Friday, April 24, 2009

I-search Summary

I wanted to know how to make meat and savory flavored liquors so that I could try and produce them and cash in on a trend that I believe is soon to form. I checked a lot of websites, I consulted with friends in the beverage industry that work closely with or directly in manufacturing plants, and I emailed some of my contacts in the local government to ask how I could get this off the ground. I know have samples of flavor concentrates that I can start preliminary testing with, I have a meeting with the state to discuss the venture, and I've got a better idea as to how I want to proceed with this project.

1 comment:

  1. There are only a few comments, all in caps, the minor stuff I mentioned in the earlier email. I had to dump most of your source list when I posted here because blogger won't take HTML tags--I just left one or two items and a comment.



    FLAVORED ALCOHOL:
    Production & Techniques

    by

    Mike Camire
















    ENG 101, College Composition
    Spring 2009
    John Goldfine












    TABLE OF CONTENTS







    Table of Contents ..................................................................................................................ii
    NO T OF C LISTING IN T OF C

    Summary ............................................................................................................................iii


    Background .............................................................................................................................1


    Why ........................................................................................................................................3


    What ........................................................................................................................................5


    Search .............................................................................................................................6


    Answer .............................................................................................................................8


    Future ......................................................................................................................................14


    Annotated Source List ......................................................................................................16












    SUMMARY

    I wanted to know how to make meat and savory flavored liquors so that I could try and produce them and cash in on a trend that I believe is soon to form. I checked a lot of websites, I consulted with friends in the beverage industry that work closely with or directly in manufacturing plants, and I emailed some of my contacts in the local government to ask how I could get this off the ground. I know have samples of flavor concentrates that I can start preliminary testing with, I have a meeting with the state to discuss the venture, and I've got a better idea as to how I want to proceed with this project.


    BACKGROUND

    I guess my infatuation with the beverage industry started about 10 years ago when I started slinging booze professionally. I spent years experimenting with drink recipes, different preparations methods, and pairings. I even built my own full bar in my basement complete with over 100 different liquors and draft beer. Being young and in love with the creature made it easy to experiment with drink recipes and new types of tastes.

    Every time a new liquor came out I had to get my hands on it (this is still true) so that I could try it out and begin to find ways of serving it best as I saw it. I was lucky to have started in the beverage racket when I did, I saw the explosion of flavors and new preparation methods really take off. When I first started bar tending the only flavored alcohol that anyone knew of was Absolut Citron. Today there are hundreds of flavored spirits in every variety from Bourbon to Tequila.

    I've stayed close to the heart of the beverage industry over the years. I've closely monitored every beverage magazine in the US for the last decade, taking note of every change that shows promise. I've had the advantage of attending dozens of beverage conventions and shows over the years and I've worked first hand with all of the most advanced technological changes the industry has made.

    This will be my first attempt at a small business of my own. I’ve worked very closely to several people that have started their own small business and have gained a lot of experience with them. I’ve even opened several small businesses for people before. So I know what steps I need to take from an entrepreneurial standpoint to get this off the ground.

    About 5 years ago I predicted Meat and/or meal flavored liquors would hit the industry in about 10 years. Believing still that I am right, I'd like to capitalize on this forecast and ride the wave. With the rest of this essay I hope to answer the questions I have yet to answer, to learn the methods required to produce flavored alcohol, and to determine what types of equipment are necessary for production.















    WHY

    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 kinds of permits or licenses are required in Maine to make alcohol?
    What kinds of licenses are required to sell and/or export massive quantities of alcohol?



















    WHAT

    ‘WHAT I KNOW’ IS THE HEADING

    • I know what I like in flavored alcohol.
    • I know that I have a lot of questions to answer.
    • I know the more you filtrate vodka the cleaner and better the taste is which at first seemed a little off subject but to properly flavor the alcohol I think you probably need a fairly clean taste, kind of like a blank canvas.
    • I know that you need a still to make alcohol and there are many kinds of stills and alcohols.
    • I know that flavoring is more common today than infusing, but that infusions are gaining in popularity.
    • I have a good feeling that most alcohol manufacturers purchase their concentrates for flavoring.
    • I'm pretty sure most vodka’s don't take long to make and are not aged for a long time.
    • I'm not certain beyond a shadow of a doubt how they determine the right flavor, smell, or look but I think that it is done through a test panel and a series of trials.
    • I know it is illegal to make alcohol in your own home in Maine, but I know there is a manufacturing facility in Lewiston so there is a way to make it in a place of business.
    • I think I should probably focus on where to buy meat flavorings, how to clarify them if they aren't clear and possibly if it's cheaper to buy alcohol and flavoring it than it is to make alcohol and then flavor it.



    SEARCH

    I thought there would be more information about this on the Internet than I would be able to sort through, boy was I wrong. I tried every different type of search I could conceive of. I got a lot more out of the interviews that I conducted than I did from anywhere else. It was really cool getting the inside scoop from the people that do this everyday. I have however decided that this is a good thing, the fact that there is little information available specific to making meat or savory flavored alcohol means that no one has done it yet. If I’m the first and this sparks interest in even a small percentage of bars I could do enough business to keep this interesting.

    The first searches I did on the Internet were all about equipment. This was pretty helpful when it came to making alcohol and finding alcohol making supplies in general. I learned about pot stills and micro stills and turbo yeasts. I saw stills in all sizes, little stove top ones all the way up to giant barn sized ones. I also was able to find a lot of videos of people actually making alcohol. When it comes to making booze and finding the places to buy the stuff to make it, there is plenty of information out there.

    Then I did some searches on companies that make alcohol. I was looking around to see if this was possible and if it was I wanted to know if it was cost effective. I found out that there are websites for several different companies that make alcohol that are looking to sell it to the highest bidder, sort of like EBay. Almost all of these manufacturers are Russian but I did find some from India. I was intrigued by this whole process and I was surprised to find what seems like no manufacturers in the US that participate in this bid type process.

    Next I looked around for flavoring manufacturers. It turned out I was looking specifically for water based liquid savory flavorings. It took a lot of searching to find out that I was even looking for this. I checked out the International Food Technologies website on a recommendation from my mother, a food science professor at UMO. I found an army of flavoring resources here and several companies that made exactly what I was looking for. Almost all of them had a very easy to fill out form to request samples of there concentrates. I filled out several sample request forms and already have samples to try some first step trials and some very preliminary testing.

    Then before I went to interviews I went to compliance. I toured Maine.gov and Janus (also a state website) and began to poke around with some key words like Distillation, small brewer, wine production. I tried Google and I tried searching Maine’s websites and still couldn’t find all the information I was looking for. Not to be that guy, but this was the least helpful area to search. It’s very hard to find exactly what you want on the states website. Additionally, when I tried to reach out to state employees that I know in the field it took a very long time to get a response if I got one at all.

    Lastly and most beneficially I looked to consulting with contacts that I had in the business that produced liquors for the masses. There are two distilleries in Maine, White Rock, and Maine Distilleries which makes cold river vodka. I was able to arrange tours of both facilities and was able to talk to the plant managers about the entire process. Between these two experts and the others that work for these companies that I was able to talk to, I found out more than I did anywhere else. It became real clear to me that the internet is no substitute for talking to a subject matter expert.
    ANSWER

    I'm amazed at how much I was able to find. The more answers I found the more guided my questions became. The journey actually changed what I thought I was looking for and helped me sort of zero in on what I really hoped to accomplish with this. More important to me than the answer here was having the right questions, once I discovered those this became a really enjoyable research project. I am now very close to where I think I need to be to make a product suitable for the masses and I know what steps I need to take to get this project off the ground.

    What are the best sources of information regarding production techniques?
    • The best sources are the people that actually produce the alcohol. Through my interactions with Monika I was able to meet Joe “the distiller”. He was at first a very secretive type and he didn’t want to share any of the detailed information with me until after the tour when I introduced myself. Before working in liquor he was a brew master in Boston for a mid-sized brewery that I had never heard of. I still couldn’t get him to tell me how to clarify the natural concentrate they purchase, but everything else was really useful. (“Joe” Interview) is betterPersonal interview)

    What are the benefits of the different production techniques?
    • Joe has mixed feelings here, he favors a copper still because he says that copper is magic metal and it ionizes the alcohol has its forming which helps purify it. He’s at least partly right, that’s the same reason a copper pan is used to make preserves. He did say that most of the industry uses steel which he admits is faster but it requires more filtration, which is where charcoal comes in. The more you filter the alcohol, the less taste it has. Charcoal filtration seems to be the most widely applauded and filtering more than once has the best results. (Personal interview)

    What types of equipment used?
    • There are tons of different types of stills. They come in all sizes and can produce very small or very large quantities. I saw some that were single stage and some that were a series of towers that were connected to achieve a higher level of alcohol purity. There are also tons of options for transferring, fermenting, mashing, and bottling! Most are not even electronic, very simple stuff. I suppose that means less chance of them breaking. ("Alcohol Distill Machinery(WZJN-SERIES) - China Ethanol Distillation Machine, Ethanol Equipment, Concentration Machine in Chemical Equipment & Machinery.")

    What are the advantages of each type of equipment?
    • It really depends on the operation. There are some with larger columns like condensers that collect the vapor and allow it to cool faster, these are good for producing large quantities. The biggest advantage I found was that the steel equipment is leagues cheaper than the copper. If I were to do this myself I would get a small pot still probably something that might make 100 gallons at a time. (Personal interview)

    What practices are used for clarifying concentrated flavorings?
    • This I couldn’t find anything on but I did find that most concentrates are available for purchase and are already clear. They fall into two categories, oil and water based. For alcohol flavoring you need water based. This was one of those secrets I think, no one was talking. I may end up hiring a consultant that has done this already if I can’t find a concentrate flavor that I need. (Personal interview, Phone Interview)

    What are the advantages of infusing vs. Flavoring?
    • Infusing provides a more subtle flavor, it’s trendy, and it typically affects the color of the alcohol if that is an effect you desire. Flavoring is more consistent, it can remain clear, and it is the most commonly used means of flavoring alcohol. I also found out that some more natural infusions only contain 1% sugar while most flavorings contain 10%-15% sugar. (Phone Interview, "Liqueur Making Principles.")

    Can infusions be done with Meat?
    • The closest I found to a fusion with meat was a bar that took bacon grease and poured it into a half full bourbon bottle. They let it sit for weeks and then strained the bourbon. The result was a smoky bacon flavoring mixed into the bourbon, genius! I’ve got to believe that this is not possible. I’m not necessarily sure than a few cocktails into some Friday night I wouldn’t just decide to put this to the test, but I can only picture it picking up maybe the seasonings in something like spiced meat. ("Liqueur Making Principles.", "Vodka—Still-Crazy After All these Years | Food & Wine.")

    Are concentrates usually purchased or made?
    • They are almost always purchased. I found almost nothing online that suggests liquor manufacturers make their own flavor concentrates. Monika confirmed that all flavored products at her bottling plant are flavored with added ingredients, not concentrates they make themselves. Joe did mention just enough to tell me that they take Maine blueberries and macerate them, then clarify them, add a little sugar, to make the cold river blueberry vodka. I know that this is one of very few that goes through that kind of effort. The result is a stronger aroma but a more subtle flavor. (Personal interview, Phone Interview)

    If they are purchased, where?
    • The international food technology websites buyers guide offers dozens of different flavor concentrate manufacturers. I found the samples I received from savor flavor to be exactly what I was looking for. I’m hoping to try out the chicken flavoring with some Smirnoff this week. ("Find Companies By Keywords.")

    If they are made, how?
    • Again, little information here. Joe was able to tell me about the process they use for the one flavor cold river has but it strikes me as unnecessary. Admittedly I stopped searching in this regard once I found the plethora of concentrate manufacturers. (Personal interview)

    How long does it take to make a bottle of flavored alcohol from beginning to end?
    • Depending on the plant size, machinery, and process like fermentation time, distillation, and the like, about 10 days. I was surprised as heck to hear it at first but once I remember that vodka doesn’t age in charred barrels like whiskey’s or scotch’s it made more sense. (Personal interview)

    How do they develop the right flavor, smell, look?
    • The good old fashioned way, testing. They typically use a sensory panel to evaluate the products look, smell, and taste. New products go through several trials before becoming a final product. I’ve actually had the pleasure of getting in on some of these trials. Surprisingly so far I haven’t had anything bad. I think I’m about to change that though with the trials I’m about to conduct on the meat flavors. (Personal interview, Phone Interview)

    What are the advantages of the different types of ingredients used to make vodka (grapes, potatoes, etc...)?
    • All the information I researched for making vodka was using sugar, water, and yeast. Again, Joe was the only one that showed me anything different. At Cold River they use potatoes, Maine potatoes specifically. They believe that they provide a superior taste after mashed. Once I realized I could also get a manufacturing plant to sell me alcohol for what is very possibly cheaper than the start up costs and short term return on investment given a small distillery license, I decided to stop pursuing this as well. (Personal interview)

    What kinds of permits or licenses are required in Maine to make alcohol?
    • All kinds! I've got a working list and I am waiting on a little more confirmation. Basically you need a license to make the product, a license to sell it, a license to be a small business, and I’m still waiting to find out how they prefer to tax me for this. I’ve got a meeting scheduled with the ATF, the department of agriculture, and liquor licensing and compliance in the beginning of May. ("Small Project.", "Maine State Police Liquor Licensing and Compliance Division: Liquor Laws: Rules and Regulations.", "Public Laws, 1st Special Session of the 122nd.")

    What kinds of licenses are required to sell and/or export massive quantities of alcohol?
    • This turns out to be a whole different ball of wax, it seems like it's easier actually to get make it and then use a distributor that is licensed to sell it to the masses. Turns out that this is the most common and sort of customary practice according to Monika. This sounds a lot better to me anyway, seems like way less start up cost and fewer headaches. (Phone Interview, "Small Project.", "Maine State Police Liquor Licensing and Compliance Division: Liquor Laws: Rules and Regulations.", "Public Laws, 1st Special Session of the 122nd.")

















    FUTURE

    After finding the real questions and sculpting my search through asking the preliminary questions, I've got a good idea of what it is I would need to do to be successful with a product like this. Now that I know how to make the product and I have an idea where to start with some testing I can at least put a demo on someone's desk. I think I'll end up taking this information and using it to try and pursue this interest of mine.
    I've discovered that I am much better off developing a recipe and trying to pick up a company that is interested in selling it for me. So from here I'm going take some base “canvas” spirits and some of the savory flavor samples that I have to try and create some trial products. I'll then take the trial products and run them through a test panel made up of probably friends or peers with a wide range of pallets. Once I've got what is perceived as a suitable recipe, if that's even possible, then I'll be ready to ask a distiller to try and hopefully produce my new product.
    So, I'm going to reach out to the distilleries that I met with to see if either of them are interested in this new product line. I'll offer them samples of the product to evaluate and then hopefully they'll get into the idea. I've got a lot of friends in the industry, especially the promoting end that could help influence some of the decision makers at both of these distilleries.
    Then with any luck I'll have a new hobby in continuing to experiment with new flavors while making a small profit or margin on the product being manufactured and sold. I'll have a blast trying out new flavors with friends. I'll probably look to a few friends to write a couple of articles or blogs about how I've created these new savory spirits. Ooh, I like that name “Savory Spirits”! Once they've written the articles I'll try to push them through the local paper on a slow news day and I'll try to get them dispersed through the Internet through a couple of industry e-zines.



















    ANNOTATED SOURCE LIST

    Bellanger, Carolyn K. "Small Project." E-mail to the author. 5 Apr. 2009.
    Carolyn is an experienced Public Safety Inspector for Liquor licensing and compliance. She handles licensing and inspections relative to alcohol for off premise, on premise, and manufacturing. I sent her an email on the 5th of April asking for some help on the legal requirements for this project. I only had two questions, what permits or licenses do I need to set up a place of business and then make alcohol in it, and what permits or licenses do I need to distribute the product? Carolyn pointed me at the ATF, the department of agriculture, and the liquor licensing and compliance division for forms. The ATF website pointed me to the TTB website where I found what I needed. She also offered to bring one person from each division over to the office to meet with me to discuss doing this, we are planning on meeting in May!


    NAME OF INTERVIEWEE HERE, NOT A MADE UP TITLE"Flavored alcohol production." Telephone interview. 7 Apr. 2009.
    I reached out to a subject matter expert that I've known for a few years, Monika Baldwin with White Rock Distilleries. She was able to tell me more than anything else I found. She told me about production techniques and flavorings. She also knew a lot about distribution and mass marketing for new products. She was by far the most helpful resource when it came to finding out more about this new and exciting component to the business.

    Joe. NO MADE-UP TITLE"Distillery Tour." Personal interview. 25 Apr. 2009.
    I had a tour arranged with Cold River Vodka and met with one of their distillers, Joe. He was a plethora of knowledge. He told me all about how they produce only five thousand cases a year. How they over ordered their distilling equipment and only use about 25% of their capacity. He also told me about all of the different equipment types and how they were used in production.

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