Just Checking In

[lacedspirits]

I've been cruising this site for 2-3 years and registered a few months ago in hopes of giving back a little because I've gotten so much the members here. I work at a micro brewery/distillery in Michigan. Most of my time is spent on Recipe Development with my spare time spent in production/bottling as I desparately try to replace a full bar of liquor. I've been running a still for around 2.5 years and still consider myself an amateur. Most of my experience has to do with Infusions and Flavoring. This job has given me a great opportunity to do something I enjoy but it is easy to become discouraged. I would much rather be working under a Master Distiller or even someone who had 10 years experience making booze.
As they say, it's not what you don't know. It's what you don't know you don't know. Alas, I soldier on.
Nostrovia,
ls

[LWTCS]

Most of my time is spent on Recipe Development with my spare time spent in production/bottling as I desparately try to replace a full bar of liquor.

Say that again please. What does that mean?

[rubber duck]

Welcome aboard, always good to see folks involved in the brewing/ distilling industry joining the forum.

Anyway there is a lot of info hear and I'm looking forward to your contribution.

RD

[lacedspirits]

Most of my time is spent on Recipe Development with my spare time spent in production/bottling as I desparately try to replace a full bar of liquor.

Say that again please. What does that mean?

The restaurant I work at just recently got it's distilling license a year ago. Before that we were just a restaurant/micro brewery with a "full bar" ie full liquor selection. After the license was approved, we could only sell our own products. No more comercial liquor. So everything from vodka, gin, whiskey, and rum to jager, Frangellico, Galliano, Benedictine, et al had to be replaced to run the bar. So instead of focusing on and perfecting 2-3 products, I had to come up with 50+ on day one. It made for a rushed mediocre product line that I am now going back through and perfecting.

Does that make more sense?

[kiwistiller]

Would love to see some of your work on Jager, Frangelico and Benedictine, if you feel like sharing. It sounds like you have my dream job, I envy you.

[Ayay]

Hi lacedspirits. I lived in a third world country that had an abundance of sugarcane. There was so much cane spirit even petrol was laced with it. Their finest drink was pure cane spirit, and then there were all the other generic flavours like whiskey, brandy, gin made with cane spirit+essences. It was a kinda nationalized and the people tolerated it. The real stuff was available on the black market for those who could afford it.

[Slow & Steady]

Boy, that doesn't seem fair to your business. The law should allow you to slowly phase-out the commercial products and keep some commercial products indefinitely. How are you supposed to offer a Scotch?

S&S

[olddog]

I lived in a third world country that had an abundance of sugarcane

You are not talking about Queensland are you Ayay.

[kiwistiller]

damnit OD i was reading down and thought ahah, there is room for a crack at aussie there, and you've beaten me to it

[olddog]

Yes I couldn't help myself with that one.

[The Baker]

Most of my time is spent on Recipe Development with my spare time spent in production/bottling as I desparately try to replace a full bar of liquor.

Say that again please. What does that mean?

The restaurant I work at just recently got it's distilling license a year ago. Before that we were just a restaurant/micro brewery with a "full bar" ie full liquor selection. After the license was approved, we could only sell our own products. No more comercial liquor. So everything from vodka, gin, whiskey, and rum to jager, Frangellico, Galliano, Benedictine, et al had to be replaced to run the bar. So instead of focusing on and perfecting 2-3 products, I had to come up with 50+ on day one. It made for a rushed mediocre product line that I am now going back through and perfecting.

Does that make more sense?

I guess you are looking at the Tried and True (and also other) recipes with particular interest in the ones by Eurostiller.
(I haven't tried any of them but Eurostiller seems to be/have been in a similar situation to yourself and he seems to have gone into a lot of detail and testing with his recipes.)

Also waljaco in the Distillers and the new_distillers forums has posted many recipes and has also written a book that is available. Their site is down at the moment so I can't give you the name but it includes, I think, the word 'Cordial'.

[rad14701]

Greetings, lacedspirits...

I agree with the others that having to abandon commercial spirits is a real hindrance... Your only choice is the use or manufacture of essences because you don't have the benefit of time for proper aging of your products...

Good luck...

[LWTCS]

How many crew members are you working with?

Are you getting feed back from your customer base?

Is there a specialty "house likker"?

[blanikdog]

I lived in a third world country that had an abundance of sugarcane

You are not talking about Queensland are you Ayay.

Welcome LS.

blanik

[lacedspirits]

How many crew members are you working with?

Are you getting feed back from your customer base?

Is there a specialty "house likker"?

I am an army of 1. Sometimes 2 if the brewer isn't too busy.
My signature liquor is Gin. I make a London Dry, Fine Gin (think Sapphire or Plymouth), and an Old Tom Gin. I'm not quite sure when or if I'll get to the Benadictine as there are over 70 botanicals used to make it. Although I've joked around with the owner about making some knock-off brands like Yagermeister or 1-up'ing Bacardi with a 152 proof rum, I'm really not enthusiastic about trying to clone commercial spirits. Right now one of the things I'm working on is a Absinthe Liqueur to replace Jager.
The bad thing about offering clones at your bar is you will never get it right on and there will always be those a-holes that order a round of shots, drink them, and then say, "This doesn't taste like Jager, I want my money back!"
Besides, if I've learned anything from this forum is that we are capable of making a much higher quality product than anything offered commercially. We might as well come up with something new.
Last week I finished testing on my Basil Vodka, Lemoncello Vodka, and an Apple Pie Vodka. This week I'm working on sweet and dry vermouth and bitters. Also, in the spirit of Easter, I am offering a marshmallow "Peeps Vodka". A few bottles made with Yellow Peeps and a few with Pink Peeps. It should be good in a white russian or some kind of cream 'tini. I offer "Seasonal Liquor" the same way micro brewerys offer seasonal beers.
As I've said before, I do not call myself a Master Distiller and I correct people who mistakenly refer to me as such.
I equate my job to someone who worked on lawnmowers for a year and then was put in charge of Ford Motor Company.

[lacedspirits]

Oh, and as for the Whiskies. I import a Scotch from a micro distillery in Scotland and a Bourbon from a micro distillery in Bourbon Co. We get the base in at around 130 proof and blend it to our likeing. Whiskey making is a true art form and honestly, I just don't have the time to commit to it right now.

[LWTCS]

Hopefully the owner(s) would market their (your) product based on a celebration of it's unique hand crafted qualities and not dwell on the JD's and the Puerto Rican big boy. Those likkers aint that good anyway IMO.

And like Rednose's business, it will be paramount to make sure that the primary business is always top notch.

How did you land your position?

[Slow & Steady]

I equate my job to someone who worked on lawnmowers for a year and then was put in charge of Ford Motor Company.

You got me with that one!!!

I assume you are making grain mashes... if so, are you putting some away to age in casks... if so what size casks?

S&S