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Found 7 results

  1. Hello Everyone, We are a small distillery startup here in WI. We have an accepted offer on a commercial property for our future business. One of our contingencies is an obvious one, we want to know we can operate at this location. The city, which so far has been very supportive, is going to amend the zoning ordinance to include distilleries and brew pubs with a conditional use permit. What this means is that we will go through a couple different public hearings to both change the ordinance and then go through hearings again for the conditional use permit. This property is in a very good traffic location on main street with a mix of neighboring homes and commercial properties. Currently it is an auto garage. I know someone in the town is going to look up distillery concerns and ask us to address smells and the black fungus associated with distilleries. You know someone is going to go to the internet and find some horror story. So, my questions are: How much of a concern is the black fungus for small craft distilleries? Is there any academic literature out there on this subject? Since I have never lived around a distillery myself, how much odor does a distillery really produce? Does it make much of a difference to move the aging/storage out of town? Thanks for your time, Dan
  2. Hey folks, I am looking for some help and guidance regarding international shipping. We have received an order from oversees (1st ever) and need some help: 1) Are there any additional permits that we need to ship? My hope is to transfer custody locally, so all transit is on them. 2) If the shipping has to be on us, what do I need to protect the shipment, ie. licenses, permits, insurance...? 3) Shipping recommendations. Options are to ship on pallets or stuff the container without pallets. What is the best way in terms of protecting the cargo? Do we need anything else such as padding, dividers...etc? 4) How are taxes handled on the TTB and local level (in TX, so TABC is the governing body) 5) What else am I missing? Thanks for any help.
  3. The TTB permit tutorial states: Did you know that tasting rooms for Distilled Spirits Plants: Cannot be on bonded premises nor can they be on general premises. You must have an area that is completely segregated from the distillery. Any information regarding tasting rooms/retail areas should not be listed in the application information. It should be shown on the diagram so we can ensure sufficient segregation and separate entrances for that area and the distillery. I have attached a basic sketch of my proposed layout for my micro-distillery. I have a 50 gallon tower still and the space I am leasing used to be a micro-brewery, FYI the footprint of the space is 375 SF. It's inside a mill building with other retail units, the space is already up to fire codes with sprinklers etc. However, where I plan to have the still is not separated by a wall. I was curious if the fact that the production area is in one corner away from the tasting if that would meet the TTB demands. Any help on this topic would be greatly appreciated, thanks in advance. layout.pdf
  4. I (we) are about 98% done with our 1st DSP application, just one more stumbling block...I think. We are going to fall under the new bond requirements: "ELIMINATION OF BOND REQUIREMENTS FOR SMALL BEVERAGE MANUFACTURERS As of January 1, 2017, if you are the proprietor of a brewery, distilled spirits plant, or winery owing not more than $50,000 in excise taxes in the previous year, and you expect to owe not more than $50,000 in excise taxes in the current year on beer, distilled spirits, or wine, you may no longer be required to hold a bond. Please see our Bond and Filing Changes Home Page for more details." However, in the application I see that this TTB Form 5000.18 Change in Bond (Consent of Surety) form keeps populating as a required form. Do I still need to fill this out? Why do I need to fill this out? And if anyone has been in a similar situation how did it go for you, how long did it take? Thanks in advance, cheers.
  5. Been making a lot of progress with the permit application, almost done and ready to send in. Currently one hiccup. We are an LLC so I am doing all of the OOI's for each person. However, one of the owners is my wife who is a US Citizen but was not born in the USA. She moved here when she was 4 and went through all the proper channels to become a citizen. Current problem is on the OOI form they ask for DOB, City of Birth, State of Birth etc...But they do not have an option for other countries. Anyone run into this or have suggestions? I have reached out to the TTB but right now they are heavily delayed. Thanks in advance Just found answer, I need to choose FR as the state for Foreign, wish all my problems were this easy.
  6. For those of you out there operating in an F1 Occupancy (without sprinklers). What size still do you have? And how do you abide by MAQs? What size barrels do you use? The way I see it is that there is no way to justify having a still with a capacity larger than 150 gal. Anything larger and the 30 gallon limit will be exceeded while proofing. This also limits the barrel size to 15 gallons for the same reason. Am I on the right track?
  7. Hi everyone, My name is Sergio D. Acosta and I was wondering if anyone here had experience with obtaining a local permit/license to distill whiskey and sell it. I've found only a handful of distillers in California and so I don't know how difficult it is to start. Does anyone have any advice for me? Thank you so much!
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