Palmetto Coast

I am looking for some good information on the flavor profiles carried over to whiskey/bourbons from various grains. I know a good deal of the flavor comes frm the barrels, but what grains carry over smoky caramel notes. Is there a good article anywhere about this? Mr. Cowdery, anyone?

Thanks,

Todd

I hope I'm not breaking any rules by posting this. I was reading a magazine article about logo designs online. The article link is below. I had a logo design already, but decided to give one of the sites a try. I was really impressed by some of the work that was submitted. For those of you just starting out, on a tight budget, looking for a re-design, or whatever. The article lists about 4 different sites. If anyone is interested, PM me and I can tell you which site I tried and let you take a look at some of the submissions I got.

http://www.inc.com/magazine/20100401/company-logos-for-less.html

Todd

Making headway on the business plan, and talking with friends/investors has brought up a point of discussion. I was curious what you all thought was a "realistic" estimate for number of cases in the first year of production? Would anyone care to share their first year estimate? How did this coincide with the volume you actually moved in your first year? Does anyone have any insight as to how you arrived at your estimated numbers?

I have a number, and was just looking to see how it compared in general. I think posting would help out those of us in the process, but feel free to PM me if you are a bit more "secretive".

Thanks for your help!

Todd

Hi ya'll,

I've been on here for some time now, and spoken with quite a few of you. I figured it was high time I actually introduced myself.

My name is Todd Weiss, and I am working on opening a rum distillery around Charleston, SC. My a-ha! moment came about 4 years ago. Originally from Philly, we had just moved down south (my southern accent is fake). We went back to Philly for a visit and tried another micros rum. MMmmm... I said, "I should see about distributing this in SC!" Well, we all know what happens when you have a few more drinks... Four years later, I actually have some plans on paper. Man this takes a looong time. I figure another year or two before I open the doors.

I just want to thank those of you who have been a help both directly and indirectly, through your posts. I hope to be able to offer the same level of advice in the future.

-Todd

Wholesalers and retailers shouldn't have any bearing on you entering competitions. You would still need to pay the excise tax on the spirits, though. I would think that the wholesalers/retailers would love if you won competitions. It might help move your product more, which would put more money in everyone's pockets.

Todd

I know Missouri law has a problem with give-aways. There are some fine lines relating to 'enticement to drink'. giving something with the product is different than the punch card idea of buying x many to get a free gift.

As for added incentives on-premise, I am looking at the idea of selling smaller size, maybe 175 or 200 ml bottles at the distillery only. We would make them available to the retailers, but the liquor stores wouldn't be interested in these small sizes and would probably place them behind the counter, but for tourists they make a very nice sampler. I know when we travel around I'd give $10 for a 200ml and buy a couple before I buy a single 750ml for $25. You get a better margin on the 200ml and sell more product variety.

How many times have you gone by the sampler bins and picked up several new brands because you could get them for only a buck? If Crown Royal, Jack, Turkey and others see a reason to sell small sizes why not us? I don't think we want to bother with the small 1oz sizes, but the 200ml would work.

I had assumed the pricing on some of the above comments. I really don't want to step on the retailers toes.

Our laws also state the following:

Oh my gosh!!

No word on whether they are 6 or 12 bottles per case.

Todd

Since there seems to be a lot of "Tasting Room" chatter, it got me thinking about this...

I was wondering if anyone was offering some sort of "incentive" program for on-site sales. Has anyone tried it? Is it allowed or not allowed in your state? We are required to "maintain pricing of the alcoholic liquors sold at the licensed premises at a price approximating retail prices generally charged for identical alcoholic liquors in the county where the on site premises is located."

Obviously, we keep more if they buy it on-premise.

I wouldn't want to anger the local liquor stores, but it might bring in a little more on-site sales, which according to many of you, fuels your bottom line.

What other pros/cons can you think of? If you offer any incentives, what ideas have you come up with? Example: After purchasing your 5th bottle, you get a free shirt.

Curious to hear what you have to say.

Todd

I am planning to start a distillery operation in a building I built next to my house. I live on 2 acres in Central Florida and the building is not connected to the house. We have well water and septic systems on the property. Has anybody had any problems with state and county zoning codes with this type of set up?

Definitely talk to the TTB. This same question was brought up at the TTB Expo last year. Even they had trouble explaining it.

Todd

Here is just a thought, haven't looked into any regs yet. Has anyone thought about taking the heads (that you might otherwise dispose of) and packaging them as charcoal lighter fluid (or some other)? Would you then need an H3 or some similar designation. The idea just popped in my head as I was grilling and needed some starter... Any thoughts?

I've noticed on pictures of aging whiskey barrels that each is identified by distillery, type and class of spirit, rated capacity, lot number, etc. These are required by the CFRs. (And you don't want to rely on you memory that that barrel has bourbon instead of rye ) It looks stenciled. Are there any concerns with the particular kind of paint used? Or will any old black house paint from the hardware store do?

I was wondering if you could point me to the CFRs for barrel aging? I couldn't find them on TTB.gov

Thanks,

Todd

I carry a general business liability policy that includes the standard stuff plus some funds on finished products. I also carry P&C, and liquor liability. I really could get by without the liquor liability since I'm only allowed to serve one sample, per person, per day but it's cheap and I have some reasons to believe its necessary in my circumstance.

WV has outrageous insurance prices, so it's very expensive as a total package.

The liquor liability, is that through your general business insurer? May I ask who you use for that (are they loca or national)? I have spoken with one insurer, and was told they didn't offer that type of coverage. Haven't made it to any others yet.

Thanks,

Todd

Ok, looking here

http://www.ttb.gov/industry_circulars/archives/2002/ic2002preimdsp6-27-02.pdf

I see that tequila does not require formula approval (MEXICO only, as stated). So if I were looking to do a "agave spirit" I am guessing that would require a formula and be considered a "specialty distilled spirit". Is this the case? Anyone out there doing this care to comment?

Thanks,

Todd

I am trying to put together a market survey for my business plan. I am curious what types of questions you feel are important? I have a good deal together, but looking for feedback from those already up and running. Would be willing to share it with you.

Thanks,

Todd

Hi Alan,

I'm sure most, if not all, of us on here can share your despair. While some here have already navigated the waters, I am in your shoes. I am in the process of completing my business plan. I have about 15 pages, and have learned so much, and more importantly, changed my plan a lot. I am less than a third done. You need to do the plan for your benefit if you want this to work for you. As an educator myself, I can liken the folks here to good teachers. They will tell you what "books" to look in so you can find the answers, but won't give them to you.

I will tell you what I have found useful. You can find sample plans for breweries and wineries online. Look at them, since some of it is similar (NOTE: similar does NOT = same). Also, look at business plans that are not in the related field. I have gotten a bunch of good ideas from these as well.

If you have a local chapter, SCORE is a group you may want to look up as well. They are retired business execs that volunteer to mentor folks like us.

Feel free to ask questions here, that's what its here for. Everyone here comes from different backgrounds and brings a lot of individual experience. The good news is the internet is a wealth of free info, as is your library. You will become close with both of them.

Good luck! And let me know if you find a finished business plan. It would save me a lot of time

Todd

Hi Ya'll,

I am looking to shadow for a few days at a distillery east of the Mississippi. I am putting together my business plan, and would like to get as much practical experience as I can. I figure I am about 1.5 years away from my DSP. I have been on here for a bit and asked and tried to contribute some. I have attended the TTB Expo in KY. I just want to get in and witness a few days of the daily grind. I am looking between Mar. 10-14, hoping that someone works over the weekend. Don't worry, I will pay for all my own expenses (and maybe a few of yours).

Any takers, please send me a PM.

Todd

It was an AP article. Also aired in the Post & Courier in Charleston, SC and probably many more.

http://www.postandcourier.com/news/2010/jan/16/boutique-booze/

"Personally, as a whiskeyphile and product taster, I have no worries about the volume of etoh I'm consuming, which by the way, is less than I remember drinking during highschool in the 80s."

Did we go to high school together?

There is nothing wrong with doing it yourself, as long as you know how to design it. I know Celebration Distillation (Louisiana) and DogfishHead (Delaware) do not have the big fancy stills from overseas.

Not saying it IS a scam, just that they at least need better web designers. If you look at there "About Us" page they maintain "Princeton Group’s management team has a combined 15+ years of direct industry experience." While on their "Executive Team" page "Princeton Group’s management team has a combined 20+ years of direct

industry experience."

Obviously, they have a secret weapon with 5+ years of experience!

I was just gong through some old posts and read something from Jester at Trident Welding. Have any of you used his products? How do you like them. How would you compare the quality? Jester, last I checked (two seconds ago), you did not have any still pics up. Do you have any coming?

Just trying to do my research. By the way, it was nce talking to some of you in Covington.

Todd

Just curious if any of you have offered to trade one of your shirts for one with his racing team logo? That way you, too, could do a little promoting for him...

I was wondering which trade magazines you found the most informative/useful/helpful? They may be specific to craft distilling, alcohol in general, etc. Also, which annual meetings/conventions do you consider the "must-do"?

Thanks,

Todd

I plan on attending as well. I am in the preliminary planning stages, business plan, fund-raising, etc. As Scott mentioned earlier, it is free. They also have vendors and TTB agents from some states on hand. I figure at the least, I'll make a few contacts. Maybe even eat some good wings!

Todd

I looked into this not too long ago. Here is what I found. I have not contacted any of these yet.

There are many types of homogenizers - inline shear mixers ($5000 - $10,000), microfluidizers ($50,000 - $200,000), high pressure homogenizers ($100,000 - $500,000+).

For commercial applications, the vendors of the equipment will be able to tell you exactly what their equipment can and cannot do for your specific recipe(s).

This link has the theory and how it works: http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html

Shear mixer: http://www.silverson.com/USA/Products/inlinemixers.cfm

Microfluidizer: www.microfluidscorp.com used to work, but it seems to be an inactive link now.

High Pressure Homogenizer: http://www.gowcb.com/products/disperse/homogen.asp

Let us know what you discover.

Todd

That's one of the problems with using glass in a distillery. It sounds like they were using carboys. Just out of curiosity, what does everyone else use to collect their spirits? If you have tried multiple types of containers, which do you recommend?

Todd