding things, a huge development in whisky safety. It's major shifts in production like this that undermine the myth of whisky's conservative history. ... Read full original article, click here |
|
|
Colorado's Distillery 291 Receives "Liquid Gold" Status in Jim Murray's Whisky Bible 2013
|
291 Colorado Whiskey Aspen Stave Finished Barrel #2 takes the title with 94-rating
Colorado Springs, Colo. (Oct. 29, 2012) - From New York City to Colorado Springs, the newest whiskey maker on the block - Distillery 291 - announces "Liquid Gold" rating for the growing line of spirits.
Recently published this month in Jim Murray's Whisky Bible 2013, Distillery 291 received favorable marks for the following whiskeys: 291 Fresh Colorado Whiskey, 291 Colorado Rye Whiskey White Dog, and 291 Colorado Whiskey Aspen Stave Finished.
"As our local operations comes of age in the world of spirits, our ratings in the Whisky Bible is an extraordinary accomplishment, especially for a newer distillery like ourselves," said Distillery 291 owner Michael Myers.
Every year for the past decade, the Jim Murray Whisky Bible has been the world's biggest-selling and most influential whisky guide offering details of 4,500 whiskies from around the world. In 2012, Jim Murray tasted 1,350 new whiskies for the 10th edition of the Whisky Bible. Acquiring the "Liquid Gold" status includes a rating of 94-97.5 points. To this day, Jim Murray has yet to taste a whisky above 97.5 points.
Quotes from Jim Murray on Distillery 291's rated whiskeys: 291 Colorado Whiskey Aspen Stave Finished rye malt mash, barrel no. 2 (94) n23 stunningly clean rye showing all its inherent fruity and crunchy Demerara notes: beautiful; t24 all the charismatic, crunchy juiciness you demand from a rye and spices in just the right places and proportions; f23.5 settles into a more oaky, vanilla phase, though the spices pulse happily; b23.5 a superb, enigmatic rye whiskey which ticks every box: they are obviously fast learners!
"291 Colorado Rye Whiskey White Dog matured for less than one week, batch 1 (90) n22 t23 f22.5 b22.5. The way a White dog should be: pulling at the leash and baring its teeth. Excellent spices."
"291 Fresh Colorado Whiskey distilled from corn (87.5) n21 clean and citrusy; t22 young spirit but the sweetness is provided by superfine sugars dampened with pure lime juice; f22.5 very few finishes are this salivating; a little spiced mocha at the death; b22 fresh as in refreshing...surprisingly impressive."
For more information on Jim Murray's Whisky Bible, visit www.whiskybible.com. Distillery 291 information and featured retailers can be found online at www.distillery291.com, on Facebook and Twitter.
|
|
30 Years Under the Influence: St. George's Tale of Liquid Courage
| |
 | |
Jörg Rupf, Lance Winters & Dave Smith
|
On Friday, November 30th, The Commonwealth Club is teaming up with Alameda's St. George Spirits for a special event in celebration of the distillery's 30-year-anniversary.
Three revolutionary generations of St. George Master Distillers (including Founder, Jorg Rupf and Master Distiller, Lance Winters) are coming together for an in-depth discussion on the distilling industry and the craft spirits renaissance that they helped inspire. In addition to the panel, guests will receive an exclusive grand tour of the distillery, three special decade-inspired cocktails, hors d'oeuvres and more.
Details and registration can be found here: eventbrite.com
And our Facebook event page: StGeorgeFacebook
This is a one-of-a-kind look inside the St. George operation, and we'd love to have you and your members at the Distilling Institute join us to celebrate the industry's successes. We would be happy to offer any members of the Institute tickets to the event at the member rate.
Jörg Rupf, Founder, St. George Spirits
Lance Winters, Master Distiller, St. George Spirits
Dave Smith, Distiller, St. George Spirits
Bob Klein, Proprietor, Oliveto Restaurant - Moderator
When Jörg Rupf founded St. George Spirits in 1982, he was a lone wolf making elegant eaux de vie in a wine cooler world. In those days absinthe was illegal, craft-produced American gins were unheard of, and there was no such thing as an American single malt whiskey. In the decades since, hundreds of new craft spirits producers have followed suit, proof positive that the spirits movement has officially gone the way of micro brewing and coffee roasting - into the realm of the artisanal. Intrigued by the unknown and with a madcap approach to creation, the St. George team has inspired a modern spirits renaissance. Come drink in some history with the godfather of the artisanal distillation movement, Jorg Rupf, resident evil genius Lance Winters, mad alchemist Dave Smith, and other artisans changing the spirits conversation.
Tickets include: A grand tour of the St. George distillery; three specialty, decade-inspired cocktails; hors d'oeuvres; and the panel discussion and after party.
Location: St. George Spirits, 2601 Monarch St., Alameda
Time: 7 p.m. check-in; 7:30 p.m. tour; 8:30 p.m. program; 9:30 p.m. after party
Cost: $75 standard, $60 members
Please email Erin Collins at ecollins@commonwealthclub.org for more information.
|
|
Artisan Still Design
| |
Congratulations to The Hardware Distilling Co. of Seattle WA, Redwood Spirits Inc of Fortuna CA, Pinckney Bend Distilery of New Haven MO, and Feisty Spirits of Fort Collins CO, on the arrival of their new stills!
- Steve and Neil
steven@artisanstilldesign.com
Artisan Still Design
|
|
|
|
Industry e-newsletters & Blogs:
| |
| |
|
|
|
|
|
|
|
|
