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Nordeast Spirits

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Everything posted by Nordeast Spirits

  1. OK. Thanks for the replies. The label states a straight bourbon on the front. In the “story” on the back it states aged for a minimum of 2 years. I still have around 7,000 labels left and everything is leaving at 4 years minimum now. Just wanted to let consumers know by adding a sticker to the side of the bottle. Not planning on covering up the old statement. I could just submit new labels but cost is cost and waste is waste... cheers!
  2. Now that my Bourbon has reached 4years in the barrel I wanted to add an after sticker to the bottle that says “single barrel, aged 4 years”. I still have a lot of label left that say aged a minimum of 2 years so I was just going to add an after sticker to the bottles. Any Idea on what the TTB requires for this? Anyone out there been through the process? Any info would be helpful, Cheers!
  3. Sorry. That Bourbon sold fast. I’ll have more i. About 2 years though...
  4. Didn’t really get any answers. I’m still aging and bottling in the original dsp. I didn’t have the time or money to apply for my own dsp. Thinking about doing something more affordable outside of the city.
  5. Right? Can’t believe my Bourbon is over 3 years now. We’ll be hitting 4 years within the year. Rye is next but nervous about the mash bill. I’m gonna go for the higher wheat! cheers!!!
  6. Thinking about making a wheated Straight Rye. Been doing some research and haven’t found much info. Having great success with my wheated Bourbon, is anyone doing a high wheat Rye?
  7. MGL. I’m not sure on the math, I have extra bourbon sitting around and I’d like to make some money on it so I can set down more bourbon and some rye. The price is what it is and you’re welcome to make an offer if you’d like some. I really think this is a high quality product that you won’t find everywhere, I’ve been sending samples out all week My distributer pays over double that right now so there’s no real need to lower the price too much, but thanks for the input. yours, Austin
  8. Good idea! Barrels were filled at 120 proof. The oldest is around 122 proof right now. I like it best at 90 proof!
  9. Here is what I have left available to sell. Get some stock for the holiday season!!! 10 Barrels barreled March 2015 - $3500ea 15 Barrels barreled October 2015 - $3200ea 15 Barrels barreled March 2016 - $3000ea 15 Barrels barreled October 2016 - $3000ea Prices do not include shipping. Ships from western WI. Must have a DSP to transfer barrels. The whiskey is high quality hand made in small batches and aged in 53 Gallon barrels, 4 grain mash bill with high wheat, very smooth. Let me know what you need, no time wasters please!!! Thanks, Austin
  10. Hi there, I have 10 barrels of straight Bourbon that I am willing to pass on. Prefer someone to buy them all together. Aged in 53 Gallon Barrels. 4 grain Bourbon, corn, wheat, rye and malted barley. Grain bill will be included in sale. This is a high wheat Bourbon, nice and smooth. If you have any questions please PM me. Must have a DSP to do transfer. Located in western Wisconsin. $3000 per barrel. Aged 2 years. Cheers!
  11. Hi there, So I have created my upc barcode for my bottle and my ITF 14 code for the case. Is there any way to test them before I print them? I'm about to print 1000 cases and want to make sure they're correct. Any help would be appreciated. Cheers!
  12. Hi there, Looking for a little help here. I'm using GS1 to create barcodes for my products. I have created upc for the bottles but can't for the life of me figure out how to create a ITF-14 barcode for the case. I'm sure there is something simple that I'm missing but it's driving me crazy. Any help from someone also using GS1 would be appreciated. Cheers!
  13. I've been quoted $0.39 per stopper with bkack wooden top for 1000 units. Is that too much? Or around average for this amount? Any input appreciated. Cheers!
  14. So I've been contract distilling with a DSP for a couple of years. Aging bourbon onsite at the DSP in 53 Gallon Barrels, using their equipment every 6 months to make a new batch. The time has now come to get my own space and DSP so I can warehouse the barrels, blend and bottle the Bourbon. Looking for any help or advice from others that have gone through a similar situation or have more knowledge than I do on the subject and laws etc. Anything would be appreciated. I understand, even though I will not be distilling, for now onsite I will still have to apply for a DSP. The space that I am looking at will be a shared space with a brewery, I am interested to know if there will be any problems with this. I know of a couple of breweries in town that also do distilling and they just have to rope off the distilling space from the brewery space. The brewery currently use the space for aging beer and storage as an expansion of premises from their brewery at a different location. So I would like to start with a couple of questions. If I go ahead with the space can I just start the application process for a DSP right away? Would I have to get the space bonded and insured first? What else should I be looking out for? Again the space will be only used to age, blend and bottle. Any help would be appreciated to point me in the right direction. Thanks in advance and Cheers from Minneapolis
  15. OK. Lot's of good info here. Thanks everyone. Looks like a forklift is the way to go, as I thought. I'll keep looking for ways to cheat it but I'll be adding it to the budget for now. Cheers!
  16. Anyone have any luck moving 53 gallon (full) barrels around and stacking them without a fork lift? Would be interested in figuring some sort of system out for doing this and saving on the costs of a fork lift. Any info would be helpful. Cheers!
  17. Would be looking to make either 150 or 300 gallon mashes.
  18. Thanks for the replies guy's. Sorry I've been offline since I posted. I'll look into all of this. Any used Equipment on the market right now Joe? Cheers!
  19. Anyone out there making Vodka or Whiskey from corn without cooking? I've heard of a few places that make can a mash without cooking. Any experience on this would be appreciated! Also options for cheap equipment to make a 175 gallon mash! Looking to save some $$$ on start up expenses. Cheers!
  20. Yeah, well it's kinda too late to change the name now what with the LLC, bank account, web site, facebook etc. all set up. Besides I don't think you can start a distillery in Minneapolis without the letter NOR in the name, Noresman, Du Nord, Wander North, Nordeast Spirits.....lol I think it will be OK!
  21. So I'm looking at a space for a distillery and it needs drainage added. I have been asked what kind of drain I need! just a regular sink drain or something bigger? This leads me to the questions; 1) what kind of floor drains are there? 2) what kind of floor drain would I need to operate a 150 gallon electric still? Any answers would be appreciated. Cheers, Austin
  22. Hi all, Nordeast Spirits LLC is the latest distillery in Minneapolis. Located in the heart of North East Minneapolis, we are currently homeless and looking for a space. Hoping to have some product moving by the beginning of 2015! I'm new to this website but I'm sure I'll be on here a lot from now on! Thanks in advance for any help and thanks also to those who have helped me so far. Cheers, Austin
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