tag:blogger.com,1999:blog-840930092789285091.post7221612931747456737..comments2024-03-17T14:10:05.912-05:00Comments on The Chuck Cowdery Blog: In Michigan, Two Sides to Micro-Distilling: Red Cedar and JourneymanChuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-840930092789285091.post-51052876944753821862015-02-07T08:15:25.275-06:002015-02-07T08:15:25.275-06:00Looking forward to meeting some of these new disti...Looking forward to meeting some of these new distillers and perhaps you Mr. Cowdery at the upcoming ACSA and ADI conferences. One of Dr. Berglunds former students and I will present on spirits flavors at the ACSA sessions.Gary Speddinghttp://www.alcbevtesting.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-47825219503615414072013-07-29T15:57:33.036-05:002013-07-29T15:57:33.036-05:00Richnimrod said;
Thanx for the very nice article a...Richnimrod said;<br />Thanx for the very nice article about two of Michigan's (my home State) craft and educational small distilling operations. I agree with you about States having a chance to support (or not) these types of economic enterprises... that happen (in this case) to co-incide with our passion for distilled spirits. Even though I'm a Michigander, I was unaware of both of 'em. ... But, I will make it a point to get to know both of 'em better soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-13887486466729836192013-07-26T13:18:04.957-05:002013-07-26T13:18:04.957-05:00Herman Mihalich, half-owner and full-distiller at ...Herman Mihalich, half-owner and full-distiller at Mountain Laurel Spirits in Bristol, PA (where the kids are sharp as a pistol, y'know)) is connected with Michigan State University's program, or at least was before opening their own facility.<br /><br />Much of the preliminary experimentation for building the distillery and for the production procedures of Dad's Hat Pennsylvania Rye whiskey were worked out at the Michigan State facility. Mihalich gives copious amounts of credit to what he learned there and then scaled up to a full production level. Many other new distillers have done the same, as opposed to those who might have simply hired one of the well-known dis-employed distillery managers now offering "consulting services". The quality difference can be seen in the final product (although not everyone's "final product" will be known for several more years). <br /><br />Michigan State is rapidly gaining a reputation among distillers that Cornell has long had among restauranteurs and Univ. of California at Davis has in the wine world. Good for them. I think it's kind of amazing that it's Michigan and not Kentucky, but perhaps that tells us something about the real direction American distilling is heading as we move further from the 20th century?EllenJnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-85535054565549742322013-07-25T18:47:56.264-05:002013-07-25T18:47:56.264-05:00Great article Chuck, I've been to Journeyman m...Great article Chuck, I've been to Journeyman many times, even helped them with bottling days, and I must say for a small distillery it provides some great product. Lots if it is done in small barrels, but Bill still seems to get a good flavor out of them. <br />Bill Weller, owner and head distiller, got a lot of his knowledge working with Koval Distillery around the Chicago area. He really takes pride in his operation. dutch05https://www.blogger.com/profile/11085009915969767543noreply@blogger.com