Aussiedistiller, Home Distilling, Moonshine, Home Brew

I thought I would share a journey we have been on developing a new product called "Pointy Horse"...firstly this is our first foray into pre mixed cocktails, so the learning curve was considerable... when we set out the aim was to develop a new mixer for Rum, what emerged after a year was a fully formed cocktail with a totally new taste, and by all accounts many think it delicious.

As it stands the cocktail is comprised of ginger, galangal, turmeric, lemon, cranberry, Rum, Triple Sec,stevia and e.c.zero water carbonated. The greatest challenge beyond coming up with the flavour, has been to stabilise and clarify the product without and additions ( such as sodium benzoate)..we have a policy of not using preservatives, so the acidity of the final product is important to maintain shelf life. After months of trials we found that simple gravity settlement and racking was the most cost effective way to clarify.

Making cocktails is a good way to learn about spirits, what spirits work together and those that don't. Many of our products have grown from our Sunday evening cocktail sessions. For us it has become a ritual, and one I look forward to all week.

I urge you Rum distillers out there to experiment with ginger, it makes a great addition to rum cocktails and is better for you that coke.
Cheers
Doc

nice one Doc, really have to plan a trip back to Armidale soon. :handgestures-thumbupleft:

Just discovery rum and ginger combo myself. I distilled some ginger beer a while back I also added some fresh ginger to it to boost the flavour. I mix a nip of that with two nips mcrum and a good dash of lime and lemon(I just use the stuff in the bottles from coles) in soda water it's a bit "girly" but boy it's nice refreshing and crisp

Nice job doc again. I have a few mates that like ginger ale or something along those lines with their brown spirits. been a while myself (few years) but i didnt mind it myself

very interesting Doc,
Can you tell us a little bit more ? Do you infuse the ginger before or after ageing of the rum (carter head) ? Or do you use ginger tinctures ?
cheers, RS

What type of ginger do you use young or old.

using young ginger simmered in water then vacuum infused with the galangal and Turmeric. The rum and triple sec are made separately. blended then filtered and carbonated.
Doc

Sounds tasty.
When does it go on shelves?

scythe wrote:Sounds tasty.
When does it go on shelves?

first keg is being tapped this friday night. tinned and bottle sales by christmas all going well...but one step at a time.
Doc

Cool, will you sell online?