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Tom Lenerz

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Tom Lenerz last won the day on April 21 2017

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About Tom Lenerz

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  1. Tom Lenerz

    American Single Malt Whiskey

    Again, the standards are just starting what single malt already means. I would have an issue with a distiller making "Bourbon" but only using used oak barrels. Ya they are innovating, but the standards are there to protect the product definition. If you want to do something that isn't 100% malt, it isn't a single malt. You can already do that, there are already lots of options for labeling in America.
  2. Tom Lenerz

    Lessons in Barrel Aging

    It falls under the catch-all DSS.
  3. Tom Lenerz

    Lessons in Barrel Aging

    Using the public registry, you can see it is not (in the eyes of the TTB) a straight bourbon whiskey, but indeed a whiskey specialty as described above. It also required a formula. See the links attached Parkers: https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=18159001000469 Angels Envy: https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=13093001000246
  4. Tom Lenerz

    Getting absinthe to louche properly

    What is your total load of botanicals (pounds to PG)? At what proof did you take your tails cut? Did you filter this spirit?
  5. Tom Lenerz

    Whiskey Hypothetical

    CFR 27, Chapter 1 Subchapter A Part 5 Subpart C 5.22 (ii) “Corn whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky.
  6. Tom Lenerz

    American Single Malt Whiskey

    I don't have a dog in this fight, but I'm not sure how adding single malt whiskey to the standards of identity, limits innovation, it just gives America the same classification that many other countries already have. People can do less than 100% malted barley, already as Malt Whiskey or Whiskey Distilled from Malt Mash. Unless I'm missing something here.
  7. Tom Lenerz

    Mashbill in pounds

    It just depends if he has a cleaner or not, and how that cleaner is setup. I've had a couple different farmers do seed cleaning for various grains we got, but only one was really setup for it, and for him it sounds like it isn't much work. The others had less efficient setups, and so it was more work. However, the local malt house should have a cleaner and should be able to take care of it. Unless they have a policy for some reason to only take in pre-cleaned grain.
  8. Do you have an elevator? If so, consider the implications both legal (like in regards to ADA and fire code) and practical (like carrying all of your merchandise up and down and making your customer's walk up and down creating bottle necks) of having a retail space that can only be accessed by stairs for both you and your potential customers. Beyond that, I'm pretty certain they both need separate entrances to the spaces. So a separated 'joint entry' that has doors to each space would work.
  9. Tom Lenerz

    T Top (Bartop) issue

    Do you have a short neck? Low headspace seems to be the cause of this issue with one of our bottles. Especially bad with synthetic corks.
  10. Tom Lenerz

    Bulk proofing vs. Proofing in bottle

    The list of reasons you cut to proof in the tank is as follows. 1) You only have to do it once, versus 100 or 1,000 or 10,000 times. 2) Consistent proof across all the bottles in the batch. 3) Bottlers are typically designed to fill bottles to a fill line near the top. 4) Minimize possible contamination from the bottling environment by only filling once and capping. 5) Filtering near bottling proof. 6) Reduces additional labor. 7) Probably at least 100 other reasons. If you want to get away with a smaller bottling tank, bottle less in each batch, and bottle more frequently, but this still has many of the same disadvantages, as larger batch sizes will reduce the amount of labor in proofing/cutting/filtering, and increase bottle to bottle consistency.
  11. Tom Lenerz

    How many of each bottle size

    Echoing these guys, sticking to one format (750ml in a 6 pack most likely) per product makes the most sense. When we started, because of limited availability of inventory and pre-existing high traffic we were doing a lot of 375ml bottles. We are in the process of transitioning most SKUs to the 750ml format.
  12. Tom Lenerz

    New startup question about setting up

    Aren't you the one selling stills with electric heating elements? If it is such a concern why would you take that risk that no customer of yours or anyone they might sell the still to or an unknown future employee might use the still in a way it wasn't designed for?
  13. Tom Lenerz

    Barrel Filling and Recording

    I believe it is acceptable to do a beginning and ending gauge of the tank, and just divide the PGs evenly over the lot. (EG: 5000 pounds of liquid in the tank to start, filled 12 barrels, 200 pounds left, 400 pounds per barrel.) But I'm not 100% certain. We fill each barrel on a scale, and fill them all to the same weight. So some have more head space than others, but the liquid amount is the same.
  14. Tom Lenerz

    proofing spirits proofed with sugars

    Read the gauging manual. https://www.ttb.gov/foia/gauging_manual_toc.shtml
  15. Tom Lenerz

    Question About Spirit Definition Legalities

    Adding to hedgebird's comments, all Distilled Spirits Specialty will require formula approval before applying for labels. This sounds kind of minor, but I'm sure it will add to the list of things that makes the hobby less enjoyable.
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