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derek.duf

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About derek.duf

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  1. Clarification on Aging Lengths

    I've been reading and re-reading TTB guidelines and searching on the form, and keep confusing myself further when I think I have it figured out. If someone could help me to clarify this hypothetical I would really appreciate it. Say you want to make a Rye Whiskey. TTB states it has to be produced at less than 160 proof from a mash of at least 51% rye, and stored at less than 125 proof in charred new oak containers. Ok, so doesn't say anything about an age requirement to be called rye whiskey. Then in Statements of Age, TTB states that rye whiskey is required to have a specific statement of age if it is less than 4 years old. So if you aged your rye whiskey in a new oak barrel for one day, then on your label you have to say aged 1 day in oak? So anything from 1 day up to 3 years 364 days have to have the aging time listed on the label? Is this correct?
  2. Was curious what other tasting rooms in CA do in regards to the 1.5oz tasting limit per person. Are you providing a small 1/4 oz taste of a few of your main products, then maybe letting them choose a cocktail with a 3/4oz pour? How do customers respond to being told they are only allowed one drink then they have to leave?
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