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Sator Square Distillery

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About Sator Square Distillery

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    Bucks County, Pennsylvania

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  1. Within the last month I just got my own spiced rum label approved. It had to go into DSS since they said it was a flavored rum. They approved it as Spiced Rum as the fanciful name, all the same font on the same line. They also approved it "rum infused with spice and other natural flavors". My spiced rum approval required a formula first, which had to be referenced on the COLA application. I had to correct some of the areas of the application to make sure the fanciful name was Spiced Rum, but other than that no problem. ETA: I'm not sure whether I could have made some minor corrections and squeezed it through as a "flavored" rum. But since I didn't want to use to word "flavored" maybe that's why I didn't have as hard a time putting it through as DSS. It's a mystery to me how they figure out these approvals.
  2. I think there's plenty of room for more distilleries. Those who make a good product and find a good niche will do well. Others may do well flooding the market through distribution. Those that don't know how to manage their growth and plan ahead will probably fail, but that's par for the course with any business. And then there will always be those distilleries that do everything right but still fail anyway. I do sort of cringe when I hear someone refer to themselves as a 'master distiller'. To me that's an honorific that you earn only from your peers after a lifetime of work and a portfolio of products that are great by consensus.
  3. Hey Odin, I follow Dark Sky Distillery on Instagram and saw them unpacking an iStill the other day. Looks great!
  4. The TTB is closed during the government shutdown. I know they're not processing labels or formulas. They may not be processing or approving anything until they open back up.
  5. I used lavender and rose petals in my gin. But I use them sparingly because if you use too much it'll obviously turn the corner into perfumey. Florals do very poorly soaked in the boiler and really belong in a gin basket, if you're using them at all, in my own view. Building a flavor profile for a gin is really hard, as you want the aromas and flavors to layer on each other pleasantly and roll along without clanging against something else. If you feel like you're really stuck, you could try distilling individual botanicals and then blending them together to get the flavors you want. None of it's easy! Good luck.
  6. It looks like shaking the tree worked. I got my approval within an hour of making that phone call. I wish I'd done that last week, but it is what it is. Thank you all for chiming in. I'd say that it's totally worth calling the TTB if things seem to be taking too long.
  7. I called the TTB this morning to see what the holdup was. I got someone on the phone right away. I was told that there was some sort of change in the recent past which doesn't let the specialists see which permit amendments are bond transfer or other requests for changes. So they just do them as they come in in order they get them. Not sure if that's true. But they told me they'd send a request for a quicker review over to who has the request. It's been a day shy of 3 weeks for the bond transfer, that does seem like too long of a time to wait for a simple purchase order.
  8. I'm not required to carry a bond now, I was under the required tax threshold and they gave me an exemption. The transfer to me would still put me well under, it's just a few barrels really. But this is the first transfer in bond that I've done. I submitted it back on 10/26, so it would be 2 weeks now it's sitting pending review. I guess I thought it wouldn't take this long? How long would you wait to follow up if it was you?
  9. I wasn't about to find this anywhere else on the forums or on the TTB website under processing times. Does anyone have a rough idea how long it takes for the TTB to approve a transfer in bond application once it's submitted?
  10. Whatever size boiler you think you need, double it. You'll save yourself a lot head scratching later on.
  11. Has anyone tried using vacuum distillation to extract the rhubarb concentrate at a low temperature? I wonder if that method would work to hold onto the volatiles that may otherwise boil off.
  12. I would just like to add that "bad" wine is a very subjective term, while spoiled is generally understood to be either oxidized or containing some serious faults/infections. Ugni Blanc , which is one of the primary grapes used to make Cognac is said to make a terrible, terrible wine. Thin and very acidic with very little redeeming qualities. But obviously it makes a great brandy when handled the right way. A bad wine may make a great brandy, but I agree that spoilage may likely results in a poor quality brandy.
  13. I'd be interested to hear if anyone has had any luck with that. All my botanicals are pretty well exsanguinated of color and aroma post-distillation.
  14. Out of curiosity, why is paying to enter a competition seen as a negative? The event organizers need to rent a venue to host the tastings. Appropriate spaces aren't donated. The judges would be assumed to be qualified to render their opinions on what they're tasting. So asking them to appear, in perhaps a city or venue far away from where they are, and to pay their own way to fly in or otherwise travel, and pay for their own lodging and food sounds unreasonable. There's also staff that has to do all the pouring and recording and organizing and making sure it's all above board. Who in their right mind would do all of that for free? So it makes sense to me that a competition should cost something to enter. Am I missing something?
  15. Not at bottle strength, no. But 50ml of my gin to about 200ml of tonic on a G&T will cause a slight louche. I do put that more to citrus oils than my juniper though, of which I use grapefruit and tangelo.
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