JohnJacob Posted January 25, 2021 Share Posted January 25, 2021 We are interested in hearing the forum's thoughts on improving the quality of their proof down water. We have been using a slow proof down method which I believe has improved our spirits, but I want to go further. What can be done to improve local water if you don't happen to be lucky enough to be in a limestone heavy part of the country? I am currently experimenting with the following: 1. Switching to municipal H2O instead of RO water. 2. Adding a re-mineralizing filter to the RO set up. 3. Experimenting with adding various levels of salt/ minerals to the proof-down water to improve whiskey finish. Thoughts? Link to comment Share on other sites More sharing options...
Silk City Distillers Posted January 25, 2021 Share Posted January 25, 2021 The last part is interesting, but raises interesting compliance questions. If you are adding NaCl - sodium chloride to your water - then using that water to proof the whiskey - is that considered an additive to the whiskey - requiring formula and approval? At what point does it become coloring/flavoring/blending material? Taking it to absurdity - is it now salt-flavored whiskey? Generally, I would imagine the TTB is good with subtractive processing on water (filtration, carbon, deionization, reverse osmosis) - but would they similarly accept additive processes? For example, dosing a wide array of chemicals? Link to comment Share on other sites More sharing options...
JohnJacob Posted January 25, 2021 Author Share Posted January 25, 2021 48 minutes ago, Silk City Distillers said: Generally, I would imagine the TTB is good with subtractive processing on water (filtration, carbon, deionization, reverse osmosis) - but would they similarly accept additive processes? For example, dosing a wide array of chemicals? I would be interested to hear the TTBs thoughts as well. I would guess that it's been taken with them in the past. Link to comment Share on other sites More sharing options...
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