Awesomesauce, as they say

the journalist machine is designed specifically so that you have to insert them legs first

from chat

I fucken knew it, there has always been an element of based AF brothers out there

>super bizarre reason
>Making something more important than food

New bourbon
made with the following recipe
6kg flaked corn
2kg rye malt
1kg caramel barley malt
1kg dark wheat malt
1kg distillers malt
the wash didnt ferment out completely dry, so if you want to make this i suggest adding another kilo of distillers malt or perhaps rye malt
has the typical corn sweetness, some dark bread notes, a nice honey caramel note, notes of baking spices as well as biscuits

With this distillation ive also once again filled my feints jar, so ill be doing another chimera distillation

What i had last time

This time i have feints from the following things: rye bourbon, smokey whiskey, biscuit whiskey, rum, pear brandy, rum-bourbon hybrid, shochu, grape brandy

Celebrating 5 subscribers 🥳
Couldnt have made it this far without your support.

alright, update on this: its great, absolutely lovely gin
waited for it to settle for about a week after distillation, then diluted to 42% over the course of two days
now, after sitting for a while longer, its really come together, though im almost out already so im gonna ramp up production again soon

in the meanwhile, ive been working on a different gin recipe
bought a bottle of suntory roku gin which i really liked, so im working on a new recipe thats inspired by it, though it barely has any of the same ingredients because most of what they used in roku gin is pretty hard to get outside of japland
i just have to wait for my sugar wash to ferment out so i can finally make some new neutral alcohol

anyways, heres the first iteration of the recipe, if any fellow distillers have any suggestions let me know (inb4 absolutely no responses)
Base liquor: 90% sugar wash neutral, 10% shochu

600ml 60% abv spirit (macerate 24h):
22g juniper
4.5g coriander
1.2g angelica root
0.6g orris root
4.5g lemon peel
3g mandarin peel
1g grapefruit peel

400ml 48% abv spirit:
macerate for 6 hours:
2g fresh blackcurrant leaves
0.5g sichuan pepper (toast before maceration)
macerate for 2 hours:
1.3g sencha tea
1g linden blossoms

strain all botanicals before distillation, dont want any in the pot,

vapor infusion
0.75g dried spruce tips (1.5g fresh)
0.3g linden blossoms
1g lemon peel

dilute to 43-45%

this combination of citrus peels is an attempt at approximating yuzu btw, pretty hard to get but i might actually be able to grow my own yuzu in the future, guess ill see how it stacks up to the real thing

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