jessicajlemmon Posted April 22, 2018 Share Posted April 22, 2018 I've scanned the threads about doing bitters. I get on the basic level that you have to release the spirits from bond. We would be making our own spirits for use, not buying NGS. I guess my first question is, if I do the right paperwork dance, can I do the bitters physically in the same location, or do I need to find another place? (Aka, rent out a commercial kitchen or something like that). We have our bonded production area, the tasting room/bar, and our dish wash room. Could I carve out a nook of non bonded space? On a more local level, our production side is managed by the Department of Agriculture, and the tasting room by the health department. Would the bitters area need a health department certification? Could you technically call them something more like an Amaro instead of bitters to keep it under the DSP? I can see the FDA herbal concentrations being an issue on that one. I know other distilleries are doing this, I just don't know how. And we're operating on our own modest pocket money and a small space, so creative problem solving is a must. (Worst case I'm thinking remote concession trailer?!) (I often get myself in more trouble by actually trying to do things the proper way....) Link to comment Share on other sites More sharing options...
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