Couple opens Railean Rum
By John De Lapp
Correspondent

SAN LEON - The Gulf Coast has seen its share of rum running activities through the years, but one couple is trying something different.
They're doing it legally.
Matt and Kelly Railean have opened the Texas coast's first distillery, Railean Rum, and the results have been promising. A white rum hit the shelves just before Christmas. Though it was only found in five liquor stores around the Galveston Bay area, 100 cases moved out the doors in the opening weeks. That puts the Raileans on track to sell 1,000 cases in their first year.
Making rum was not the Raileans' first choice for a vocation. Matt is a chemical engineer by training, and Kelly has a boatload of experience in the beverage industry. She is also a first-level sommelier, or wine steward.
"I've always wanted to start my own business, but I wanted it to be something we both could do." Matt said.
The Raileans considered many paths, even going so far as to purchase land in California in hopes of starting a winery. Eventually, the League City residents took a different tack.
"We're both sailors and we're down here by the water," Matt said. "Rum just seemed a natural."
As it turns out, Matt's experience as a chemical engineer made making rum pretty easy to learn.
"Technically, it's exactly the same thing. It doesn't matter what you are distilling, oil or rum, the theories are the same," he said.
The distillery itself is a work in progress. Perched at the end of a narrow road that just comes to a halt is a beige building that looks much like the boat repair shops that are often found on the bay. Inside, things are quite a bit different, though.
The fermenter, distillation unit, bottling and labeling areas take up the back portion. Along one side, offices have been framed in.
"We'll be getting airconditioning soon," Matt said.
Kelly said: "The rum actually loves the heat. It helps it age faster."
Matt said: "And the high humidity cuts down on evaporation."
The 2,000-square-foot building is more than adequate for a microdistillery, apparently, as the Raileans' technique is straightforward and also economical when it comes to space.
It is also a throwback to the origins of rum.
"Molasses is the traditional way to make rum," Matt said. "When you go back to the beginning, you had the refining of sugar and the byproduct was molasses. Well, what are you going to do with it? One of the things they did was to use it to make rum."
To make their rums, the Raileans put unsulfured molasses and a few pounds of yeast into a fermenter. The yeast then goes to work eating the sugars in the molasses and making alcohol in the process.
When the yeast is finished, the liquid is sent to the distillation unit.
Two passes through produces crystal clear white rum.
"The trick is to get the purity high enough but not strip out all of the flavors," Matt said. "We want to get that rum essence. The caramels."
Next up is the bottling line - a stainless steel apparatus that fills six bottles at a time. At this point, the rum gets labeled and then boxed - all by hand.
The rum comes in a clear bottle and has a monk parakeet on the label.
So, who does a better job of labeling?
"We both do it," Matt said as Kelly smirked and pointed to herself. The former then proceeded to demonstrate how the process went. He grabbed a bottle, turned it on its side and rolled it against the label the machine was patiently holding in place.
When he was finished, he then spent a fair amount of time smoothing out air bubbles underneath the label.
"I guess that wasn't a very good demonstration," he said.
Kelly said: "And that's why I put the labels on."
Not every drop of rum goes straight to the bottle. Tucked away in a corner are a number of barrels.
"That's our dark rum," Matt said. "It will be coming out (this year.)"
The barrels represent the Raileans' first batch of rum. After distillation, the rum was put in casks and it has been sitting quietly for six months waiting to make its debut. The couple hopes to sell 200 to 400 cases of the reserve rum in the first year.
The Raileans are not content with selling a few hundred cases of rum around Galveston Bay, however. They are in the spirit trade for the long haul.
"I want to be the leading domestic rum," he said. "Budweiser went from being a local beer to being the leading domestic beer. Miller found a niche and became the leading light beer. Heineken became the leading import.
"I want to be No. 1."
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New Bills Would Help Washington Distillers
By Alan Moen

Two new bills introduced in the Washington State Legislature this year could help spur the growth of small-scale distilleries. Currently, a distillery in Washington must sell its products to the State Liquor Board, and customers can only buy such products at a licensed liquor store. As a result, there is now only one distillery in Washington, Dry Fly in Spokane. Senate 6496 and House Bill 2959 would both allow distillers to give free samples of spirits (up to 2 ounces) to customers and also to sell up 9 liters directly to customers, just as wineries and breweries do. In addition, the high cost of a license to produce whiskey (now $2000) would be reduced to $100. Similar legislation in Oregon has resulted in the establishment of 17 distilleries there, with more on the way. The Washington Beer Commission has endorsed these bills, which reportedly also have support from both sides of the aisle.
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USE OF THE TERM "ABSINTHE"

Source: TTB

Due to a number of inquiries, we are reprinting Industry Circular 2007-5 published on October 16, 2007.
Use of the Term Absinthe for Distilled Spirits
In the TTB Newsletter, we compile the top TTB news of the week and other helpful information about the Bureau and the Federal alcohol and tobacco laws and regulations we enforce.
Please send any questions and/or comments to Susan Stewart Evans, Executive Liaison for Industry Matters (susan.stewart-evans@ttb.gov) and/or Frosty Chapman, State Liaison (forrest.chapman@ttb.gov).

PURPOSE

This circular explains TTB's policy regarding the use of the term "absinthe" on labels of distilled spirits products and in related advertising material.

BACKGROUND

Generally, absinthe, or absinth, is a high alcohol content, anise-flavored distilled spirits product derived from certain herbs, including Artemisia absinthium, or wormwood. Wormwood usually contains the substance thujone, which is purported to have hallucinogenic or psychotropic effects. Absinthe was popular in the late 19th century and early 20th century, particularly in France, and was often portrayed as an addictive and psychotropic beverage due to the presence of the substance thujone.
TTB and its predecessor agencies have rejected applications for certificates of label approval (COLAs) or proposals for labels with reference to absinthe because the agency frequently found that the proposed label was misleading or referenced drug use, or that the product was a health hazard.
Recently, TTB received inquiries about obtaining label approval for absinthe-related products and for the use of the term "absinthe" on COLAs. As a result of these inquiries, we are restating our position with regard to how the term "absinthe" may be used on labels and in advertisements.

TTB'S POLICY REGARDING THE USE OF THE TERM "ABSINTHE"

Thujone-Free.

We approve the use of the term "absinthe" on the label of a distilled spirits product and in related advertisements only if the product is "thujone-free" pursuant to the Food and Drug Administration's (FDA) regulation at 21 CFR 172.510. Based upon the level of detection of FDA's prescribed method for testing for the presence of thujone, TTB considers a product to be "thujone-free" if it contains less than 10 parts per million of thujone. However, should the FDA set a new standard for "thujone-free," in accordance with 27 CFR 13.51, COLAs that are not in compliance with that revised standard will be revoked by operation of regulation.

Labeling and Advertising.

In addition to the requirement that a product be "thujone-free," TTB applies the following guidelines in approving labels and reviewing advertisements:
Since there is no class and type understanding, the term "absinthe" may not be used as the brand name or fanciful name, or as part of the brand name or fanciful name, because otherwise it would appear as a class and type designation. 27 CFR 5.42(a)(1).

The term "absinthe" may not stand alone on the label; it must be accompanied by additional or dispelling information so as not to appear as the class and type designation. 27 CFR 5.42(a)(1).
Any artwork or graphics on the label, advertising, and point of sale materials using the term "absinthe" may not project images of hallucinogenic, psychotropic, or mind-altering effects. 27 CFR 5.42(a) and 5.65(a).
TTB will include the following qualification statement on all approved COLAs showing the term "absinthe" on a label: "The finished product must be 'thujone-free' pursuant to 21 CFR 172.510."

Submission of Samples.

Domestic producers and importers of products using Artemisia absinthium, or other ingredients containing thujone subject to 21 CFR 172.510, must submit a sample to the Beverage Alcohol Laboratory for thujone testing prior to seeking label approval. You must submit a 750 milliliter sample of the finished product, along with a copy of your permit and the formula for the product. For screening purposes, the method we use to determine whether the product contains less than 10 parts per million of thujone, is a liquid-liquid extraction - GC/MS method. We have posted more information on this method at \http://www.ttb.gov/ssd/screening.shtml.

Imported Products.

Although TTB may approve the use of the term "absinthe" on the label under the standards outlined above, U.S. Customs and Border Protection (CBP) is responsible for administering the laws and regulations regarding the admissibility of merchandise into the United States. COLA approval by TTB does not constitute approval for admission into the United States. We have advised CBP of our position.

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The OG of absinthe?

Source: Timeout.com

Now that the FDA is allowing absinthes with low thujone levels to be sold, the fact that the once-banned high-alcohol drink is now legal is old news.
Though a full-on product war may not have begun yet, the brand competition is heating up significantly in the States.
Monday night, Kübler, a Swiss made absinthe launched in Chicago with an invite-only party at Crimson Lounge, featured body-painted absinthe fairies and costumed turn-of-the-century newsboys-bearing the news about the U.S. availability of the first Swiss-made absinthe in 100 years, naturally. Altamar Brands, LLC, which is importing the spirit, has an office in River North, yet Chicago is getting Kübler a couple months after New York, San Fran, Vegas and LA got theirs.
Every absinthe needs a story, and Kübler has a good tale behind it. According to its literature, absinthe itself was originally invented in the Val-de-Travers area of Switzerland around 1740 by a Swiss doctor for his patients (though most sources cite a French doctor, Dr. Pierre Ordinaire, who was living in Switzerland). Since 2004, Kübler has been made in Val-de-Travers at Blackmint Distillerie by Yves Kübler using his grandfather's recipe. But Kübler's Peter Karl tells me that the drink has been in production without interruption since the 1860s. With the distillery located, as he said, in "the asshole of Switzerland," it didn't get much attention when it turned to making Pastis during the years of prohibition, and kept making small batches of absinthe on the down-low. This jibes with this 2004 New York Times report on Switzerland's underground absinthe makers going legit. Kübler will stay small, Karl says. It might be slightly bigger than "two guys and a donkey," but it plans to produce only about 200,000 bottles a year.
Whatever the lore behind it, Kübler (53% ABV), compared to the recently launched French-American lucid, is a bit smoother at first sip. Its formula includes locally-grown wormwood, coriander, mint, anise and fennel and less of the green herbs of traditional absinthe, and is therefore clear. When made in a drip with ice cold water and a sugar cube, the resulting louche comes out white and cloudy, rather than opalescent. No green fairy then. As for narcotic effects, I had a very clear and social, if brief, night out after tasting a Kübler and prosecco cocktail.
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Utah's High West Distillery Pours its Inaugural Whiskey at ChefDance 2008

[Park City, Utah] Utah's first and only spirits distillery since Prohibition is debuting its highly anticipated first product during ChefDance 2008, an event coinciding with the Sundance Film Festival in Park City, Jan. 17 to 27. High West's Rendezvous Rye will be the exclusive whiskey served during ChefDance's cocktail hour and dinners on Historic Main Street.
"The sophisticated palates of ChefDance's award winning chefs and VIP guests make it the ideal venue to introduce High West Distillery and our super premium whiskey - Rendezvous Rye" says Park City-based distiller David Perkins.
High West Distillery crafts spirits for people who appreciate great taste, small batches, and the owner's personal touch. Located in historic Old Town Park City, High West is renovating a 100 year-old livery stable as a working distillery and saloon. The building sits at the base of Park City's Town Lift, making High West the only ski-in distillery in the United States.
Rendezvous Rye is crafted from two exotic straight rye whiskies: a unique six-year-old 95 percent rye and a rare 18-year-old 80 percent rye. A higher proportion of unmalted rye gives Rendezvous its unique flavor profile with notes of spicy cinnamon, caramel, honey, mint, and vanilla.
"We named our inaugural whiskey Rendezvous to commemorate Utah's place in whiskey history. Surprisingly, one of the first recorded whiskey shipments to the American West was to Utah," Perkins explains. "From 1825 to 1840, the 'rendezvous' was the annual summer gathering of mountain men to exchange pelts for supplies. Alcohol was not present at the first rendezvous, which lasted only a day. This oversight was corrected with a generous supply of whiskey at the second rendezvous in Utah - and all subsequent rendezvous."
Rendezvous Rye whiskey is now available in Utah's state liquor stores. High West will soon introduce Vodka 7000', named for the elevation of High West's home.
Now in its fifth year, ChefDance features renowned chefs from around the country who prepare fine dinners for 250 VIP guests nightly. Tables are bought for $10,000 each, and every night is sponsored by a different corporate entity. This year's roster of chefs are from award-winning restaurants including Le Cirque (New York City), STK (New York City), One Sunset (Hollywood, CA), Gilt (New York City), One Little West 12th (New York City), and Japonais (New York City, Chicago, Las Vegas).
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The American Distilling Institute is please to announce a new benefit for members: distillers, vendors, gov't agencies, and the readership. ADIforums.com is a bulletin board system designed to facilitate communication between interested parties in the artisan distilling community. You will find several forums covering such topics as Producing Product, Selling Your Product, Government, Marketplace and Career. I believe that through better communication we can help each other to improve all aspects of our craft which will result in better products, stronger businesses and greater public awareness leading ultimately to greater success for our industry as a whole. Success is dependent on your involvement so, if you have a nagging question and were unsure who to ask, post it in the appropriate forum- if you know the answer to someone else's question help them out with a reply.
Guests have the ability to view forums but you must register to be able to post or reply to a message. To register go to ADIforums.com the registration menu item is in the pink band at the top of the page.

-- Guy Rehorst, ADIforums Administrator
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American Distilling Institute:
--The 2008 whiskey conference will be April 6 (reception) 7,8 & 9th in Louisville and the Stralight Distillery in Bordon IN.
- Conference Application will be mailed in late February and is posted on the website www.distilling.com br>--The 2008 Scotland whisky tour will be May 6-10th.
-- Details on the whiskey conference and Scottish distillery tour will be mailed to everyone.
Bill Owens
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To read back issues of DISTILLER newsletter?
Go to:
http://distilling.com/backissues.html
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The link to DSP permits is: http://ttb.gov/foia/fri.shtml
Over 300 DSP licenses with 127 being craft distilleries. The rest are industrial distilleries and importers. Check their websites to see if they really distill.
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--To obtain a distilled spirits permit go to:
">http://www.ttb.gov/spirits/index.shtml

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--To obtain TTB list of DSPs go to: http://www.ttb.gov/foia//err.shtml

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--To obtain TTB statistics on distilling go to: www.ttb.gov then scroll down to "spirits" and then the "year".
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--To obtain Distilled Spirits Laws and Regulations go to: http://www.ttb.gov/spirits/spirits_regs.shtml

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--To obtain label regulations go to: http://www.ttb.gov/spirits/bam.shtml distilled spirits manual circular.
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