SPIRITS ALCOHOLIC BEVERAGES

Brand Owner (click to sort) Address Description
FOLLOW THE TEXAS STARS RESPONSIBLY Far West Spirits #1200 2950 North Loop West Houston TX 77092 Spirits and Alcoholic beverages, except beer;
FORIJ Wild Bevy Distilling 596 North Berwick Rd Wells ME 04090 Spirits/alcoholic beverages, namely, gin, vodka, whiskey, Amaro and canned cocktails;
GAJA GAJA SOCIETA SEMPLICE Via Torino, 18 I-12050 Barbaresco (CN) Italy [ SPIRITS AND ALCOHOLIC BEVERAGES EXCEPT BEER, NAMELY, ANISE, ANISETTE, ARAK, BITTERS, ] BRANDY [, HARD CIDER, CURACAO, ALCOHOLIC FRUIT EXTRACTS, GIN, KIRSCH, LIQUEURS, MEAD, PEPPERMINT ESSENCE, PERRY, PIQUETTE, SAKE, WHISKEY ] AND WINE;
GAJA GAJA, ANGELO VIA TORINO 36/A BARBARESCO (PROVINCE OF CUNEO) Italy [ SPIRITS AND ALCOHOLIC BEVERAGES EXCEPT BEER, NAMELY, ANISE, ANISETTE, ARAK, BITTERS, ] BRANDY [, HARD CIDER, CURACAO, ALCOHOLIC FRUIT EXTRACTS, GIN, KIRSCH, LIQUEURS, MEAD, PEPPERMINT ESSENCE, PERRY, PIQUETTE, SAKE, WHISKEY ] AND WINE;
RIDGE RESERVE Thomas Abker 8783 Foxtail Loop PENSACOLA FL 32526 Spirits and alcoholic beverages, namely, whiskey;RESERVE;
ROOTS IN FAR WEST TEXAS Far West Spirits #1200 2950 North Loop West Houston TX 77092 Spirits and Alcoholic beverages, except beer;
TRUST ME TRUST ME VODKA, INC. 2100 Palomar Airport Road, #214-30 Carlsbad CA 92011 SPIRITS AND ALCOHOLIC BEVERAGES, NAMELY, VODKA;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.