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fotoski

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fotoski last won the day on December 6 2018

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About fotoski

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    http://www.andrewfaulkner.com
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    fotoski

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    San Rafael, CA
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    Photography, Chess, Brandy and Bourbon.

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  1. It certainly seems as if TTB is trying to codify an assumption that they have held for decades. In this case, I think they should drop the assumption rather than codify it. Exploration of different types of barrels is one of the exciting changes that is occurring in the craft spirits movement. If the distillers who collectively have millions of dollars in inventory in smaller barrels can no longer label their bourbon as bourbon or rye whiskey as rye whiskey, then small distillers all over the nation will have a huge problem. Who would benefit from this change in the regs? People who have all t
  2. This seems to be the issue a lot of people are focusing on this week: The 50-gallon requirement would not only stifle a lot of people who have had a lot of whiskey in other size and shape barrels for years, it also stifles creativity. Instead of narrowing the definition of barrel, TTB should be opening up the definition to include more types of barrels -- toasted instead of charred, oak from other continents, larger and smaller sizes. Barrels are a way that distillers define flavor and the more the definition of an oak barrel is restricted, the less creativity we will see in this highly invent
  3. The TTB is accepting public comments regarding changing the CFRs until March 26, 2019. The proposal is incredibly lengthy: https://www.gpo.gov/fdsys/pkg/FR-2018-11-26/pdf/2018-24446.pdf Here is the TTBs summary, with links: NEW RULEMAKING IS THE NEXT STEP IN OUR LABELING PROGRAM MODERNIZATION We are pleased to announce the publication of a rulemaking document (Notice No. 176) in the Federal Register of Monday, November 26, 2018, in which we propose to update, simplify, and clarify the labeling and advertising regulations for wine, distilled spirits, and malt beverages.
  4. I saw an item in today's ADI e-news that could have an impact on every liquor bottle sold in California: New Prop 65 Labelling Requirements Take Effect August 30 This could be huge as many beverage alcohol components, including ethanol itself, fall under the new regulation: Acetaldehyde, Methanol, Furfural alcohol,... etc. For the complete list of Prop 65 ingredients, please see: https://oehha.ca.gov/proposition-65/chemicals Liquor bottles appear to fall under the regulation, so booze sold in California may have to wear a warning label as of August 30... unless, of course, thi
  5. This reinforces the need for pressure relief valves. If you are operating a still and there is not a proper PRV, install one.
  6. Yes, this is the approach and there are many more avenues to explore. It also involves distilling the spirit differently if you intend to harvest the barrel in two years rather than ten. There are many other barrel management techniques -- such as transferring to neutral barrels, slow reduction to bottling proof, marrying blends for six months in cask -- that preserve flavor congeners in the spirit while providing a smoother, subtler final product.
  7. Yes, it is a slow learning curve and there are many mistakes out there to make. If distillers can share knowledge about what happens when you run your still slower, and to explore the subtleties that happen with proper barrel management over time, more of those long awaited experiments will turn out well. The rules would not pertain so much to production as they would to labeling, so that it may be determined what production techniques were used. This is more concerned with truth in labeling, so that a consumer can pick up a bottle and decipher how the spirit was made; where it was di
  8. The Slow Distillation Movement Hubert Germain-Robin Being an aficionado of the Slow Food Movement since the beginning, I would like to add another antidote to the tyranny of the fast food industry and the frenzied pace of modern culture. Slow Distillation By using ancestral methods of distillation, when time was not such a pressing issue, one would conduct the distillation at a slow pace to be able to separate with precision the different components, to make clean cuts and to respect the temperature during the gathering of the distillates. With today’s h
  9. Hi Andrew, are you in New Orleans yet?

    I am at the Monteleone, my cell 4043452215 if you want to catch up for a drink or chat.

    Peter Bignell

  10. The TTB is proposing several changes to the regulations. The goals seem to be simplifying paperwork, reducing mostly reporting, streamlining the COLA process and many other things. There will now be a period of public comment regarding many of these changes. The link leads to an article in the National Law Review that summarizes TTBs proposals: http://www.natlawreview.com/article/alcohol-and-tobacco-tax-and-trade-bureau-ttb-publishes-projected-regulatory-agenda
  11. Good Luck! Let us know if you need anything. Cheers, Drew
  12. The hourly schedule for the ADI Conference and Vendor Expo, March 30 -- April 2, 2015, has just been released. You can find it on the ADI site: http://distilling.com/wp-content/themes/TFA-ADI/images/uploads/2015/01/ADI-2015Schedule.pdf
  13. The complete schedule was just posted online: http://distilling.com/wp-content/themes/TFA-ADI/images/uploads/2015/01/ADI-2015Schedule.pdf
  14. Craft Certification Update A call for greater truth in labeling As of press time, the Certified Craft Spirits™ database has swelled to 874 brands by hundreds of distilleries in 44 states and Canada. The list of American craft spirits has now reached critical mass and can be taken to the next level in building a bring from the producer to the consumer. On Monday March 31, ADI staff met with an advisory board of distillers to discuss possible changes to the ADI definitions of Certified Craft Spirits™ and how to handle certain products that may fit within the spirit but not the
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