Posts Tagged ‘processing’
There is some big news from TTB, via dcbrewlaw. TTB has recently decided to ease up on the formula requirements for malt beverages made with common ingredients and processes such as some barrel aging, as well as various fruits and spices. This should help considerably with TTB’s overwhelming workload, and the related delays.
At dcbrewlaw, Dan reports:
There is good news for brewers who are tired of waiting for formula approvals from TTB (currently 74 days): you may not need it. On June 5, 2014, TTB issued a fairly significant ruling, Ingredients and Processes Used in the Production of Beer Not Subject to Formula Requirements. The ruling clearly spells out which Exempt Ingredients and Processes are now deemed “traditional” and, therefore, do not require a TTB formula approval.
The new ruling expands upon the rules as of 2013. Here are two good examples of products that needed formula approval under the old rules, before this week, and will continue to need a formula approval prior to label approval: Bud Light Lime; Joose. By contrast, here are two products that would no longer need formula approval: Bourbon County, Harlem. On each, the formula is highlighted in yellow. Read more about TTB Ruling 2014-4 at dcbrewlaw and TTB’s site.
This Bourbon label caught our eye because it makes several big claims. It says:
- FINISHED WITH AN OXYGEN ENRICHED, ACCELERATED AGING PROCESS
- Patent Pending
- “we use rapid pressure changes and oxygen infusion to control the aging process”
- “age is no longer relevant and taste is all that matters.”
That’s a lot of envelope-pushing and innovation for one label. We happen to know a person who is both an experienced patent lawyer and an experienced whiskey distiller. So, in a future post, we hope to have him review the patent claims and assess whether this is closer to an innovation or a gimmick. The Bourbon is produced and bottled by Cleveland Whiskey, LLC of Cleveland, Ohio. The approval is here. Terressentia’s closely-related patent, also for aging spirits quickly, is described here.
We covered several sparkling spirits products about three years ago, here, and so it may be about time for a redux. There is quite a bit of action on this front, in recent months, perhaps due to the high profile of Nuvo Sparkling Liqueur.
Here is a Sparkling Vodka under the brand name Le Grand Saint. Technically, it is a distilled spirits specialty more than a “vodka” or a specific class/type. The statement of composition (“vodka infused with carbonation”) appears in gold letters near the top of the front label.
Another good example is Prévu. It is unique in the sense that it is sparkling, and liqueur, and organic. It is made with vodka and Cognac, and imported by Simont Enterprises of Los Angeles, California. Prévu also happens to have a great looking website and bottle. If the product is even half as good as what is shown there, I should step away from the computer and go get several bottles.
Here it is. What all the controversy is about. EtOH. It is quite possibly the most popular psychoactive substance in the world, running neck and neck with caffeine, at least among substances that don’t require a prescription or jail time.
EtOH is otherwise known as ethanol or alcohol or ethyl alcohol. Ethanol is a contraction for ethyl alcohol and ethyl derives from “ether.” This particular EtOH is bottled by Ballast Point Spirits of San Diego, California.
L’Chaim Vodka is distilled no less than 18 times. In an excellent website (www.theendofvodka.com), VeeV Acai Liqueur pokes fun at the vodkas distilled 3, 5, 23, 570 times. The site is funny, pretty, and makes a good point. It tends to suggest that after the first couple of distillations, and after pushing the spirit past 190 proof, it’s a fairly pointless exercise to distill it more.
Virtuoso Distillers, of Mishawaka, Indiana, is undaunted. In box 19 of the L’Chaim approval, Steven Ross patiently explains that the vodka is distilled 18 times. TTB frequently asks for such a confirmation, when the label sets forth the number of distillations or filtrations. This is odd because the label already claims it under penalty of perjury, the certification doesn’t seem to make it any more likely to be true, and it would seem to be a minor point in any event (for the reasons suggested by VeeV).
Mr. Ross has a lot more going on, on this label. He further explains that L’Chaim (or, “To Life”) is similar to “cheers,” carefully avoiding any suggestion that it’s about health. This is not a small matter because, prior to this approval, the term was rarely used in a prominent way on US alcohol beverage labels. Mr. Ross explains that the letters that spell L’Chaim also “add up to the number 18.”