Hello All,
My name is Adam Werth, I am an american teaching at a university in Barbados. I have been there five years and see an opportunity to distill vodka from local sweet white potatoes. There is a long list of reasons that I believe this is the perfect product for the island.... but #1 is all vodka is imported, and is very expensive, and believe it or not, even the locals get sick of drinking rum!! I am planning on building a small still and would like to gather as much information as possible about stills, and vodka production as possible.
Because everything must be imported to Barbados, cost of production is a main concern until we get the ball rolling.
Should I build a Internal Reflux or a Valved Reflux still?
What yeast should I bring back with me?
Even though Mount Gay is in Barbados, these type of operations (Micro-brews and Micro- distilleries) and associated equipment, as well as certain materials can be very tricky, because of monopoly and corruption.
Although I have been reading, I really need technical assistance from the professionals in the field. I am an artist and have a deep appreciation for artisans and connoisseurs, and as I read more of your posts I see that I need to be connected to like minded individuals that share the same passion for quality.
I will gladly accept and greatly appreciate any information that would help make my experience more efficient.
Please point out potential pitfalls and scenarios I may not have considered. I come from a research and development background and have a genuine interest in creating a true handcrafted product, by compiling relative information, experimenting and exploring all possibilities of the process from multiple perspectives.
Many thanks, and much appreciation in advance.
All the best,
Adam
