I'm pretty sure the form says you have to declare any food or drink you're bringing in. Then there's a separate part of the form to declare if you're over the limit? I declared everything we brought (bought some duty free booze at airport save trying to find it in Mexico).
I don't remember what the form looks like, but you're supposed to pay import tax of something like 17% on anything above the duty-free allowance. That's just a couple of bucks per can, so I don't mind paying, I just want to know if paying means sticking around the airport for a long time or if it's a speedy process.
A few Creamy facts~~~ Find the answers to commonly asked questions about CREAM, the alcohol infused whipped cream Q. How Does CREAM work? A. Well, if you have ever used an aerosol whipped cream before, and I'm sure that most of us have...It's the same basic concept. Shake well before each use, and make sure to hold the can completely upside down when dispensing. Always shake vigorously for 30-45 seconds, especially before initial use to remix ingredients. Also, be sure to clean out the nozzle tip with hot water after each use. Q. Does CREAM have to be kept refrigerated? A. No, CREAM is a completely shelf-stable product, and should NOT be refrigerated. CREAM can be stored on a shelf with the rest of your booze. Because there is alcohol in CREAM, refrigeration breaks apart the alcohol which may cause CREAM to come out runny. Don't worry though...if this happens, just let CREAM sit at room temperature until its back to normal. Q. CREAM came out a little runny...Why is this? A. First, make sure you shake CREAM before each time you use the can, and also that you are holding the can completely upside down when you are dispensing. If CREAM is still coming out a little runny, than it may have been exposed to extreme hot or cold temperatures, and needs to be brought back to room temperature. Q. How strong is it? A. CREAM is 15% alcohol by volume (30 Proof). CREAM flavors allow for a smooth and satisfying taste with a little bit of a bite. Q. There is still some CREAM left in the can...Why won't it dispense? A. This happens when CREAM is not properly dispensed. Be sure that the can is completely upside down when you are dispensing the product. The nozzle facing down. If cream is not properly dispensed, then the air propellant inside the can escapes without product, causing a little bit of CREAM to be left in the can. Also, be sure to always shake the can before each use.
Q. How strong is it? A. CREAM is 15% alcohol by volume (30 Proof). CREAM flavors allow for a smooth and satisfying taste with a little bit of a bite. I would guess that it is 15% alcohol by volume when it is pressurized, not once it has been aerosolized (dispensed). If you were to dispense a whole can and it filled up a 36 oz container, the volume would still be 12 oz (or what ever a can says it contains). Using this example, a 3 oz "pile" of whipped cream would be 15% alcohol, but based on a volume of 1 oz.
Just stick it your luggage, don't sweat it, if you do get the "red light" (we did last trip - "thinks - please don't open that bag, please don't open that bag! - they didn't. Phew!" and they question it, just tell 'em it's personal lubricant,not food! :daisy:
Interesting. When I complained about it going flat to our supplier he told us to quit shaking it. Hadn't heard of the completly vertical upside down but it makes alot of sense............
