Roger Greene

Jonathan, I am back in the USA now and should be here for at least the next six months or so. Just let me know what you want to chat about!

Cheers

forced oxidation has been tried many times over the last hundred or so years, each time coming up short. I have heard of O2, ozone, and even peroxide being used. The main problem they ran into was different, unwanted flavours developing. Also, running O2 through spirit could lead to a quite explosive situation, seeing as you would need to vent the gasses coming off.

New distiller coming on-line. Originally from Nashville, I am currently finishing up studying brewing and distilling in Scotland. As far as my interests in distilling go, I want to explore flavour manipulation through process modification as well as energy recovery/efficiency. And when it comes to spirits, I prefer a single malt (mainly from Scotland) over anything else.