by R-sole » Fri Feb 24, 2012 1:24 pm
Flavouring neutral is a second rate method of making spirits in my opinion. Like setting out to buy powdered milk. Sorry if that upsets some on here, but it's my honest opinion, and the opinion i hear from other stillers who've tried mine versus there's. :teasing-tease:
If you want brown spirits the best tool for the job is a potstill. Most recipes call for stripping the wash in your potstill and running a second time, either adjusting the cahrge abv with wash down so the output from the second run is at your ageing strength, or watering it down after the second run to ageing strength.
Look through the proven recipe section, if Bourbon is your drink then ujsm is the starting point for you. If it's rum then a mollasses wash, Scotch or Irish whiskey then it's malt barley wash ect. 8-)
Neutral is best reserved for macerations with fruit or spices or for mixing with fruit juice or lemonade for tasteless alcohol cocktails. Even sipping straight as vodka. But save yor money and actually beat the commercial guys by making your own spirits rather than purchasing cordials. ;-)