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Found 4 results

  1. Hi! My name is Tim, I am a brewer, distiller and tincturist for SanTan Brewing and Distilling in Chandler, AZ. I am responsible for our Gins, Bitters and Amari. I also help with our whiskey blending and brew beer at our original brew pub. Cheers! Tim
  2. Has anyone found a base recipe for amaro?
  3. Fellow Distillers, We are working on launching our bitters line but running into issues finding out TTB labeling requirements. Has this happened to anybody else? Thank you for your help! Our recipe is finalized, all the ingredients are GRAS, it is unfit for beverage purposes and therefor non-potable. We've gone through the https://www.ttb.gov/ssd/drawbacktutorial.shtml and would like to start designing our labels as we submit. Has anyone found a page where the TTB explicitly states labeling requirements? Is it the same as for regular distilled beverages? Also anybody out there who has successfully submitted do you have to send in a 2oz sample? Thanks Everybody!
  4. Good afternoon, everyone! Quick question when it comes to clarifying potable bitters (amaros). We have a bitters that we're getting ready to release here in the next few weeks. We have the formula approved, labels and bottles in hand, and some excellent early reviews that we can use to promote it. However, we're still struggling to get the bitters a pleasant clear look. How we produce it: House-produced wheat NGS. Distilled to 192 Proof. Proof down to 80. Fill stainless steel mesh bag with the botanicals and place in the NGS. Macerate 24 hours. Filter large chunks out via paper filter. Proof down to 70 Proof. The end result has the flavor we want, but ends up being cloudy with some sediment that settles. We tried running it through some one micron filters and while that cleared the bitters up, it did reduce the intensity of flavor, which is what I was afraid of. Any suggestions on ways to clarify a potable bitters without sacrificing flavor? Thanks in advance! Mark A. Vierthaler Boot Hill Distillery Dodge City, KS
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