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bluefish_dist

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About bluefish_dist

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    colorado

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  1. Speedy Barcodes

    As I understand the bar code industry, you used to do a single purchase of codes. Companies did this and are now reselling them. Now the industry has changed to a subscription model since the sell once model has no long term cash flow. If you buy from gs1 now you have to pay a yearly fee to keep the codes active. While more expensive you get your own codes and the data for the code is in the gs1 database.
  2. Bourbon distilling cuts % abv

    on my column I can run anywhere from 125 to 185 proof depending on heat input, reflux rate, and #of plates. If I want less proof, then more heat, less reflux and fewer plates. Higher proof, less heat, more plates, or more reflux. I only do single runs, so I can't say what it would do if run as strip, then finish run, but I would expect it to run similarly.
  3. Finished Product Storage and Exemption

    Both the FD and regional building are on board with retail packed product not counting toward the maq. We did have a few distilleries that were taking the barrel exemption too far and the FD and RBD cracked down on that. Since we have quite a few distilleries in town the FD is aware of the regulations and how they apply. In fact they are updating them to try and make it more clear what is required. If you need a pe to help out I would look to Scott Moore at Dalkita. He specializes in distilleries and knows the codes very well.
  4. Finished Product Storage and Exemption

    Bottled spirits if below a certain size are exempt from both fire and building code qty. barrels are exempt from some fire code requirements, but still count towards your maq for building code. This causes some confusion as the exemption is only in one code not both. So you can't store unlimited quantities of barrels inside in a F1. Ibc totes are not exempt and will cause you to exceed the maq even with sprinklers (240g). So you will have to have an H rated area to store the totes. I know one of the local gin guys breaks down totes when they arrive to keep below the maq. Seperate control areas may be to deal with the maq. You can have up to 4 control areas in a building which can help in meeting the maq requirements.
  5. From having the idea until opening the tasting room was less than 2 years. 21 months from signing a lease until opening, 16 months from signing lease until turning the still on to make alcohol.
  6. Distributors marketing contribution$$

    At the whiskey summit this weekend, someone really summed up what a distributer does: they take orders, warehouse product, and deliver product. Salesmen or brand ambassadors are the ones who really do the work to drive the sales. The best way is to have your own brand ambassador and let the distributer handle the delivery.
  7. Ventilation

    My understanding is that about 1 cfm per sq ft will keep most areas below the 1/4 or 1/2 lel, don't remember exactly which it is. With that level of ventilation the area is not classified. I know Dalkita can provide the engineering for such a system.
  8. EDV 493 - where to buy?

    Just order direct from lallemand. They are easy to deal with and have quick shipping.
  9. Ceiling height

    We only have 12' and it makes a vodka column a challenge.
  10. Ice Machine / Ice Maker?

    For us, making ice also requires a restaurant license as our local health department considers ice food. At that point it has to be commercial grade as consumer grade equipment is not allowed.
  11. Biggest surprise

    From what I have read, you can play radio or tv in a restaurant or bar that is less than 3750 sq ft or fewer than 6 speakers. https://ucomm.wsu.edu/music-copyright/#8. Now with Internet there are lots of great radio stations. We use kuvo out of Denver.
  12. Biggest surprise

    If you have a small enough tasting room you can play a radio station. I don't remember the size limit off hand, but a quick search should give you an answer. Changing occupancy does open you up for a lot of changes to your space. We had to lower a sink 1/4" to meet Ada, had to add exit lighting even though the front of the tasting room is glass, had to lower all the fire extinguishers for Ada. Oh, if the occupancy is more than 15 people you need two bathrooms. We were also requested to document the whole building as the building department didn't have any plans for the internal buildout. To do it again I would get occupancy first so you can bail if the surprises are too much $$.
  13. What equipment is REQUIRED before submitting DSP application?

    The misconception is that the ttb doesn't want to give out permits. They want distillers as we pay taxes which pays for the ttb. Unless you are a criminal, can't explain how to make alcohol while following the rules, or can't prove where you are getting your money, they will probably give you a permit. You want to have everything in place then apply since the dsp is really one of the easier steps to get open. It's far harder to get local approval than get the actual dsp.
  14. Biggest surprise

    Build out cost and the time required to get approval. We did only minor changes to our space and it took 10 months from first submission until occupancy. We also had to do a lot engineering as our building had fallen through the cracks, which cost a lot more than expected. The whole DSP and state license process was far easier than expected.
  15. Tamper evident seal

    http://www.paulsonsupply.com/
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