cinewalt

I'm coming in from California. Currently in pre-business planning stage, so keen on meeting and learning from other California distillers.

Have just purchased my 2nd bottle of Long Island Spirits' Pine Barrens Malt Whiskey while I was in New York last week. Was noticing it compares in spicy notes to Charbay's R5 when I looked it up and found that it's also distilled from a commercially produced beer - Blue Point's Old Howling Bastard.

I was under the impression that the phrasing "hop flavored" on the Charbay label was a TTB requirement and was curious why this phrasing might be absent from the Pine Barrens label.

I love the idea of spirits being distilled from already flavorful beers, etc., but I'm curious about how these products should be differentiated on the label. "Hop flavored" also doesn't seem to do descriptive justice...

So is greenpoint ginsmiths in Brooklyn, NY.

What they say about their product is exactly what I would expect... Feeling like I'm going to have to try to experiment with this.

Just looked up what Modernist Cuisine had to say about distilling and they're all about the Rotovap for distilling essences of foods without altering the flavor profile by heating. A large scale version of a Rotovap for full scale distillery operation seems like an engineering nightmare, but I'm curious if anybody's working with equipment that at least approximates this idea by lowering the boiling temperature with a vacuum.

If anybody has successfully distilled a whisky, in particular, using an artificially low boiling point - how's that turn out?