Bier Distillery Posted October 18, 2014 Share Posted October 18, 2014 If you want to sell a product that has whole fruit in it, how do you handle labeling concerning volume and ABV (ABV I imagine would slightly decrease over time)? How do you handle taxes paid on those bottles - as they're individually removed from your bonded area for instance? Edit: And additional formula approval I presume? Link to comment Share on other sites More sharing options...
Northern Waters Posted October 18, 2014 Share Posted October 18, 2014 I would also be interested in how you handle any questions about shelf-life. Using real fruit, is there a requirement for keep refrigerated for example? I have never had any issues with my R&D experiments, but is there a good source that can say for sure that the alcohol is working as a preservative? Thanks in advance! Link to comment Share on other sites More sharing options...
Bier Distillery Posted October 23, 2014 Author Share Posted October 23, 2014 I'm curious to know if using a bottle greater than 750 ml is an option. Fill it with 750 ml of X ABV spirits and then top it off with fruit. Anyone know? Link to comment Share on other sites More sharing options...
CountySeat Posted October 23, 2014 Share Posted October 23, 2014 I think most are grown with the bottle on the tree. I'd reach out Catoctin Creek - they just released one. Link to comment Share on other sites More sharing options...
Bier Distillery Posted November 2, 2014 Author Share Posted November 2, 2014 I've seen 750ml bottles with whole fruit and bottles bigger than 750ml that looks like they were filled with 750ml of spirit and then topped off with fruit. I'll reach out to Catoctin Creek but I'd think there should be something published on this. Link to comment Share on other sites More sharing options...
brewsmith Posted November 23, 2014 Share Posted November 23, 2014 http://www.calvados-dupont.com/en/pomme-captive.htm Link to comment Share on other sites More sharing options...
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