Jump to content

donut

Members
  • Posts

    8
  • Joined

  • Last visited

donut's Achievements

Newbie

Newbie (1/3)

0

Reputation

  1. donut

    Solar

    Has anyone seen or worked with a solar heated still?
  2. I sent an email to the editor of Esquire to see if they would do a real article on absinthe or craft distilling. Let's see if they respond. Thanks. Daniel
  3. Thanks for the response. I am in Costa Rica. I am an Oregon expat who has been down here since 1997. I can purchase nuetral spirits at 96% alcohol apt for beverage production. It seems like I can get Ron Crudo (raw rum - which I would need to rectify further) however I am having an interesting time at it. Two questions: 1. Can I produce imitation flavored rum as you call it and if so what would be the best procedure to infuse the flavors (ie fruit). This is not my first choice but there is a gap in the market here and I would like to have a product to sell right off the bat. 2. What sort of chemical makeup would you like to see if I could get my hands on the raw rum and further process. PS-when I am in Portland next I would like to visit your facility. Is that an option. Thanks again. Daniel
  4. Hey everybody - I thought somebody would take exception to this article in Esquire online magazine. Maybe then can be corrected? Just thought I would send it in. Donut Absinthe Maker Even though absinthe finally became legal again in America in 2007, the production of the louche, mysterious, spirit still hasn't taken hold stateside. Just one distillery, St. George Spirits in Alameda, California, produces the liquor; all the other bottles on the shelves are imported. For a risky entrepreneur, cornering the market is a real opportunity — so long as he can keep himself sober enough to execute the plan. Read more: http://www.esquire.com/the-side/feature/best-jobs-for-men-040510?src=rss#ixzz0kKgBz2nW
  5. I have to use their alcohol if I want to sell in the country. If not then I am just an importer. I can buy the bulk spirits for roughly $1.75 per liter. Why do you ask? Thanks.
  6. Thank you for the post. You have precisely understood my dilema. I cannot be a distiller due to my country not allowing anyone to produce alcohol other then the government owned monopoly distiller. I therefore am forced to be a blender not by choice. I do not however see much information on blending with fruit and other tropical ingredients. That is where I need help. Thanks for the insight. Daniel
  7. Thank you for responding. Please understand that I do not wish to produce infused rum in my kitchen. What I am asking - and please forgive me if I am ignorant - is if it is commercially viable to produce infused rum from pure sugar cane molasses based alcohol? As I mentioned, in my country (which is not New Zealand) the production of alcohol is monopolized by the government. I can buy the pure alcohol from them. My intention is to commercially produce. What I have found in this forum is that most of the producers are producing their alcohol from the raw materials. I wish I could but I can't. I do not however see much information on small producers who purchase their neutral spirits and process from there. That is what I am asking about. Feel free to treat me harsh as I have a thick skin and only want to learn. Thanks for your help. Daniel
  8. I live in a country that monopolizes the alcohol production. I can, however, buy pure beverage grade alcohol for roughly $1.75 per liter. I understand the best time to infuse flavors into rum is during distillation but unfortunately I do not have this option. What would be the procedure to go from pure alcohol to infused rum without it tasting like it was infused in the kitchen. Daniel
×
×
  • Create New...