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LaChascona

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About LaChascona

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  1. LaChascona

    cucumber

    no worries, thank you
  2. LaChascona

    cucumber

    Thanks for the info EZ. Do you know if he had to do any filtration?
  3. LaChascona

    cucumber

    Thanks Silk city. I know which is negative, hahaha What about long term problems with the oils from the cucumber becoming visible after awhile in the finished product. The small experiments that I have done never sat around long enough to see. Have you ever had of seen any issues with this? Thanks again
  4. LaChascona

    cucumber

    Anyone have any information on distilling cucumber? Maceration or Vapor. Ratios? I am worried about the oils of the cucumber coagulating in the final product. Any ideas? Thank you
  5. Hi, This is a kind of old but interesting post. Has anyone done any experimenting on this? I'd like to give it a try, but I am confused about the processes above. If you are using NGS or Hydrosol , you would have color in the finished process...No?
  6. Hi All, Sorry if this topic exists already but I couldn't find anything in my searches. I live in Chile but am from New York. I make a Chilean Gin called PROA. I make it from endemic ingredients of Chile. I sell very well here in Chile but it is quite a small market. I know the basic laws of the US as far as 3 tier, control states and so on. My question is... Does anyone know of any kind of trade shows or something like that, that would allow me to talk to different distributers and importers? Or can anyone offer some kind of advice for getting my gin into the US? I appreciate any information that any of you can offer. Thank you very much!!!
  7. Yeah, looks great. Good luck with everything. Nice idea. My distillery is in El Monte, Chile. It is called Patagonia Spirits Company and right now we are making only one product called PROA. It's a gin crafted with Chilean botanicals from the Atacama desert, Central wine region, Pacific Ocean and Patagonia. Check out the website at www.ginPROA.com or my instagram @gin.proa Let me know what you think. You can contact me directly at nick@ginPROA.com
  8. Make a great platform because the link you posted "tastemade.com" is like a click bate site. I lost interest in less than a minute. It's garbage. Ultimately, I agree. There is always power in numbers but you have to do it the right way.
  9. LaChascona

    Gin flowers

    Depending on your equipment or how much money you want to spend....... I would vacuum distillation. You could experiment with a rotavap but it will still run you a few 1000$.......I think....
  10. Does anyone have any examples of experience with making an Electronic Press Kit for a new release? I have done them for films and TV series in my past life and I know that they are used more extensively with new musicians but has anyone ever done one for the opening of a new distillery or the launch of a new product? Thanks
  11. Sounds about right. For me that ships between New York And Santiago, Chile the cheapest option is to "slow boat", sea freight. 2 months, $25 per square foot, but this company only ships between New York, New Jersey, Massachusetts, Miami and Santiago Chile. You could ask around locally to where you are shipping if they know of similar services. Also, some airlines will ship packages on regular passenger flights. Good luck
  12. About 3 months ago I was experimenting with getting more flavor out of my Juniper. I did a run (200 liters) with Juniper berries ground up with a food processor. Because I had never read anything about it, I had no idea and yes, I came out super astringent. I had an empty stainless barrel so I just put it in and sealed it up, thinking that I would do something with it later on. I realized the astringency after I had proofed it so it's been sitting in there sealed at 45% abv. Reading this thread made me think of it.... Do you think its better to redistill it? or do you think that if I just leave it open, that astringency will dissipate and eventually go away? Also, someone mentioned somewhere about possible pesticides being the cause of astringency. If that was the case, which I doubt, but you never know.... Would you ever be able to distill that out safely? How could you know for sure? Thanks in advance, if anyone has an opinion....
  13. I rest after proofing to bottle strength, 45% abv. I thought that the water needed time to settle with the distillate. Blending right before bottling always resulted in a kind of strong "alcohol bite" in the taste and aroma.... but maybe it has to do with the botanical bill.....
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