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Ish200

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  1. Ok I could be asking this the wrong way.. but for example Heaven Hills sells multiple "brands" and some these brands have different "sold by companies listed on them" So a bottle of Larceny says "distilled and bottled by Old Fitzgerald Distillery" while the bottle of Mellow Corn says "distilled and bottled by Heaven Hills Distillery"... but they are all Heaven Hills Brands My question is how do these companies and DSPs fit together? How does one distillery produce multiple brands? Is it all just a labeling thing? The reason I ask is - I am trying to identify if there is a possible way to create a new brand under a current DSP to allow for a lower cost option for market validation of a new brand. Example: So "Jo Shmoe Distilling" holds a DSP and wants to develop a new brand of "Jane Shmoe Vodka" ... how do you do that? Thank you for helping me not be so stupid
  2. Ok, so here is my over arching question: Should you start "top down" applying for Federal DSP through TTB first then go to state and local? Or should you start at the bottom, start local then go up to state and federal? The reason I ask is: I have reached out to the TTB to discuss the location I would like to apply for DSP and they have said it would be a "case by case basis" for approval. I am looking to use a barn structure on a farm property... So my thought is submit the application to the TTB and get a true evaluation of the feasibility of the space being approved for a DSP then go through the local and state stuff that would likely cost more money. By starting "top down" I could get a go/no-go decision on this specific space without a significant monetary investment which would allow me to pivot if the TTB says we can't use this space. Is there something that I am missing? Thanks for your thoughts and insight!!!
  3. I am interested to see if there are any thoughts on which one is optimal for proofing down spirits My understanding is that activated carbon can effectively remove chlorine and some other organic compounds but is generally a less effective filtration technique than RO which can also remove most heavy metals (when operated correctly). Has anyone experienced off flavors with less filtered water? or potentially the additional components in the water add some complexity to the flavor of the finished product?? Thanks four your insight
  4. Is there anyone that is doing this? Other than having appropriate security would there be any issues storing whiskey barrels outside? Perhaps rust on the bands and damage from UV? Any thoughts or insights would be appreciated. THANKS!
  5. I see that the TTB says "Distilled Spirits Plants cannot be located in a residence" Does this mean that a distillery can not be in a small commercial space on the ground floor of a building with apartments above like in the below image? I will ask TTB too but figured I would get a faster answer here Thanks!
  6. Has anyone used any equipment from North Stills? https://www.northstills.com/product/prestige-series-300-gallon-1135-litre-steam-jacketed-still/
  7. Hello! Has anyone tried selling "voucher" for bottles from a barrel that has not finished aging yet? Example: Customer purchases the "voucher" for the full purchase price of a 750ml bottle of port finished rye from barrel#1234 - but you anticipate that the specific barrel will not be ready to be harvested for another year or so...... then in a year or so when you think it is ready to be harvested you harvest and bottle it then you contact the customer letting them know the bottle is ready and they can come in to the distillery, "redeem" that coupon, and walk out with a bottle of whiskey Would what I am describing be something like the "sale of a warehouse receipt"? Thanks!
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