The questions we hear most.

By design. A record is only editable in Draft or Rejected status — the moment it's submitted it's frozen until either approved-and-locked or rejected-and-redrafted. This is what makes the audit trail trustworthy: nobody can quietly tweak a number after a reviewer has looked at it.

It's permanently finalized — no further edits by anyone, ever. If it's linked to a shop product, it becomes eligible for the online storefront to reference and sell.

37.5% is the UK legal minimum for a spirit to be labelled and sold as "gin." The system blocks anything weaker at the point of data entry, so an under-strength batch can never be mistakenly recorded as valid.

Real distillation isn't one steady stream — foreshots, heads, hearts, and feints have very different strengths, and typically only the hearts go forward to become whisky. Modeling cuts individually gives an accurate yield and shows exactly what was kept versus redistilled.

Brix measures the sugar concentration of the molasses delivery. It directly affects how much alcohol that intake can potentially yield once fermented — useful for both quality control and yield forecasting.

Yes — every botanical, grain, or yeast delivery is logged against a specific supplier and lot number, and linked to the production batch that used it. Trace any finished bottle back to the exact delivery it came from.

No rewrite needed. AlchoGin started with gin and whisky, then added rum and vodka on the same modular pattern — new categories configure onto the existing platform architecture.

Every plan runs on the same underlying platform — upgrading adds spirit categories, users, and features without migrating your data or retraining your team from scratch.