"Anyone up on California/San Mateo County laws regs regarding micro operations? I'm currently interested in starting out as a blender (neutral spirits infused w/ spices, aromatics, etc). Quite simply my goal is to supply a local restaurant/bar w/ my product (I guess the jargon would be a liquor or liqueur & not a beer or wine). I don't have a recipe yet so I'll need to (or at this point think I'll need to) do the hands-on tinkering by myself (as oppossed to outsourcing. I'd certainly be willing however to work w/ a small contract distiller who's already up and running though).

A pointer to the actual CA code probably won't be too helpful but an analysis in layman's terms certainly would. Thanks."

"I don't want to distill (yet) - I want to be able to acquire ""polished ethanol"" (which to my understanding isn't available off-the-retail-shelf in CA) and sell my infused-alcohol-product (? 40%ABV) to a restaraunt/bar.

I can buy a brewkit for making beer at home. It would seem just about anyone can open/operate a winery with minimal hassle/licensing. What's it take to get to the next level?

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