bioviper Posted January 2, 2012 Share Posted January 2, 2012 if your applying for a cola and your product is a white whiskey do you need a formula approval? i have heard you dont with a whiskey. thanks dudes Link to comment Share on other sites More sharing options...
Lenny Posted January 2, 2012 Share Posted January 2, 2012 No need for formula approval. As far as the TTB is concerned, you're product is a "Light Whiskey" Link to comment Share on other sites More sharing options...
bioviper Posted January 3, 2012 Author Share Posted January 3, 2012 No need for formula approval. As far as the TTB is concerned, you're product is a "Light Whiskey" Thanks alot bra Link to comment Share on other sites More sharing options...
Jedd Haas Posted January 3, 2012 Share Posted January 3, 2012 Actually, you would just call it "whiskey." According to some other threads (search for it) the TTB doesn't like the term "white whiskey" as it's not a recognized class and type. Also, according to the Beverage Alcohol Manual, (google that and download the PDF) "Light Whiskey" is defined as follows: "Whisky produced in the U.S. at more than 80% alcohol by volume (160 proof) [but less than 95% alcohol by volume (190 proof)] and stored in used or uncharred new oak containers." So that term may or may not apply to what you are making. Your name might also include the predominant grain; again, see the BAM for detailed definitions. Link to comment Share on other sites More sharing options...
Beauport Bob Posted January 3, 2012 Share Posted January 3, 2012 So, the understanding is "Light" is a reference to the flavor being light. > 80% < 95% ABV No reference to the color, other than the default of using uncharred or used barrels. Link to comment Share on other sites More sharing options...
bioviper Posted January 4, 2012 Author Share Posted January 4, 2012 Actually, you would just call it "whiskey." According to some other threads (search for it) the TTB doesn't like the term "white whiskey" as it's not a recognized class and type. Also, according to the Beverage Alcohol Manual, (google that and download the PDF) "Light Whiskey" is defined as follows: "Whisky produced in the U.S. at more than 80% alcohol by volume (160 proof) [but less than 95% alcohol by volume (190 proof)] and stored in used or uncharred new oak containers." So that term may or may not apply to what you are making. Your name might also include the predominant grain; again, see the BAM for detailed definitions. its going to be a unaged all malt whiskey. so i wonder if it should be under malt whiskey class type Link to comment Share on other sites More sharing options...
Jedd Haas Posted January 4, 2012 Share Posted January 4, 2012 Calling it "malt whiskey" definitely seems preferable to me. The term "light whiskey" seems a bit tainted to me, as you often find it in conjunction with the term "blended," which means a blend of as little as 20% whiskey and up to 80% GNS. There are a number of possible variations, see p. 4-4 of the BAM for all the possibilities. Link to comment Share on other sites More sharing options...
RickWrightson Posted January 24, 2012 Share Posted January 24, 2012 It's simply a new-make single malt spirit (which is naturally clear or "white") and remains "white" because it hasn't picked up any color by aging in an oak cask. Isn't Rick Washmund selling a white whiskey? Link to comment Share on other sites More sharing options...
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