I've scanned the threads about doing bitters. I get on the basic level that you have to release the spirits from bond. We would be making our own spirits for use, not buying NGS.
I guess my first question is, if I do the right paperwork dance, can I do the bitters physically in the same location, or do I need to find another place? (Aka, rent out a commercial kitchen or something like that). We have our bonded production area, the tasting room/bar, and our dish wash room. Could I carve out a nook of non bonded space?
On a more local level, our production side is managed by the Department of Agriculture, and the tasting room by the health department. Would the bitters area need a health department certification?
Could you technically call them something more like an Amaro instead of bitters to keep it under the DSP? I can see the FDA herbal concentrations being an issue on that one.
I know other distilleries are doing this, I just don't know how. And we're operating on our own modest pocket money and a small space, so creative problem solving is a must. (Worst case I'm thinking remote concession trailer?!)
(I often get myself in more trouble by actually trying to do things the proper way....)