Mike Lisenby

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  • Content count

    5
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About Mike Lisenby

  • Rank
    Newcomer

Profile Information

  • Real Name
    Mike Lisenby
  • Gender
    Male
  • Location
    Sultan, WA
  • Distiller Status
    Non-Distiller
  • DSP Number
    N/A
  • Interests
    To start a small craft distillery to produce traditional whiskey and bourbon
  1. New Member/tips on getting started

    Outstanding! Are there certain days/times that are best? I might be able to cruise over sometime Monday if your there! Mike
  2. New Member/tips on getting started

    Outstanding! Would love that! -Mike
  3. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike
  4. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike
  5. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike