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From my experience, they don't like it when you promote a single ingredient since then they assume the predominant flavor is that "non-gin" ingredient flavor and not traditional gin flavored. But they seem ok, if you mention all the ingredients but can do it in a more fanciful way to promote one ingredient over another. Here's an example of what we wrote on our Gin Liqueur label that was our navy strength gin then infused with grapefruit and sugar added. What I proposed on the front: "infused with grapefruit zest" vs what they proposed with some adjustments from me: "made with grapefruit zest and other bold botanicals". I think their rejections are still somewhat vague and not so logical but hopefully this helps.

You could always find an example of the approved labels you mention and ask the TTB specialist how this label got approved and not your label. You may not get the answer you want, but at least you tried.

I always tell my clients to look here for used wine barrels or used equipment: https://www.winebusiness.com/classifieds/

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$24,200. Shipping from Driggs, ID. Email: andrew@tetondistillery.com Parts included for split, but could also be setup as straight. Rate of recovery at 95% – 45～50 L/h – depending on cooling/heating sources Inner tank design pressure: ATM SUS 304 Stainless Steel Fill Capacity 800 L (211 gallons) Column Height 6 to 10 Meters 2 Condensers 2 Rotometers Steam Element Stand

It seems like Gin labeling is all over the place. I've seen - American , Indian , Whatever location I've seen - Gunpowder Irish Gin, Dry Rye etc TTB is giving us grief about the ingredient descriptions in the label. How do they get away with something like the dry rye or gunpower without having to call it X flavored (which is long and a little less pleasing to read)

https://montreal.ctvnews.ca/quebec-liquor-board-to-cull-spirits-from-shelves-as-local-distillers-struggle-1.6865001?__vfz=medium%3Dsharebar The Canadian Press Staff Contact Published April 28, 2024 7:39 a.m. PDT The number of microdistilleries in Quebec has boomed in the last decade, growing from less than a dozen to about 70. But a decision by Quebec's liquor corporation to cull up to 200 homegrown products from its stores is a sign of the growing pains felt by an industry struggling with strong competition, onerous regulations and a touggh economy, distillers say. The Société des alcools du Québec, or SAQ, announced last week that it plans to withdraw 150 to 200 lower-selling Quebec spirits from store shelves by winter 2025. The SAQ currently stocks over 600 Quebec spirits. "The space they currently occupy on shelves will be freed up for products that customers demand but that struggle to find room in an overly large assortment," the provincial Crown corporation said in an email. It added it was working with the Union québécoise des microdistilleries, a group representing distillers, to come up with new rules in the coming months. RELATED STORIES Quebec liquor board (SAQ) reports another drop in net profit Ahead of SAQ two-day strike, CEO confident agreement will be reached Striking SAQ employees want better insurance, training Paul Cirka, the president of Montreal-based Cirka distilleries, said the situation at the SAQ is the result of an industry that has expanded rapidly, without more available shelf space and with almost no other opportunities to sell. The result, he said, is some producers "throwing products" at the SAQ, which he said indiscriminately put them all on the shelves to see what resonated. "To some degree the SAQ created this problem, and now they don't know how to manage it because they have no clear creative or management outlook that looks at a solution," he said in a phone interview. He fears the SAQ lacks vision on what products to stock and where, which could result in some promising products being cut because they haven't gotten enough visibility or advertising. And even if distilleries sell their products directly to consumers from their own premises — the only other way allowed — they still have to remit about half the sale price to the SAQ, not including taxes. He said that amount is much higher than what other provinces collect from small distilleries. "If they are pulling products off of retail shelves, and those are still viable products that you can sell out of your distillery, there's no reason that the SAQ should be given the markup," said Cirka, whose distillery produces gin, whisky and vodka that is sold by the SAQ. Samuel Gaudette, co-founder of Comont distillery in Quebec’s Eastern Townships, said the SAQ made a mistake in not regulating what spirits it stocks from the beginning. However, he said that suddenly reducing products, without allowing producers another outlet, “will definitely suffocate smaller players and especially those just starting out.” He said it would also stifle creativity. “By wanting to remove more niche products that necessarily have fewer sales, the message they send to distilleries is simple: they are looking for mass products to maximize sales and satisfy the general public,” Gaudette wrote in an email. Joelle Bolduc, the co-owner of les Esprits Tordus micro-distillery in l’Assomption, north of Montreal, says she's cautiously optimistic that SAQ's plan to be more discerning about what it carries might create more room for new and innovative products. "There are distilleries that offer six different kinds of gin," she said. "Do we really need so many gins from one distillery? Beyond that, do we really need 300 types of Quebec gins?" But she says adjusting the SAQ's offerings won't be enough to solve the industry's problems. She notes that several well-known distilleries have closed down or filed for bankruptcy protection in the last year. She says the COVID-19 pandemic, an economic downturn and an "explosion" in the number of distilleries haven't helped, but neither has Quebec's restrictive sales model. She notes that she has to pay half her sales to the SAQ even though they don't stock her bottles. "Our products are sold only at the distillery, but I still have to send the SAQ 52 per cent of the price of my bottle, even if they don't offer me a single service in marketing it," she said. Bolduc and her husband, who have been in business for two years, produce an eau-de-vie, similar to a brandy, made with grapes, elderflower and raspberries they grow themselves, as well as a whisky-like spirit made from leftover beer they collect from local breweries. She'd like to get her products on liquor store shelves, but that would require considerably scaling up their operation to create the volume the Crown corporation requires. "Our business model is that we are a small line in an agricultural environment, we want to remain on a human scale," she said. "A business model like that is very difficult in the current environment." All three distillers say the easiest way for the province to help small distilleries -- and free up shelf space at the SAQ -- would be to give distillers more freedom to sell their products, including to restaurants, at farmers markets and directly to customers online. They also believe distillers should get a break on the amount they have to remit to the SAQ for bottles sold without the corporation's help. The SAQ says it is evaluating the possibility of putting in place "alternative channels" for sales as part of its changes, but did not specify what they might be. This report by The Canadian Press was first published April 28, 2024.

https://cbsaustin.com/news/local/texas-distilleries-drive-tourism-growth-contributing-830-million-to-states-economy-standard-proof-whisky-fierce-whiskers-money-covid-pandemic-tasting-rooms by Monique Lopez Fri, April 26th 2024 at 9:13 PM Updated Sun, April 28th 2024 at 10:01 PM AUSTIN, Texas — Distilleries in Texas are on a bounce back. Like many industries, the distillery industry took a hit during the pandemic, but a new study shows they are on their way up, helping Texas’ tourism economy greatly. “We really had zero business, until the lockdowns were really lifted,” said Fierce Whiskers co-founder Tim Penney. COVID made things difficult for almost every industry, including the beverage manufacturing business. Fierce Whiskers in Austin was just getting started at the onset of the pandemic, which was not at all optimal, but now things are looking up. “It keeps growing. Texas is becoming more and more of a category in whiskey,” said Penney. “People are coming here; people love Austin – one of the reasons we wanted to do the business here in Austin is it is a destination city.”

We have this system. A few suggestions: You need to set the sensors properly on the label infeed: Either 1 cm from the beginning of the label or 1 cm from the end. That is usually the main culprit. It's feeding non stop because it cannot determine where the label gap is. If you're doing a two label application, make sure the settings reflect that. Make sure the label spool is tight/has some resistance. Sometimes it will increase "slack" in the label feed and cause it to misfeed. Make sure the labels have enough gap/space between them. If you have a clear label backing, this can be problematic. Hope this helps!

Private msg sent

I have the same problem

If interested in getting more details, please message me directly and I'll make arrangements to share. 60 barrels of mostly bourbon and a few gin. All aged 8-10 years 20 totes of various volumes - vodka, gin, & aged bourbon

Hey folks, I'm currently looking for work in a distillery, preferably hands-on. For the last 7 years I have been on a journey to graduate from homebrewer to professional, and I've actually been successful in that goal up to this point. Of the last 3 years, I spent 2.5 distilling and earned my certification from the Institute of Brewing and Distilling (with Credit), with a more recent stint brewing beer. That last lay-off came 1 week after being diagnosed with a degenerative condition in my hips. That all said, I've just learned that the spirits I made for my former distillery have pulled some serious awards. Apparently, my work has earned my former team a Gold in San Francisco for their Vodka; and at TAG, the uncooperative cinnamon whiskey pulled Silver, the pseudo-rum that used to salt out has earned a Gold, and my version of their signature blend pulled Double Gold. Lot of fun from that exit, but I have to believe that these accolades speak for my capability. Ultimately, I love this craft, I want to be here more than anyone else you'll speak with, it seems like I might have actually been as good as I wanted to believe I was, and I don't think my work in this space is "done". Yes, a piece of my body is crapping out, but it's not gone yet and I seem to have some skill. I refuse to accept that I'm used up and fit only for the glue factory, so who will have me? Cheers, Nick Nick Garnes Resume 04162024.pdf

Local Choice and Striped Pig Distillery are now offering Alcoholic Beverage Industry-specific legal, accounting and advisory services to all parties within the industry. Please see the attached information.

Sent you a PM. Thanks!

Hello. We are happy to share that with you. Please email closeoutsale6790@gmail.com so we can get that sent over. Thanks!

I've used Wright Label for more than a decade and they have never let me down. Sherry Akines is the person to connect with: sherrya@wrightlabels.com

Interested in whiskey. Would love to see the list and receive samples

Excess syrup sale. Perfect for aging in your bourbon barrels. And have something with a large value add for your customers next fall. Priced $700 per drum below wholesale cost. We have 8 excellent drums of organic Bascom Farms Maple Syrup available. prices per drum below. we can find great rates in shipping. 55 Gallon Drums Net wt 610lbs, Gross wt 655lbs MOQ 1 drum / (4 per pallet) 1-3 drums $1950 per drum 4+ drums $1,900 per drum

These would be shipping form Dripping Springs, TX. We are right outside Austin, TX. Cheers, James

Hello, I'm interested in your fermenters. Do you have a price on the fermenters separately? Tina@LibertyandPlenty.com

If you could send me a PM with your contact info and ill make sure he gets it. I know he was away for a much needed vacation, so that might explain the delay.

Awesome appreciate it and full disclosure have sent Jeff two emails and had never heard back. Steve, perhaps you can give him a nudge?