FAQ

- Which alembic is suited to distil spirits such as whiskey, rum or grappa?
Different types of alembics are suited for different purposes. We have a whiskey still specifically designed for distilling whiskey. We have the Spagyria...

view all FAQs

Glossary

Stimulant
Pharmacological agent that acts upon the central nervous system for increasing physical activity, increasing levels of concentration, mood and cognitive...
read more

“Dear Sirs, I am writing to report that my first distillation, of a strawberry fermentation was a complete success. I used the Bain Marie technique (water bath) setting the copper vessel onto the rim of a 60L soup pot half full of water. So the contents of the copper vessel are basically steamed at 100°C. No burning and no need for straw, etc. No need to seal the water bath, It is a snug fit and no steam leaks out. But in case pressure builds up too much, it can relieve itself easily without exploding (the copper pot just lifts up). I never noticed this however, or any steam escaping. [Prior to this first distillation, I did distill a batch of plain water to be sure everything was cleaned out. This was a good idea I think because there was still a little residue and smell of the joint glue after the first cleaning with rye flour slurry, etc.] I distilled about 22L of strawberry mash with about 12% alcohol (achieved with the addition of about 2 kg sugar to the berries). The distillate was about 66% alcohol. From the "middles" I made 3L of 40% spirit, which is very delicious. Left over another 2L of good heads and mostly tails to redistill. I threw out the first 150ml of heads. Everything worked great. It took about 4 hours for the whole thing to heat up, but after that, less than 3 hours to distill the whole batch. The nice thing about the Bain Marie technique is that it self regulates the temperature. The flame is high, and water always boiling, but never overheats the copper vessel I will keep you informed of my next trial, probably pears. And then in November Grappa! For the grappa, I will probably try the traditional method with straw and water or the copper sieve tray. Best regards”
Testimonial By R.A.H., 12-05-2006

Submit Testimonial

Glossary

Cassis

Famous French liqueur often used to make desserts made from the cassis berry or blackcurrant.

FAQ

- Which alembic is suited to distil spirits such as whiskey, rum or grappa?
Different types of alembics are suited for different purposes. We have a whiskey still specifically designed for distilling whiskey. We have the Spagyria...

view all FAQs

Glossary

Stimulant
Pharmacological agent that acts upon the central nervous system for increasing physical activity, increasing levels of concentration, mood and cognitive...
read more