I'll try and shorten this story,
2 experienced gin distillers with 5 different gins, 4 of which are in the market and multi award winning.
The previous versions of these gins were produced on a different system.
We've distilled 12 batches on this still with the same recipes but please keep in mind that we are not silly enough to think we were going to get an exact match on flavor and aroma. We expected changes.
All of these gins come off the still as expected, full of flavor and aroma and at distillation proof are wonderful.
after slow proofing to bottle strength they fall apart. flat, flavorless, muddled, basically unacceptable.
We know that we are gettin oils across as the cloud under 40%
Proofing with RO from 2 different plants and with distilled water, same results.
Close off column and run through empty gin basket, same result.
Run hot and fast or slow and methodical, same result.
All batches are macerated overnight in 120 proof high quality GNS. One set is organic GNS and the other is standard wheat GNS. Same result.
Macerate at 120 and add water to distill at 100, same result.
We're left with 2 variables, either we need to increase the botanical load which could end up making a multi shot or this beautiful still needs to be run differently on gin that the various others we've run on in the past
What I would really like to know at this point is information from a distiller running the same set up on gin on your average botanical load, grams per liter, pounds per gallon etc.
Thanks in advance