Ryan_W

Google search TTB F56208. Should be a PDF form that comes up as the first link. Fill this out as a remission of tax and mail it to the National Revenue Center. You can file the claim under 27 CFR 19.263. We had to do this after a storage loss from a damaged tank. They should mail it back to you in a couple weeks or so with their decision based on what caused the loss. Hope this helps. Ryan

What is a good way to put value on a whiskey as it ages in the barrel? I know how much we spent in raw materials, labor, and utilities but I don't know how to account for age. I'm assuming that on our books we can value a 5 yr Whiskey over a 1 yr Whiskey, I just don't know how to get to that number. Any suggestions or is the value arbitrary and we just put whatever value we think it should be worth.

How's it going and welcome to the neighborhood. I'm a distiller right here in Clearwater myself. I'd be willing to help out with what I can. I'm not the business owner but maybe I can answer some of your questions on the production side. Message me back on here or send me a text at 941-345-7605.

Is anybody currently exporting product to the Bahamas that could give me a rundown of what I need to do to stay compliant. Not sure if its supposed to be removed as taxpaid or un-taxpaid. Been reading through the TTB regulations but I'm still unclear on the process. Thanks, Ryan

Liquid sucrose

Anybody have a lead or know where I can source totes or tankers of liquid cane sugar in Florida? I'm having a hell of a time trying to get people to call me back. I can find molasses easy enough but can't seem to nail down the other.

What is the limit on the amount of sugar/sweetener allowed to be added to a flavored class of spirits? Doing some R&D recently on flavored rums and vodkas and been looking through the regulations. I know unflavored vodka has a limit of 2 g/l. Do flavored rums and vodkas have a limit also, at what point does it become a liqueur? or is the class just based on what I designate it during formula approval / Cola approval? If you have any insight or can point me in a direction. Thank you in advance!

Hello, The company I work for owns a brewery as well as a distillery. We want to be able to take our beer and distill and age it and label it as a whiskey. This isn't a new idea, I've come across a number of distilleries and articles talking about buying beer from breweries, distilling it and calling it a whiskey. We have tried several times to get approval but it always gets moved to the distilled specialty spirit category and any mention of the word whiskey on the label is immediately rejected. I've called both the labeling and formulation help desks and talked to the agents but they claim a beer would never be approved to become a whiskey. I understand the source material for whiskey has to be malt or grain based with no other additives such as hops. How are other distilleries getting through the approval process with their beer whiskies? Thanks,