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  1. Hey there, I'm wondering if someone could point me in the right direction for researching this topic. Is there an avenue for an independent bottler DSP in the US to buy barrels directly from Scottish distilleries or from Scottish independent bottlers? Are there any companies in the US already doing this? I know I've seen some US retailers (Binnys, K&L) end up with their own barrel of Scotch through various means (usually through Signatory or another Scotch indie), but I'm more interested in a bottler in the US filling up part of its warehouse with barrels of Scotch that it will bottle independently when ready. Hope that makes sense. Thanks! JD
  2. Thanks! Above this post I have posted a more specific question regarding bar ownership, perhaps you know the answer.
  3. Thanks for the reply. We're not set on a location or time yet, just trying to work out whether or not it's possible! To be more specific: My friend and I want to open a distillery. My friend's wife wants to open a bar, and she does not want to have any ownership of the distillery. The bar would not be on the premises of the distillery, probably would be 3-5 miles away. We're having trouble understanding if that degree of ownership separation would be allowed.
  4. Welcome! Love the name Old Church. -JD
  5. Folks, Many thanks for the responses. In the time since my original post I have come across the following from the Missouri ATC: No Financial Interest in Retail Business - Distillers, wholesalers, winemakers, brewers or their employees, officers or agents, shall not, under any circumstances, directly or indirectly, have any financial interest in the retail business for sale of intoxicating liquors except a distiller whose manufacturing establishment is located within Missouri may apply for a license to sell intoxicating liquor by the drink in close proximity to the distillery. https://atc.dps.mo.gov/licensing/liquor_mfgr_solicitor.php "Close proximity" is not clearly defined anywhere, though.
  6. It seems the issue is what is fanciful and what is not, perhaps? "Single Malt" is fanciful but "Malt Whiskey" is not. So separating "Malt" from "Whiskey" on the labeling seems to solve the issue. When the time comes I will probably label as follows: Distillery Name American Single Malt [label illustration] Whiskey Distilled from Malt Mash [abv and other info]
  7. That makes sense. I very much appreciate your help and followup with this. JD
  8. Thank you for your reply! Do you know if re-charring an ex-wine or ex-bourbon barrel would put that barrel back in the category of "charred new oak"? My gut says no, but I'd like to know for sure. Best, JD
  9. Thanks for the reply. Are you using 100% used barrels? Perhaps you could help me with another question: ex-wine barrels that are sold as "Neutral Red/White." These barrels are typically very cheap compared to everything else, due to how many times they've been used for wine. Are they beyond the point of being useful for aging whiskey? Or would they only be useful for very long (12+yrs) aging periods? Cheers JD
  10. I gather that if you have aged your malted barley spirit in nothing but ex-bourbon and ex-wine barrels, you cannot legally call it "Malt Whiskey." It must instead be called "Whiskey Distilled From a Malt Mash." Could your label, though, read something like: Distillery Name American Single Malt Whiskey Distilled From a Malt Mash Or: Distillery Name American Single Malt Whiskey Distilled From a Malt Mash Thanks! JD
  11. Whoops! Saint Louis, Missouri. ?
  12. Can the owner of a distillery also own and operate a bar in another part of town? (not just a satellite tasting room) Thanks, JD
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