Busted over bacon infusion
July 6, 2016
by MEAT+POULTRY Staff
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Colin Grizzle, a manager at The Pump Bar in Oklahoma City, was arrested in April after local police issued the establishment a second citation for improperly storing infused liquor, the Associated Press reported.
Ian McDermid, owner of The Pump Bar, said two methods of infusion were used that resulted in the two citations. One method involved adding foods such as bacon or fruits into the bottles in which the liquor was originally packaged. The second technique involved pouring the liquor into vats where the flavorings would be infused and then returned to the original bottles.
Now, McDermid and his lawyers are working with the Alcoholic Beverage Laws Enforcement Commission on language that would clarify infusion practices are subject to certain storage requirements that comply with federal and state law.
Grizzle was released from jail and has returned to work.