As I mentioned before, I  consult and write for the American Distilling Institute (ADI) which is the artisanal distillers trade organization. The annual conference is in a few days, and I will be helping to coordinate part of it, specifically helping to run the spirits judging. the focus of the conference this year is Whiskey and Moonshine. The conference will be held in Louisville, KY and at a Huber Distillery in Indiana. I’m looking forward to a few days talking with all my distiller friends from around the country, and making new friends as well. Since I am one of the two administrators for the ADI online artisanal distillers discussion forum I know many of the over 210 distilleries around the US, but there are quite a few folks who I will be meeting in person for the first time.

One of my partners will be joining me at the conference. I think he is in for a surprise and he will be overloaded with information. This is my third conference and I still remember the daze I was in after each one. I’ll catch up here after the conference.

Another month has gone by and a lot is happening. My partners and I have formed the business corporation, applied for trademarks, gone over the land several times, and are head deep in developing our business plan. We’ve also been in discussions with attorneys, architects, engineers, and have visited several other distilleries in the area. We hope to form a southern NY state distillers co-op and work on some projects together. A year or two ago a group of NY distillers got together and discussed forming the NY Craft Distillers Guild. It didn’t really take off fully, but it will eventually. The distilleries in the northern wine country part of NY state have a different focus than do the downstate distilleries. Most of them are making brandy, while the downstaters are more into whiskey and vodka. So, while we are all distilleries, our agendas are different.

Up on the farm in Dutchess County where our distillery will be located, 50 acres of corn is about to be sowed. This will be the base for our bourbon if we are up and running next winter. Many people think that bourbon can only be made in Kentucky, but that is untrue. US Federal law defines styles of spirits, and bourbon can be made anywhere. The regulations state that  “Bourbon whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, and stored at not more than 125° proof in charred new oak containers. But they do not state that it has to be made in a specific are. We won’t be able to sow any rye, wheat, or barley this year, but I will source NY state grown grains as needed.