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bluestar

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bluestar last won the day on August 12

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About bluestar

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  • Birthday 09/11/1956

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    http://quincystreetdistillery.com

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    Chicagoland & Southwest Michigan

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  1. Barrel Aged Gin

    Simply wrong, at least for the past few years. Also, the regulations say something SPECIFICALLY about aging gin in a barrel: (d) Other distilled spirits. Age, maturity, or similar statements or representations as to neutral spirits (except for grain spirits as stated in paragraph (c) of this section), gin, liqueurs, cordials, cocktails, highballs, bitters, flavored brandy, flavored gin, flavored rum, flavored vodka, flavored whisky, and specialties are misleading and are prohibited from being stated on any label. So, it doesn't say you can't age or store it, just that you can't make a statement or representation as to age or maturity. There are dozens of counter examples out there of gins that have been stored in barrels and allude to it in other ways, including 3 of our products. This would be tantamount to saying that you can't store it in a specific container, which is nonsense. What you can't do is say that the product is aged. Talk to a TTB manager. I suspect either you have a novice officer giving you bad feedback, or that there is something else in your formula or label that is tripping the requirement for distilled spirits specialty: for example, if you say your are flavoring or aging the product with oak after production, that becomes a flavored gin or a distilled spirits specialty. Don't say that. I am not surprised the phrases you suggested would not be allowed. Composition can say nothing about barrels (suggests aging), you can not use a fanciful name with it either. But you can add a general label text that can allude to it. We have been able to use "Barrel Reserve" on a few of our labels, including gin, where an aging statement can otherwise not be made. By the way, specialties can't be represented as "aged" either, per the reference above. So, storing the product in barrel can not be the discerning point for separating a gin from a distilled spirit specialty.
  2. Barrel Aged Gin

    Nothing in the gin regulations prohibits aging in barrel, nowhere nohow, so it should never have to be specialty. But if something in your label suggested to them that juniper is no longer the dominant flavor, for example, that would cause it to be a specialty. I have had gins that I would claim don't have sufficient juniper in them to really be called gins.
  3. Inert Gas Bottle Flush

    For most spirits, the small amount of oxygen in the bottle will not have a significant affect on flavor or shelf life of the product. Maybe a nearly empty bottle being regularly reopened can give sufficient oxygen exposure to the remains in the bottle to something like a whiskey to seriously affect flavor, although I think the small drop in proof over time would have a bigger effect. There would be some exceptions for oxygen-sensitive extracts, for example. But most spirits have sufficient amounts of oxidizing organics and dissolved oxygen in them such that the amount of oxygen in the neck at bottling is unlikely to be a significant concern.
  4. Rapid Distillation - The Hot Rod by Detroit Stillworks

    No, it is not. CFR is clear, "production" is one of the labelling words for location for rectification done at the site. Sec. 19.71 Except as otherwise provided in this part, a person may only conduct operations as a distiller, warehouseman, or processor of distilled spirits on the bonded premises of a distilled spirits plant. This can be anything that can be limited to processing tasks, including mixing and bottling, so no distilling is involved. But since bottling and everything before it is done in the DSP bonded area, it will pass through the DSP bonded area.
  5. Cleaning Copper Still

    Most use PBW as the caustic, which is a detergent, but is strongly alkaline, so it will act as a buffered caustic. Adam is right, you don't want to use a strong or unbuffered caustic. And since the purpose of the caustic is to remove organics, not etch the copper, an alkaline detergent like PBW is a good choice. We do rinse/PBW/rinse/citric acid/rinse, which is pretty common.
  6. Bottle Rinsing

    Liquid. We always finish with a rinse with the spirit we are bottling.
  7. Distillery in Malt Plant

    Good luck. But as I said, if you are going to be selling to others, you would need to separate the DSP from the general malt house operations.
  8. Fed acquired, can we make without State permit?

    In Illinois, we got permission to test run the still, so long as the product would never be sold or consumed. What they said at the time was that we could not manufacture, and running the still for test purposes was not manufacture if the product was not to be sold or consumed. But then, what do you do with it? That was 5 years ago, I am not sure we would get the same answer today.
  9. Holiday gift boxes

    If you mean out of wood, then see if you can find a local carpenter to do it for you. We found that ran much cheaper than any of the advertising suppliers.
  10. Distillery in Malt Plant

    You did not say if the malt house will be producing malt for anyone else. That is the key issue here. If not, it can all be in the DSP (but it does not have to be bonded, it could be general premises). On the other hand, if you are going to be regularly selling malt to other people, it SHOULD NOT be in the DSP, not even as general premises. That is because of the provision stated, that only DSP business should occur in the DSP. But ALSO because the TTB has you track what goods are brought into the DSP for fermentation (malt and grain) in your production report, and you would need some sort of physical separation to indicate what was moved into the DSP and what was not. Now, it could be a tape on the floor, and you could even use that separation for the separation of the general premise of the DSP from the rest of the malt house. But since you will have to separate the bonded area from the rest of the malt house by secure structure anyway, you might want to do that for all.
  11. Bar top Corking maching

    Yup, we use one of these.
  12. Cleaning Bubble Plates - no CIP

    We've done the same effectively.
  13. labeler

    So is the machine still supported by the company that bought them?
  14. labeler

    What ever happened to Label One Connect?
  15. New-Make Bourbon for sale

    We found bourbon is definitely over-oaked after 6 months in 5 gallon. As barrel size goes up, this number increases, also dependent on environmental conditions. By the time you get to 30 gallon, you are in a strange place. Woodinville, I think I recall, made a nice 3 year old bourbon aged in 30 gallon barrels.
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