+1. Damn first time posters.Quote:
Originally Posted by wadewood
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+1. Damn first time posters.Quote:
Originally Posted by wadewood
well played, sir.Quote:
Originally Posted by TrickNick
:lol:Quote:
Originally Posted by TrickNick
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At a profit if we can, at a loss if we must, but always Fine Bourbon.
If I were to start distilling, I would first concentrate on the quality of your grains, not taking lightly the effect of terroir. I know most Kentcuky Bourbon uses Indiana corn, I would start there. Not sure where the rye and and malt usually come from.
I would try out locally grown grains to see what impacts the agriculture has on your grains, maybe MT doesn't have good Bourbon Corn, but maybe it has good rye like PA once did. I would much rather be prone to buy a product that uses Locally grown MT grain than one that tried to duplicate a recipe that is not natural to the local.
A quick google search tells me MT has Barley and Wheat locally grown, maybe focus on a single malt product, maybe not, its your still, but there are only a few (5 or so) Domestic producers of single malt whiskey. Sure you are not going to compete with Scotch, but you shouldn't be trying to.
Best way to make a small fortune with Bourbon? Start with a large fortune...Quote:
Originally Posted by Restaurant man
Haha, this actually made me laugh out loud while waiting to get my hair cut. I work in the aviation industry and have heard the same rule applied.Quote:
Originally Posted by timd
I'm sure there are some old families in KY that can attest to that.Quote:
Originally Posted by timd