Palmetto Coast

Hi,

I'm from the UK. There's very little by way of micro distilleries over here. It is not a very British thing to aspire to....

Hi Dan,

I don't know where in the UK you are located, but if you are convenient to Jersey, you should get in touch with the guys from La Mare Wine Estate. As well as running the winery, they also run a Chocolaterie, restaurant and, yes, a distillery. Dan is the distiller there, and a really nice guy.

Todd

Any input from the federal side?

Just curious as to how long its taking people nowadays to get their DSP licenses

Yesterday, I spoke with a recent start-up in the northeast. They said it took them 8 days to get their DSP. The TTB told them it was a new record. I think you just need to be extremely well prepared.

Todd

Since I have not heard anything back from the "higher powers", I thought I might post my question here for interpretation.

South Carolina's law states "tastings may not occur in conjunction with the service of food in a restaurant setting"

I interpret this as no Tasting Dinners, like those you see with wine at many nicer restaurants. However, I would assume that once sold to a wholesaler, that would be a non-issue. Could I do events at bars/restaurants and be considered not serving in conjunction with food in that setting? How would you interpret it? What would you think would/would not be allowed? It just seems slightly open-ended.

The regulatory agencies (Alcohol Beverage Licensing, Dept of Rev) have not responded to any requests, though usually when they do you get a typical half answer.

Thanks,

Todd

Thanks for clearing that up for me!

Todd

I'm hoping someone can clarify something for me. One of the things I am considering is sub-contracting out some distilling until the distillery is built. This would allow me, among other things, to get samples for distributors and minimize overhead while I set up distribution.

Now here is my question... If the sub-contractor (don't worry, it is a micro-distillery) is in another state, how can I get MY address and company name on the label? Looking in the BAM, it would seem that I can not, but I may just be reading it wrong. It syates the following:

The name(s) and address(es) of the:

Bottler or

Packer or

Filler

AND/OR

Distiller or

Blender or

Maker or

Preparer or

Manufacturer or

Producer

However, if I am there during production and assisting, would that count? If it is produced FOR me, does that count? Would we need to file a DBA?

Or, would we use my company name and address as the principle place of business?

"The city and state of the bottler’s, packer’s, filler’s, distiller’s, etc.,

principal place of business (see PRINCIPAL PLACE OF BUSINESS

section of CHAPTER 5, NAME AND ADDRESS)"

Chapter 5 seems to address this, but I am not quite getting it.

"The name of the company for whom the distilled spirits were bottled, packed

or filled AND the principal place of business address of the company for

whom the distilled spirits are bottled, packed or filled. The contract bottler

may exercise this option only if:

The company for whom the distilled spirits are bottled, packed or filled is

qualified as a distilled spirits plant"

I will not have my DSP at that time.

Thanks for your help.

Todd

Since no one else suggested it... Lighting is an extremely effective deterrent as well. But my 2 American Bulldogs can see well enough in the dark.

Todd

Hi everyone,

I am starting a new blog (only has 2 posts), in which I hope to profile micro-distilleries. It is by no means commercial. I am not an expert (in anything right now). It probably will not get you noticed, either. It is just me learning how to use a blog, and trust me, I have a lot to learn. That being said, if anyone would like to have their distilleries profile posted there, send me a PM. I have a basic template I am working on. It is not meant to be an opinion column, but more of a "Look here's a cool new distillery in a place you might not have know about..."

Also, if anyone would be interested in submitting a post to make it more interesting, that would be welcomed as well. Posts could be anything related to craft distilling. Other ideas are welcomed!

http://dstilld.wordpress.com/

Thanks!

Todd

In North Charleston, South Carolina, a company that is listed in the ADI directory called Terressentia is making some headlines locally for its finishing processes that mimic aging and distilling. They are not actually running anything through a still, but their processes take out some of the chemicals that are normally taken out during the distillation process and they can produce a whiskey that "tastes 7-9 years old" in under a day. I'm curious what the members on this board think about it?

With the process and additives, I can't imagine they have an easy time with the TTB labeling requirements. All in all, I am always one for innovations, and this looks/sounds very interesting. Is it just business as usual, and there is no actual change, just press coverage? If it does change anything, will it hurt the big guys? Will it hurt them more than craft distillers? Is there something this article left out?

http://www.charlesto...ent?oid=3056352

Curious for your responses. I plan on wandering over to the restaurants mentioned to taste test for myself.

Hi Hughes

I had contemplated going that way a while back, and had visited the facility and done a tasting. Contact them, they may let you taste for free as well. That being said, I will give you my thoughts.

First, yes, they take bulk spirits and run them through their machine and it does clean them up. I tasted their vodka before and after, and next to another premium brand. Theirs was definitely cleaner than the unprocessed spirit, but in my opinion, not as clean as the premium name brand.

Rum was actually pretty good, but unfortunately I can’t remember too many of the rest. I believe most of the spirits that won medals were flavored vodkas. They use designer flavorings to get different tastes, as well as designer colors. You want oak, they can add "oak flavor". You can't put an age statement on the label. You want to make a Cosmo flavored vodka, they can do it, color and all. I believe they even submit the final formulation for you.

To get a flavor profile, you are then making flavored rum, flavored whiskey, flavored whatever, not rum, bourbon, etc. That said, they can do spirits (such as bourbon) without flavoring. I just don’t know how it would hold up to one that was aged.

The market is definitely there, as you can see from their expansion. But I wouldn’t worry about them biting too deeply into either the big or the little guys. Some folks are going to want artificially flavored fruit punch, and some will want 100% juice.

Hope this helps.

Todd

Looking through some previous posts, I have seen a few regarding POS materials. I am considering using some "shippers" or cardboard floor displays, mainly for cost and customizeability (is that a word?). Was wondering if anyone had any previous experience with these, and if you have worked with anyone you can recommend?

Thanks!

Todd

Likewise, in South Carolina, we have to option to charge or not. We are also limited to 1/4 oz. samples. We must pay tax on money from tastings.

Todd

I am interested in starting a Micro-Distillery in SC. But unfortunately I have no idea where to start. How to get started in licensing, bonding, and what the state laws are. Any advice is much appreciated.

-J

J-

Where are you located in SC? Send me a PM, I can help you with some info.

Todd

Hey Jesse,

I know a while back you were talking about stripping stills. Did you complete any? Do you have pics, prices, sizes, etc?

Thanks,

Todd

I am interested in the replies as well. I almost posted this same question yesterday.

You could always argue that your 750ml will take up less space, so they could carry more of your products...

Todd

I have also had trouble finding specific information.

Sales in both volume and $ amount for individual spirits?

On- and Off-premise info containing the same information?

I have been able to find national info through university libraries, including Handbook Advance (some state info). But I have tried Dept. of Revenue (controls liscensing), Dept. of Commerce (suggested by DoR), Restaraunt Association and Chamber of Commerce to no avail. Also tried just-drinks. They didn't have what I was looking for, either. Is there another company/group? Should I be looking for different info? I would think these would be relevant.

Thanks for your guidance.

Todd

Just a quick note, the number listed for Mary Allen at MIV is their fax number. The office number is (707) 963-2777.

Todd

Hey Keith,

Scott from Twenty2 Vodka posted some samples on here previously. Not sure if these are the ones you have seen already. Do a search for "example broker contracts". I think that is the exact title.

Todd

I am currently looking into this as well. UNfermented wort, there are no worries at all, if you make sure they are food grade. I know people that even ferment in the barrels. Low wines should even be safe. I don't think that I would take 120 proof off the still and put it in them though. I think you will find people on both sides of the fence about flavor transfer here.

I would be interested on the price and quantity of the wort they are quoting if you wouldn't mind sending me a PM.

Todd

For those of you that are interested in the Facebook topic, check out this site (I have no affiliation with them):

www.businesstrainingteam.com

I think I found them through either SCORE or SBDC. They offer free webinars every Tuesday. I have not been able to catch any of them, unfortunately, but they offer them as free courses on their website as well. The latest one was "Make Facebook Pages Work." It lasts about 50 minutes. Don't know how it is, haven't watched it yet. They tend to be Powerpoints with a commentator.

Like I said, they are free and occasionally they have some that I would like to watch when I get some free time. They just require that you register on their site. So far, I haven't gotten anything from signing up other than reminders for the webinars.

Todd

I read somewhere that the failure rate for microbreweries is 1 in 4 whereas for small business start-ups it is 1 in 2. Does anyone have any knowledge of this for micro-distilleries?

Also, I read where Bill Owens estimated 88 micro-distilleries in 2007, and heard somewhere else roughly 186 as of May 15, 2010. Are these numbers coming from ADI? Has ADI looked at compiling statistics like this, and tracking trends and such? I think it would be a great idea. With so many people on here putting together business plans, I think it would be easy to charge a few bucks and find people willing to bite.

Todd

I thought this discussion sounded very familiar...

Melkon Khosrovian had a thread regarding this not too long ago. There is even a proposal listed and some discussion.

PROPOSAL TO REDUCE FEDERAL EXCISE TAXES FOR SMALL PRODUCERS

http://adiforums.com/index.php?showtopic=200&view=&hl=Melkon%20Khosrovian%20&fromsearch=1

It seems that now would be a great time to get a consensus and forward this to the powers that be (or anyone else that will listen).

If you know anyone specific, try to get them to drop this in as an amendment.

Todd

Thanks for your help, guys!

I am looking at leasing buildings now. Most of them that I am looking at have septic rather than sewer. They tend to be in small industrial parks. From everything that I have seen on here, septic is NOT the way to go. I understand needing a large enough system, wanting to keep the system in balance, etc. Just trying to get a concensus. Do we, in general, want to stay away from septic? Is there anyone using septic in a situation like mine that might want to comment on specific things to watch for?

I will be starting with rum and whiskey (the latter probably from purchased, unfermented wort, so no grains to dispose of).

Thanks,

Todd

Thanks for the suggestions.

BWF - I hadn't thought of that either. Sometimes the easiest things just elude us.

Will - Are you aware of any situations where a variance has been granted? Do you know any of the conditions?

Although I think I like the unfermented mash idea better. I'm looking at a rather small set-up as well Porter, this is a way for me to diversify my products without breaking the bank on equipment. I have spoken with a local brewery and they have been very receptive.

Are any of you others out there doing this?

Thanks for your help.

Todd

By the way, Monday we welcomed our newest future distiller, Pressley Kate. She was 6lbs. 5oz, and 19in. Now I just need to start this thing so I can leave it to the kids...

I was talking to a brewery about purchasing beer for distillation. I thought this was a viable option, but this is all I can find. Does anyone else do this? If so, can you please explain it. According to the TTB, this is the only way.

Removal of Beer to a Contiguous Distilled Spirits Plant

§ 25.201 Removal by pipeline.

A brewer may remove beer from the brewery, without payment of tax, by pipeline to the bonded premises of a distilled spirits plant which is authorized to produce distilled spirits and which is located contiguous to the brewery.

(Sec. 201, Pub. L. 85–859, 72 Stat. 1365, as amended, 1389, as amended (26 U.S.C. 5222, 5412))

As much as I've read over the decades I've never come across a document that tells me restrictions and regulation regarding the starting of a distillery.

Hi Pete,

I know you specifically asked about the TTB and running the distillery from home, but also needed are restrictions and regulation from your state. Depending on the state you are in, you can usually find info at the Dept. of Revenue in your state. Or simply Google "(your state) distillery laws"

Todd