The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables
Language: English
Pages: 176
ISBN: 1592535690
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.
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supplemented by everything from spruce tips to pumpkin. Distilled spirits soon followed, with rum made from imported Caribbean molasses dominating in the northern colonies and an assortment of fruit brandies in the South. In 1794, the cash-strapped federal government imposed the first federal excise tax on distillers. The farmer-distillers of western Pennsylvania responded violently. Federal tax agents were assaulted and killed by angry mobs. Order was finally restored when the federal
schnapps and vodka back in northern Europe. They continued this distilling practice, particularly in Pennsylvania and Maryland, where rye whiskey, with its distinctive hard-edged, grainy palate, remained the dominant whiskey type well into the twentieth century. A bottle of Templeton Prohibition Era Recipe Small Batch Rye Whiskey from Templeton Rye The hand-blown bottle of Rendezvous Rye Whiskey casts a wavy amber shadow on a gift box Rye whiskey was more adversely affected by
PHLEGM CUTTER The U.S. government calls it pomace brandy, but ever since immigrants from winemaking countries began arriving in the United States and started to make wine, they were soon refermenting the pressed grape skins from their winemaking, and distilling it to make a quick and simple type of brandy. The French call it marc, but it is the Italian term grappa that has caught on with distillers of every ethnic background. Craft distillers in the United States have taken to the distilling of
brewing mash preparation following the filtration of fermentable beer. In grain distillation, the wort or mash is frequently fermented and then distilled without filtration. Yeast: The enzyme-producing one-celled fungi of the genus Saccharomyces that is added to wort before the fermenting process for the purpose of turning fermentable sugar into alcohol and carbon dioxide. INTERNATIONAL DIRECTORY OF DISTILLERIES Label for Mirabell Eau de Vie AUSTRALIA Bakery Hill 28 Ventnor
Europe, 68–69 flavored, 69 in Germany, 70 history of, 65–67 in Holland, 70 “Hunter’s” vodka, 69 ingredients in, 68 in Japan, 70 krepkaya, 68 kubanskaya, 69 limonnaya, 69 as a neutral spirit, 69 in North America, 67, 68, 70 okhotnichya, 69 “old” vodka, 69 osobaya, 68 pertsovka, 69 Polish, 66, 68, 69, 70 pot stills and, 67, 68, 70 premium (wyborowy), 68 by region, 68–69 resources on, 149 Russian, 65, 68, 69 standard (zwykly), 68