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  1. until
    On November 26, 2018, TTB published their proposed Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages and is seeking public comment, Make the time to read through the proposed changes to the regulations governing distilled spirits and make an official comment (see link below). Your comment can help shape the US Liquor regulations for the next 20 years. Here is the 132 page proposal: https://www.gpo.gov/fdsys/pkg/FR-2018-11-26/pdf/2018-24446.pdf TTB's recommendations for making an effective public comment: https://www.regulations.gov/docs/Tips_For_Submitting_Effective_Comments.pdf Submit your official comments about the proposal to TTB here: https://www.regulations.gov/document?D=TTB-2018-0007-0001 Here is TTBs Stratiegec 5-Year Plan: https://www.ttb.gov/pdf/ttb_strategic_plan_print_v2.pdf
  2. Hi all, Fairly green distiller here with an hypothetical that I thought of while trying to wrap my head around some of the TTBs regulations regarding formula requirements. Say I develop a mash bill of 80% corn, 10% malted barley, and 10% rye. Say I distill in twice (not that important) and the proof at distillation is 150. What would I designate the distillate? Would I designate it as the general class 'whiskey'? Or would I designate it as corn whiskey since it fits the S.O.I.? Now follow close. Say I wanted to use that distillate both for a white corn whiskey as well as a bourbon. Could I use a singular batch for both? What then would I call the distillate? Would I need formula approval since I would have to designate it as one spirit (whiskey or corn whiskey) then change it's class/type to another (bourbon) even though bourbon does not require a formula approval normally? Now focusing on a singular barrel of that sweet, sweet bourbon. Say I partially-harvest an amount in 1 year for a small bottling. Would the aging clock stop even though the whiskey leftover never left the barrel? Or could I age it longer than 2 years and get the Straight Bourbon designation? If I am able to, how does that affect formula requirements? All three of those products normally don't require a formula and I'm in no way using weird techniques in production. Would I still need a formula approval for at least 2?
  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. The Department of Health (California) says that we need to file for a Processed Food Registration (PFR) for our (soon to open) distillery. It entails about $500 in fees and an inspection to ensure compliance with production process controls, sanitation procedures and labeling and advertising requirements. It seems a bit gratuitous since we are basically making a sterile product. As far as labeling, I thought that was under the purvey of the TTB. Has anyone else dealt with this? Searching these forums, I am surprised that nobody else has mentioned it. Thanks, Earl
  5. Hello Everyone! I've registered with ADI to better understand the craft distilling movement, which I strongly support and hope to advance through my position as Spirits Category Manager for Burke Distributing, located just outside of Boston MA. While I have never distilled myself, I have done just about everything else in this crazy business we find ourselves in. Almost 10 years ago now, I began researching cachaca, a Brazilian cane spirit, which I eventually took into national distribution. Along the way I dealt with hiring and firing distributors, doing my own PR, building websites and managing SEO, doing promos, attending WSWA, Tails of the Cocktail, etc.... After that I worked with numerous brands of spirits in most of the major markets, finally ending up in MA managing a spirits portfolio for a distributor. I wanted to present myself as a resource to everyone if I can assist by answering your question on any aspect of this business beyond the distillation of spirits. For example: -What markets should I be in? The largest markets for spirits in America are: California, Florida, New York, Texas, Illinois, New Jersey, Pennsylvania, and Massachusetts. Each market is different. Different regulations, different taxes, different players. My advice, stick close to home. While the grass may look greener in other markets, supporting a distant state will require market visits and competing with brands that have a local following. Be that local brand that has an unshakable following. -How do I find distributors? Each state will have different routes to the consumer. Most states have distributors, and you'll have to find a balance between someone who is tiny (who may not pay you quickly) and someone who is huge (who may not pay any attention to you). You can either follow in the footprints of another supplier that you respect, copying their distributor network or visit a market to see for yourself. If you are visiting a market, visit craft centric stores, cocktail bars, make connections, and ask the buyers whom they would recommend. Also try to obtain an old copy of the Beverage Media (if published for that state) http://www.beveragemedia.com/ which will list most distributors, their brands and their contact details. So in summary, please feel free to ask me any questions if I can be of any help. Cheers! David Catania
  6. 2012 Distillery School at Downslope Distilling in Centennial, Colorado Distilling classes will be held on July 21-22 and August 11-12, 2012 We will continue to offer classes every month during 2012 We have had over 300 people attend our workshop from 30 US States and Canada http://www.downslopedistilling.com The two day classes will start at 9:00 AM MST and will cover: Distilling Vodka, Rum and Whiskey, Mashing, Gauging, Blending, Water Quality, Spirit Ageing and other topics you wish to discus. Once registered we will ask you to send a check for $350 to: Downslope Distilling, Inc. , 6770 South Dawson Cr., Ste. 400, Centennial, CO 80112 or call 303-693-4300 to charge by phone with Visa, Mastercard or American Express We are in the process of offering our ADVANCED CLASSES. These classes will be open to 4-5 people. The classes will cover MASHING/ENZYMES and all aspects of Distilling. The classes will be held on Fri to Sun and will be 9-10 hours/day. We will be mashing and distilling; .Please contact mitch@downslopedistilling.com Finally we are in the process of setting up a consulting firm which will help startups in every aspect of the business. Please contact mitch@downslopedistilling.com or call me direct at 303-693-4300
  7. Good morning, I am looking for a reasonably priced in-line flow meter that will meet the US Code of Federal Regulations (26 USC 5204, Section 19.188 Measuring devices and proofing instruments). A direct quote: "© Meters. A proprietor may use an accurate mass flow meter to measure the volume of bulk spirits. A mass flow meter used for tax determination of bulk spirits must be certified by the manufacturer or other qualified person as accurate within a tolerance of plus or minus 0.1 percent." We use sanitary (1.5 inch) connections, and our pumps average anywhere from 2 to 20 gallons per minute, depending on what/where we're pumping. We're making vodka, so we don't need to meter anything with high viscosity...it's either water or GNS! Any suggestions? Thanks, John Cinco Vodka
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