All facilities that can produce spirits are subject to SAB monitoring. Distillery apparatuses may only be purchased, altered, increased in performance capacity, transferred to another location, installed, or replaced with a SAB permit.
Spirits are produced in distillery devices - so-called port or column distilleries. Depending on the type of heating, one distinguishes between three varieties of port distilleries:
Column distilleries are used to produce high-grade spirits.
Those who want to operate their own distillery apparatus require a SAB license. Farmers, commercial distilleries, as well as trade producers are entitled to a distillery apparatus license. The conditions for a concession are highly restrictive.
A license for a farming distillery will be granted if it was officially registered by the SAB by 1950. This right is linked to the farm (location property) and not to persons. It is transferred to the next owner of this operation.
Persons who want to operate a commercial distillery receive the concession for it when a business need exists in the region.
Small producers have no right to a distillery apparatus of their own. They must let their raw materials be processed in a commercial distillery.
Trade producers receive a license if they demonstrate that they personally process a large amount of raw materials regularly each year.
Commercial distilleries are operations that produce spirits based on a client relationship. They possess one or more licenses for distilleries. Most commercial distilleries are stationary. But about 100 distilleries still move from location to location for production.
Spirits may be distilled from fruit, vegetables, grain, potatoes, and plants growing wild. Sugar and foreign apples, pears, and potatoes may not be distilled.Farmers are limited in the choice of their raw materials. They may only process fruit that originates from their farm or domestic plants growing wild that they harvest themselves.