I believe there is a real potential for Meat flavored liquor to gain some steady popularity and then to become a hot new trend in the industry. I believe that this product will hit the market hot and fast and will then burn out quickly, which means it's important to get in on this just before it hits so that I can maximize the potential gains. I am really big on the beverage business so being the guy that comes out with the hottest new trend in the industry would be totally awesome, a huge career booster, and has the potential to be a very lucrative endeavor.
What are the best sources of information regarding production techniques?
What are the benefits of the different production techniques?
What types of equipment used?
What are the advantages of each type of equipment?
What practices are used for clarifying concentrated flavorings?
What are the advantages of infusing vs. Flavoring?
Can infusions be done with Meat?
Are concentrates usually purchased or made?
If they are purchased, where?
If they are made, how?
How long does it take to make a bottle of flavored alcohol from beginning to end?
How do they develop the right flavor, smell, look?
What are the advantages of the different types of ingredients used to make vodka (grapes, potatoes, etc...)?
What kind of permits or licenses are required in Maine to make alcohol?
What kind of licenses are required to sell and/or export massive quantities of alcohol?
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It's the feds I think you will find are most interested in permits and licenses, especially if you're distilling and not just buying clear spirits to mix with extracts. But everybody will want to dip in a little and offer you the opportunity to support your local government...an offer, as they say, you can't refuse.
ReplyDeleteLooks fine.