Salishseaorganicliqueurs

Salish Sea Organic Liqueurs is looking to hire on an experienced reliable Sales Manager to help manage accounts, coordinate our network of in-state sales representatives, and to promote growth throughout the different markets in Washington State. We are seeking self-motivated, reliable, and technologically literate applicants who are at least 21 years of age with reliable transportation, & a valid MAST permit. The Sales Manager position is an in-house full time salaried position with flexible hours and considerable room for growth within the company. Three to five years of management level experience in the mixology or alcohol distribution industries is required. Applicants with team management experience are preferred and applicants without adequate experience maybe declined. If you are interested in learning more please feel free to give us a call at 360-890-4927, send us a message, or email us at Salishseaorganicliqueurs@gmail.com for more details.

It’s finally happening! We are hiring! I’m excited to announce that Salish Sea Organic Liqueurs located in Lacey, WA, is looking to hire on three more experienced part time brand representatives in Washington State to help sell our award winning brand of premium liqueurs and service already existing accounts across the state. We are currently looking for skilled mixologists and sales people to act as representatives for our brand in the following regions of the state: 1. Peninsula (Bremerton - Port Angeles, starting with 20+ active accounts) 2. Spokane (Greater Spokane Area, starting with 5-10 active accounts) 3. Central Washington (Yakima - Leavenworth - Tri-Cities area, starting with 5-10 active accounts) Reasonable pay, flexible hours, and commission on every bottle sold outside of events! If you are interested please feel free give us a call, send me a private message, or email us at Salishseaorganicliqueurs@gmail.com for more details. You can also check us out at Distilledorganics.com In good spirits, Sam Desner, Salish Sea Organic Liqueurs - Owner, 360-890-4927

Rtshfd, Laws and regulations on the marketing of alcoholic beverages can vary widely from state to state, my suggestion is to contact the liquor control board for your state and ask them directly. In addition, I have also provided a link below to the TTB's advertising guidelines. https://www.ttb.gov/advertising/alcohol-beverage.shtml

Silatjunkie, I highly suggest that you contact the fire code consultant we used to solve our own similar fire marshal issues. He charged us $250 to fix everything and it was well worth it. Here is his contact info. Steve Dalbey Distillery Code Consulting srdalbey@gmail.com 563-299-2888

Joe, I make 20+ small batch organic liqueurs and have found over the last five years or so that an alcohol content of 16%+ ABV and a Brix of 8%+ in a liqueur will actually act as a natural preservative as long as the flavor additives are reasonable stable. If you're careful you can also add a small amount of food grade citric acid as a stabilizing agent, it's especially useful with fruit liqueurs which can also turn out really cloudy without it. You only want to use about 0.5% by volume or else the flavor of the liqueur may be affected though.

Our square has worked fine for chipped cards, the only issue is that it we now have customers who keep forgetting their cards in the machine.

Hi all, We ran into a very similar problem when getting licensed and hired a code consultant who fixed EVERYTHING for less than $250! Contact info is below. Steve Dalbey Distillery Code Consulting srdalbey@gmail.com 563-299-2888

Robert, We are also working on sourcing Pontica for our absinthe, we found a company called Pacific Botanicals that is growing it, organically, in Oregon. They're reasonably priced and haven't gotten anything that wasn't top quality from them, but keep in mind Pontica is never cheap. http://www.pacificbotanicals.com/store/Wormwood1-(Petite).html

We just came out the other end of a TTB audit, what a headache for only $300 and a few misplaced cells on a report. That being said, the inspector was really nice and when we mentioned that our friend's distillery had been inspected by the FDA , she seemed very concerned and wrote a note in her journal. I have a sneaking suspicion that the FDA is coming our way next, it would be helpful to know what they'll be looking for so we can prepare for it.

Got approached by a company out of europe but their MOQ was around 90 pallets and they didn't seem keen on coming down off of that number.

Hate to say it, but someone has too. I don't think anyone here would be interested in that sort of operation; as it is generally frowned on in the distilling community where distilling is treated as an art form. But that's just my opinion on the matter.

Probably low quality herbs grown with pesticides, try a better supplier. Try any of these sites, we've used all four in the past supplier without any quality issues. http://www.starwest-botanicals.com https://www.mountainroseherbs.com http://sfherb.com http://www.pacificbotanicals.com

Hi Robert, your photo didn't appear on here. Shoot us an email at Salishseaorganicliqueurs@gmail.com and we can discuss. Though, just so you're aware, we are not looking to order bottles from China.

We are currently searching for 200ml round swing top bottles and coming up empty handed on finding who is making them. Any bottle makers out there doing these at a reasonable price?

We are using Blipstar. It's incredibly useful and allows us to provide detailed descriptions of each locations. Costs some money, but so do most good things in life. I have provided a link to the map set up on our website so you can see it in action. http://www.salishseaorganicliqueurs.com/findus/ http://www.blipstar.com

Hi All, I am looking for an inexpensive gravity fed bottling machine that is capable of filling 1 gallon jugs with a 38mm (1.5") opening. We are currently using a six spout gravity feed bottler made in Italy for our 375ml and 750ml bottles, but have found that it will not work for 1 gallon jugs. Anyone have any suggestion?

You're biggest problem is going to be your local municipal government. There are a lot of very unclear regulations that vary by city and county depending upon what state you're in. You should definitely call your local building authority before thinking of using well water. The few people I've talked to who have done it have had to wade through months of red tape.

We use three different suppliers for our herbs and have never had a problem with any of them. Both Starwest and Mountain Rose carry both orris and angelica roots, though both are out of stock on the orris. Pacific Botanicals currently doesn't carry orris, however, they do grow custom crops for people at reasonable prices. 1. Starwest Botanicals http://www.starwest-botanicals.com 2. Mountain Rose Herbs https://www.mountainroseherbs.com 3. Pacific Botanicals http://www.pacificbotanicals.com

How much would you charge to ship one to Washington State?

Dsking416, We are using Mountain Rose Herbs for our allspice liqueur that will hopefully be coming out for christmas. If Mountain Rose doesn't work for you I would check out Starwest Botanicals or The San Francisco Herb Company. All three provide really high quality ingredients. https://www.mountainroseherbs.com http://www.starwest-botanicals.com/ http://sfherb.com

Mike, You are not likely to have the TTB being the ones who have a problem with this. Check with your local municipalities in regards to their fire regulations. The sprinkler controls for our building is in a suite located several hundred feet from suite we are using, the TTB had no problem with this but our local fire marshal tried to say we needed an independent control panel in our space. We were lucky enough to convince him to move off of that very expensive change with the help of the city building official. I hope you can get it figured out.

Hi tipk99, We've been using a ratio of roughly 1 cup of citric acid per 5 gallons of water.

Just sent you a message about this glitch and then I found this post. Thanks for being on top of things!

Our Neighbors are moving out of the suite next to us and this has presented us with an opportunity to expand the size of our operation at a very minimal cost. My question is how difficult is it to get the TTB to approve the expansion of a bonded premises? Am I looking at a mandatory inspection? Are we looking at years of pulling teeth? Or are we looking at a week or two for approval. (I'd greatly prefer the later). Any sharing of experience is greatly appreciated!

I have heard of people using specially treated pectin to thicken liqueurs and fruit wines before. Not sure if that would work though. I would vote for the more sugar option. I've been making a wide range of liqueurs through cold maceration at home for quite a while and am now doing it professionally. I'd be more than happy to help you out with any of your questions. Shoot me an email and I'll answer as many of them as I can. Notably, I saw a limoncello at one of my local liquor stores last week that was pretty much solid, you could turn the bottle upside down and it would barely move! I keep my limoncello thin and focus more on the flavor.