Paul-JTDC Posted March 12, 2022 Share Posted March 12, 2022 Hello, we've had a few commercial spirits out for several months and had made very small batch R&D gin for over year. We recently settled on a gin recipe and scaled up to full production. We use the same high quality organic cane natural spirit as our vodka at 40% and pass it through a gin basket on our small 200 liter column still. The vapor infused gin is collected, proofed to 48% ABV, filtered, stored, then proofed to 45% ABV for bottling. We've found that if the gin sits in a 55 gal drum for more than a few hours there is significant settling or stratification of flavor. For example, immediately after filtering, the gin will have the flavor profile we want, but after a few hours stored in a drum, it will taste different (more anise-forward, in this case, and the black pepper and juniper are significantly reduced). If we aggressively agitate / mix the stored gin in the drum, and take another sample, it tastes correct again. So, it seems as if some of the botanical flavors / oils are separating in storage. This obviously presents issues for consistency. Has anyone else experienced this issue? We had never heard of it before. Any solutions besides frequently mixing bulk containers? Thanks, Paul Link to comment Share on other sites More sharing options...
richard1 Posted March 13, 2022 Share Posted March 13, 2022 Post bottling, you need to store for approx. 2 to 3 weeks for complete flavour marriage of your spirit and water. Above, you have not mentioned any agitation of your product for complete mixing. Something to consider. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted March 13, 2022 Share Posted March 13, 2022 Separation would be fairly obvious as you would have cloudy gin with obvious layering. I don't think that's the case. Longer rest periods are required before you validate your flavor profile. Oxygen will react with numerous components in the gin, changing the flavor profile over the first few days. Hell, I wouldn't do a serious taste test on your recipe without at least a few days rest, then at least a week in bottle to stabilize. Of all the spirits we make, gin has the most variability between distillation, bottling, and drinking. Link to comment Share on other sites More sharing options...
Paul-JTDC Posted March 14, 2022 Author Share Posted March 14, 2022 Thanks for the insight! Seems like the consensus we're hearing is exactly this — gin just needs to rest a while before the final flavor can be observed. Thanks again for the help, -Paul Link to comment Share on other sites More sharing options...
Hope Springs Distillery Posted May 5, 2022 Share Posted May 5, 2022 I suddenly have a problem with my latest batch of gin lacking flavor after I have measured out a sufficient amount to proof and bottle. I mean this gin tastes like nothing. Do I have to macerate this batch and redistill? Link to comment Share on other sites More sharing options...
adamOVD Posted May 6, 2022 Share Posted May 6, 2022 @Hope Springs Distillery You have to describe your process more if you want feedback On 5/5/2022 at 7:54 AM, Hope Springs Distillery said: have measured out a sufficient amount to proof and bottle. What does this mean? Has a big batch been sitting a long time? Do you use any roots, which can be a flavor fixative? Link to comment Share on other sites More sharing options...
Hope Springs Distillery Posted May 7, 2022 Share Posted May 7, 2022 Sorry for the lack of detail! I have spoken with several other gin makers, and I think I have the answer I need. Link to comment Share on other sites More sharing options...
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