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Collin

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    http://www.harvestspirits.com

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    Valatie, NY

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  1. To be fair 22, I am a student of policy... I have a masters in Public Policy so that is what I do. And I didn't mean that this should be enforced on a state or federal level, I was thinking more of a professional organization offering certification like... say... ADI? It would be reminiscent of any professional organization that offers certification. It isn't mandated by law, but shows that you know what you are doing. Helps get investors etc. And yes, I know that there are such certifications available from other organizations, but they aren't widely used in my experience (in the US craft distilleries at least).
  2. Thanks John. Much appreciated. Looks like I need to do some experimenting myself.
  3. This, to me, promotes the idea of some sort of certification process that should be recommended/necessary for running a distillery... It seems (though as all have said their is incomplete information here) that they didn't really know what they were doing, but wanted to be "bootleggers" like their grand papa. A lack of knowledge, know-how and common sense seem to have lead to this... and unfortunately someone did get injured. I hope he gets well, though serious burns will leave permanent scarring. I will note that I never attended a course for distilling, instead learning from our head distiller who did. Also, we run a Carl.
  4. John, how would you describe the "flavor profile". I don't know how you are set up, but if you do multiple distillations how did it taste/smell on your first/second. Did you notice a difference in the vodka over other grains? Thanks.
  5. I am going to go out on a limb and say this number is variable based on a lot of factors. It really comes down to what your sales/marketing strategy is, and business plan. Some variables I can think of off the top of my head. Sales force. If you have people out pounding the pavement every day you are going to move through product faster. If you let it happen more organically (direct sales, people coming to you) they will be greatly reduced. Location. If you are in/right outside a major city center or tourist attraction you will get a lot more foot traffic and support from the "drink local" crowd. Production capacity. If you are doing this part time, or are using a small apparatus you will be producing a lot less, or you will be spending much more time in producing what you do -- taking away from the time that you have to sell. Product line up. If you are selling one product you will not have as much as if you sell 2, 3, 4 etc. With that said, we sold between 500 and 1000 cases. (Sorry I can't be more exact, we switched billing systems half way through the year.)
  6. Thanks Curtis. If you ever find yourself in the Hudson Valley of New York make sure to stop by.
  7. Does anyone have any experience with grains other then rye, corn, wheat, barley? I saw that Koval/Lion's Pride has released an oat, millet and a spelt whiskey. I have yet to try any of them, but am greatly intrigued. These are not your common ingredients. So does anyone have any taste profiles on these grains, or experience working with them? I am just curious about their viability because of the recent increase in grain prices. It may be a good time to diversify. Any information would be greatly appreciated. Cheers.
  8. What Paul said is my experience as well. All of our online retailers have a brick and mortar shop that is supplemented by the online sales. http://www.drinkupny.com is a good example of this. The liquor store is Borisal and they are located in Brooklyn, but (by what they say) they can send nationwide via online orders.
  9. I believe I know who this is in regards to. He doesn't have a DSP yet, he has just talked to enough TTB agents that he got one to say it was allowable. So, nothing official yet Jonathan.
  10. My understanding is that they were popular in Europe long ago. Specifically during harvest time, it was a way for farmers to utilize their crop and maximize profits. It generally created Brandies, grappas and cognacs. I don't think it is particularly common today. As for its legality in the US... who knows.
  11. I don't believe that there is a minimum. Someone correct me if I am wrong.
  12. I am interested to see where this discussion goes. I wish I could input more, but I don't have the scientific know-how...
  13. I would say Technique would be the best place to post a thread about gluten free stuff. Could be wrong, but seems the best suited to me.
  14. Thanks for keeping us informed Chuck -- I honestly don't have the time to distill, work my second job AND search through all the press releases to find out about new products -- so its nice to have you post them up here when relevant. I read it as HH saying they are the only ones to make all of the above.... Still, shoddy. Bob, let me know when you guys come out with the wheat whiskey, I would love to try some and its only 2.5 hours to Boston from here. Thanks.
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