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Through a personal connection with the owner, I recently began working at a micro micro- distillery. I have a number of years of experience with brewing beer, but I am new to distilling. I plan to focus first on Rum and Absinthe. I would like to share my experiences as I begin recipe formulation, and it look forward to any and all feedback. I'm quite aware that it sounds somewhere between audacious and naive to think I can just jump into this with no experience and hope to produce a good product, but I'm hoping that with enough research, perseverance, and help from the artisan distilling community, that this will be the case.

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Speaking from my own experience, I think you would be naive to think you couldn't produce world class spirits. Just keep the mentality of the homebrewer at heart. Trust your palate, and take criticisms with a grain of salt. RDWHAHB!

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  • 2 weeks later...

I agree with Jake,

Keep your chin up, you will take some punches but passion is what will get you through. Your brewing background will serve you better than you think. The great thing about us brewers is that we tend to think outside the box when it comes to distilled spirits. It does draw criticism from traditionalists but just like with home/craft brewing breaking with tradition can be the catalyst for breakthroughs.

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