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  1. #1
    Join Date
    May 2012
    Townsend, MT

    Smile Bourbon Making Advice

    Hi all,

    I'm new to StraightBourbon.com. I am in the process of assisting a friend opening up a distillery here in Montana. He will be producing rum and bourbon. The rum we have perfected very nicely. The bourbon needs work. Our latest test batch has a grain bill was too high on the malt. It had a very Scotch like flavor. The newest test batch will be more like the grain bill Basil Hayden uses. I have some experience tasting many fine single barreled vintage bourbons but am seeking advice as to what folks prefer.

    What do you prefer?
    Does price dictate quality?
    What makes that bourbon special? (Is it a specific wood that it's aged in? Is it made with more rye or wheat than the other? Why do you like it?)

    Any advice is greatly appreciated. We are hoping to open the doors up in another 6 - 12 months. Once it's a go, I'll certainly let folks know.


    Joseph Gill
    Last edited by Virus_Of_Life; 06-15-2012 at 22:51. Reason: Please refrain from pimping out your business until you've been here a while and got permission.



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