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Rum last won the day on March 27

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About Rum

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    Sarasota, Florida

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  1. That is my understanding as well. We have spiced rum in barrels. We had to move it to processing to do the spicing. Once in processing it cannot be moved back to the storage account.
  2. Most references I have seen on the per case valuation put it between $300 and $1500. It varies greatly depending on bottle cost etc...
  3. All of the above is true. And there are some excellent online calculators that you can play around with to figure in growth rates, discounted future value, etc, etc. In my personal experience though, it's all in what a buyer is willing to pay. What is it worth to them. I have been on both sides of that. In the corporate world I was involved in buying a small software company that had only one relatively new product. That product was unique and would help us sell big ticket corporate software for year 2000 testing. It was quicker and easier to pay the owner $3,000,000 for a product with very little sales than to try to develop it on our own. That little product helped our sales staff differentiate and sell many, many times the buyout price in our other products. If you can build something that a buyer can make a lot more money on than you can then you can blow away traditional multiples. I sold my last business for about 6 times revenues. It had high profit margins, but more importantly, the new buyer was rolling up similar businesses and could make more on it than I could. It was also a sort of halo purchase that helped them to get other owners to sell. Most distilleries are too small to get those types of multiples and you will need to stick with traditional methods but it can happen if you get big enough or a larger company wants your product line badly enough. There are some outlier examples like High West that sold for $165,000,000 when they had revenues of $25,000,000. Two big players both wanted them and they sold in an auction format. I have seen others sell for pretty big multiples as well. In every case they were big enough to attract the attention of large players with plenty of cash who could make more from the products than the prior owners could. You can get big multiples for selling a portion of your business through crowdfunding as well. Just browse some of the successful capital raises on the leading crowdfunding sites to see what I mean. They usually have a good story with some sort of hook but the revenues and profits often don't match the story. They still raise a surprising amount of cash.
  4. Who manufactured these? What was the original cost? Where are you located?
  5. Rum

    cloudy after filtering

    We use granulated carbon. We rinse it well with r/o water first. You can also get calcium carbonate forming (little white strings) if you don't rinse it well. {edit} Meant to type granulated, not powdered
  6. Thanks Silk. I have never seen that paper before. An amazing wealth of information!
  7. Thanks. We currently store it in 275 gallon totes. We buy a truckload at a time currently so we would be going through it at the same speed. The totes are kept closed and so far we haven't had any major problems. I'm a bit worried to have it all in one tank in case it does get active. Having never run into the problem before, I'm not certain how to plan for it. How does one plan for that?
  8. I am looking at replacing my tote farm of molasses storage with one or two stationary tanks with hard plumbing to the mash tanks. Anyone have experience with that? Do I need to worry about molasses infections or foaming? I have read about treating molasses stored in tanks with products to kill off bacteria. Not sure if that is necessary or not. Any other design criteria to think about for a molasses tank that holds about a truckload of molasses? Gotta make sure the floor can take it of course. Any links to info on the subject would be appreciated.
  9. Thanks. Good point. We have filters in the system. Should have mentioned that.
  10. Lorenzo - We use air from an oil free compressor. The compressor came from California Air Tools. 4 hp, 20 gallon.
  11. We use an ionized air cleaner from CCR. Works great for us. With one person dedicated to cleaning you can put through 4000+ bottles a day.
  12. Couldn't disagree with you more. The still we bought from them was poorly engineered and built. It was quite dangerous as delivered. They are liars plain and simple who built a lot of crap. We were able to get our still running safely only after putting a lot of time and money into fixing the multiple problems with it. We were only able to get it running because we have a sophisticated fabrication shop next door. Without them we probably would have taken it to the recycling plant down the street. I feel bad for your friend who got stuck with a Corson still, but that doesn't change the facts. I would hate to see someone else get stuck with a still that quite probably has problems.
  13. Florida. I can't find anything against it so far unless the employee is under 18.
  14. If the assistant distiller is not consuming any alcohol as part of their duties can they be under 21? Is it the same requirements for working in a manufacturing plant?
  15. You are a lucky one. Those piss-ants sent me a dangerous still. It took a lot of work and a lot of money to get it operational. Not to mention that I had to buy another still to try and catch up with demand due to the constant lies from those pieces of shit about delivery times. I am not one to wish bad things on people normally but it would actually make me smile to see them go to jail.
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