FAQ’S

Welcome to our FAQ section, where we address the most common questions about our products and services. If you have additional inquiries, feel free to reach out to us directly.

FREQUENTLY ASKED QUESTIONS

Yes there may be many permits required to start a new distillery depending on where you are located.  Besides the federal permitting with the Alcohol and Tobacco Tax and Trade Bureau (TTB) there may be state and local laws requiring permits.

We offer a (1) year limited warranty.  We are always available by phone or email for technical support.

One of the first things we need to know is how much product do you want to make in the first year, in three years and in five years. We want to size the equipment so you can grow into it when they are ready and not have to purchase a lot of new equipment within the first year or two.  We will also need to know what product(s) you would like to make and how often you want to run the equipment.
Click here for The Ultimate Guide to Choosing the Right Still for Your Distillery

Because we specialize in equipment design and manufacturing, we recommend contacting a consultant regarding your particular product line.  While we offer general guidelines, a consultant will be able to offer a more specific set of instructions, often tailored to the product(s) you plan on producing.

While it is not included in the price, we absolutely can. Installations which include assembling and leveling equipment, are done on a time and material basis.  A rate sheet for your area can be provided upon your request.

No we do not finance any purchases, however, there are a number of beverage equipment leasing companies that are eager to lease to distilleries.

For batch and small continuous systems we offer 30% down, 60% progress and 10% prior to shipping.  For larger systems terms may vary.

We only accept credit cards for items that are purchased in the online store.  For equipment, we accept cash, check, or wire transfer.

We do not give public tours at this time. Mint Julep Tours does a limited tour for us which is basically a sidewalk tour when the weather is nice and the doors are open. However, there are several places locally to see our equipment that do give tours and more opening all of the time. Some places in Louisville to check out are the Distilled Spirits Epicenter, Copper & Kings, Evan Williams Experience, Jim Beam Urban Stillhouse, Starlight Distillery at Huber’s Winery (Indiana), and Kentucky Peerless Distilling. Of course all of the large distilleries using our equipment in surrounding areas also have tours and visitor centers. The Ky Bourbon Trail’s Trip Planner is a good place to start planning your trip. However, keep in mind not all of the local distilleries are on the Ky Bourbon Trail. There are three main areas to be sure to see – Louisville, Bardstown, and Frankfort. I recommend Mint Julep Tours if you want to relax and not worry about driving and planning.  If you are interested in purchasing equipment you are more than welcome to email for an appointment to come by and discuss your needs.  Please give us a couple days notice if possible and provide a list of times that are best for you.

Copper provides an essential chemical reaction, especially at lower proofs, that removes sulfides while the alcohol is in vapor form.
Beer stills are customarily constructed of copper.  The shell is soft copper and the plates are cold-rolled, which resists bending or buckling.  Tests conducted in the laboratory on beer stills constructed from stainless steel, and information obtained from others distillers on the use of plant-size stainless steel beer stills, indicate that products distilled in them have a gassy, cabbage or sulfide-like odor.  Copper has the ability to react with many sulfide compounds, such as sulfides or mercaptans, which are normally present in fermented mash, making them insoluble and removing them from the high wine vapor.  As this chemical reaction proceeds within the still, a bright copper surface becomes very dark in color.  For continuation of effective scavenging, it is necessary periodically to clean the still to remove these black deposits. -Earl D.Unger – Research & Development Dept., J.E. Seagram – 1980

A batch system is a heated pot, normally heated with a steam jacket or internal pipe coil.  Fermented beer is charged into the pot.  It is heated via the steam jacket or coil.  The alcohol in the beer is boiled over as vapor and condensed into distillate.  The slower and cooler that process is performed, the higher the proof.  5 to 1000 gallons is the best size for batches.  A batch system makes all products well.  It is best for Brandy, Gin, Whiskey, Rum, Vodka, and similar products.  Some advantages of a batch system is the ability to run different products, long or short runs, very operator friendly, easy to stop and restart runs.  Best suited if making different types of products, experimentation, and small batch products.  Also fits into low clearance ceilings.  Some disadvantages are the final product is based on the operator making consistent heads, hearts and tails cuts, and can also be labor intensive to run at times.
A continuous system is a vertical column, with 15 to 20 plates, heated with live steam.  The fermented beer is fed in the top at a constant rate.  The alcohol in the beer is boiled over as vapor and condensed into distillate.  The slop is removed at a constant rate from the bottom.  The distillate continues to where it gets distilled again in a doubler or thumper.  Distillate is produced consistently with exceptional quality with no need to make heads, hearts, and tails cuts.  750 gallons and up are the best size for batches. It is mainly for mid-proof products and is excellent for bourbon, whiskey, and rum.  There are several advantages to using a continuous system.  Products that go into the barrel to age is where continuous distillation really excels, because of its ability to distill products with great consistency 24/7 without shutting down.  Faster more efficient production requires less labor.  Also is great for stripping low wines paired with a batch still to make vodka and gin as well.  The disadvantages are that it requires 30′ of ceiling height, it is not well suited for small batches, it is more difficult to run when first starting up, and requires more skill and knowledge.
For a great review of how the equipment in a continuous system runs please visit Bardstown Bourbon’s 360 Virtual Tour
For further information read the following articles: Using a pot still vs a column still By Shane Baker and Distilled Spirits Tradition and Innovation edited by J.H. Bryce and G.G. Stewart
new equipment within the first year or two.  We will also need to know what product(s) you would like to make and how often you want to run the equipment.
Click here for The Ultimate Guide to Choosing the Right Still for Your Distillery

All columns with trays are engineered based on the desired output.  The number of internal stripping and rectification trays controls the desired proof.  The required tray spacing and the number of trays determine the height of the column.  The diameter of the column controls the volume, or the amount of feed the column can handle.  The larger the diameter the higher the feed rate and the higher the volume of output.  More trays gives you higher proof.  When we design a system we look at: 1. How many proof gallons a customer wants to make per year, 2. How many days they want to run per year, 3. How many hours per day they want to run, 4. What products they want to make.  Once that is established we size the cooking process, match it with fermentation and distillation.  If they run a 10 hour shift then we size everything for an 8 hour run time, leaving 2 hours for startup and shutdown.  So a column with 4 times the output will be larger in diameter but not necessarily taller if wanting the same desired proof.

The column with the trays is taller, between 21′-6″ and 25-6″ depending on the option, and uses 20 individual trays to achieve the required rectification.  The column with the packing is shorter, between 15′-6″ and 17′ depending on the option, and uses a structured mellapak stainless packing to achieve the required rectification.  The end products are essentially the same, but the trayed column achieves it’s rectification through multiple distillations (one per tray) while the packed column relies on an abundance of surface area.

No, this is not entirely necessary, although it can be helpful on some applications.

Should you Automate?

Should you Automate?

A special thanks to Carson Taylor (Kentucky Peerless Distilling Co), Conor O’Driscoll (Heaven Hill Distilleries), Kyle Henderson (Angel’s Envy), and Kaveh Zamanian (Rabbit Hole Distillery) for providing some insight into the frequently asked questions around – SHOULD YOU AUTOMATE

What is Stillage?

What is Stillage?

A special thanks to Kyle Henderson (Angel’s Envy), Carson Taylor (Kentucky Peerless Distilling Co), Conor O’Driscoll (Heaven Hill Distilleries), and Kaveh Zamanian (Rabbit Hole Distillery) for helping us answer the frequently asked questions – WHAT IS STILLAGE AND WHAT TO DO WITH IT?