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Does that NDP Whiskey Really Have a NDA?

Bound by a NDA, or lying?

A non-disclosure agreement (NDA) is a legal contract covering confidential information the parties wish to share with each other, but with restrictions on wider sharing. In the whiskey world, when you try to find out who made something, a non-distiller producer (NDP) may tell you that information is confidential because of a NDA? Is the NDP really prevented from revealing the whiskey’s source or sources because of a NDA?

Probably not.

By its nature, the use of NDAs in the world of NDPs is tough to research, but the distilleries that provide most of the whiskey bottled by NDPs say they don’t require them. In fact, distillers like MGP/Luxco, Tennessee Distilling Group, Bardstown Bourbon Company, and Green River Spirits encourage their NDP customers to tell their customers where the whiskey was made.

Producers who sell into the bulk market, often through brokers, are proud of their products, but also professionally discrete. As business-to-business producers, they consider that information as the customer’s, for the customer to reveal or conceal, at the customer’s discretion. They won’t tell you, except in general terms, who their customers are or what they make for them. In many if not most cases, they don’t know what happens to their liquid after it leaves their control so they have nothing to talk about. Their discretion is appropriate.

If most producers don’t require NDAs, why do so many NDPs claim to be bound by them?

They’re lying.

The only distillers who have much incentive to require NDAs are the majors. If Jim Beam, Jack Daniel’s, Wild Turkey, Maker’s Mark, or one of the other brand name producers sells some excess whiskey, as they all do, they don’t want the buyer to start advertising their ‘Jim Beam’ bottling. If there is a NDA in such a case, it may not require absolute secrecy. You can, for example, find bottlings of COSTCO’s Kirkland Bourbon that say ‘Clermont, Kentucky’ on them. That is obviously Jim Beam liquid, but they’re not using the Jim Beam name. No doubt, Beam-Suntory’s purchase agreement with the broker who ultimately sold the whiskey to COSTCO contained some non-disclosure wording.

Does that mean we should always interpret a NDP-NDA claim as indication of a major producer source? Dave Pickerell, when he was first promoting WhistlePig, claimed a NDA prevented him from revealing the name of the Canadian distillery that made it (Alberta) even as he told you who it was with a wink and a nudge. He was bound by a NDA and he honored it, but it was more about discretion than secrecy.

These days, although all of the majors occasionally offload surplus liquid, usually with some level of disclosure restriction, it’s a drop in the NDP bucket. You may safely assume 90 percent or more of the NDP whiskey in the market is not bound by any kind of NDA. The claim of a NDA is almost always for the NDP’s interest and convenience.

Why? Because we still have too many NDPs who try to pretend they’re makers, not fakers. When you point out they don’t have a distillery, they feed you some double-talk about “cooking in someone else’s kitchen.”   

So while some NDA claims are true, most are not, and the most adamant are the least likely to be true. Regard the claimants accordingly. If they are keeping their sources a deep, dark secret, there is a reason. The secret the NDP is protecting is the NDP’s, not the producer’s.

Regard also NDPs who always reveal their sources. Ever wonder how they are able to avoid those dreaded NDAs?

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The Death of James C. Crow and the Birth of Aged Bourbon Whiskey

Grave of James Christopher Crow; Versailles Cemetery; Versailles, Kentucky.

Although death is always the end of something, it can cause something else to begin. That is what happened when James Christopher Crow, 67, died in Woodford County, Kentucky, in 1856.

Crow was a professional distiller, itself something new. He didn’t have a farm, mill, or distillery of his own. His was an itinerant profession, plied at various distilleries in Central Kentucky from the 1820s until his death.

In those days, few whiskey-makers were known beyond their home communities, but Crow and whiskey he made at Oscar Pepper’s distillery at Versailles (Vur-SALES is the local pronunciation) had a national reputation. The fascination with Crow and his whiskey began the connection between whiskey and Kentucky in popular consciousness. It also was the beginning of a new style of whiskey, bourbon whiskey as we know it today.

The site of Oscar Pepper’s distillery is today’s Woodford Reserve.

James Crow is often cited as the  father of bourbon. Sometimes, that title is given to his banker, E. H. Taylor. The little-known William Mitchell is another likely candidate. (Elijah Craig is not a likely candidate. That story is bullshit.)

But it all starts with Crow.

You may think you know Crow’s story and perhaps you do, but you probably don’t know all of it, and most people don’t know what happened next nor how big Old Crow Bourbon ultimately became. But you will if you read the new issue of The Bourbon Country Reader (Volume 21, Number 2).

Also, a rye varietal revered by whiskey makers a century ago, known as Rosen, has returned to its roots in Michigan, literally.

Full article in link below…

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What You Need to Know About Vodka in Light of Russia’s Invasion of Ukraine

Russian Standard is the only major vodka brand made and owned by a Russian company.

NOTE: I revised this post 3/3/22 to include new information about Stoli. I apologize for putting out misleading information. Sorry, fog of war. I’m doing the best I can.

Most of the world’s citizens are outraged and disgusted by Russia’s cruel and irrational invasion of Ukraine, and frustrated by their inability to do anything about it. There is a satisfying symbolism in rejecting all things Russian, so what about vodka? That’s Russian, right?

The short answer is, no, in that virtually all vodka sold in the United States and most of the rest of the world has nothing to do with Russia. It isn’t made there, nor is it made and sold by Russian companies. The only brand of Russian-made vodka you are likely to see in the United States is Russian Standard.

Yes, the word ‘vodka’ is Russian, but that’s about it. It literally means ‘little water,’ or something close to that, in Polish, Ukrainian, and several other Slavic languages in addition to Russian. The word comes from the ancient description of distilled alcohol as “water of life.” The word ‘whiskey’ has a similar etymology, based on that same phrase in Gaelic. “Eau de vie” is literally “water of life” in French, and usually describes a clear, fruit-based spirit. Since the typical ‘vodka’ in Russia and the wider region is a clear, neutral or nearly-neutral spirit distilled from grain, ‘vodka’ seemed like a more appealing name for that type of product than ‘grain alcohol,’ which is how grain neutral spirits (GNS) were generally sold before Prohibition. ‘Vodka’ sounds exotic.

There is a fine line between what we now call ‘vodka’ and what used to be called ‘common whiskey’ in America, known later as ‘white whiskey,’ since neither is aged in wood. The difference is in the purity of the alcohol and that itself can be a fine line. Although an American straight whiskey such as bourbon cannot be distilled higher than 80% ABV (alcohol-by-volume), generic whiskey just has to be less than 95% ABV. After 95% it’s ethanol, i.e., vodka. So, 94.5% ABV = white whiskey, 95.1% ABV = vodka. Then, of course, it is diluted with water to 40-50% ABV for bottling.

Americans first heard the term ‘vodka’ when Smirnoff was introduced in the United States in the 1930s, after Prohibition. They didn’t do much business at first, until the brand launched its “Smirnoff Leaves You Breathless” advertising campaign in 1958. The idea was that if you drank vodka at lunch, instead of whiskey or beer, no one would be able to smell it on your breath! It was a huge success.

It was more than that, of course. Americans had long since begun to mix their whiskey with soft drinks and fruit juices, and for the first several decades after Prohibition’s repeal, the best-selling distilled spirits had been blended whiskey, either scotch or American. Some of them had very little whiskey flavor. When Americans became aware of vodka’s existence through Smirnoff’s advertising, millions simply switched from using Imperial Blended Whiskey to Smirnoff Vodka in their cocktails. Vodka sales exploded in the 1960s and, therefore, every company needed a vodka brand. Most of them got Russian-sounding names. Most were just that, Russian-sounding names, with no connection to Russia. All of them were made in the United States.

But because of Smirnoff, which had an actual history in Czarist Russia, and all of the made-up Russian names, the whole ‘Russia’ thing hung around, through all the ups and downs of the Cold War and beyond. Then came Stolichnaya (‘Stoli’), which proudly advertised itself as Russian vodka. It was introduced in the United States in 1972 and quickly became huge. Suddenly, premium, imported vodka was a thing. Stoli was followed by Absolut, made in Sweden; and Grey Goose, made in France. Followed by others too numerous to name.

The statement says, in part, “Stoli Group has had a long history of fighting oppression from the Russian regime. We unequivocally condemn the military action in Ukraine and stand in support of the Ukrainian people. While we do not have any operations in Russia, we do in Ukraine and across many of the bordering countries.”

Stoli® Premium and Elit™ vodka are manufactured and bottled in Riga, Latvia. Latvia is a member of NATO and, therefore, a U.S. ally. Stoli and its owner, Yuri Shefler, separated themselves officially from Russia about 20 years ago. Stoli Group owns other beverage alcohol assets, including Kentucky Owl bourbon and rye.

Stoli is not, however, telling the whole truth. While they “do not have any operations in Russia,” they apparently purchase distillate from a Russian distillery in Tambov, about 400 miles southeast of Moscow and very much in Russia. They ship the distillate to Riga, Latvia, where it is diluted with water for bottling. Legally, it’s a product of Latvia. In reality, if this Difford’s Guide story is accurate and current (and I have no reason to doubt that it is), SPI is playing fast and loose with the facts, though it’s great that they condemn the Russian military action. 

A lot of imported vodka sold in the United States is made in Poland. Some of the better known brands are Sobieski, Chopin, and Belevedere. Poland is a member of NATO and, therefore, a U.S. ally. It shares a long border with Ukraine and is receiving many of the refugees.

Ukrainian vodka is not widely distributed in the United States but some of the brands available on Drizly are Khor, Shevkoff, and Nemiroff.

Most vodka sold in the U.S. is made here, by public companies. Again, they have nothing whatsoever to do with Russia, regardless of the brand name. Of the top ten brands of vodka sold in the U.S., six are U.S.-made, four are imported. The imports come from Sweden (Svedka, Absolut), The Netherlands (Ketel One), and France (Grey Goose). The U.S.-made brands are Tito’s, Smirnoff, New Amsterdam, Pinnacle, Burnett’s, and Skyy. All of the bottom-shelf vodka sold in the U.S., in 1.75L handles only, is U.S.-made.

Almost every distilled spirits company sells vodka, typically under multiple brand names. Very few of those companies distill the spirit themselves. Although producers typically process the spirit before bottling, such as charcoal filtering it, and some even redistill, most do not make the grain neutral spirit (GNS) from scratch. Instead, they buy it from a handful of specialist companies who produce ethanol from grain (usually corn) for beverages but also for pharmaceuticals, fuel, weapons, textiles, and other industrial uses. In the world of beverage alcohol, that same grain neutral spirit is used to make gin and liqueurs. Ethanol, and therefore vodka, can also be made from sugarcane and fruit.

Although the standards are slightly different for what goes into your body versus what goes into your car, it’s all essentially the same stuff, i.e., ‘pure’ (95%) ethanol, and it is considered a commodity. All of the major vodka producers buy their ethanol from the same group of manufacturers, usually on the basis of price and availability, although some have a better reputation for quality than others. Although some craft vodkas are scratch-made, most are not. They’re based on that same GNS. That’s fine if they do something else ‘crafty’ with the spirit, such as flavoring it. Since it really is a commodity, there isn’t much reason to make it yourself, but a few people do and they will make sure you know it. Again, none of this has anything to do with Russia, but now you know a little bit more about vodka.

The major U.S. ethanol distillers, the folks who make GNS from scratch, are:

Archer-Daniels-Midland (ADM), an American multinational food processing and commodities trading corporation headquartered in Chicago.
GPC (Grain Processing Corporation), a subsidiary of Kent Corporation. It has distilleries in Muscatine, Iowa, where it is based, and Washington, Indiana.

Those are the major operators I know about in the beverage space. There are many others who distill vast amounts of ethanol for non-beverage uses.

And that’s about it. That’s where vodka comes from. Ukraine, by the way, is much like the American Midwest in being a huge grower and exporter of wheat and other cereals. Egypt, the ‘bread basket’ of the Mediterranean in Roman times, is now a major importer of wheat, most of which comes from Ukraine and Russia.

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O-I Glass to Build $240 Million New Production Facility for Premium Spirits Market

This will Certainly help Long Branch Distillery with the bottle glass shortages we’ve experienced over the past 2 years during COVID…

As the current bourbon boom goes there are more than 10 million barrels of distilled spirits aging in Kentucky alone not to mention the other 49 states. Once those spirits come of age and are ready for dumping all that whiskey must be bottled up. To accommodate that coming need for bottles, O-I Glass has announced a $240 million investment in Bowling Green, Kentucky to build a new state of the art bottle manufacturing facility.

New Facility to Serve the Premium Spirits Category

O-I Glass - Premium Distilled Spirits Bottles

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In line with strong consumer trends towards healthy, recyclable, and sustainable food and beverage packaging O-I Glass is adding capacity to support its customers with brand-building premium glass containers. The $240 million will happen in multiple expansion waves over time.

The new plant will be the first facility purposely built for O-I’s MAGMA (Modular Advanced Glass Manufacturing Asset) technology that is set to redefine the glass production process for the future. MAGMA is expected to further enhance O-I’s capabilities to support multiple product categories and expand in today’s highly differentiated product segments.

The production facility is also expected to set new standards in sustainable glass manufacturing. Using renewable electricity, gas-oxy fuel, and other innovative solutions, it will significantly advance O-I’s sustainability roadmap and make glass an even more compelling choice for consumers, customers, and the environment.

The proximity to key customers in Kentucky bourbon country will reduce logistics and further enhance O-I’s customer service, flexibility, and sustainability.

Owens-Illinois Glass - CEO Andres Lopez
Owens-Illinois Glass – CEO Andres Lopez.

“O-I is determined to be the most innovative, sustainable and chosen supplier of brand-building packaging solutions,” said Andres Lopez, CEO of O-I Glass. “The new plant is an important milestone as we continue the pursuit of our expansion plan in the US and globally, building a bright future for the company and its stakeholders. Glass is more relevant than ever, and we are proud to support our customers with innovative solutions.”

“We continue to target new employers for the commonwealth that are focused on longevity, sustainability and creating quality jobs for Kentuckians,” Gov. Andy Beshear said. “O-I Glass is a company that meets all of that criteria and more. This new facility in Warren County will create great job opportunities for our residents and bring innovative new technology to Kentucky’s manufacturing sector. Thank you to the leaders at O-I Glass for selecting the commonwealth for this significant investment. I look forward to a long, successful partnership between the company and our state.”

“O-I has a reputation for excellence that has led to jobs for over 24,000 employees in 19 different countries. We are thrilled that they have chosen to grow and invest in Bowling Green,” said Bowling Green Mayor, Todd Alcott.

Production to Start Mid-2024



The new facility is expected to create approximately 140 new jobs in the region. Start of the first production line is expected mid-year 2024 followed by up to two more production lines to serve the growing market and continued development of MAGMA.

Warren County Judge/Executive Mike Buchanon noted the many advantages for a new company locating in Bowling Green.

“For a company with a national and international footprint, Warren County offers tremendous advantages. Our workforce is diverse, with over 85 languages spoken here,” Judge Buchanon said. “When combined with our central location and superior transportation accessibility, our community continues to succeed as a top choice for companies like O-I Glass.”

Bowling Green Mayor Todd Alcott said the company is a great addition for Southcentral Kentucky.

“O-I has a reputation for excellence that has led to jobs for over 24,000 employees in 19 different countries. We are thrilled that they have chosen to grow and invest in Bowling Green,” Mayor Alcott said.

Ron Bunch, president and CEO of the Bowling Green Area Chamber of Commerce, spoke on the partnerships needed to make the project possible.

“O-I Glass is a world leader in its field and will bring transformational technology to the sector through their Bowling Green operation,” Bunch said. “We deeply value their selection of our community for this amazing project and share our great appreciation to our many partners who make winning projects like this possible: Atmos Energy, TVA, Warren County Water District, Warren RECC, as well as our Presidents Club investors.”

John Bradley, senior vice president of economic development with the Tennessee Valley Authority (TVA), welcomed the company to Kentucky.

“TVA and Warren RECC congratulate O-I Glass on its decision to establish operations and create new job opportunities in Bowling Green,” Bradley said. “TVA is proud to partner with the Bowling Green Area Chamber of Commerce and Kentucky Cabinet for Economic Development to support new job creation and investment in the region and look forward to O-I Glass’ business success in the commonwealth.”

Dewayne McDonald, president and CEO of Warren RECC, anticipates continued growth for O-I Glass as the company locates in Warren County.

“We are excited to welcome O-I Glass as a new Warren RECC member,” McDonald said. “We look forward to working with them as they grow their world-class business right here in Warren County.”

To encourage investment and job growth in the community, the Kentucky Economic Development Finance Authority (KEDFA) today preliminarily approved a 10-year incentive agreement with the company under the Kentucky Business Investment program. The performance-based agreement can provide up to $4 million in tax incentives based on the company’s investment of over $239.3 million and annual targets of:

  • Creation and maintenance of 140 Kentucky-resident, full-time jobs across 10 years; and
  • Paying an average hourly wage of $43 including benefits across those jobs.

Additionally, KEDFA approved the company for up to $1 million in tax incentives through the Kentucky Enterprise Initiative Act (KEIA). KEIA allows approved companies to recoup Kentucky sales and use tax on construction costs, building fixtures, equipment used in research and development and electronic processing.

By meeting its annual targets over the agreement term, the company can be eligible to keep a portion of the new tax revenue it generates. The company may claim eligible incentives against its income tax liability and/or wage assessments.

In addition, O-I Glass can receive resources from Kentucky’s workforce service providers. Those include no-cost recruitment and job placement services, reduced-cost customized training and job-training incentives.

O-I Glass is a Fortune 500 company that has specialized in the manufacture of glass products for nearly 120 years. O-I Glass employs 24,000 people across 70 plants in 19 countries. Its headquarters is in Perrysburg, Ohio.

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Bourbon Groups Come Together to Raise Funds for Eastern Kentucky Flood Victims

Between July 25th and July 30th, 2022, several thunderstorms brought heavy rain, deadly flash flooding, and devastating river flooding to eastern Kentucky and central Appalachia. These thunderstorms, at times, caused rainfall rates in excess of 4″ per hour across complex terrain that led to widespread devastating impacts. Radar-based rainfall estimates suggest that upwards of 14-16″ of rain fell during this 5-day period in a narrow swath, with many more locations receiving 6-10″ of rain.

While it did not rain continuously during this 4-day stretch, the overwhelming amounts of rain and resultant flooding led to at least 37 deaths (as of August 2nd) and widespread catastrophic damage. Entire homes and parts of some communities were swept away by flood waters, leading to costly damage to infrastructure in the region.

Kentucky Air National Guard rescue those affected by the flooding in Appalachia.

Over 600 helicopter rescues and countless swift water rescues by boat were needed to evacuate people who were trapped by the quickly rising flood waters.

Kentucky Bourbon Groups Create Online Auction

The Kentucky Distillers’ Association, the Bourbon Crusaders charitable organization and Bourbon curator Fred Minnick are joining forces again to support recovery and rebuilding efforts from this catastrophic flooding in Eastern Kentucky.

The Kentucky Bourbon Benefit will feature an online auction of exclusive private barrel selection experiences, rare and vintage spirits, and unique tasting and tourism offerings from Kentucky’s signature distilling industry and hospitality and charitable partners.

“Kentucky’s Bourbon industry was there for our Western Kentucky families following the tornadoes, making the single largest donation to that relief fund – and now I am proud to see this industry stepping up once again to support our Eastern Kentucky families affected by the devastating flooding,” Gov. Andy Beshear said. 

“I know this will make a tremendous impact for our people and I am grateful for the continued support.” 

The partnership raised about $3.4 million in December during a similar auction to help ease suffering and restore hope for residents of Western Kentucky whose communities were ravaged by a tornado outbreak. 

“We prayed that we’d never have to get this group together again in the face of disaster, but our friends, families and neighbors in Eastern Kentucky are braving through unspeakable tragedy and devastation,” Kentucky Distillers’ Association President Eric Gregory said. “It’s our duty as a signature industry to help.

“We were so impressed and humbled by the outpouring of support for Western Kentucky, and we hope that Bourbon aficionados and bidders show the same unparalleled generosity for the thousands of Eastern Kentucky residents who desperately need our assistance.”

Online Bourbon Auction to Run August 11-21, 2022

The online auction will begin Thursday, Aug. 11, at noon EST and run until Sunday, Aug. 21, at 11 p.m. EST.  Go to Kentucky Bourbon Benefit to view auction items and bid. Westport Whiskey & Wine in Louisville is coordinating collection and distribution of donated items. 

All proceeds will go directly to the state’s official Team Eastern Kentucky Flood Relief Fund to assist those impacted by flooding. Those that prefer to make a cash donation can do so now at the Team Eastern Kentucky Flood Relief Fund website.

RJ Sargent, President of The Bourbon Crusaders, said, “The core purpose of the Bourbon Crusaders is to make a difference in the lives of others, and once again the state we love so much needs our help. 

“When the tornadoes hit Western Kentucky last year, we joined the KDA and Fred Minnick to help raise over $3 million from our generous supporters. Now with the recent flood disaster, many more Kentuckians have had their lives upended. We are joining forces again and hope our friends will step up, too. The Bourbon community sticks together.”

Minnick said, “I wish we didn’t have to do this. But the Bourbon community deeply feels for their neighbors in Eastern Kentucky, as we did for the Western Kentucky tornado victims, and we will do everything within our power to ease the situation for the flood survivors. 

“This is about our friends, family, and neighbors. We must be there for them.”

Chris Zaborowski, owner of Westport Whiskey & Wine, said, “We were heartbroken to see the devastation brought to Eastern Kentucky with the recent flooding. We knew we wanted to team up with the KDA again to help raise the much-needed funds for our fellow Kentuckians.”

Gregory said many Kentucky Distillers’ Association members are once again offering private barrel experiences where Bourbon enthusiasts can personally taste and select their own one-of-a-kind barrel. Each barrel usually yields 150-200 bottles depending on age and proof.

Whiskey aficionados with the Bourbon Crusaders are raiding their collections and donating dozens of limited edition and single barrel expressions of Bourbon, rye and Scotch whiskies. Distillers also are donating rare bottles that disappeared from retailer’s shelves long ago.

Minnick, a best-selling author, and expert on all things Bourbon, is using his renowned distilling and celebrity connections to reap a treasure trove of bottles, private experiences and memorabilia to fulfill any whiskey lover’s dream. 

Kentucky Distillers Are Sending Tankers Full of Water

Kentucky distillers also are sending tanker trucks and totes of fresh water to Eastern Kentucky, along with contributing thousands of dollars to organizations and relief funds involved in the cleanup and recovery.

“We deeply appreciate the support of all our member distilleries and friends with the Bourbon Crusaders, Fred Minnick and the team at Westport Whiskey & Wine for their partnership in helping our fellow Kentuckians,” Gregory said.

“Bourbon is America’s native spirit and Kentucky is its birthplace. It’s our honor and obligation to step up and help our fellow Kentuckians in times of need. Thank you to everyone who is helping in the recovery and rebuilding efforts, and please continue praying for our beloved Commonwealth and its people.” 

Learn more about Kentucky Mist Distillery.
View all Kentucky Distilleries.
View all U.S. Distilleries.

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Resources: CARES Act and SBA Info

CARES Act Will Help Craft Distillers As States Loosen Regulations

In late March, the House passed the CARES Act Covid-19 Economic Relief Package, which had already passed the Senate, and President Trump signed the bill into law. The law is a $2 trillion stimulus/economic relief package that includes extensive small business assistance that could prove a lifeline for craft distillers across the country. Like restaurants, craft distillers have been hit particularly hard by the coronavirus shutdown, especially distilleries that rely primarily on their tasting rooms and local on-premise revenue.

Chris Swonger, president and CEO of the Distilled Spirits Council of the United States, issued the following statement on the passage of the law: “This law represents a critical lifeline for distillers across the country, who are in desperate need of economic relief after shutting down their tasting rooms, ending distillery tours, and experiencing significant sales declines from restaurant and bar closures. In the days, weeks and months ahead, we will be working closely with leaders in Congress and the administration to ensure they fully understand the financial hardships faced by distillers and the need for additional economic relief measures. We must move quickly to get America’s distilleries thriving again. The distilled spirits sector, which employs 1.6 million people nationwide and generates $180 billion in economic activity, is an integral part of the nation’s hospitality, tourism and restaurant industries.”  

In addition, a number of states, including California and New York, have loosened restrictions on distillery sales, often by allowing curbside pickup or delivery of spirits directly to consumers’ doors. Although the changes are intended to be temporary for the duration of the crisis, the spirits industry has actively pushed for many of these modernizations for years.

 

SBA Disaster Loan Information and Resources

Small business owners in all U.S. states and territories are currently eligible to apply for a number of loans and other programs from the Small Business Administration (SBA) due to coronavirus. These resources include:

General SBA Disaster Loans

The SBA is offering low-interest disaster loans in all U.S. states and territories due to the coronavirus criss. These include express bridge loans and other resources. Read more for general details.

Paycheck Protection Program

The Paycheck Protection Program is a loan designed to provide a direct incentive for small businesses to keep their workers on the payroll. You do not need an existing SBA loan to apply. These loans will be forgiven if all employees are kept on the payroll for eight weeks and the money is used for payroll, rent, mortgage interest, or utilities. Read more for full details.

Economic Injury Disaster Loan

The CARES Act includes the opportunity to get up to a $10,000 Advance on an Economic Injury Disaster Loan (EIDL). This Advance may be available even if your EIDL application was declined or is still pending, and will be forgiven. If you wish to apply for the Advance on your EIDL, visit SBA.gov/Disaster to fill out a new, streamlined application. In order to qualify for the Advance, you need to submit this new application even if you previously submitted an EIDL application. Applying for the Advance will not impact the status or slow your existing application.

 

Other Resources:

CARES Act: Understand Your Options

Full List of SBA Resources for COVID-19 Relief

U.S. Chamber of Commerce Guide to Federal Coronavirus Small Business Aid

Northern California SBDC – Webinars On Disaster Aid, Crisis Cash Flow, and More

 

TTB Postpones Tax Payment and Filing Due Dates Due to COVID-19

Due to the COVID-19 crisis and the impact it is having on beverage alcohol producers, the TTB has postponed a number of tax and other deadlines that originally fell after March 1 and through July 1, 2020. These include, among others:

  • Excise tax due dates for distilled spirits
  • Filing due dates for excise tax returns
  • Filing due dates for operational reports and export documentation
  • Filing due dates for credit or refund requests

TTB will also consider other emergency variations from regulatory requirements on a case-by-case basis. See here for full details.

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Some in Whiskey Country Don’t Want More Whiskey in the Country

 

A maturation warehouse at Barton 1792 Distillery, Nelson County, Kentucky.

“Bitter bourbon battle pits Buffalo Trace against Franklin County residents over new warehouse,” screams the headline in today’s Herald-Leader, which typically has the state’s best bourbon industry coverage.

The news business is brutal right now so I won’t fault the sensationalized headline. These ‘bitter bourbon battles’ have become commonplace in the last 20 years. Kentucky’s signature industry is doing quite well right now, in case you haven’t noticed. More people buying more Kentucky whiskey means Kentucky whiskey-makers must make more whiskey, in Kentucky. Because of American whiskey’s marvelous, unavoidable aging process, increasing sales means more maturation warehouses must be built and filled. 

I apologize if this seems too elementary.

Because a maturation warehouse, being mostly wood and high-proof alcohol, is kind of flammable, you don’t want them too close to people. The industry’s safety record is very good, but still.

In addition to fire risk, neighbors worry about Baudoinia compniacensis, the ‘whiskey fungus’ that is a harmless nuisance but easy to scare people with. The scare-mongers will call it ‘little studied’ or ‘mysterious’ even though it was identified and described about 150 years ago. It was first analyzed by a pharmacist in Cognac named Baudoin, hence the name. It has been observed everywhere distilled spirits are aged in wood all over the world.

Yes, it’s weird? It seems to appear and grow only where there is a sufficient concentration of ethanol vapor in the atmosphere. Yes, it’s unexpected. Why is there suddenly black mold growing on my garage? Yes, it’s ugly. Yes, it washes off, but it grows back. 

It is also true that many, many people–millions–have lived their whole lives around it and never gotten sick. There is literally zero evidence, after 150 years, that it poses any kind of health risk to anyone or anything.  

Since Baudoin, interest in studying it comes and goes. Every so often there is a new study, which benefits from the latest technology. There isn’t more research because Baudoinia isn’t very interesting. It doesn’t do anything except make surfaces where it grows look dirty. 

Believe it or not, whiskey companies want to be good neighbors. They don’t want any trouble if they can avoid it. The only practical way to contain the fungus, so it doesn’t dirty-up people’s garage doors, is to build new maturation facilities on large parcels of land, typically 300 acres or more. Provide that kind of buffer around the warehouses and little if any of the fungus will make it past the perimeter. Building these facilities on large tracts in rural areas is the solution, not the problem.

The maturation facility itself takes only a tiny fraction of the parcel out of agricultural production. It can continue to be cropland or pasturage or even woodland.  

Traffic is the other typical ‘concern’ expressed by members of the affected community. Bear in mind, the whole idea of a maturation facility is that once a barrel is in the racks, it doesn’t budge until it is time to put it in a bottle, four to ten years later. That simple fact means the number of barrels going in or coming out of the facility on any given day will be very small. A distillery, especially a distillery with a visitor center, then you’re talking traffic. A maturation facility? Very little impact on traffic. 

Most of these objections are the normal ‘not-in-my-backyard’ reaction businesses and governments face with just every development or re-development proposal, and that is not entirely a bad thing. People should see how the sausage is made. That should encourage them to learn more about sausage-making and maybe even make some sausage themselves. In a healthy democracy, the more the merrier.

You would think that with as long as Kentucky has been aging whiskey, about 150 years, they would have worked out some of these land use issues, ideally with a statewide standard. As recently as 2016 the next county over, Woodford, was arguing about whether or not whiskey maturation warehouses are an ‘agricultural use.’

The Herald-Leader story is well-reported. It shows that the opponents are mostly using procedural and legalistic tactics to delay approval, or perhaps to encourage the developer to go elsewhere where there will be less trouble, except there is no such place.

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NJ Distillery makes hand sanitizer

Long Branch Distillery Hand Sanitizer

I know, crazy right?! If you asked me just one month ago, I would have looked at you cross-eyed…but when life gives you lemons, make limoncello, or in this case, hand sanitizer. Governor Murphy required all non-essential businesses to close by Executive Order 104 on March 16th, 2020, but liquor license holders (distilleries included) were deemed essential and allowed to remain open. For distilleries, the Executive Order was bittersweet because the majority of our sales are derived from on-site bottle sales and our tasting room – which had to be closed to the public. So while we were still allowed to remain open, we could only offer bottle sales for curbside pickup at our distillery through a website we created at https://lbdistillery.square.site.

As it turns out, ethanol (ethyl alcohol – what we distill to make our spirits) is a key ingredient in hand sanitizer. We had a good amount of ethanol in stock from a a recent distillation. When we learned there was a shortage of hand sanitizer that many of our first responders needed out in the field, it was time to get to work. Little did we know that many distillers around the country were doing the same and there was a mad rush to get other ingredients and supplies to make hand sanitizer, namely…bottles. That’s right, as it turns out, because of the alcohol content of hand sanitizer (70-80%) you are required to use a specific type of plastic bottle (LDPE or HDPE) so the alcohol doesn’t deteriorate the plastic.

We spent countless hours online and on the phone to track down the necessary supplies, but persist we did. With the help of John Koutouzakis, our manager at Long Branch Distillery and owner Mark Elia, we are blessed to have been able to supply over 2,000 bottles of hand sanitizer to our local community and beyond. The gratitude we have received from our local first responders, hospital workers, postal workers, public works department, grocery store clerks, State police and many, many others has been overwhelming. As of this writing, we’ve received over 2,000 likes on a Facebook post we published about our efforts. The amount of joy and satisfaction we have gained from providing a simple thing like hand sanitizer to help out those in need in a time of crisis has given us a purpose. We couldn’t be any prouder of those who are putting their own health at risk to protect all of us during this crisis.

Thank you to all of you and God Bless you!

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Step 3 – Performing the first distillation or “Stripping Run”

Long Branch Distillery Stripping Run

After fermentation is complete, we are left with a soupy, grainy solution that now contains alcohol anywhere from 8-10%, due to the yeast doing its job. This solution, or ‘distillers beer’, also referred to as a wash (when the grains are removed by straining them) is technically referred to as low wines (although we’re not sure where that came from). We choose to distill on the grains – we don’t remove them – because we feel it helps create a deeper flavor profile.

When we perform our first distillation – called a ‘Run’ – it is referred to as a stripping run, because we concentrate and strip all of the alcohol out of the wash. Different alcohols come over at different temperatures and in this run, we want to collect them all – the good, the bad and the ugly. We do this by heating up the wash between 75 and 94 celsius to concentrate and collect all the alcohol – the photo below shows 3 hoses from each of our collection valves, but we could put all of the hoses into one tank because we’re not concerned about separating alcohol in this run. In our next post you’ll see why we use the glass jars (carboys). With our iStills, the stripping run can take anywhere from 12-14 hours and produces alcohol in the range of 50-55% Alcohol By Volume (ABV), depending on the spirit we are distilling.

That’s all for now, in our next post we’ll discuss performing a ‘Finishing Run’, where we separate the alcohols collected in the Stripping Run into ‘Heads’, ‘Hearts’ and ‘Tails’.

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Step 2 – Fermentation before distillation

Wheat vodka ferment

After our mash process has completed (about 4 hours), we cool it down to a temperature of ~ 25 celsius (77 Fahrenheit) in preparation for fermentation. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. In our case, we use yeast, a micro-organism that feeds on sugar in our mash and turns it into ethyl alcohol and CO2. There are many ways to add yeast to the mash (often debated among distillers) – we just sprinkle it on top and let it do its thing.

Fermentation is arguably the most crucial step in distillation because it is where the chemical process of esterification occurs and flavor molecules or ‘esters’ are created. Most of the taste (and all of the alcohol) is made during fermentation, not during distillation. There are many other factors too lengthy to discuss here that impact fermentation (yeast strains, temperature, pH, water quality/temperature), but rest assured, a bad fermentation will result in a bad spirit – especially when making taste rich spirits such as a single-malt whiskey.

When fermentation is complete, we end up with liquid referred to as ‘wash’, sometimes called a ‘bad beer’, at ~ 7-8% alcohol. The wash is what we charge our still with and begin the next step in our process…

Distillation!