Rado Distilling

We just got our DSP we submitted on October 17th and were sent for approval on December 11th. So 87 days for approval. We only had a couple of clarifications about our ownership structure since we complicated it by financing with our 401K but overall we had less then a week of corrections in there.

I designed our 500 gallon stripping still to heat up in one hour. Admitadly we're going to be running 550 MBTU through it during that heat up. In fact we're runing a 1MMBTU boiler that is designed to bring both our stills up to temp in one hour with 550 through our stripping still (200 gallon) and 220 MBTU. The cost for the boiler is only 20K installed so a 1 hour heatup is not unreasonable for large stills.

In the IFC there is an excemption for spirits stored in oak casks so for fire coade purposes the volumes of spirits in barrles doesn't count towards your MAQs. This does not give you an exception from the IBC hazard class so if you're going to age out more then 120 gallons you become hazardus from a IBC perspective.

We're finalizing our building permit right now and our City inspector told us that we only need explosion proff stuff within 3' of the floor with in 25' of > than 20% alcohol and anything within 5' of our production equipment. So we had to raise one of our bay lights since it was only 4-1/2' about our lyne arm.

We bought at Catapillar 4,000lb electric with side shift for $6K with the charger and delivery the only problem with it is its a quad mast that can lift to 258" so its really hard to see through it to what you're picking up.

Thanks, It's been very convienent to have the Dairy Engineering guys around for sourcing used tanks and pumps. The Silver Vines winery production facility and Odyssey Beerworks Brewery are with in a couple of blocks as well and hopefully light rail in 2016.

Hi All, We're Rado Distilling and we're opening up in Arvada, CO over on I-76 and Sherridan. We're focusing on distilling locally grown products starting with sugar beets from Ft. Morgan and hopefully moving on to Brandies and Whiskies in the next couple of years. For our sugar beet "Rum" we are going to be mixing it into cocktails that we'll be cannign in house. I'm glad to finaly be posting here since you guys have been helping us out for the last two years as we've be getting up and running and we just got our TTB permit submitted on the 17th of October. Devin