Distillation of port

[dave from downunder]

Hi Guys

I could not find any reference to this on the site.
I have about 20 old bottles of unopened port, both tawny and vintage.
I have found that as I get older the port gives me a bigger and bigger headache.
I was wondering if anyone had distilled port in a pot still before and what the result tasted like.
I have an 5 lt oak barrel that needs to be filled and this could be just the ticket.
I am guessing that it would be a brandy and if I am ruthless with the cuts it should be very very nice and no headache.

Any help will be appreciated.
Cheers

[bluc]

Yep will work fine just double your foreshots cut. :handgestures-thumbupleft:

[warramungas]

You might be better off flogging those bottles and buying a nice bottle of brandy if they're any good. :think:

Sorry. I love port and it just seems a waste to experiment with it.

[bluc]

Already high proof so could prob get away with single run through the pot with good cuts :think:

[orcy]

The circle of life would be complete. Spirits and wine mixed to make port then distilled back to spirits again. Just use the port to season a 25l oak barrel and fill it with whisky

[dave from downunder]

Thanks for the advice.
I have about 20 bottles of old tawny and I think I will do a run through the pot with brutal cuts.
Let you know how it turns out.

Cheers
Thanks for the advice
:handgestures-thumbupleft:

[dave from downunder]

You might be better off flogging those bottles and buying a nice bottle of brandy if they're any good. :think:

Sorry. I love port and it just seems a waste to experiment with it.

send me a pm with your address and I will send you one of the 80s vintage ports.

Cheers
Dave

[dave from downunder]

Just came up with the ideal solution.
I have a brand new 5 let barrel heavily shared out of new american oak.
I soaked it briefly in water to make sure it did not leak.
I was very good and solid, made by a local cooper in SEQ.
I emptied the water after about 1/2 hour and have filled it with old tawny port.
I may even put it in the roof space to age it fast ie. 60deg during the day and 20 at night for a while until my ag heavily peated whiskey is ready for the spirit run.
I will then drain it and distill it and put it in a 2 lt barrel I have.

Watcha all think??

[bluc]

Personally think port flavors would go better with rum then whiskey but just my opinion.

[Sugardaddy]

You might be better off flogging those bottles and buying a nice bottle of brandy if they're any good. :think:

Sorry. I love port and it just seems a waste to experiment with it.

send me a pm with your address and I will send you one of the 80s vintage ports.

Cheers
Dave

That's one thing I love about the tight nit distilling community, people are very generous and forever helping others out.
Good on you Dave from downunder :clap: :dance: :clap:

[warramungas]

You might be better off flogging those bottles and buying a nice bottle of brandy if they're any good. :think:

Sorry. I love port and it just seems a waste to experiment with it.

send me a pm with your address and I will send you one of the 80s vintage ports.

Cheers
Dave

Thanks for the offer mate but I've got more port than I know what to do with. Some back to the 50's. Dont know why I keep picking up the really old stuff as I tend to hold onto it and not drink it.
It does make a great gift for people when you present them with a 40 or 50 year old bottle of port from their birth year.