Wines and spirits are not a food safety issue microbiologically so there is no good reason to apply the same rules as other bottling operations. Utter waste of enforcement effort... should be left at the bottom of the pile. The issue with wood in a winery or distillery has always amused and confused me... we often ferment and store in oak; which is ... wood. So are we expected to have perfectly washable surfaces everywhere surrounding a stack of wooden barrels? Our local Ag. inspector came once when we opened, mentioned and then ignored my lovely wooden beams, asked about my experience, signed the form, and left. Far too many people being poisoned on a daily basis by restaurants.
JohninWV I feel your pain on the extra $500 food license... we are lucky here and only have to pay another $50 or so.
Cheers,
Keith