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About Tirador

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    Golden Colorado
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    Making herbal liquors and liqueurs, old and rare books on distillation, old stills ...
  1. Golden Moon is expanding and we are seeking individuals with brewing or distilling experience to join our production staff. These positions will be located at our distillery in Golden Colorado. Interested candidates should send their resume to s.gould@gouldglobal.com
  2. Golden Moon Distillery is seeking an assistant distiller. Some experience is preferred, especially prior brewing experience. This position is located at our facility in Golden Colorado.
  3. Golden Moon Distillery is offered for sale a used 2006 Carl still. This is 150 liter still without a column. It is in excellent shape. It is an oil-fired water jacket still that could easily be converted to natural gas. This still is located in Germany and we will coordinate delivery to your location at cost. We estimate the cost to pack, ship and deliver this still to any location in the US will be between $5000 and $6000 dollars. The price for this still is $12,500 PLUS SHIPPING COST. Please contact Mr. Stephen Gould at Golden Moon Distillery for more information. 303-993-7174 This still is available immediately and is subject to prior sale until paid for.
  4. How's your filler search going? I'm just beginning mine and it seems you've already covered a lot of ground. I'm in Virginia often, maybe we could say hello one of these days and talk fillers? I stay in Arlington when I'm there ... you're just past Dullas, almost to Leesburg, right?
  5. I regularly locate and import used and antique stills for people. I have a couple used stills onhand here in Colorado too. The ADI's Brandy still came from me ... so Bill will give me a reference as well. Let me know more about your project and we can discuss things. Oh, and I've got a really nice german still that's about 40 years old (140 Liter copper pot with a nice helmet and a reflux condensor with a port-hole) coming from Europe in about 4 weeks as well. Stephen
  6. I regularly locate and import antique stills. My prices are higher than those you'll find in Europe, but they include the packing, forwarding and etc. The ADI's brandy still came from me ... so Bill can vouch for my services. If you're looking for an antique still let me know. I do have a few smaller stills on-hand here in Colorado too. Stephen
  7. Green glass bottles for me Josh ...
  8. There are lots of natural colorants that will turn your product some shade of green or greenish-yellow. All however will effect both flavor and aroma. Then, as the previous poster mentioned, natural colors will oxidize over time as well. One way to minimize oxidization is with Hyssop, which is a natural anti-oxidant ... but that will only get you so far. It's used in most Absinthes, Chartreuse and many other liquors/liqueurs. It will, however, have some effect on your flavor as well. Other colorants that work well are peppermint (which will give a slight minty flavor as well), and lemon balm (which will give a lemony, minty flavor). Both are members of the mint family, and most other members of the mint family will work as well, Basil for example (In fact, while I've never used Basil I've got numerous references in old texts that lead me to believe it would be an outstanding colorant). I would recommend combining them with Hyssop as a stabilizer. The previous poster is correct in mentioning petit or roman wormwood as well, as that will also give you a nice (evil) green color initially, but it will lighten over time even with using Hyssop as a stabilizer. Another method of color-stabilization that you should consider is dulcification (i.e. adding a little sugar). This increased the viscosity of the liquor and will both assist in color stabilization and in softening the mouth-feel of the product. Lastly, if you're using natural herbal colors you will also need to consider the issue of sediment and what some absinthe distillers call "sea monkeys", as you will get herbal matter floating in your spirit that you'll need to remove. Direct filtration is one solution, but you'll lose flavor along with the solids. "Decantation filtration" is another method (i.e. let it sit, and decant the clear stuff off the top), but it's vary labor intensive and etc. Anyway, my two cents ....
  9. I'd call Brad Brunson at Amorim Cork America. He's the biggest cork guy in the country and a really nice guy too. He can be reached at 414-719-2390, or bbrunson.acam@amorim.com You'll note that he's the U.S. guy for the company that the previous poster mentioned. S.
  10. Congrates ... spend carefully ... Stephen
  11. Give me a call and I'll tell you what we're doing and what a couple of the larger Absinthe producers in Europe are doing as well. S.
  12. Try either 1) Malt Products http://www.maltproducts.com/products.molasses.html 2) Bundaberg Molassas http://www.bundysugar.com.au/molasses/molasses.html I've used Malt Products various products before and they're good. I've heard good things about Bundaberg but haven't used them. S.
  13. I'd agree with steam. The old books on distilling say to use clean water and a brush. If there's a smell or the barrel has "soured", they say to turn the barrel over and burn a small amount of "oat hay" so that the smoke fills the barrel and leave it for a bit. This will "sweaten" the barrel again. This procedure is covered in at least a dozen books I have dating from the late 1700s all the way to about 1915, so there is likely some truth to it. I haven't tried it though. S.
  14. What I've found with both my gin and a couple of experiemental products that have had this issue, is that I can pull back the amount of herbs and botanicals and still retain the flavor, hence my prior comments. Yes I know I'm pulling out flavor components, but the point is that I had so much in there, that the drinker doesn't notice the difference. The gentleman that just posted makes a good point as well ... if you filter to address the cloudiness you're simply removing the oils that come from your herbs and botanicals, and that provide flavor components. While you may or may not notice the difference, you're simply wasting herbs and botanicals at that point. My advice would be to try experimenting with lower quantities of your herbs and botanicals and see what happens (for your gin). For both your eau de vie and gin, I would strongly suggest you try letting each product rest in glass or stainless for a bit, as the cloudiness may go away on its own (i.e. the oils may drop back into solution), after a few days. As an example, when my gin is first deproofed it is slightly cloudy or opalessent, but we rest it in glass and it clears up after a few days and is fine. Now, if you're making an Absinthe you want to go waaaay in the other direction and get so much oil in it that it does get cloudy when deproofed. This is one of the reasons that Absinthe is bottled at such high proof. S.
  15. Have you tried letting the cloudy spirit age in glass for a bit. I've seen gins that when deproofed end up cloudy, but that once they've rested in glass for a bit they clear up and stay clear ... Also, be careful of the tempurature when you deproof, as that could also lead to cloudiness. If that doesn't work, at least for the gin, you may want to reduce the amount of botanicals and herbs you're using ... and you may find that you can keep the flavor you want with less cost and eliminate your problem at the same time.