Distilled ginger beer, name suggestions please

[StillDragon Australia]

Thanks for contacting me Pete, i'd lost track of this thread. Look forward to trying the RRR Ginger Hammer.

Good of you to track me down, i appreciate it.

Got the the sample yesterday Pete, not just the 120 mls of Ginger Rum, but another plastic 120 ml sample bottle of Rye Whiskey as well. What a prize. I'm waiting till i have a couple of mates around to crack them, i'll let you know my thoughts then.

Only allowed to post one photo in my photo limits so i'll have to add a photobucket link i'm sorry...

I made up some samples to send back to Pete,

In this lot there's a 700 ml 4 year old barrel aged rum, same with a corn and malt based sugar enhanced whiskey. There's 300 ml bottles of Arak, all grain steam rolled barley and triticale oaked whiskey, all grain home smoked malt whiskey, a whole green walnut maceration that creates a bitter liquer called Grunne Nuesse that has been diluted and slightly sweetened in the Noncino fashion, and my own little special maceration called the Thai Terror that has Ginger, Lime, lemongrass and habenero chillies as well as a few other extras.

Please consume the last one with care, warm shots reccomended.

Cheers Pete.

[PeteB]

I guess you have all heard of "one red paperclip"

Anyone want to trade StillDragon's empties (once I have consumed the contents) for a barrel full of whiskEy

Thanks very much Garry, that is more than generous. We must keep in touch.

Pete

[StillDragon Australia]

Apologies, but the empties aRRRe not mine.

I do hope you enjoy though, the grunne nusse is surprising, the Thai Terror is interesting, the tritacle is a grain that's not played with much and the rest is average.

[NADERHANNA1719]

I'd be interested in trying the Arak. Did you know that Arak is the world's oldest spirit? It originates from the Levant (i.e. Palestine, Jordan, Syria & Lebanon) and Iraq. It is a triple distilled (via pot still), grape brandy infused with aniseed, and usually aged for at least one year in clay amphorae. Arak is the grandfather of all spirits, as it was the first distilled spirit, because the Arabs of this region created the alembic pot still and successfully distilled wine in 900AD. Through trade, Arak quickly spread throughout the rest of the Mediterranean Basin, and these countries began making their own arak, and each modified the original recipe (i.e. grapes & aniseed) based on available ingredients and culinary preferences. The italians sweetened it and called it Sambuca; the French aged it Oak and called it Pastis, the Greeks added additional herbs and spices and called it Ouzo (and Tsipouro in Cyprus); the Tunisians made it from figs and called it Boukha; the Moroccans made it from Dates and called it Mahia. All of these are similar anise-flavored spirits, all of which are direct descendants of Arak.

For more on the little-known history of Arak, checkout this article:

www.muaddi.com/arak-muaddi-heritage-in-every-glass

To see how traditional Arak is made, checkout this video:

https://www.youtube.com/watch?v=9OULUs5kMDc

Cheers!