anthony c

There seems to be some pretty good advice here on what strength to charge the still. The question for me is what is the strength of distillate that gin makers are targeting out of the still? It seems like that detail would be equally important from a flavor profile perspective and highly dependent on the specific still you're using. Anyone willing to share?

Jim, Can you please clarify what you mean by "25m" minimum quantity. Is that 25 thousand?