Kristian

Very nice! I can't wait to visit and see it in action.

Be generic in case you need to switch suppliers for ingredients then you won't need to reformulate.

That is a state regulated item, so which state are you in?

Others have done it, a separate entrance and lockable doors separating the space will be necessary from the TTB side to "protect the revenue". You can have as many windows as you like but the fire marshall might be your biggest obstacle. http://www.bardenay.com

congrats and welcome!

Beer is delicious! Gin is delicious! Welcome.

I have that bottle sitting on my desk after reading this and then staring at it I realized it was the same. Funny it took me a minute. It was a sample 375ml received from O-I. Give them a call, the number on the bottom is E35O-I. I hope this helps. Kristian

Most manufacturers will give you a case or two for inspection if you plan to purchase the minimums they require. You just have to ask. Have you contacted Tuthiltown to ask. they are very nice and may give you their contact. Then again they may not if it is a custom mold.

food grade gear oil - http://www.grainger.com/Grainger/MOBIL-Food-Grade-Gear-Lubricant-6HHD2?cm_sp=IO-_-IDP-_-RR_VTV70300505&cm_vc=IDPRRZ1

C & E capsule

https://www.pelletla...uated_cylinders Get the 1000ml student version, it works for all of our hydrometers and a thermometer.

Solids are computed by taking a sample, weighing it and distilling off all of the liquid, then weigh it again. This gives you the solids weight of your liquid and this is what needs to meet any listed weight requirement for any spirit. You can do it yourself or send it to a lab and get all kinds of other info as well.

Items your missing form your COGS: box and dividers (unless your glass arrives with this) barrel tamper evident seal storage during maturation Also, there is no freight/delivery to the distributor, some distributors separate this from their margin.

Is the distillery able to do a DBA for the brand and add it to their Basic Permit? In most cases the brand owner will give permission to the distillery to use the brand's name as a DBA (for production purposes only). The the brand owner gets a wholesalers license in their state. This gives them the ability to receive product. The reason for this is that the TTB does not allow transfer in bond of non bulk spirit between distilleries. The option of getting your own DSP would be a poor choice unless you plan on doing the bottling and just having the other distillery do the making of the contents. There is no reason the DSP can't send you a sample of the product prior to production for your evaluation, they just need to remove it from bond and pay the tax. We have several contracts built this way with customers in multiple states. The TTB made a visit and we are compliant the way we have it set up. I hope this helps.

Every time I interact with them I can't hardly get a straight answer let alone the same answer from 2 different people. So leaving it up to them to solve your wording dilemma after you present your idea is going to make you mad (like insane, not angry). Because what we have right now is their design. It's a lonely place being the only person who does things the "right" way. If you isolate yourself from all of the small producers, whether they distill or not then it's you vs the world of Diageo and Beam Global, etc. By the way, they are grain to bottle. And they'd love nothing more than for us all to cannibalize each other.

In Colorado we can have 2 tasting rooms. It's a state thing so check with Illinois.

The advice above is good, get an engineer which will cost you some $ upfront but will save you $$$ later when your local Fire/Building Department evaluates your project. They won't be arguing with your engineer but they will with you. Buy the codes and read them. This is an overview and not all inclusive. An F1 occupancy allows for production of beverage grade alcohol of more than 18%. IFC table 307.1(1) limits a non-sprinklered F1 to 120 gallons of class IB-IC flammable liquids and class II combustible liquids at 120 gallons. Per table 2703.8.3.2 this limit is per control area. A control area is defined as a room with a 2hour fire rated wall and you can have multiple control areas per floor depending on construction and building type. Sprinklers increase the hour rating in a room/building and double this capacity limit, thus the 240 gallon. The barrel exemption per IFC chapter 27 - 2701.1-9 and IFC chapter 34 3402.1-10 is just that, so the rest of the chapter does not apply including height limitations, etc. Most spirits are bottled as Class II combustible liquids. Spirits stored in containers less than 1.3 gallons (5L) in storage are excluded from the volume limits per IFC chapter 27 - 2701.1-1 and IFC chapter 34 3402.1-2. Once packaged, the individual bottles should be stored in cases and placed on pallets by product type.

Your local Health Department will dictate this answer. They may also dictate wall covering (plastic/tile/etc).

Andrew, charge the price a distributor would charge them. If you get to the point where you can't manage the sales/distribution, you're going to lose accounts when you raise the price on them to cover the cost of a distributor.

Welcome from CO. Where are you located? We are in Loveland. Start touring some more as there are 41 licensed distilleries in Colorado. You may be able to get more experience than just homebrew by spending time with one or two of them. Downslope in Centennial has a class you can take as well.

Get "How to Brew" by John Palmer. It will help you get a started brewing. Brew and ferment as much beer as you can. If you know how to mash and ferment you'll be making spirits soon after. ISBN-13: 978-0-937381-88-5

Checkout RIMS system for maintaining temp, it could work for you depending on what you are doing.

I picked up some used cognac barrels from Rocky Mountain Barrel Company in Denver, Skylar is dealing used barrels and might be able to help. I think most of those barrels get used and re-coopered until they die.

I'm fairly certain they hold one every month, give them a call.

We use a 3 liter still for experiments, then scale up to 350 liter and 1300 liter. Take really good notes. It will help when distilling on the larger still but won't really give you enough info to effect your decisions on fermentation and aging/blending after.