Re: The Analogy of the Snake
- The traditional pot still has a serpentine (serpent = snake) cooling
coil. The vernacular term 'worm' does not sound as dramatic!
--- In Distillers@yahoogroups.com, "nbrady67" <nbrady67@...> wrote:
> The Analogy of the Snake
> When I try to explain how I am different then the big distillers like
> I usually respond by saying "They throw the whole snake into the
> bottle I just take the heart of the spirit- or the heart of the
> I don't know where I read or heard it but the analogy of how to
> make cuts - that I learned -goes something like this.
> Imagine the spirit run coming out of the coil like a snake coming out
> of the coil head first.
> The first thing to come out is the teeth (methanol and acetone) these
> are pulled from the snake and discarded. This is the part of the
> snake that can hurt you.
> Next comes the head of the snake without the teeth not very tasty
> but not very dangerous. Cut off and save for later batches (you use
> your nose and taste to determine the head from the body).
> For anyone who has butchered a real snake the good meat is the long
> extension of meat (flaky like fish a bit firmer a cross between
> fish and chicken dependent on how you cook it) between the head and
> the tail or the "heart of the spirit" for our purposes. The "ethanol
> run" that we are here for.
> The ass end of the snake comes next - brackish and rich with
> propanol, butanol, fusels and a wet cardboard smell. The nose first -
> then tongue will identify the tail of the snake. Miniature oil slicks
> on the top of my 1 gallon collection jars show me the heavier
> alcohols. The tail is also kept for later batches (and contributes to
> the flavors of some spirits).
> Can anyone point me to this "snake analogy reference? I don't think I
> dreamed it up myself. It must have been out of a book or "Modern
> Marvels" episode.