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The TTB permit tutorial states: Did you know that tasting rooms for Distilled Spirits Plants: Cannot be on bonded premises nor can they be on general premises. You must have an area that is completely segregated from the distillery. Any information regarding tasting rooms/retail areas should not be listed in the application information. It should be shown on the diagram so we can ensure sufficient segregation and separate entrances for that area and the distillery. I have attached a basic sketch of my proposed layout for my micro-distillery. I have a 50 gallon tower still and the space I am leasing used to be a micro-brewery, FYI the footprint of the space is 375 SF. It's inside a mill building with other retail units, the space is already up to fire codes with sprinklers etc. However, where I plan to have the still is not separated by a wall. I was curious if the fact that the production area is in one corner away from the tasting if that would meet the TTB demands. Any help on this topic would be greatly appreciated, thanks in advance. layout.pdf
Does anybody know of any reliable companies specializing in rack-house design. Currently we are only a vodka/gin distillery but are looking to start a pretty significant expansion which will include barrel aging. This will be our first rackhouse and we want to make sure we do it right! Is this specialization common place in the industry or are we over-thinking it? Thanks Matt 1911 Spirits