Andy wrote:...
*edit* also what is meant by leaving it to clear?
adictv wrote:Does anyone have a guide to cuts with this if using a pot still and after a good scotch flavor. ( I do know about cuts and everything I'm just wondering if anyone has a guide to what they do for this recipe)
:text-thankyoublue:
adictv wrote:Does anyone have a guide to cuts with this if using a pot still and after a good scotch flavor. ( I do know about cuts and everything I'm just wondering if anyone has a guide to what they do for this recipe)
:text-thankyoublue:
sam_and_liv wrote:Why do you reckon they need to have it in a barrel for years before they can sell it as whisky. If they could get it great straight off the still they sure as fuck would be selling that straight away!
All about patience
Users browsing this forum: Puk and 29 guests