Jump to content
ADI Forums


  • Content count

  • Joined

  • Last visited

  • Days Won


kkbodine last won the day on April 27 2017

kkbodine had the most liked content!

Community Reputation

8 Neutral

About kkbodine

  • Rank
    Active Contributor

Contact Methods

  • Website URL
  • ICQ

Profile Information

  • Gender
  • Location
    Union Maine

Recent Profile Visitors

1,662 profile views
  1. Craft is Not a Commodity

    The wine industry has stressed local and terroir, or at least called out product origin, for a long time; with limited ways to obfuscate. Beer has been getting a pass on using local. The beer industry is a way behind in sourcing local ingredients and most "craft" brewers use nothing local; it simply has not been an issue. The resurgence in local hops seems more driven by market opportunity for farmers than any real call by beer consumers. Owning both a winery and a distillery I see a vast range of consumers. People who know anything about the business or understand the information on a label are few and far between so it is a constant educational process. Most days it comes down to taste and price; local is a nice to have for some people, most don't care. A frustrating reality to those that do care. The local food movement is very strong in my area and a few other areas of the US so some of that is spilling interest over. I actively encourage people to read and understand labels; though servers in tasting rooms can get away with all kinds of lies without repercussions. Of course one can also walk into any place that sells alcohol and find labels that the TTB should never have approved.
  2. Blending Our Vodka and NGS Labeling

    Well if you believe this article from Forbes (2013) then yes. https://www.forbes.com/sites/meghancasserly/2013/06/26/haunted-spirits-the-troubling-success-of-titos-handmade-vodka/#6f12b33312c9 "Tito's has exploded from a 16-gallon pot still in 1997 to a 26-acre operation that produced 850,000 cases last year, up 46% from 2011, pulling in an estimated $85 million in revenue."
  3. Finished Product Storage and Exemption

    I'm curious, what were their concerns about the open fermentation?
  4. special bulk orders with special sizes/volume

    Some non-specific advice: As a general rule whatever you sell is going to have to go through all the normal channels. If you can legally sell directly to the public or a bar then fine, but labeling rules will still apply. I don't know if in New York a distillery can sell directly to a hotel (I'm assuming the hotel bar in this case), I can't in Maine, but having dealt with other states I would bet that price posting will be required. NY regulators should be able to answer that quickly.
  5. Assistant Distiller at Estate Distillery

    To me the "Essential function and Responsibilities" section is asking for a lot at the assistant level. The education and experience seems wanted seems fine but might be difficult to find given how young/small the industry is; though they are not limiting it to degrees/experience in distilling. In the wine industry, assistant winemakers would easily have that level of education and experience, would usually be educated in winemaking (BS), and some would have a master's degree. Of course wine is a bigger industry in terms of numbers of companies with a longer recent history.
  6. At what point is a pot still too big?

    Jameson has some pretty huge pot stills; Wikipedia says they are 75000 L. My family and I toured the working Midleton distillery in early 2011 but I can't remember how big they said they were. I do have a picture though which won't upload for some reason. Of course they are a massive company... Picture here (maybe) https://ibb.co/hCRpda
  7. I think you were given two wrong pieces of information. Your state might have some weird alcohol permit requirement but I don't believe the TTB makes a distinction. You will need a transfer in bond form filed with TTB for anything brought in from another DSP. Maybe that is what the guy on the tour meant?
  8. Transfer in bond to Winery

    Off the top of my head I'm going with no. Wineries can only typically use grapes, fruit, honey, cane sugar, grape brandy, fruit brandy, grape concentrate, et al so something like GNS or whiskey would not be allowed. And anyway, a soda cocktail product made with some random alcohol cannot be done by a winery as far as I know. They need to investigate that idea a little more I think.
  9. Selling spirits in bulk quantities

    As far as I know, from the federal standpoint you just have to pay the tax and report the withdrawal on the appropriate monthly reports. Your state may have some rules about who can sell, transport, and/or receive bulk tax paid alcohol so check with them. I would create a label for the drum that states your company name, DSP #, address, type of spirit, proof gallons, wine gallons, and whatever else seems logical. There may be federal requirements somewhere in the regulations but that is what I have typically seen. We gave up producing vanilla extract for the past two years as vanilla bean prices have been very high.
  10. Do I need to be a Mad Scientist?

    I agree. They show that he could complete something and most likely has critical thinking skills.
  11. "Now hold on, because the rest of this is going to blow your mind." Mind not blown. I hear essentially the same story multiple times per year from people who dream and talk but never do a damn thing.
  12. Do I need to be a Mad Scientist?

    I try not to be rude but sometimes people will show up on a super busy day or during an event and expect full attention/lots of time and that is difficult.
  13. Do I need to be a Mad Scientist?

    I'l probably get blasted for this but... I get a never ending parade of people wanting to apprentice or work for free to "learn the craft". Basically you are asking to get for free what has taken me 25 years and a masters degree to acquire. So unless you offer some skill I happen to need or I'm short on bottling labor, I'm not super inclined to take your offer. In fact my standard response is to offer you training at $1000 per day; you pay me. Most small operations don't need any body, they need skilled bodies; we simply aren't big enough to afford the luxury in time or money. If you can't find a position in a distillery, try a brewery or winery to get a good feel for what we do. Which, by the way, is mostly cleaning. A science background is not absolutely required but it helps when problems arise. In a small operation, being able to handle any situation with creativity is key. Can you re-wire a pump or tweak a labeling machine? Mechanical aptitude often saves the day. Just having passion, or what you think is a good idea, does not make things happen; you must be able to follow through. I don't want to discourage you, but unless you bring some skill, most operations simply don't need you. End of rant.
  14. Transfer Spirits FROM BW -to- DSP?

    I can't imagine that TTB would really like that arrangement as the winery would be acting as a distillery. There really isn't a line on the form for the transfer other than the blank line 7 so it would seem to be an operation that is meant to be uncommon. Or maybe they just didn't think of it.
  15. Transfer Spirits FROM BW -to- DSP?

    We aways use any spirits transferred into our winery right away so I don't even carry over inventory; I figured there would be a solution as it must have been an issue at some point. Glad I could help and was actually right.