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Re: alchohol steam infusion

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  • jamesonbeam1
    Hi Bravo, Yes for botanical flavors from herbs you can do just this. However aging requires the alcohol to sit on the oak for a period of time in order to
    Message 1 of 2 , May 3 4:21 AM
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      Hi Bravo,

      Yes for botanical flavors from herbs you can do just this.  However aging requires the alcohol to sit on the oak for a period of time in order to absorb the vanillan and oaken flavors.  You cannot distill this into the liquor, it must sit and mellow. 

      Unfortunately when it comes to aging, there is no short cut to time ;).

      JB. aka Waldo.

      --- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...> wrote:
      >
      > hey there guys
      > since now mnay are talking about ageing the spirits.
      > has anybody infuse their spirits eg
      > chared oak, what about putting them in a gin basket and as u do a second distilation and infuse the csent or taste as the alchohol evaporates.
      > would that give a sort of the same end product
      > ive never tried it , just asking has anybody done it before.
      > what does the end product taste like same or ageing is very different flavour.
      > bossy
      >
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