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Crazy idea...roasted malts in the basket?


rtshfd

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So I'm in the midst of formulating our botanical profile and I'm trying to stretch my imagination to create something unique. Has anyone thought of using fresh ground roasted malts (like a chocolate rye) in the vapor path? If so what was your experience like? We don't have equipment on hand to mess around so I'm trying my best to predict our initial blend from which to work.

If it's too crazy of an idea, feel free to let me know!

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Not sure why'd you want to use chocolate malt in a gin. Off the top of my head there are many other things you could use - roast dandelion root, roast chicory root, carob... Chocolate malt has a sort of taste to it, even in distillate, that I'd hesitate to think of putting in gin.

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I have to say one thing, you can get a very interesting rootbeer like profile if you make a gin with chicory roots, evergreen, pine etc then barrel age it and finish with a bit of Vanilla. Makes an excellent digestif. The chocolate malt would probably also help.

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  • 2 weeks later...

I'd love to taste some of the result. My flavor calculator in my brain tells me that it would probably impart a taste like immature whiskey into the gin.

Possibly would result in something not unlike a cross between dry gin and genever?

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  • 1 month later...

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