rickthenewb Posted May 11, 2021 Share Posted May 11, 2021 Hi all, we have a growing vodka product and are expanding. Something that has been on my mind is the continuous still. Our vodka is 100% corn done on the grain and has a nice body, some sweetness and no bite on the end. My question to anyone who knows is, if we switch to a continuous still does it affect the characteristics I mentioned above. Thank you in advance. Link to comment Share on other sites More sharing options...
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