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KRS

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KRS last won the day on December 31 2015

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  1. It isn't legal? I believe I've seen it. Maybe I'm confusing it with wine. I'll check. When you do change your labels, consider the honesty of adding the fact that there's no difference between s made from organic ingredients and spirits not made from organic ingredients.
  2. Irradiation is done with microwaves. The definition of organic is not the issue. The issue is labeling a bottle of spirits "organic." The spirit is not organic--the ingredients used to make it were produced with organic methods. The resulting spirit is not superior to a spirit produced with non-organic ingredients. Irradiation, "organic spirits," etc, are misleading in terms of the benefits or detriments. Because people want it, doesn't make the customer right. Ignorance is just as endemic as alternative facts--undoubtedly linked to each other. Additionally, many farmers produce "pesticide free," which means exactly that, but don't go through the difficult process of getting their "organic" designation. Are the farms in their vicinity spraying madly, spewing into the atmosphere where they infiltrate the "pesticide free" crops? Possibly. I do think making the effort to produce crops and raise livestock in ways that limit the detriment to our earth is admirable. I don't think those who make the effort have the right to imply that it's a superior method that results in a superior product when it's not. People are being tricked into believing that they are getting a benefit from the product itself, not that purchasing the product is one more for Mother Earth although not intrinsically different from any other spirit they could have bought. I do believe I'm getting too annoyed about the fact that the central issue has not been addressed by the distillers that use organically produced ingredients.
  3. Pete B: A preference for alternative facts seems to becoming endemic. We need truth in advertising beyond the dangers of alcohol on our bottles. Implied benefits need to be clarified.
  4. When I read your response, I did think there was some condescension in the tone, but I can see how you might think I owe you one for calling organic spirits a “marketing ploy.” Sane people all care about the earth and what we’re doing to it. I count myself among them. The methane from livestock production is one of the biggest causes of global warming, which indicates the benefits to Mother Earth of a vegetarian-heavy diet. Which then brings with it the issue of pesticides. That’s a hard one. The government has declared that what is used commercially at this time leaves only harmless residue, which might be true, considering how many Americans eat non-organic crops and live to a hearty age. It’s not true for field workers, however, unless their employers follow strict guidelines for crop spraying. Not enough do, as I can attest. I was an infant development specialist who worked with many developmentally disabled children born to field workers. I wouldn’t eat Fresh and Easy produce, grown in the area where I worked, unless death was imminent and I was hungry. Irradiation of food does not make food radioactive any more than we are left radioactive by dental x-rays. There is no credible research that indicates a molecular change in human beings or animals that consume GMO crops, and I don’t merely reference government findings. Further, the use of irradiation in no way relieves food producers of the obligation to follow strict sanitation standards, although, as with most regulations, some people don’t. Putting them out of business is a worthwhile endeavor. Finally, GMOs. I’m sure you know that gene modification therapy has helped a great many human beings avoid or recover from debilitating conditions. If it’s okay for them, it’s okay for field crops and the people and animals that consume them. What I want is truth in advertising from spirit producers who label their products “organic.” A disclaimer would be honest—and we all care about being considered honest, don’t we? “The organic raw materials that were used to manufacture this spirit beverage have no more effect on the spirit produced than non-organic raw materials.”
  5. Hi, all. I did bloop regarding ethanol being inorganic. It is a carbon hydroxyl. However, when it's distilled, the carbon mostly converts to carbon dioxide and escapes into the air. Pete B is being factious, right? I really do need to consult a chemist about the possibilities of pesticides harmful to humans remain in the distilled ethanol. A number of clear spirits have fruits and other raw ingredients added. Those additives possibly could have pesticide residue harmful to humans. It's worth finding out. Maybe organic matters in wine and beer. I remain sceptical that it's anything other than marketing when spirits are "organic."
  6. Can anyone provide scientifically valid information about the value of using organic ingredients to make distilled spirits? It seems to me to be totally unnecessary and possibly a deceptive marketing ploy. What does organic mean for the resulting chemical compounds of spirits? Once they're converted to ethanol, what chemical compounds of the original ingredients remain that can distinguish organic from non-organic? Spirits are all non-organic chemically!
  7. Is this what is meant by "barrel futures?" It seems to me that "selling the contents of a barrel" is a sale in the present. The customer has to put up some money in advance in order to end up with the product. However, we're wondering just how the 3 tier system works for "selling" a barrel to a consumer. Selling to a hotel would be easy--sort of, because, presumably they'd have an on-site sales permit. But, just what cost does the buyer get charged when the distributor asks for their cut? If it's a consumer who "bought" the barrel contents, it'll have to go through a licensed retailer, who also will mark up the cost. Since it is something that is done, I'd like to hear from someone who has actually sold a barrel through the 3 tier system. (Direct sales in California are limited to 3, [count 'em: 1,2,3] bottles per visitor--who takes a tour or gets an educational tasting.)
  8. I sure wish someone had replied to query, Marie. We're exploring a similar situation, selling an entire barrel of spirits to a consumer. I'm going to post my own question, so maybe we'll both get answers.
  9. Thank you, Turtle. Yes, I do agree that market research is critical in determining your product's sales potential. We've gotten very positive response to our products at public tastings and at private tastings for members of the trade. For instance, we put 10.5 gallons of our first peated whiskey in a 15 gallon barrel January 12. Our distributor is so enthusiastic that he wants it bottled now. We intuit from this that we can sell for the high end price. However, being well received at tastings doesn't translate to sales because brand visibility is a significant factor. We price our white spirits by the competitive market, and we're going to do the same with the barrel-aged spirits. However, any time our distributor becomes ecstatic about one of our spirits, we'll price high. Thank you all for your advice. KRS
  10. Thank you, Bluestar. You have provided a very sensible answer. Handcrafted spirits will cost more undoubtedly, but products sell better if the cost is in a middle range for its type. Inflating the price on the basis of--I don't know what to call it, self-approval seems the least confrontational I can think of at the moment--self-approval seems like a springboard into delusions of grandeur. Micro-distilleries have a very hard time establishing market share, so we need to price our spirits to sell, not keep. Profitability does require the true cost of goods sold in addition to overhead. The profit margin should be based on that amount, and set at a normal percentage. Our spirits are hand-crafted at every stage of production, right up through putting on the labels and sealing the boxes. We love what we do and we want to make our living doing it. Profitability: price, sales, market share--re-orders. Thanks for the replies.
  11. We have our first release of aged rum ready for sale, but we're uncertain about how time spent in the barrel should factor into our selling price.
  12. The reason I had to go into such excruciating detail was the requirement to "describe the physical layout of the plant," although it's been long enough for me to have forgotten the actual terminology. It was particularly annoying because our application was returned or whatever because of it, and the timing put us right through the entire government shutdown.
  13. Master Bibendi & James--my reviewer required me to record every single change in direction, in inches/feet, including any permanent structure in the distillery that would continue to be there should we vacate. The perimeter of the facility was not acceptable. For us this included an 8 foot high, 17 linear foot L-shaped wall that separates the boiler from the still area, the interior of the restroom and the footage around a 3 1/2 foot projecting section of the wall separating the east wall of the restroom from the west wall behind the line-up of sinks. As I mentioned, an amusing anecdote...eventually.
  14. How are you crushing botanicals?

    Thanks, tl5612. I decided to macerate everything in a little NGS for 24 hrs, and have one sample of crushed juniper if I can get the 2x4 method to work for me. whiskeytango...hmmm.
  15. How many craft distilleries do we now have in the US? How many have been certified by the ADI?
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