Craft Whisky made with 4-6 plate?

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CanadianBacon
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Craft Whisky made with 4-6 plate?

Post by CanadianBacon »

Opinions on if a craft distillery should run a 4-6 plate still head making whisky or a pot still with worm and cooling tank?
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Re: Craft Whisky made with 4-6 plate?

Post by still_stirrin »

Use 'em if ya got 'em. :thumbup:
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Re: Craft Whisky made with 4-6 plate?

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Run what you brung
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Re: Craft Whisky made with 4-6 plate?

Post by Boda Getta »

Not disagreeing, but IMHO for a full favored whiskey I beleive you would get better results going "old school" with a pot still with 1.08 ish mash, stripping then low and slow spirit run, good cuts, then chart on white oak and finally age in glass as long as you can stand it. The big boys or even most micro guys can't afford that but most HD can.
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Re: Craft Whisky made with 4-6 plate?

Post by RandyMarshCT »

Just my $0.02, but I make all my whiskey with a single run through 4 perf plates. My plate column is not modular, or I'd strip on a potstill and spirit run with 2 or 3 plates. I feel that I get a pretty good product with this method. Most would argue it takes away too much flavor, but I disagree. Cut properly for aging, you can get plenty of flavor with 4 plates.
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Re: Craft Whisky made with 4-6 plate?

Post by MDH »

You're asking about two different animals.

Are you starting a craft distillery, or working at one?

Your still should be able to operate in either mode.

For longer aging, more complex, thorough spirits, I'd go with the basic pot - Say, a straight rye, aged in ex-bourbon. It's different enough that you won't be competing with the numerous distilleries offering barley Whiskey.

For a sweeter, softer, milder spirit, yes, close all of the plates, go with a combination of grains (again, you are in BC, and as I know it, there are a million craft distillers... All aging barley newmake).

If I were you, I'd have a standard easygoing offering which anyone can try, and have a seperate line of unique releases that are different from year to year and marked by vintage, like a wine. This creates loyalty and also prevents boredom for both you and your potential customers.
The still is not a liar. Mash and ferment quality is 99.9% of your performance.
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Re: Craft Whisky made with 4-6 plate?

Post by MichiganCornhusker »

MDH wrote:If I were you, I'd have a standard easygoing offering which anyone can try, and have a seperate line of unique releases that are different from year to year and marked by vintage, like a wine. This creates loyalty and also prevents boredom for both you and your potential customers.
+1 This is what will give the new craft spirits movement traction.
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Re: Craft Whisky made with 4-6 plate?

Post by jedneck »

I believe perfect world would be plated column for everyday sippin whisky and a pot for limited release runs. Pay the bills with the column and make money with the pot.
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Re: Craft Whisky made with 4-6 plate?

Post by Jimbo »

My opinion based on limited experience is a 2 plate gives mid 70's% ABV take in 1 run that is comparable to a strip and spirit run on a pot. More plates? Anything I say would be opinion without experience so I won't yammer on.
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Re: Craft Whisky made with 4-6 plate?

Post by Shovelhead89 »

MDH wrote: (again, you are in BC, and as I know it, there are a million craft distillers... All aging barley newmake).
There are?
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Re: Craft Whisky made with 4-6 plate?

Post by Appalachia-Shiner »

I was in a Craft Moonshine Distillery a few weeks ago. The were making their products with a reflux still and cutting it down to drinking strength. Talking to one of the operators for awhile, he opened up to me and said He had made Shine all his life till he came to work here, and this ain't the way to make Shine. I agreed with him, told him about my little hobby and we proceeded to have a long conversation about all aspects of Whiskey making. He said he had aged Shine on Charred White Oak sticks for years and was just making a living here in Gatlinburg.
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Re: Craft Whisky made with 4-6 plate?

Post by hellbilly007 »

Would that happen to be Doc Collier's Moonshine?
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Re: Craft Whisky made with 4-6 plate?

Post by MDH »

Shovelhead89 wrote:
MDH wrote: (again, you are in BC, and as I know it, there are a million craft distillers... All aging barley newmake).
There are?
Yep. One major distillery and many smaller micros. It has to do with the fact that there is a disproportionate amount of barley being grown in the Peace River region of the province, and by law, distillers must order BC grown grain if they want a favorable tax status.

For all I rant about the laws government BC, I have to admit that the deal they have crafted for small distillers is a sweet one: They may sell 100% tax free to the public, and do not have to go through the government tier system, as long as their product is made from 100% BC grown material. This is actually more of an agricultural incentive than a distilling one, but is excellent for both parties since distillers purchase in very large quantities.
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Re: Craft Whisky made with 4-6 plate?

Post by Shovelhead89 »

Which ones? I know there are a ton that make vodka and gin but am unaware of many craft distillerys doing whiskey locally? I would love to go check a few out.

Edit: found a good list. Does seem that they are using 100% barley for the most part. Any idea if anyone local is making corn whiskey? Or why not?
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Re: Craft Whisky made with 4-6 plate?

Post by MDH »

Not to my knowledge, no.
The still is not a liar. Mash and ferment quality is 99.9% of your performance.
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Re: Craft Whisky made with 4-6 plate?

Post by CanadianBacon »

Thanks for the help guys. I may just have to run both and see what people in the area think about it. So far sour mash is hit and miss for people up here. I feel it tastes to much like crown and I'm not a fan. I doubt I will be able to get the flavor profile, but Double Black label is my favorite blend.
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