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Planners
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currently runs a distillery in Culpeper. He also was the first owner of the Copper Fox Antique store which is next to the proposed distillery.
Wasmund said water tanks would be installed at the site, but would be used for cooling, with the water going back into the tanks. He said he had no need to tap into the Sperryville sewer for the still operation.
Wasmund said he hoped to make about 5,000 gallons of proof whisky within his first two years of operation. He noted that Virginia state law would prohibit his operation from offering alcohol to the public on site for sale, sample or tasting. He said he did plan to eventually offer public tours of the facility.
“Our product is an apple whisky and our customers are wholesalers,” Wasmund said. “Richmond is our primary market.”
The disposal of the mash was another concern. Consisting of com, wheat and barley, the mash is cooked in a boiler, then put in a tank with yeast to ferment. The alcohol from the fermentation process is extracted and distilled to produce the “raw whisky.” Wasmund explained that once the alcohol is extracted, the mash goes to farmers as feed for beef cows and hogs.
“I believe most have been dumping it right into troughs,” Wasmund said. “There is no alcohol in it.”
Wasmund noted that the mash is the consistency of oatmeal and is hauled away in a 2,000-gallon plastic tank on the back of a flatbed truck, not loaded directly into a pickup, minimizing the risk of leaking onto the county’s roadways.
In answer to vice-chairman Thomas F. Tepper’s concern over traffic, Wasmund noted that his operation was small and used only pick-up trucks or vans. He said the still has a 500-gallon capacity and could run
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