Naked Spirits Distillery

TCW is our go to.

stainless nail works great.

How many states can you ship to?

Aaron at Roaring Forks has done a great job for us. I think he is on this forum still as insuranceman.

Still Dragon has come out with a 3 chamber still. They have some information on their website.

Missouri isn't too bad, but it isn't simple either. Check out Missouri Distiller's Guild. We have a great group of distilleries willing to share advice. Reach out if you have questions. The comments above are very accurate. Making liquor is the easy part. Plan well on how and where to sell. Second suggestion is to plan funds needed and timeline to open then double both. You may not hit double, but you will be glad to have planned for the overruns.

For rum production, your question is very broad. By definition rum only has to made from a form of cane sugar. Like most, we have experimented with multiple stages of sugar have found our favorite. With rum, the final answer comes down to the profile the distiller wants. The more common term for cane honey is cane syrup. Cane syrup is the product just before refining. Molasses is a byproduct of the refining process.

Raise your fermentation temperature. At your temperature the ferment will definitely stall. It will take off if you are at least 85F

If you are doing a keg at a time this set up has worked well for us. Blichmann Quick Carb | MoreBeer

We have run into the same issue. As Whiskey Tango stated, we switched paper on our labels (suggestion from our label provider) and that seems to have solved the issue.

Rum Central or Signature Spirits if you are wanting bulk rum tote.

I just received an email from him also. Following along.

Just so I am reading correctly, you have purchased the raw ingredients, bottles, caps, labels, etc. and the fee is for the labor only?

We have had good luck with these guys. We buy the new ones, but they have used also. https://www.usedstainlesssteelbarrels.com/shop/

interested. Sent you a DM.

Looking for a 1/2 pallet to full pallet of 375ml nordic bottles for a special project. We only need about 400 bottles, but will take a pallet if anyone has one laying around.

Hey All, I am looking for branded barware items, specially bar rail mats and items to go on back bars. It is tasting room merchandise. I cannot find a supplier for the logoed rail mat. Any suggestions?

We quickly got away from using dark brown sugar. When we started we were not aware of the sulfur levels from the production of dark brown sugar and how it changes from manufacturer and refinery. Depending on where your sugar is coming from, start there then move to the next problem.

Lula Westfield in LA sells bulk molasses, but it comes in 275 gallon totes minimum.

No. Each TIB is specific to the supplier. You need to identify the supplier you are purchasing from. You do not need an order first.

Price in the buck and offer it for the 60-90 days then make the buck yourself after the term.

There was a thread about this applicator just before I bought it. We have had it a couple months and love it. As mentioned in the previous thread the only issues we have had is the web getting caught in the reel while labeling and being able to have a large roll on it. Other than those, it is awesome for the money.

Interesting question. My question to you would be why? I work my suggested sell price backwards with 30 pts for the retailer and 30pts for the distributor. I then tell the distributor my sell price to them and my suggested retail. I let them decide how much they make and how much the retailer makes. This equation gives me my margin on every product the distributor sells. Personally, I don't want me distributor to know my COGS. I think it is a recipe for them to squeeze every possible penny out of you by giving you an explanation that retailers need more. Just my opinion.

Is your MO license only the solicitor piece or did you also get the wholesaler license? Very important distinction in MO. If you aren't sure talk to the MO ATC agents. The St. Louis office is on Lindbergh if you are in the St. Louis area.

We batch feed, but nothing close to your regime. We start at 10brix ferment down to 3 brix and add sugar and nutrient and get it back up to 10 brix. We do this twice.