lboe

An interesting video about GMO crops. About minute 15 he brings it back to ethanol production using GMO corn.

Kelly Railean at Railean Rum in San Leon, TX (outside of Houston) is another.

You'll usually find this in the state or city regs. You should not only check the distance but how they measure the distance. It could be measured "as the crow flies" or down the sidewalks from the closest points on the property lines. Also, the regs may not only specify churces but also prisons, playgrounds, schools, nursing homes...

My husband is interested in working on an app. Up until now I've been the one focused on the distilling, but in this area, he's definitely the expert. PM me if you want to talk. Lisa

Wanted to share what some of the big boys are doing. I just saw an ad for a new Malibu Rum bottle that is essentially blank except for the logo and they are encouraging you to draw on the bottle etc. and make it your own. http://www.malibu-rum.com/byu/index.html#/studio

I'd say building a still is a HUGE undertaking and not something I'd ever attempt. If this is something you think you want to pursue, I'd talk with some of the still manufacturers so you can get an idea for the technology that really goes into one (it's more than a boiling pot). Even the basics like metal choice are important. You always want copper where it is hot (going up) and stainless where it is cooling (going down). The choice and quality of metal actually has an effect on your final product since copper binds with sulfur compounds. Then there are sizing questions. Sizing will determine not only your capacity but your heat input and your run times. Again, this is something a professional still maker would know. And then there's the pesky safety question. I'd want to be REALLY certain that the still was welded properly and that the heating elements were correctly attached and aligned to avoid a possible explosion. Again, something the still makers would know how to do. Again, this is NOT something I'd ever attempt although I know some have.

Jeff- You would have to amend your layout and equipment list with TTB when you upgrade the still. You have to notify TTB whenever you change/remove/add equipment directly involved in the production of spirits. Lisa

A great place to start. Thank you! Lisa

I was afraid of that. Then how do others such as Amarula achieve the lack of separation? Did they pony up the $$ for Bailey's process?

I was reading up on cream liquors and saw noted that in the 70's "someone came up with a way to mix [alcohol and cream], and keep them mixed". I know that if you mix them at home, separation happens in your fridge, but a bottle of Baileys or Amarula remains blended. I've been doing more research and can't find the "trick". Can anyone here enlighten me - or is it a secret?

Sales of liquor slow in 2008 The Distilled Spirits Council of the United States says it is not going to give an industry forecast for 2009 because the recession makes future spending too hard to predict. http://money.cnn.com/2009/01/30/news/econo...sion=2009013006 I'm sure many of you have seen this article. Just wondering how this is playing out on the micro distillery side and what people are doing to counteract any effects. Lisa

Thanks everyone for all of their great advice. I'm getting more invaluable information than I could have ever hoped for.

I plan to open a distillery in a three-tier state and therefore must contract with a distribution company. This is something with which I am not familiar in the slightest so I'm hoping that the collective experience of the people on this board can help as I work on my plan. Here are some of the questions that I have: 1. Locating a distributor: I have only been able to find three distributors operating in my state. Is there a central list anywhere? 2. Large vs. small distributors - Advantages/Disadvantages of each? My initial market will be the city in which I am located. 3. Requirements of the distributor: I know that I'm going to be in charge of my own marketing and producing the product. What can you reasonably expect the distributor to bring to the table? 4. Requirements of the distiller: Is there anything in addition to the above, I will be expected to provide to the distributor? 5. Initial product requirements: Is there an initial volume of product they usually ask for in their warehouse? Minimum annual production? 6. What if they say, "No"? - Getting a bit paranoid that all three could pass on my product. Then where does that leave me? Is there a Plan B out there? 7. Typical contract terms - Who determines the percentages of MSRP earned my the producer, the distributor, and the retailer? Are there any benchmarks anyone can share? 8. When do you get a distributor? - During planning? After permitting? First bottling? I would think earlier is better, but don't know what the standard is. Any other nuggets of wisdom on the topic would be greatly appreciated. I'm sure there are things I haven't even thought to ask. If there is anywhere on the web I've overlooked with good information on the topic please pass them along. Thanks in advance!