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Stählemühle—The Art of Master Distiller Christoph Keller

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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.


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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. :)


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