500 barrels in one year! Or the art of constantly improving through the process of being humbled Monday, May 1 was a big day for me and my crew. The previous Saturday our oldest barrels turned one-year old and on Monday we got to barrel number 500. 500 barrels in one year.
Read MoreTemperance, Excise, and our Orange County Neighbors From 1812-1862, small farm distilleries producing brandy (mostly apple) and grain whiskey popped up all over Southern Indiana in addition to larger, steam-outfitted, operations. Indiana, not yet having become a state, had missed out on the earlier excise tax that Hamilton had suggested to Washington to pay for
Read MoreMismash. Yeah, we created that. One of the most interesting parts of running a small farm-distillery is not having a corporate structure that prevents opportunities to be agile and peruse smaller one off projects when the production schedule allows. A small distillery can be incredibly flexible, switching between barrel aged and new make products as
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