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Found 75 results

  1. Originally posted topic to less pertinent forum - trying this one: Seeking a lease in an historic location in Kansas City. All the buildings in the area a big 4-5 story brick buildings so the owners would like to lease to multiple vendors (zoning is all industrial). Potential site owner is hesitant about leasing to manufacture & retail distillery and not being able to use the other floors for say leasing to restaurant that has a liquor license. My question is basically - if I own a building and lease to a distillery, could I also lease to a restaurant w/ a liquor license(on a different floor)? If I have no controlling interest in the distillery (ie. I just lease, no ownership) would the TTB restrictions prevent any other retail licenses for that location. http://www.ttb.gov/p...s_act052007.pdf Any help or suggestions are much appreciated. Thanks, Alex
  2. InsuranceMan 2.0

    FET Tax Cut Article

    All, I just wanted to share an article that I was honored to be featured in recently that discusses the new lower FET rates, and what needs to happen at a grass roots level in order to make sure that the rates are extended beyond the 2019 date. I have done a lot of work with different groups in regards to the impact that this new rate has had throughout the industry but I would implore you, the owners of distilleries, do everyone a huge favor ... Document, document, document! Of all the groups I have worked with, and all the discussions I have had, the most important factor in the very near future is going to be documentation. If you are enjoying the new lower FET's, and you have been able to purchase new equipment, finally do that marketing campaign you have been dreaming of, or hire some new employees to increase your output, DOCUMENT IT!!!!! Put real numbers to work for you. If you have saved "X" amount of dollars due to the lower FET rate, and have reinvested that in the economy via purchases, employment, whatever, make sure you are documenting it and sharing it with your state guild, national associations, etc. I am here to warn you, if this information is not produced and shared in concrete numbers, the government all-to-likely may not extend this wonderful incentive. If no one can provide solid evidence as to the economic impact that this has had on the industry as a whole, there will be no incentive for the fed's to cut their own large source of funding any further. I would also caution that these numbers have to be produced sooner than later due to the fact that these rates are due to expire at the end of 2019 unless action is taken. That means that numbers for 2018 need to be pulled together and presented as soon as 2019 kicks off. The government is a big ship and it turns slowly, meaning, these numbers cannot be produced in September of 2019 with the hopes of having anyone have time to look at them in time to have an impact. Keep in mind that these lower FET's are due to "sunset" on December 31st, 2019 if action is not taken. That is what I am asking of you all, to take action. Start pulling your "economic impact" numbers together now, so that come the end of 2018, you can go into 2019 armed with the information needed to ensure that these lower rates are here to stay! Here is a link to the article in case you would like to check it out: http://www.spiritedbiz.com/inside-spirits-making-the-tax-cut-permanent/ Best, Aaron Linden 307-752-5961
  3. InsuranceMan

    PATH Act and Lower FET rates

    Good Day ADI Forum Members, I wanted to do a post today in regards to the new regulations that have taken effect in regards to the PATH Act and the new lower FET rates that have been implemented and how that may affect your need for a bond. This seems to be a hot topic currently so I thought I would address a few issues here. As you all are aware, the PATH Act and the lower FET rates have kicked into effect for the next two years, and there are many of you that are super excited to cancel or terminate your current DSP bond. Well, let’s just hold on a second and think about what these new changes really mean. In the PATH Act, it was determined that any distillery that has less than $50,000 worth of taxable withdrawal in a year’s time no longer is subject to a bond requirement. Then, the new legislation has gone ahead and lowered the FET from $13.50 per proof gallon down to $2.70. That is wonderful, and a boon for distilleries that will allow for growth, capital investment, the hiring of staff, etc. Both the PATH Act and the reduction of the FET’s are fantastic ……………… HOWEVER ………….. The only item that was really contemplated in the PATH Act was the "Withdrawal" amount; the act never specifically said anything about the operations side of the bond. The operations side of the bond is comprised of the "Distiller / Warehouseman / Processor" portion. This portion of the bond covers for items that you have on hand that is either bottled, in process, being held in totes, or aging/maturing on site. In fact, ALL distilleries still have this exposure being that everyone has product on site in one fashion or another, and many of you have a considerable amount of product warehoused at your facilities. Think about this, if for some reason your product on hand were to be lost, stolen, or hijacked the government could still charge the full amount of taxation that would have been due. Yes, the Federal Government reserves the right to still collect the taxation that WOULD have been collected on that product! Sure, there is a repeal process that you could potentially go through to have the taxation abated or forgiven, but there is no guarantee that the TTB would waive these charges, it is done on a case by case basis. In some instances, the taxes may be due upfront until the repeal process can go through the proper channels, and that process can take a while. Although these situations are rare, they can happen. It is also rare for distilleries to blow up or burn to the ground, but that does not mean that you should not carry insurance. For this reason alone, it may be beneficial to keep your bond in place. If a situation such as this were to occur, and you have cancelled your bond, you would have to come up with the cash to pay for the taxation of the lost product. That could certainly become an issue and cause a lot of heartburn in an already stressful situation. In most cases your federal TTB bond should not be costing you more than a few hundred dollars a year, and that is fairly cheap for your piece of mind. As well, the reduced FET’s are only certain for 2018 and 2019, after that, who knows. It could be determined that the rate will go back to $13.50 or even higher, we don’t know, maybe they will leave it alone forever, God willing. Another potential reason to keep an active bond may be that it is easier to increase an already existing bond than it is to go through the entire bonding process again when you get to a point that you have to have one. If you have a history with a surety company of having a bond in place, it is a fairly easy process to issue a superseding bond to increase the amount needed. If you cancel your current bond, and for some reason your financials are not as strong in the future, obtaining a bond for a higher amount (Operation plus your need for over $50,000 in withdrawal) could be difficult. I do want to be clear, I am not trying to be a “fear-monger”, whether you keep your bond in place or not is a personal preference and I would never "twist" someones arm to keep a bond in place if they did not see the need to have one. I just want to make certain that people are educated in this arena prior to making a decision that could potentially have a severe impact on the businesses you all have worked so hard to build. Also, please keep in mind that having a bond in place is not “free money”. By that I mean, as owner of the bond you are indemnifying yourself to the surety. This means that if the surety has to make payment on your behalf, the surety will make every attempt to collect the funds that they paid out to the TTB. They can seize assets of the distillery, your personal assets, etc. The bond is simply there to make payment on your behalf if you cannot at that time. Sooner or later you will have to reconcile with the surety. If you don’t have a bond in place, you will be reconciling with the government. Either way, eventually you will be paying someone back! The long and the short of it is, just because the taxation rate is less for the next two years, and just because you may not hit $50,000 in withdrawal, you may be money ahead to keep your bond in place, especially in regards to the operations side of things. Just "booze for thought".
  4. Bartletts Distillery

    Formula approval for Spiced Rum Required?

    We're working on our spiced rum and it will contain less than 2.5% total flavorings and caramel coloring. Will this product need a formula to be approved by the TTB? Also what is required on the label? Is "Spiced Rum" sufficient, or does it need to contain a statement "Rum Flavored with vanilla, almond, and other spices"? I've read through a lot of the TTB documents but still haven't been able to pinpoint a conclusive answer. Another question, does the addition of flavorings change the class & type designation to a "Flavored Rum"? It seems like it should, but maybe not?
  5. thebottle

    Expanding our Tasting Room

    We have a current DSP with our bonded areas marked off along with our tasting room and retail. We are located inside a mill complex and have one of the units. Recently another unit became available 10 feet down the hall from us and we are planning to expand into it. Our plan is to keep our current location and just use it for production and alcohol storage operations while moving our tasting room and retail into the new unit. Both units are located at the same address but have a different unit #. What/how do I process this change with the TTB and what is the expected turnaround time? Cheers
  6. First of all, who ever put this site together, great job. Have been reading through it and it's awesome to have a forum that answers most of our questions rather than trying to call the TTB and rarely get a straight answer. Ok, so curious if any other small facilities have had this issue. QUICK BACKGROUND: We filed for a new permit since we wanted change owners, father to son(we've had this small distillery for 20 years). As ttb came out to do there investigation they took 2 bottles to sample. We were told both bottles were at 81 proof not 80. Although we sent samples to another TTB certified lab and they gave us a reading of 80.23. Our inventory was only about 15 cases. Again we're a small distillery and we only bottle 6 to 12 cases at a time. Basically bottle when we need to. So end result the TTB investigator told us to stop all operations until the new permit is complete which will take another 2 months atleast because we were over proof and that didn't match our labels of 80 proof. We have one major account we can't afford to lose. Has anyone other distilleries gone through something similar? What did you do? Also, for some reason the TTB investigator didn't know the answer to this but does anyone the tolerance +/- you can be for spirits(Vodka, brandy)? is it .3 proof?
  7. InsuranceMan 2.0

    InsuranceMan 2.0

    HEEEEEEELLLLLLLLLLLLOOOOOOOOOOOOOOOOO A D I !!!! I'M BACK!!!!!!!!!!!!!!!!!!!!! First and foremost, I want to thank all of you for the phone calls and emails checking in on me and my whereabouts over the last several months, it means the world to me to know how much you all care. Second, I want to say hello to all my old friends here, and a special shout out to those of you whom I have not yet had a chance to meet or speak with. I look forward to hearing from all of you and working with you. Yes, like a phoenix rising from the ashes, InsuranceMan (my previous handle here on the fantastic ADI Forums, I encourage you to look up my postings. They are pretty good if I do say so myself) has transformed into InsuranceMan 2.0 and it is not just in name, but in so very many other ways. I still am the industry expert when it comes to all things distillery insurance related, but now I have the ability, flexibility, agility, and so many other "ilities" to assist you in so many ways that it will make your head spin! So, without much further ado, let's get this party started!!!!!!!!! I am here, ready, willing, and wanting to work with all of you in regards to your insurance needs. As you may already know, if you have read my past postings, I have 16 years of insurance industry experience and over 7 years of expertise in very specialized distillery insurance programs. No one else in the country can say the same! And I am not tooting my own horn here, you can ask around, there is no one that knows this industry like I do. I have gone grain to glass at 4 different distilleries and understand your needs from your side of things. Partner that with the expertise I have in the insurance world, and the fact that I work with hundreds of distilleries across the country, and well friend, you have a winning combo! Oh yeah, and the fact that I do it better and cheaper than anyone else is kind of a nice notch in the belt as well. Well, what are you waiting for?!!??!??! You know you want to call me, so DO IT!!!!!!! Oh, yes, you need my phone number. Maybe that is what was holding you up. Well, it is the same as it has always been. Here it is again though, in case you don't have it already. 307-752-5961 OK, now what are you waiting for? I answer my own phone, give you as much advice as you can handle, and answer all of your questions, all you have to do is call. Again, I look forward to speaking to all of you and getting to know you better. Best, Aaron Linden 307-752-5961
  8. I recently came across TTB Tamer for distilleries. It is priced at $33/mo. I was wondering if anyone had experience with this system and could give a review. Thanks. http://www.ttbtamer.com/#pricing
  9. JailBreak

    Whiskey Hypothetical

    Hi all, Fairly green distiller here with an hypothetical that I thought of while trying to wrap my head around some of the TTBs regulations regarding formula requirements. Say I develop a mash bill of 80% corn, 10% malted barley, and 10% rye. Say I distill in twice (not that important) and the proof at distillation is 150. What would I designate the distillate? Would I designate it as the general class 'whiskey'? Or would I designate it as corn whiskey since it fits the S.O.I.? Now follow close. Say I wanted to use that distillate both for a white corn whiskey as well as a bourbon. Could I use a singular batch for both? What then would I call the distillate? Would I need formula approval since I would have to designate it as one spirit (whiskey or corn whiskey) then change it's class/type to another (bourbon) even though bourbon does not require a formula approval normally? Now focusing on a singular barrel of that sweet, sweet bourbon. Say I partially-harvest an amount in 1 year for a small bottling. Would the aging clock stop even though the whiskey leftover never left the barrel? Or could I age it longer than 2 years and get the Straight Bourbon designation? If I am able to, how does that affect formula requirements? All three of those products normally don't require a formula and I'm in no way using weird techniques in production. Would I still need a formula approval for at least 2?
  10. There has been some speculation about the new ability to transfer bottled spirits in bond. Yes, it is now allowed. But I want to give a warning; do not be too hasty in making business plans. Wait until TTB issues some regulations. While you will certainly be able to ship and receive bottled spirits in bond, it appears that bottled spirits that you receive in bond will not be eligible for the reduced tax rate unless you either produced or processed the spirits prior to their bottling. That is my reading of the change. I may be reading it wrong, but I think I am right. Yes, TTB does allow a winery that receives bottled wine in bond to remove it at the tax rate (after the small producers credit) that would have applied if the shipping winery had removed it on tax determination for its winery. But the law specifically provides for that. I don't see any such provision in the language attached to the new reduced rates on spirits. For spirits, congress specifically says the rate only applies to spirits produced or processed by the person making the removal. So, if you want to send spirits you have produced or processed to another DSP for bottling, say in 50 ml container or cans, you could do so, and if they returned the packages to you, you could remove them at the rate to which you are eligible at the time of removal. That would appear to be the intent behind the recent changes. It does not appear that congress intends to let a small distilled spirits plant buy spirits in bottles from a large distiller, receive them by transfer in bond, and then remove them at the small distillers rate. I suspect that most of the craft advocates among you will be glad for that. So, my advice is reign-in any enthusiasm you may have for transfering bottled spirits in bond until TTB has its say on the matter. Reply ↓
  11. ADI has been invited by TTB to speak to Label specialists about issues distillers face during the label approval. Please provide us feedback on your experience of applying for label approval. We will aggregate and anonymize the information provided and before it is shared with TTB. It is our hope that opening dialog will lead to reduced rejections and change requests which will save distillers and TTB time and money. I will be traveling to DC July 23, 2018 so please submit your responses before then. Google Forum: https://goo.gl/forms/X306I2pyUURz7BBQ2
  12. nabtastic

    proof obscuration

    When determining proof when a spirit has in excess of 400 mg/l obscuration are you required to follow this method or can you simply distill and proof using a lab still? Video referenced is determining proof obscuration by evaporation. Thanks,
  13. Alaskan Spirits LLC

    Who has the answers?

    I am finally ready to file with the TTB for permits. My state (Alaska) has said I can not do anything on the local level to be ready until I get the final approval with the TTB. Is this correct? I have ready a very good post where someone states that you should get everything done at the local/state level FIRST. Has anyone had to go to their state after? I have also been researching companies for bottling and equipment. I have seen tons of compliments on US companies and have settled on Paul at Distillery-Equipment.com should I go US. I have also been looking into several Chinese manufacturers. However, the Chinese companies seem to take forever to get back to me and that worries me a bit. Have anyone had any good experiences with a Chinese manufacturer for their equipment? The company I found for bottling is Rockwood Glass - does anyone here have any experience with them? I tried to do a search in the forum to see if I could view any discussion with their name but did not see a feature to do this. I have no problem putting in the time reading the forums (I cant count the hours in so far). Thought I would see if I got lucky with a response. Software - I have read several posts on the software and I initially thought I would go with Stillhouse, but after reading people that had used Stillhouse AND Whiskey Systems; I got the overall feeling that Whiskey Systems was just as good but less money - if this is incorrect, can someone correct me? Marketing - Where have you found your best ROI has been when trying to tell your town you exist. What local marketing worked best? Where do you think you lost the most money? Has anyone tried Groupon as a way of getting people in; if so which catch worked best ($5 tasting, $10 tour + free tasting, etc?). What sells the best besides the booze? Cups, shot glasses, sweatshirts, t-shirts, hats, etc.? Not sure what to be pre-pared for here. In my state, I can only be open from 9a till 8p; what are the best operating hours in your town? I was thinking a short day 4p-8p for the tasting room (except weekends 11a-8p). We will always have our master distiller there, so if someone walked in - he could technically still help them. Are we cutting ourselves short on the hours? I am just thinking if they REALLY want to check it out, they would come later......I also don't want to kill myself from sitting around all day, when I could be out visiting bars, restaurants, and stores. I was recommended by another distiller to pay for a lawyer to help with the TTB, but when speaking to another distiller a week ago he said he felt that his process was much faster because he was able to get back to the TTB immediately. He thought having a lawyer handle everything could actually delay some things. Overall thoughts? A big thanks to everyone that has posted on here; the community is amazing. I love that everyone shares and they have built such a strong group of educated people. I thoroughly enjoy learning from everyone here. I cant wait to one day be posting and sharing my success for the future.
  14. Aux Arc

    Gin defined

    Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof) The above is from TTB definition. My question is how do you define "main characteristic flavor"? I followed a recipe from the Forum but what I taste most is faint black licorice that I am guessing is coming from a tiny bit of fennel seed I added. Really like the flavor, but is this "gin"?
  15. InsuranceMan

    Technology Woes

    Dear ADI Forum Members, I wanted to let everyone know that over the weekend my iPhone had a major malfunction and is currently not operating. Apple has been amazing and they are getting a new one to me as fast as they can. However, in the meantime, I do not have access to retrieve any voicemails left at my 307-752-5961 number. If you have recently left me a voicemail on my cell phone please also give me a call at the office at 307-673-2496 (or toll free at 1-800-300-4370), or send me an email at aaron.linden@hubinternational.com . Also, do yourselves a favor out there ....... if you rely heavily on your phone and technology, PLEASE back up your files and have a secondary access point. I remember the day when I knew the phone number for everyone that I would call, and know I don't know any of them. Siri is a great assistant, until she is not there anymore!!!!!!!!! LOL!!!!!
  16. geraldmarken

    Proofing liqueurs: Table 6 question

    I'm trying to proof liqueurs using Table 6 from the gauging manual, but instead of water, I'm using a sugar/water solution. Does the presence of sugar affect the dilution rate? This seems like a common enough scenario that the TTB might address it, but all I see in the gauging manual is for binary solutions of ethanol and water. If the presence of sugar in the diluent renders Table 6 useless, what strategies are people using to dilute alcohol with sugar syrup?
  17. Storm King Distilling Co.

    Gauging, bottling, and tank records

    I just started messing around with the trial version of AlcoDens and realized that you can print the Volume temperature correction worksheet and the blending worksheets. Is anyone using these as their records for meeting TTB gauging, bottling, and tank record keeping requirements. It prints out with date and reference numbers that you can populate. It seems as though this would check the box. I have been trying to find a format that keeps this record keeping as simple as possible, while still adhering to the CFR requirements. AlcoDens seems to cover those requirements with these print outs. Any one doing this or am I missing something? Does the TTB want to see your "work" as far as doing the calculations? This would save me more excel time as i am trying to develop our record keeping procedures.
  18. We have recently experienced some problems when using the standard TTB procedure for determining ABV by lab distillation of liqueurs containing above 30% solids, especially if we have milk solids present. If we start with 100 ml of sample, add 50 ml of rinsing water and then distill off the recommended 96 ml what is left in the boiling flask is so thick that it is impossible to deal with. The actual ABV of the sample is known because we know how much neutral spirit had been added and we know the total volume (from the total mass and measured density). This corresponded very closely with the ABV calculated by AlcoDens LQ, but the lab distillation always gave low results. I suspect this was due to carry over of solids. Even commercial lab results were quite far from the known ABV. We modified the lab distillation procedure and are now getting much more accurate and consistent results, and I would really appreciate your comments if you have experienced similar problems. In our modified procedure we still start with a 100 ml sample but we add 200 ml of water and then distill off 196 ml (which we make up to 200 ml), leaving approximately 100 ml in the boiling flask. This means that the initial solids are still in 100 ml and remain nicely in solution. My calculations show that for a sample containing 15 ABV this procedure will recover +99.99% of the alcohol. Since the alcohol that was initially in 100 ml is now in 200 ml the measured ABV has to be doubled. We understand that this halves the precision of the measurement but the results are so much closer to the known value and are much more consistent - and the glassware is much easier to clean afterwards! How have you gotten around this problem?
  19. Just curious if I understand this correctly. Previously I had submitted COLA for all bottle sizes that we make (50, 375, 750 and liter). Does all the information changed between the two meet "allowable changes"? Or do I need a separate cola for each? Just trying to streamline things. Thanks!
  20. ALERT! Impending U.S. Government Shutdown could affect access to TTB website Due to the possible impending government shutdown you may have read about in the news, it is possible that access to TTB’s website could be severely restricted or cut off for DSPs while the shutdown is in effect. Therefore, if you need copies of your permits, registrations, formulas, COLAs or other documents that reside on the TTB system, it is advised that distilleries log on and download those items today! Link to TTB Shutdown Plan: https://www.treasury.gov/SitePolicies/Documents/TTB-Shutdown-Plan-12062017.pdf
  21. Fellow Distillers, We are working on launching our bitters line but running into issues finding out TTB labeling requirements. Has this happened to anybody else? Thank you for your help! Our recipe is finalized, all the ingredients are GRAS, it is unfit for beverage purposes and therefor non-potable. We've gone through the https://www.ttb.gov/ssd/drawbacktutorial.shtml and would like to start designing our labels as we submit. Has anyone found a page where the TTB explicitly states labeling requirements? Is it the same as for regular distilled beverages? Also anybody out there who has successfully submitted do you have to send in a 2oz sample? Thanks Everybody!
  22. Thatch

    Distillery in Malt Plant

    We are building a malt plant and wish to have a distillery in the same building. Can the malt plant be part of the bonded area? We will be making all malt whiskey. I have searched the TTB site and there is nothing that seems to address this issue.
  23. Who do you contact at the TTB to let them know that they have a mistake in one of their gauging manuals? I am loading Table 4 into my database and discovered that Wine Gallons Per Pound is incorrect for 173.7 Proof.
  24. Just getting ready to put together our TTB DSP application. I have read many of your horror stories on how long it takes to get the operating permit. I know there are several firms that assist folks like me on crafting and submitting the application. Has anyone used a service like this? Is it worth the money? We're talking $2500 to $3000. But if they can save months of downtime while I'm still having to pay a lease....might be worth it. How daunting is the whole application process? Feedback would be greatly appreciated.
  25. Maybe a bad idea. I"m not an attorney, disregard post.
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