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KRS last won the day on December 31 2017

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  1. Allelujah! I was considering defiant action, but reason prevails on both sides! Additionally, although the possibility of illicit use by those in desperate need of an alcoholic beverage, the issue of children accidentally ingesting it made me cough. I used to work in a profession where contact with the Poison Control Center was on speed dial. Since children have been known to wilfully ingest Drano, what could we possibly do to ethyl alcohol to top that for an unpleasant taste deterrent ?
  2. Hello. The standard for Bourbon requires two years in a new oak barrel minimum. I'm surprised that you were surprised that an age statement was required for your label. Further, the idea that whiskey has to be 48 months old, is totally refuted by the standard for Bourbon. I did not see a requirement for an age statement on any other whiskey besides "straight" whiskies. Where in the standards does it say whiskey has to be 48 months old or it needs an age statement? I don't mean this to sound contentious, it's a real question. I understood the long, rambling document to perseverate on
  3. Is anyone working with a distributor who only fills orders based on the distillery's contact with retailers? The distillery doesn't place the order with the distributor, but lets the distributor know exactly what the retailer wants. The distributor contacts the retailer to confirm the order and asks for a purchase order. The distributor does not have sales people and does not solicit sales for the distillery. The distillery delivers the product to the distribution warehouse, and is responsible for setting up the delivery to the retailer by a third party from the warehouse. The distributor p
  4. KRS

    Contract Production

    I apologize, but I haven't figured out how to respond to posts separately. I feel dumb saying so, but there it is. DHDUNBAR: Thank you for answering. It's a local bar, and as far as I know they would like me to bottle my gin with their label. It may be that they want their own recipe, but when they asked me about it some time back, it was about my gin with their label. I will find an an attorney for this. We will require a commitment by the batch and one month's lead time, make that 6 weeks. I like to rest the gin for a month. Maybe that's unrealistic for contract production...
  5. Hi! I'm not a new distiller, but I would be a beginner at contract production. They want my gin under their label, but I'd like to hear from anyone about drawbacks to that arrangement. Please let me hear from you about recipe ownership considerations specifically. Then, I'll be wanting to know about the best legal procedures and who is recommended. Thank you.
  6. Hi. Thanks for thinking about this. Yes, I use GNS, and I'll check with them about variations in source. I buy it from the manufacturer. I did use coriander from a different source, which was more pungent. That could indicate heat, I think. However, time and air have made a major good effect on the gin. I drank some today that had been resting in the tank an additional week: heat was balanced and flavor/aroma were what I'd wanted. I can't bottle till next week, soonest, maybe week after that, so I'll chill out and expect to be pleased. Thank you again.
  7. Minor details, right? It's gin, 86 proof. It's a second batch of a recipe that was terrific the first time, also 86 proof. That batch was very, very smooth. I'm very disappointed in this new one. A few of the botanicals were from a different source, but I doubt it's the issue. I made it January 12, Carter Head gin basket. I don't want to bottle but I'm being pressured for commercial reasons. I'm hoping that resting until March might solve the problem. Batch one rested for two months, and I definitely thought it improved from its early days. I hope there's hope!
  8. HI, I've been doing "other" things, so I just got your post. I agree that not polluting the planet is something we all need to consider, and keep it in mind when we're doing whatever. The TTB and FDA have statements relative to final product and initial source. I think there's a great deal of investment by those who use strictly organically produced original sources, and they deserve respect for their efforts. The issue is one of misleading consumers by the implication that organic source leads to a product that is materially different in its final form as an alcoholic spirit. There is no
  9. I'm very dissatisfied with my latest production. What causes some runs to produce excessive heat on the palate? Solutions?
  10. Tom, you are saying nothing but the truth about using organic certified raw materials as better for our Earth. I am not indifferent to the concerns. I wonder if it ever will return to the type of farming that was the norm for thousands of years of agricultural production. I do know that famine was much more prevalent in days gone by when crops could not be protected from pest invasions. The Irish potato famine and horrendous loss of life in the 19th century comes to mind. Drought is probably the greatest cause of famine. Field irrigation, of course, existed since agriculture began, probab
  11. Regarding "organic spirits," how about "Distilled from organically grown barley/corn/wheat/rye/whatever?" It's honest and not misleading. Regarding the gluten free concerns, there is no gluten left in a beverage that is 80 proof or higher; lower proof, don't know. Basic science is not the common understanding at this time, facts being supplanted by beliefs and feelings. I have a cut-out of a Bizarro Sunday comic strip on my fridge. A TV newscaster is predicting the path of a severe hurricane, and telling people to batten down their homes and leave the area. His ending remarks: "...for yo
  12. It isn't legal? I believe I've seen it. Maybe I'm confusing it with wine. I'll check. When you do change your labels, consider the honesty of adding the fact that there's no difference between s made from organic ingredients and spirits not made from organic ingredients.
  13. Irradiation is done with microwaves. The definition of organic is not the issue. The issue is labeling a bottle of spirits "organic." The spirit is not organic--the ingredients used to make it were produced with organic methods. The resulting spirit is not superior to a spirit produced with non-organic ingredients. Irradiation, "organic spirits," etc, are misleading in terms of the benefits or detriments. Because people want it, doesn't make the customer right. Ignorance is just as endemic as alternative facts--undoubtedly linked to each other. Additionally, many farmers produce "p
  14. Pete B: A preference for alternative facts seems to becoming endemic. We need truth in advertising beyond the dangers of alcohol on our bottles. Implied benefits need to be clarified.
  15. When I read your response, I did think there was some condescension in the tone, but I can see how you might think I owe you one for calling organic spirits a “marketing ploy.” Sane people all care about the earth and what we’re doing to it. I count myself among them. The methane from livestock production is one of the biggest causes of global warming, which indicates the benefits to Mother Earth of a vegetarian-heavy diet. Which then brings with it the issue of pesticides. That’s a hard one. The government has declared that what is used commercially at this time leaves only harmless
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