Jump to content
ADI Forums
Foreshot

Stählemühle—The Art of Master Distiller Christoph Keller

Recommended Posts

Foreshot    12

Good interview, but I am struck by this processes. He ferments in 55g HDPE barrels. Lots of them. And dry ice - never have heard anyone using that before. Not sure why he does that.

 

Share this post


Link to post
Share on other sites
Foreshot    12

Thanks. I saw that the other day and I figured that's what he was doing. As I've never been into brandies/gins/etc it's interesting to see the crazy stuff they do to develop flavors.

At first I thought it was to quick freeze the liquids to expand them to break cell membranes to release more flavor instead of physically crushing the fruit. Sometimes fiction is more fun than the truth. :)

 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×