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untilOn November 26, 2018, TTB published their proposed Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages and is seeking public comment, Make the time to read through the proposed changes to the regulations governing distilled spirits and make an official comment (see link below). Your comment can help shape the US Liquor regulations for the next 20 years. Here is the 132 page proposal: https://www.gpo.gov/fdsys/pkg/FR-2018-11-26/pdf/2018-24446.pdf TTB's recommendations for making an effective public comment: https://www.regulations.gov/docs/Tips_For_Submitting_Effective_Comments.pdf Submit your official comments about the proposal to TTB here: https://www.regulations.gov/document?D=TTB-2018-0007-0001 Here is TTBs Stratiegec 5-Year Plan: https://www.ttb.gov/pdf/ttb_strategic_plan_print_v2.pdf
I was wondering if anyone out there has tried to make any barrel-rested/oaked/aged gin? As both a whiskey and gin lover I really like some of the products out there (Corsair, Smooth Ambler, Waterloo). The trend seems to be expanding over the last year or two and we are about to do some test runs. However we are a small scale distillery and don't really have the overhead to be experimenting with a ton of our base product. I was wondering what barrels people are using. It looks like the larger brands are all over the map in terms of using new casks as well as used bourbon, rum, sweet and red wine barrels. I realize that it all depends on the taste profile we are aiming for but it would be nice to know if anyone has tried something that has not worked. Also what proof are people aging their gin at? Any dilution necessary?Size of barrels and time aged? Any advise would be appreciated, have experience aging out our whiskeys but these oaked gins are brand new to me.