Five rules for New York farm distillers to know when making vodka

1.     Neutral spirits can be distilled from any material but the label must list what it was distilled from (corn, potato, wheat, grape wine, etc.).

2.     Must be distilled or redistilled at above 190º proof.

3.     Must be bottled at above 80º proof.

4.     Must be treated with charcoal or other filtering material to remove aroma, taste and color (one ounce activate charcoal per 100 wine gallons).

5.     Sugar and citric acid are not flavoring ingredients and can be added as long as the amount is less than 0.2% sugar and 1,000 ppm citric acid.

Three rules for New York farm distillers to know when labelling vodka

1.     “Distilled by” refers to a bottler who redistills neutral spirits in the production of vodka or the proprietor of the banded production facilities where distilled.

2.     “Produced by” refers to a bottler who treats neutral spirits on bottling or production premises.

3.     “Prepared by” refers to a bottler who treats the neutral spirits by any other process than the filtering process.