DISTILLED POTABLE ALCOHOLIC BEVERAGES NAMELY

Brand Owner (click to sort) Address Description
DIPLOMAT BARBERTON CONSULTORES E SERVICIOS LDA AVENIDA DO INFANTE NO. 50 FUNCHAL, MADEIRA Portugal DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
DIPLOMAT OLD HICKORY DISTILLING CORPOATION 1429 WALNUT STREET PHILADELPHIA PA DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
DIXIE BELLE MEDLEY DISTILLING COMPANY Owensboro KY DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, GIN;
EMBASSY CONTINENTAL DISTILLING CORPORATION Greenwich CT DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
HALLER'S HEAVEN HILL DISTILLERIES, INC. 1064 Loretto Road Bardstown KY 40004 DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY, GIN [ , ROCK AND RYE, AND BRANDY ];HALLERS;
HALLER'S W. A. HALLER CORPORATION 1429 WALNUT ST. PHILADELPHIA PA DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY, GIN [ , ROCK AND RYE, AND BRANDY ];HALLERS;
HALLERS EIGHTY-NINE 89 W.A. HALLER CORPORATION 1429 WALNUT ST. PHILADELPHIA PA DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
PHILADELPHIA HEAVEN HILL DISTILLERIES, INC. 1064 Loretto Road Bardstown KY 40004 DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
RITTENHOUSE HEAVEN HILL DISTILLERIES, INC. 1064 Loretto Road Bardstown KY 40004 DISTILLED POTABLE ALCOHOLIC BEVERAGES-NAMELY, WHISKEY;
 

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.