Ted_Green

In answer to both your questions: 1) Thank you for the article. This was a concern when developing the formulation, but after having a third party scientific lab run caffeine analysis on the finished product, there were no detectable levels of caffeine. 2) Firstly, to be clear, no coffee flavors (essences, distillates, oleoresins, etc) are being added to our product, as may be common for other products on the market. That said, our back label does note that Different Drum Rum is "hand-crafted from sugarcane and rare specialty coffee." - allowing for consumer awareness. Pre-cola was most likely processed by our liquor lawyer during formulation, but need to verify. Coffee as an additive is not listed on the limited ingredient sheet for TTB and is GRAS certified by FDA. Will follow-up.

Good Morning Everyone, Wanted to introduce myself as the new distiller for La Colombe (meaning the dove) Torrefaction/Distillery. We currently have one product which has undergone formulation, refinement and launch over the past 2-3 years. As of May 17th, we have recently been accepted by the Philadelphia Liquor Control Board into 100 stores across the Philadelphia area. Different Drum Rum is, as the bottle notes, a "rum for the bourbon drinker". We take cane sugar and supreme molasses to begin our mash fermentation. Going through both a simple and then fractional distillation, the mash is brought to 89% ABV which is used as our base. This is then diluted to either 60% for barrel aging or 40% for our coffee infusion. The aged rum sits for a minimum 6-9 month period before making a final blend that is mixed with the coffee infused portion. As La Colombe is first and foremost a coffee roasting company, this rum wasn't going to satisfy for false flavorings. Using a Panama varietal of coffee, termed "Geisha", which is sourced from Hacienda La Esmerelda. Having one many coffee competitions, we selected it as the ideal coffee through several organoleptic evaluations in our rum. After roasting the green beans, we immediately grind the coffee and put it under pressure with our 40% rum. What we get is a profusely aromatic liquor with caramel, floral, nutty tones that round out the oak characteristics from the barrel aged rum. Enjoyed neat, on the rocks, or my favorite - an old fashioned with crushed ice - this is indeed a drink to sit and appreciate slowly. In addition to this staple product, we're looking to expand into several different avenues moving forward. Several projects are ongoing in R&D, but we hope to have some new products within the year to continue our lineup. Warmly, -Ted Green Food Scientist / Head Distiller La Colombe Torrefaction 1335 Frankford Ave Philadelphia, PA 19125 Website: lacolombe.com

None taken, made perfect sense when explained. TTB reports were not an area that was covered when we had a department for our product. Unfortuantely, when I'm the singular operator, blender, material sourcing, and regulatory person - it requires learning new tricks. I'll surely take your advise, and would greatly appreciate any supplemental readings you could offer as their website and phone system are of little practical help.

Hey ya'll Just taking over the filing of our distillery's TTB forms, and wanted to know what Line 33 of the TTB Monthly Processing Operations means? Withdrawn Tax Determined has numbers for all our previous months, but I'm not sure where our previous distiller was ascertaining this information. Any help would be appreciated. Below is a copy to the TTB form (F5110.28). http://ttb.gov/forms/5000.shtml -Ted