Caroline Kennedy – Janurary 30, 2020 303 Magazine Chapyak uses combination stainless steel and copper stills that he named Gracie and Marie – Gracie is for the gin and Marie is for the vodka. He named these two stills after his niece – Gracie Marie. “Traditionally you name your stills for good luck just like…
By Warren L. Wise [email protected] – Jan 6, 2020 In the production room, a new 500-gallon Vendome copper still was recently installed and is slated to produce its first batch of bourbon on Leap Day, Feb. 29. To read the entire article visit The Post And Courier
posted to Youtube Nov, 3, 2019
Sazerac Company Celebrates Grand Opening of The Sazerac House, NOLO’s 1st Legal Distillery & Museum “Vacant and abandoned for 30 years the Sazerac Company has turned what was a highly trafficked but unused corner of New Orleans French Quarter into the new Sazerac House. The newly renovated building on the corner of Canal Street and…
“They say good things come in three’s. It’s called the Rule of Three (Latin-“omne trium perfectum”). It takes at least three things to create a pattern and in the case of Bourbon & Beyond, the third time’s a charm. Year one was amazing, year two was unfortunately a gully washer and year three, well, it…
“We do our fermenting. We make our own beer here. And we distill. Our still system, our column to pot system in Shively, which was built by Vendome, is obviously a custom system that’s all copper, 11,000 pounds of copper to be specific. Meanwhile, over at Michter’s Fort Nelson distillery, which we opened to…
Spirit Production Quintupled “If some of the distillery equipment design looks familiar it should. The J. Rieger & Co. distillery expansion was one of the last projects the late Master Distiller Dave Pickerell worked on before his passing in November of 2018. And for that, we’ll raise a glass.” – Distillery Trail July 25, 2019…
By Rob Sherman May 31, 2019 Distillery Trail Brandscape The still is the heart and soul of your distillery. Your still will determine the type of spirits you can make and the volume of spirits you can produce on a daily, weekly and annual basis. And as the importance of distillery tourism continues to grow…
Steve Coomes wrote a nice article on Vendome in the Edible Louisville publication Issue 54 on Beverage 2019. It includes a lot of great photos by Andrew Hyslop. Click here for full article on Edible Louisville Beverage 2019
Fermenter No. 7 was back online January 10th, 2019 Read this incredible story on Distillery Trail