Spirits of St. Louis

We are looking for a distiller in St. Louis at a distillery that makes a lot of different products for our restaurant and some for distribution. If interested and want to find out more you can email me at steve@squareonebrewery.com

I haven't seen a reply have you sold your still? I can be reached at steve@squareonebrewery.com

We are making an Agave Spirit, Whiskey,Rum, And we have a gin basket that we produce infused flavors IE Gin Aquavit etc. to make Vodka you need more plates than four. ( besides vodka has no flavor why would I want to make it, No disrespect to those that do ) Also the still is heated by hot oil it's kind of cool we can set the temp. and rase or lower depending on how we do our run.

We have a 50 gal. four plate still we got from Vendome, they are very good to deal with and down to earth and they care about their customers. We had a couple of little issues, and they sent us replacement parts without ever charging us, and they took care of it quickly. We are working on our second still from them and I didn't even think of calling anyone else. They are getting busy(They have 19 stills they are making right now 20 when you add mine) and sometimes communications could be better, but when you're dealing with them they follow thru and do it! They are four generations of still makers, family owned and they have a quality product.

I got a formula back where we are coloring our spirit with all "natual herbs" and because they were not one of the certified or non certified color approved list from the FDA they are wanting me to put on the label ARTIFICIALLY COLORED well of course I do not want to put on my label that statement. How would I get around that, the agent I was dealing with from formula said I might get around it by listing all the ingredents (six different I used in this) so I don't necessarily want to have a chapter of ingredents on my label. any suggestions on how to work thru this?

Yes you are right it takes years to get everything lined up and the right people to sponser a bill and more importantly find the right support. And yes an admendment added at the time of the vote is often done and this would be the right bill in my opinion, however when I talked to Dan who is heading up this initiative he did not want to offer any help to us he feels these are two majorly differant industries. The question is does anyone have any type relationship with their elected official to be in our corner. We need to have someone like that to be there when we need them to act in our behalf. The other part of the equation is even though we want lower taxes, there needs to be an offset to lowering that tax. Will it bring more jobs, will it bring more people to open craft distilleries and have a larger gain in overall tax collected? Bottom line is we have to have a strong reason to lower this tax and what overall benefit will this make.

House bill 4278 is to reduce excise tax on beer up to 60,000BBL's, as shown on your attachment. This is being spear headed by Dan Koptman of the St. Louis Brewery here in my town I have talked to him about riding on this house bill to reduce tax for craft distillers. he felt that it would not fly and wanted to keep it concise and only for breweries. That being said he felt the distillers as a group need to organize in define what is a craft distiller is and aproach this the same way the brewers have. Part of this is finding someone in the ways and means to sponser this type of bill. It's a lot of politics! Also when I was approached by DISCUS to join, I ask him about this effort and what they might do for us in this area to reduce our tax rate. He told me that there is a snow balls chance in hell that legislation will pass and now is not the time to ask for a reduction in taxation. However the Brewers association is very positve that this will go thru dispite his comments. My suggestion is if we want action to reduce our tax then we have to organize and get involved with our legislators and present our case together. Anyone interested?

Hi Kent, If you would like I just got a pallet of pure golden cane molasses in 55 gal. drums I would be happy to let you take one off my hands. I can be reached at 314-231-2537 We are located in St. louis.

Hi Paul, You might consider switching to a lager type yeast which will be a better at that lower temp. The thing we had to deal with was the ground water was so cold for our condenser that it was difficult to balance the still, since the out end of the condenser goes to the top of the still. We had to mix hot and cold water to make it balance.

I have been getting various results on using the Gin basket and infusing fruit in post distillation, some get cloudy some don't. When I make our Gin with eight kinds of fairly strong botonicals, there is no cloudiness when bringing to drink strength. However I did the same process with just using hops upon diluting it, it went cloudy. The only other difference was the proof of the Alcohol. And when I infuse Key lime into Rum or even Ginger (I know Ginger is a root) it is still clear when it is diluted to 40%. But when I have done various types of orange zest in the same process they get cloudy. Here are my questions with what limited info I provided you. What causes turbidity in using botonicals of fruits? What is the best way to remove cloudiness? Do you do any of the following? Cold stabilize any or all of your products? Do you use any Pectic enzyme? Do you filter, and what type of filter and micron size? Thank you all for any input in this.

I ran into this person yesterday at a beer festival, he was talking to me about creating a shipping container for beer. He does custom work and I'm sure he could help. His name is Brandon Clark, His company is Clark Brewing, www.clarkbrewing.com phone # 636-378-4800. Hope this helps

Missouri allows it, also we can pour by the drink, sell on premise and self distrbute "what a state"

To find out about yeast I suggest Wyeast their e-mail is www.wyeastlab.com Good luck

Does anyone have a source for bottles that are less than pallet size. I'm looking for a variety of styles and don't want to buy it by the pallet. Any help would be appreciated

I just got started with our new still and I have ordered Agave Nectar, to make a "Tequila Style Spirit" I understand the whole region thing of Tequila and from Mexico. But when I went for the pre-cola they don't allow for domestic production, Mexico only. But as a craft distiller has anyone made or wanted to make this?