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Working on a gin like project that features fennel in the botanical bill as both a macerate and in the botanical chamber. Looking to bring out more of a cool fennel note on the back side of the final product but am struggling. Does anyone have any tips? Is it just add more? macerate longer? Method needs to be different (should I be taking off at a lower proof possibly etc)?

 

 

Cheers

F yeah

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Without knowing more about what you are currently doing, my advice would be to treat it like anise and distill a concentrated macerate of fennel and spirit all the way out until it is milky white/1%abv/just about dry and then put that phlegm in the next distillation or redistill it and use it as an essence. 

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