Jump to content

Naked Spirits Distillery

Members
  • Posts

    97
  • Joined

  • Last visited

  • Days Won

    5

Posts posted by Naked Spirits Distillery

  1. On 8/31/2023 at 2:24 PM, TIPXY said:

    Hey everyone! 

    This is Mayer from Tipxy.com which has a similar solution to Speakeasy as well as a platform + marketing options. 

    Many suppliers do great on our platform and many struggle depending on several variables.

    For example, if you give distillery tours & get a lot of tourist traffic, you'll do well. 

    Aside from the obvious (good product), if you don't have 1 or more of the following:

    1. Unique story
    2. Unique product
    3. Fair amount of tourist traffic

    our platform will probably not do well for you. 

    Happy to answer any questions you may have about eCommerce. 

    Thanks!

    How many states can you ship to? 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 2 hours ago, Patio29Dadio said:

    This may seem like a dumb question, but I am considering being completely open about my pricing strategy with distribution partners I am courting.  This includes my complete COGS and expected margins.  Does anyone with experience on the wholesale side have any advice or recommendations for full disclosure vs holding more internal details private?

    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.  

    • Thanks 1
  8. 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. 

  9. On 7/16/2020 at 10:06 AM, Gundog48 said:

    I'm just starting up rum fermentations at our distillery. We normally make gin from GNS so this is a change for us. It's been recommended to me that we gradually feed in our molasses over the first 24 hours of fermentation to reduce osmotic stress. This idea is quite tempting to me as it would keep the yeast happy and allow me to get higher ABV washes which is obviously appealing at a small distillery.

    The big problem with us is handling. Our original plan was to run out the molasses under gravity into our agitated blend tank via a 2" ribbed hose, combine with hot water to about 20°B, then pump via our diapraghm pump to an IBC tote fermenter. Pitch the yeast once the correct temperature has been met. 

    Using a fed procedure, the start would be basically the same but with about a third of the molasses. It's then been recommended that we add the rest at about 2 hour intervals over 24 hours. We can't follow that strictly because we're not a 24-hour facility, but we could add larger doeses with a greater spacing. I'm not sure what kind of ABV we could push with this procedure using 493 EDV.

    The big question is, how would you handle this? We could dose in undiluted molasses into the fermenter, but we would be likely to end up with undissolved lumps sitting at the bottom. So we would need an agitator, and would have to deal with agitating the wash multiple times per day, cleaning the agitator and the unavoidable spills. We could thin down the molasses, but then we would have to do that for each addition as diluted molasses would probably go off over a 24 hour period. We would also be adding  more volume with each addition.

    I'm really interested in this process, but it obviously poses lots of challenges with our current handling capabilities. Has anyone got any advice they can share, even if that advice is "don't"?

    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. 

×
×
  • Create New...