The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables
Format: PDF / Kindle (mobi) / ePub
This book is a backstage pass into the world of small-scale distilling of whiskies, gins, vodkas, brandies, and more. The reader, the ultimate spirits aficionado, will learn how water and grain are transformed into the full range exquisite, timeless liquors. There are few books available that explore the actual craft of distilling in such detail. Most of the other spirits books chronicle the historical side of the distilling world or focus on the flavors of various vintages. Our book will be the consummate insider's guide to distilling techniques. Bill Owens' original photography, the result of two cross-country road trips, offers comprehensive illustration of the microdistilling world.
of the distilled spirit. Part of the art (as opposed to the science) of distilling is knowing when these congeners are created, and when to add or remove them. In flavor-specific spirits, such as brandy and whiskey, it is desirable to carry over selected congeners into the finished spirit. However, in flavor-neutral spirits, such as vodka, the goal is to remove as many congeners as possible to end up with a spirit that has a clean, nonspecific palate. Because both the heads and the tails contain
distilled through both column and pot stills, although there are a few exclusively pot-distilled brands. JAPAN Japanese whiskies follow the Scottish tradition, with malt whiskies being double distilled in pot stills and grain whiskies in column stills. NEW ZEALAND AND AUSTRALIA Both New Zealand and Australian malt and grain whiskies are double distilled in pot stills, with some Tasmanian distilleries reportedly experimenting with triple distillation. SCOTCH WHISKY, IRISH
vodka in the 1960s. It still remains popular, helped along recently by the revived popularity of the martini. THE BASIS OF GIN Spruce Gin by Rogue Distillery and Ale House In Holland, the production of genever was quickly integrated into the vast Dutch trading system. Rotterdam became the center of genever distilling as distilleries opened there to take advantage of the abundance of needed spices that were arriving from the Dutch colonies in the East Indies (present-day Indonesia).
personal stocks of liquor from scratch falls squarely in the modern mixologist’s pursuit of making what can’t easily be had—real grenadine from actual pomegranates; ginger-spiked falernum; Jamaica’s pimento dram, a sucker punch of allspice and rum; and potent aromatic house bitters—but all tuned to their personal tastes. When it comes to making the base spirits for those bitters, it couldn’t be easier—or cheaper. Moonshine still, dismantled BUT IS IT LEGAL? Making bitters and falernum
a tutor, a greenskeeper, and a warehouseman. For a short time he taught goat milking. He was educated at many schools, and managed to graduate from Virginia Commonwealth University and Columbia University. In 2008, Waxman was awarded a National Endowment for the Arts literary fellowship. ACKNOWLEDGMENTS EARLIER VERSIONS of some of the text in this book previously appeared in various publications of the Beverage Testing Institute, and it is used here with the permission of BTI director