Nick Carbone

Dave Richard Blau at Gray Robinson in Tampa 813 273 5000 He does only alchohol clients. Has been my attorney for six years. Tell him I sent you. Nick Carbone Fat Dog Spirits

Hey Troy I had that problem when I first started filling way back when. In my case I figured out I washing my bottles out with city water which for whatever reason (probably disolved solids in the water) left the residue in the neck. Can't tell you the chemistry behind it but I use my RO water to to do it and it cleared up. The other alternative that I have seen it use air to clean out the debris in bottles. Don't know how that works though. Sterilization is not the issue since you are filling it with high proof spirit. Hope you are doing well man. Nick Fat Dog Spirits Tampa

I feel I need to clarify I am not shutting down my distillery I am not liquidating the equipment I am looking for someone to buy or come in as a partner to devote the time, energy and resources to this project that I can longer do. If I do not find that opportunity Then my plan is to hire someone to do what I used to do. It is my time and financial commitment that I am looking to replace. Nick Carbone 813 503 5995

Hello everyone. It is with mixed emotion that I announce this. I have owned and operated Fat Dog Spirits distillery since 2004. I have been offered an incredible opportunity to re-enter my former profession as an investment banker that I feel I cannot pass up. As such I will no longer be able to spend the requisite time it takes to actively run my distillery and market my brands. I am therefore looking to sell or bring in a partner to this opportunity. I am essentially the sole owner so terms are flexible. Any interested parties will need to be able to bring cash to the transaction. The distillery is located in Tampa. But could easily be moved. Actually I am considering moving it to Orlando. I am resident now in Orlando (hence the logistical problem) This is an operating distillery with a gold medal (San Francisco 2006) winning vodka, an award winning Absinthe (best of category NY Spirits Competition 2009), and an American style Gin (not yet entered into competition). Equipment is custom pot still and two custom finishing stills, one in opeartion and one not yet attached to a pot. Blending and storage tanks and filler. Serious inquiries only please. Nick Carbone 813 503 5995 <<<<< this is my cell.

Doug Could you forward the list of GNS suppliers you have. Also if you found any that ship in smaller quantities. I have my current supply but have to order in 350 gal totes. Call me at 813 503 5995 or email fatdogspirits@earthlink.net Thanks Nick Carbone

If you are still lookong for a distillery please contact me at 813 503 5995

I received the exact same letter today. Nick

Hi there Nick at Fat Dog Spirits in Tampa FL. I use R/O water to dilute down to bottle proof. Some of our water is good but the stuff from the municipal supply can have other minerals etc that can effect taste. I think since you tried bottled distilled water you have taken out the effect of the local water being the problem. It would help to know what you are distilling but if it's citrus you get a considerable haze when diluting. Some of it will dissipate as it dissolves. This is that old argument even the whisky makers wrestle with. Do you chill filter or not. You will remove some flavor. Welcome to the very small group of Florida distillers. With you that makes 4 of us I believe. Nick

what do "toddy" bottles look like? Can you send me a picture or sample off line? Nick Carbone Fat Dog Spirits

I too have disagreed with some of your comments but very much welcome your discussion points! In the couple of threads I have participated with regards to your observations I feel you have raised some very good arguments. I am not sure there is going to be any way to regulate what is going on out there except as moral obligation to adhere to some standard. In that sense this business, craft or otherwise, will always have its opportunists trying to dupe the consumer but based on the discussions you have started they will find no quarter here. Keep on keeping us honest. Nick

This will spark the same discussion as the other post on one of Chuck's insightful writings. For one I welcome this. I think the challenge to the industry and caveat emptor is essential. I would submit a few points of argument on the blog. One is the matter of economics. A "craft" distiller may be forced to employ economic "shortcuts" in the production of his product. He may utilize exisiting equipment at another licensed facility to produce a part of his ingredient. I think this is Bill Owens point. An example of which is fermenting at a brewery. They have already invested in equipment to complete this process and as long as that is done under the control and direction of the craft distiller meaning his recipe and his yeast selection etc then the location of the fermenting tank is a minor detail in my opinion. Moving down the production line many young micros are distilling unaged spirts by necessity to bring in a little cash flow during which time they can develop an aged product. Nothing wrong with that. I think it is up to each distiller as to what he should call "artisan" or "craft" and Chuck's comments should be taken to heart here. I think you will find in most cases that the products produced use local and/or natural ingredients that larger distillers don't which make those products unique and exceptional. Last I would take issue with the term "tradition" in Chuck's blog. This would also include the comment about stills. Most of the distilling technology is at least 100 years old including of course the potstill(which is even older) and the European hybrid stills he is referring to. Are you telling me that there is no room for improvement or innovation in the area of still design and use? When single malts and American whiskys were being developed these stills were not available so the age old pot still was used and is still used with great results. That doesn't mean that another still cannot affect the same, different or even better results. If no one had the balls to try something different then we would all still be drinking mead. As in any industry it is those willing to take risks that make the innovations and evolution occurs as a result. The use of wood chips instead of barrels breaks with tradition and may make perfect sense if better or different results are achieved. I am not making an argument for their use only as to trying something different. If you want to make a traditional whiskey then go buy a mothballed distillery in Scotland. But if some one wants to experiment with different wood finishes, toasts etc. and they make something that tastes unique I certainly would call that crafting a spirit. It is not a measure of fideltiy per se to tradition and I hope that Chuck's observations of our emerging segment can embrace that very important element of its character. Nick

I am having trouble sourcing these little bottles. I use Waterloo but they tell me I have to buy a pallet which is 9000 little bottles or somthing like that. Anyway it was huge and I couldn't imagine using them all unless I sponsored an airline. Would anyone like to share their source for these little bottles in small quatities maybe a few of us could make an order together. I use the Bellisima bottle from Saver which they don't make in 50ml but as long as it looks close. Nick

You would proably want to clean it if you are not going to put another batch right on top of it. I"harvest" the yeast already used and put another batch on top and just add nutrients. It will depends on what your fermenting and the resiliency of the yeast you are using but i would say that you can count on recycling the yeast. At least that has been my experience. For cleaning I would recommend the same procedures for sanitizing equipment for home brew. Any sanitizer that kills the bacteria growth and keeps it off. depending on how long between uses you may have to clean it again before use as you won't be able to completely keep the nasties out. Again your not worried as much as the beer or wine producers because nothing can live through the distillation process but you don't want to start growing off flavors either so it's better to just clean it. Nick

Hey Mudpuppy I think you'll find it varies. It depends what you are doing. The thing to keep in mind is that brewers are very cocerned about contamination and so will spend money to make sure that the tanks a very asceptic. You end up drinking what comes out of the tank. We do too but if you are distilling you will be killing any nasties in the boil. Not to say that you should throw caution to wind. But you will hear stories about carribean rum production where they let wild yeast settle on the wash in open air vats and reuse the dunder in the next fermentation. Sometimes its about flavor. That said I find that an economical fermentation vessal is a food grade 55 gal drum. They can be hermetically sealed and you can put a bubbler in a plunger in the small hole. they do not impart any flavor and can be easily cleaned. It works great for my honey fermentations but they are not temp sensitive which is another consideration with beer. Do not Do not Do not use these same vessels to store spirit or mix spirit. They are supposed to be resistent to alcohol but they degrade and effect the taste. You will have to redistill anything you put in them. Stainless steel is always good but expensive. If you get a tank make sure it has a man hole at the bottom so you can clean it. Nick