NYSLA Restricts On-Premises Sales in Response to COVID-19
In response to Order of Governor Cuomo, the New York State Liquor Authority ("NYSLA") issued restrictions on licensees regarding the COVID-19 outbreak, effective Monday, March 16, 2020 at 8 p.m. ET. In accordance with...

In response to Order of Governor Cuomo, the New York State Liquor Authority ("NYSLA") issued restrictions on licensees regarding the COVID-19 outbreak, effective Monday, March 16, 2020 at 8 p.m. ET. In accordance with the NYSLA, all licensed on-site establishments (including restaurants, bars, taverns, clubs, arenas, dining establishments, etc.) must stop on-site sales of alcoholic beverages and / or food. This includes NYSLA licensed manufacturers who have onsite privileges (such as a winery with a tasting room or a brewery with a tap room). A NYSLA licensed manufacturer may continue its manufacturing operations. The restriction is in place until April 15, 2020 but can be extended or reduced depending on any further development.

The governor has asked the NYSLA to enact a directive regarding new off-premises privileges for licensed businesses with on-site privileges. NYSLA provided the following:

  1. Any on-site licensee and any manufacturing licensee who has on-site retail privileges may sell, for off-premises consumption, any alcoholic beverage that the licensee is. permit for sale for on-site consumption under the New York Alcoholic Beverage Control Act. (See the New York Alcoholic Beverage Control Act for more information on what your establishment's license allows.)
    1. NYSLA gave the following example: a tavern wine licensee can sell beer, wine, cider, mead, and wine products, but not alcohol, and a wine farm may sell any New York State labeled wine, beer, cider, mead, or liquor. , but not non-New York State products, unless it is also licensed on-site.
  2. Alcoholic beverages sold for off-premises consumption under NYSLA's COVID-19 guidelines may be sold in "any original closed and sealed container of any size." (Double check federal regulations to ensure your container size or filling standards meet federal regulations, if applicable.) However, NYSLA requires that (1) each container be accompanied by the purchase of food; and (2) sales must comply with municipal ordinances on open containers
  3. Alcoholic beverages sold for off-premises consumption under NYSLA COVID-19 guidelines may be sold to take out at licensed premises or can be delivered to the customer's home.
    1. Deliveries, however, must be made in a vehicle authorized by NYSLA (such as a third-party delivery service) or a vehicle that is owned, operated or leased and operated by the licensee or its employee. A copy of the permit or license must be present in the vehicle if alcohol is being delivered.
  4. Alcoholic beverages sold for off-premises consumption under NYSLA COVID-19 guidelines may be sold only during opening hours on site the county where the licensed facility is located. If the hours are different, the hours of operation that are set out in the licensee's operating method that are registered with NYSLA.

NYSLA went on to say that any business licensed under NYSLA jurisdiction operating in violation of Governor Cuomo's order limiting on-site sales of alcoholic beverages will face a fine (maximum of $ 10,000 for retailers and $ 100,000 for manufacturers) and / or suspension, l 'cancellation or revocation of its license.

Please note that the above restrictions and tips apply only to licensees who have been licensed under the NYSLA.

For more information on New York State Liquor Law, Wine Law, or Alcohol Law, please contact Lindsey Zahn.

DISCLAIMER: This blog post is for general information purposes only, is not intended to constitute aand no attorney-client relationship results. Please consult your own lawyer for legal advice.

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Lindsey A. Zahn

About

Lindsey is the founder and author of On Reserve: A Wine Law Blog. She is a lawyer specializing in alcoholic beverages and food and is admitted to the New York State bar.


We would recommend either Wineworks Premium or Wineworks Superior as your first 30 Bottle Kit Wine. Both of these ranges are designed to produce a good quality wine that is ready to drink within 2-4 weeks but will benefit if left up to 6-8 weeks. Furthermore, they also have a great selection of wines to choose from.

If you’ve never made wine before or you simply don’t have any of the equipment or ingredients any longer then you could purchase one of our bundles. These bundles allie all the required equipment along with your prefered wine pack so that you can have everything delivered to your door and just get started. The Wineworks Superior Starter Bundles are a great choice if you want to keep the equipment budget down but still choose the quality of wine you’d like to go for. Whereas, the Wineworks Luxury Starter Bundles offer a better quality equipment pack and still let you choose from a great choice of wine kits.

The two most important critères of making wine are Cleanliness and Temperature. Firstly remember everything that comes into contact with the wine should be cleaned and sterilised ( see below ). Secondly maintain a constant temperature between 21-26°C ( 69-79°F ). It is much better to be on the cool side and constant than hot one minute and cold the next. Airing cupboards are definitely no, no’s. ( See below )

Clean and sterilise all equipment. Here’s a selection of Sterilisers you can use and if you not quite sure which steriliser to go for then you can take a look at our Beginners Wine Making Part 1 - Cleaning, Sterlising

Wineworks Superior wines : These usually take 10-15 days to ferment, and a further week to clear. Again the wine can be drunk immediately but we recommend ageing it 4 weeks but you can leave it up to 12 months. The time you will leave it will depend very much on your stocks. So get plenty built up. The reds benefit more than the whites with ageing. Certain kits ( see the list below ) are suited more to the experienced wine maker and take around 4 weeks to ferment and then left for a further 2 weeks. These products does really benefit from ageing. All the kits we list in this section require little ageing.

As it’s new to you it will probably take in all 2 hours for your first batch. However, once you are used to it 1 hour is about the maximum amount of time needed. We would also point out bar the bottling side; it takes just as long to make 6 bottles as it does to make 30 bottles, so we strongly recommend you make the larger quantity. After all 6 bottles doesn’t go very far as we said before !

From our experience it is much better to maintain a constant temperature than a fluctuating one. We suggest 21-26°C ( 69-79°F ), although if it is cooler than this, it is not a problem, it just takes slightly longer to ferment. If you can’t maintain this then we supply three different forms of heating equipment : Brew Belt / Heat BeltThis is a simple insulated electric cable that wraps round your container and provides a gentle heat. It is very souple and extremely easy to use. Heat Tray ( 4 demi/5 Gallon Fermenter ) This is like a flat tray that provides a gentle continuous heat that goes under the fermenter. Immersion HeaterThis drops into the container, through the bung and can be thermostatically controlled to maintain the juste temperature. Similar to a fish tank heater. All these can be added to our starter kit packages. See our film showing the variétés of heating equipment available for your fermentation.

It is important to clean

If you’ve made it this far, hopefully understanding a bit of what we’ve said, then you’ll want to know how much it will cost to get started ! As you may have noticed, we’ve put together a couple of equipment packs which include everything you need, and take the confusion out of buying. You can make your first 30 bottles of Wine for approximately £65. 00. That’s all in ( Equipment

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