- Hi Brian
Good to have you aboard this list.
It is so rare to talk to a commercial distiller and much rarer still to
have one who is prepared to share his knowledge. I see you are doing
single malt wiskey (a pedantic point as I understand it whisky comes
from Scotland everyone else must call it whiskey) I have been asked many
times for genuine scotch recipes and have always discouraged it for fear
of them producing too many impurities and no home distiller wants to
wait 5 - 10 years for their whiskey to mature in oak to get rid of them.
We tend to suggest that they produce clean alcohol through a reflux
still and then use some oak to impart a more traditional taste. Do you
oak your whiskeys over a period of years or do you have another way of
speeding up the process ? Is there any easy way for a home distiller to
have a go at a traditional recipe without producing huge amounts of
> From: bj-fm@...--
> thankyou to everyone who sent questions
> etc. etc. to my email address most welcome
> particularly os from queensland---but could
> i be so bold as to suggest that if we put our questions
> thru this site then everyone will see Q and answer
> and yes to the people that were puzzled by our
> legal status the answer is yes-----takes all the fun
> out though------to clarify 4000lal/wk is a production potential
Ray Toms Moonshine Supplies, Taupo. New Zealand.
Home Brewing Equipment and Suppliers.
Specialists in all aspects of Home Distillation and Wine/Beer Making.