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  1. In the process of putting together initial application for DSP. We are 4 partners that have an LLC and in the TTB application there are required documents for each owner/officer. One of these is a Source of Funds SOF. They require a current bank statement and the previous 3 months of bank statements from each partner. I realize we are all going into business together, however, we may not all want each other to see our bank statements. My question - is there a way to provide the info without compromising all this financial data to the other partners? Or has anyone else dealt with this and
  2. First of all, who ever put this site together, great job. Have been reading through it and it's awesome to have a forum that answers most of our questions rather than trying to call the TTB and rarely get a straight answer. Ok, so curious if any other small facilities have had this issue. QUICK BACKGROUND: We filed for a new permit since we wanted change owners, father to son(we've had this small distillery for 20 years). As ttb came out to do there investigation they took 2 bottles to sample. We were told both bottles were at 81 proof not 80. Although we sent samples to another TTB cert
  3. Me, again ... I'm in the process of asking for a basic import/wholesaler permit, can I use the facility, space and equipment of an existing running distillery with their own permit? (so basically 2 separate Cie with 2 separate permits in one location/address) I tried asking TTB but no one would answer my questions for 3 weeks. Thank you!!
  4. Anton Paar DMA 5000 for sale. Unit is in good shape, TTB approved, comes with printer and accessories. DMA is in good working condition. I don't need it anymore, i am using something else. Ready for proofing! Let me know if your interested or have questions. Asking for $8,000 extra parts are available, feel free to contact me. Cheers, Joe (724)910-1619 mobile
  5. Happy Tuesday to all of you, my dearest readers, As you may have noticed, we have gone a couple of weeks without the weekly installment of the TMIT, and for that I apologize. As it turns out, InsuranceMan 2.0!!! was otherwise occupied fighting many facets of E V I L !!!!! From some family illness, to working on several very important top secrete projects (hopefully to be announced first here in the future), I have had to take a bit of a reprieve and structure some things differently for a time. Alas, I am back, and with a VENGEANCE (insert cool sound effect here)!!!!!!!
  6. When determining proof when a spirit has in excess of 400 mg/l obscuration are you required to follow this method or can you simply distill and proof using a lab still? Video referenced is determining proof obscuration by evaporation. Thanks,
  7. All, I just wanted to share an article that I was honored to be featured in recently that discusses the new lower FET rates, and what needs to happen at a grass roots level in order to make sure that the rates are extended beyond the 2019 date. I have done a lot of work with different groups in regards to the impact that this new rate has had throughout the industry but I would implore you, the owners of distilleries, do everyone a huge favor ... Document, document, document! Of all the groups I have worked with, and all the discussions I have had, the most important factor in the
  8. 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
  9. Happy Tuesday Dear Readers, Ah … Spring time in the Rockies! 50 degrees one day, Blizzard warning and cancelled everything and road closures the next. I will say though, that it beats Minnesota (right @Skaalvenn), where you enter winter and negative degrees, and it stays there for 5 months!!!! At least here, in Sheridanopolis, you do get those 50-degree days followed by blizzard warnings. BUT AT LEAST YOU GET THOSE 50 DEGREE DAY REPRIEVES. Enough about the weather, what am I, some 90 year old rancher, talking about the weather. “Looks like weather’s comin’!” Isn’t it
  10. Looking to understand if there is a minimum time in barrel for spirit classes Light Whiskey or Whiskey distilled Bourbon Mash?
  11. Good Morning Dear Readers, In today’s installment of the “Tidbit”, I wanted to touch upon bonding since it has been something that many folks have asked me about recently. I know, I know, bonding for the most part for many of you has been a non-factor in the recent years … OR HAS IT!??!?!! Dun-duh-daaaaah!!!!!!!!!! I wrote a little posting here a while back about bonding and the fact that the Fed’s never really, clearly defined the new Federal Excise Tax’s (FET’s for those of us in “the know”) reduction, and whether or not you should carry a bond. At the time that they
  12. please review bottom of post! Reference Doc below https://www.regulations.gov/document?D=TTB-2018-0007-0001 Notice No. 176: Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages 1. Subpart A—General Provisions Proposed subpart A includes several sections that have general applicability to part 5, including a revised definitions section, a section that defines the territorial extent of the regulations, sections that set forth to whom and to which products the regulations in part 5 apply, a section that identifies o
  13. Dear ADI Forum Members, I wanted to let everyone know that over the weekend my iPhone had a major malfunction and is currently not operating. Apple has been amazing and they are getting a new one to me as fast as they can. However, in the meantime, I do not have access to retrieve any voicemails left at my 307-752-5961 number. If you have recently left me a voicemail on my cell phone please also give me a call at the office at 307-673-2496 (or toll free at 1-800-300-4370), or send me an email at aaron.linden@hubinternational.com . Also, do yourselves a favor out there ....
  14. HEEEEEEELLLLLLLLLLLLOOOOOOOOOOOOOOOOO A D I !!!! I'M BACK!!!!!!!!!!!!!!!!!!!!! First and foremost, I want to thank all of you for the phone calls and emails checking in on me and my whereabouts over the last several months, it means the world to me to know how much you all care. Second, I want to say hello to all my old friends here, and a special shout out to those of you whom I have not yet had a chance to meet or speak with. I look forward to hearing from all of you and working with you. Yes, like a phoenix rising from the ashes, InsuranceMan (my previous hand
  15. We're working on our spiced rum and it will contain less than 2.5% total flavorings and caramel coloring. Will this product need a formula to be approved by the TTB? Also what is required on the label? Is "Spiced Rum" sufficient, or does it need to contain a statement "Rum Flavored with vanilla, almond, and other spices"? I've read through a lot of the TTB documents but still haven't been able to pinpoint a conclusive answer. Another question, does the addition of flavorings change the class & type designation to a "Flavored Rum"? It seems like it should, but maybe not?
  16. Originally posted topic to less pertinent forum - trying this one: Seeking a lease in an historic location in Kansas City. All the buildings in the area a big 4-5 story brick buildings so the owners would like to lease to multiple vendors (zoning is all industrial). Potential site owner is hesitant about leasing to manufacture & retail distillery and not being able to use the other floors for say leasing to restaurant that has a liquor license. My question is basically - if I own a building and lease to a distillery, could I also lease to a restaurant w/ a liquor license(on a diff
  17. Good Day ADI Forum Members, I wanted to do a post today in regards to the new regulations that have taken effect in regards to the PATH Act and the new lower FET rates that have been implemented and how that may affect your need for a bond. This seems to be a hot topic currently so I thought I would address a few issues here. As you all are aware, the PATH Act and the lower FET rates have kicked into effect for the next two years, and there are many of you that are super excited to cancel or terminate your current DSP bond. Well, let’s just hold on a second and thin
  18. We have a current DSP with our bonded areas marked off along with our tasting room and retail. We are located inside a mill complex and have one of the units. Recently another unit became available 10 feet down the hall from us and we are planning to expand into it. Our plan is to keep our current location and just use it for production and alcohol storage operations while moving our tasting room and retail into the new unit. Both units are located at the same address but have a different unit #. What/how do I process this change with the TTB and what is the expected turnaround time
  19. I recently came across TTB Tamer for distilleries. It is priced at $33/mo. I was wondering if anyone had experience with this system and could give a review. Thanks. http://www.ttbtamer.com/#pricing
  20. 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 bou
  21. There has been some speculation about the new ability to transfer bottled spirits in bond. Yes, it is now allowed. But I want to give a warning; do not be too hasty in making business plans. Wait until TTB issues some regulations. While you will certainly be able to ship and receive bottled spirits in bond, it appears that bottled spirits that you receive in bond will not be eligible for the reduced tax rate unless you either produced or processed the spirits prior to their bottling. That is my reading of the change. I may be reading it wrong, but I think I am right. Yes, TTB does a
  22. ADI has been invited by TTB to speak to Label specialists about issues distillers face during the label approval. Please provide us feedback on your experience of applying for label approval. We will aggregate and anonymize the information provided and before it is shared with TTB. It is our hope that opening dialog will lead to reduced rejections and change requests which will save distillers and TTB time and money. I will be traveling to DC July 23, 2018 so please submit your responses before then. Google Forum: https://goo.gl/forms/X306I2pyUURz7BBQ2
  23. I am finally ready to file with the TTB for permits. My state (Alaska) has said I can not do anything on the local level to be ready until I get the final approval with the TTB. Is this correct? I have ready a very good post where someone states that you should get everything done at the local/state level FIRST. Has anyone had to go to their state after? I have also been researching companies for bottling and equipment. I have seen tons of compliments on US companies and have settled on Paul at Distillery-Equipment.com should I go US. I have also been looking into several Chinese man
  24. Aux Arc

    Gin defined

    Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof) The above is from TTB definition. My question is how do you define "main characteristic flavor"? I followed a recipe from the Forum but what I taste most is faint black licorice that I am guessing is coming from a tiny bit of fennel seed I added. Really like the flavor, but is this "gin"?
  25. I'm trying to proof liqueurs using Table 6 from the gauging manual, but instead of water, I'm using a sugar/water solution. Does the presence of sugar affect the dilution rate? This seems like a common enough scenario that the TTB might address it, but all I see in the gauging manual is for binary solutions of ethanol and water. If the presence of sugar in the diluent renders Table 6 useless, what strategies are people using to dilute alcohol with sugar syrup?
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