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Re: Thankyou

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  • Ray Toms
    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
    Message 1 of 1 , Oct 26, 1999
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      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
      fusels.
      Ray


      > 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.
      http://moonshine.co.nz
      Home Brewing Equipment and Suppliers.
      Specialists in all aspects of Home Distillation and Wine/Beer Making.
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