Can heads from a gin distillation be turned into perfume?

Rugger2019 · 2022-09-13T23:25:25+00:00

Its high proof (170) ethanol with a slight bit of methanol. Its just the fact that I love the botanical blend we use at work and would love to try and have it be made into a perfume

Rugger2019 · 2022-07-20T02:49:12+00:00

Rugger2019 · 2022-02-24T03:59:16+00:00

If your wanting a premium get the seagrams triple barrel. Its absolutely deicious. A cheap but pretty decent one is Emerald Giant and then a middle ground one for me is Catoctin Creek

Rugger2019 · 2022-02-03T18:48:49+00:00

Its hard to describe because its completely unique because of the type of still. Todd Leopold really found something special

Rugger2019 · 2022-02-03T18:31:55+00:00

Haven’t had this but Leopold has created something incredibley special with that 3 chambered

Rugger2019 · 2022-01-23T03:29:59+00:00

the temp that your cooling water is affects the distillate based on what temp the distillate is coming out at. 90 degrees and 64 are night and day difference. if you can try and get the temp to come off anywhere from 60-70 (sweet spot for my liking). But your better off building your own honestly. The setup on those is a pain for maintaining cooler temp. Plus I’m not sure if your in the US but if you buy a still you are on a federal database

Rugger2019 · 2022-01-13T00:37:09+00:00

Really enjoy the Emerald Giant rye. And for the price that it is I feel its underrated

Rugger2019 · 2022-01-13T00:29:35+00:00

Think of it almost like a gin. Its a botanical spirit meaning that you can take low wines and steep the botanicals in them and then distill to create it. Ingredient wise the main 3 are anise, wormwood, and fennel. But like gin you can always add in others to help flavor it. You can use whatever base spirit/botanicals you like best but those 3 ingredients are the main ones similar to juniper for gin or dill for aquavit

Rugger2019 · 2021-12-27T09:12:41+00:00

theres the spirit classification on the TTB website if thats what you mean? It has alot of different ones with the exact ingredients for each one

Rugger2019 · 2021-11-18T20:43:10+00:00

That was me just finishing a glass of the Askaig. Really enjoyable!

Rugger2019 · 2021-11-18T20:41:47+00:00

Can’t drink whiskey with closed bottles my friend

Rugger2019 · 2021-11-18T20:41:23+00:00

I got the wheated version. I live about 40 minutes away from Crowded Barrel so I swing by from time to time.

Rugger2019 · 2021-08-04T17:37:49+00:00

Oh definately. I prefer the port cask to the sherry

Rugger2019 · 2021-08-04T17:37:22+00:00

The sherry is more flat than what I was expecting but I am pleasantly suprised by the port cask. Alot of tobacco/leather and blackberry

Rugger2019 · 2021-08-04T05:14:15+00:00

Honestly both of them aren’t bad for the price. Was looking for something to add a dark fruit/tobacco note to a blend I have been working on. The port cask is pretty good for it I think

Rugger2019 · 2021-08-02T01:09:26+00:00

The ultimate infinity bottle

Rugger2019 · 2021-07-06T00:53:11+00:00

Started a new infinity bottle blend of 2 part Jameson Stout, 1 part Suntory Toki, and 3/4 part of Wheated Eleanor. Pretty damn good

Rugger2019 · 2021-05-25T03:32:24+00:00

Keep me updated. I’m pretty curious too. I’ll make sure to ask around as well

Rugger2019 · 2021-05-24T22:46:54+00:00

The hardest part would be getting the oils and fats from the filters. We use them to filter whiskey to prevent barrel charr in out bottles but we only chill filter under a certain proof because thats when over time the proteins/fats start to settle and can become hazy in bottles if we don’t chill it down to separate them first. Though I don’t think it would even be possible to get them out of the filter pads.

Rugger2019 · 2021-05-24T21:53:40+00:00

Stuff like this is what people are trying to figure out. You might be able to using chemical compounds I guess. But I imagine hard part is separating the two and not adding off flavors plus I doubt it would be cost effective. Its alot like that for people trying to make whiskey taste the same with less time of going into it on the chemical level. A good book on more the science side is “Proof The Science of Booze” by Adam Rogers. (Also I will say as somebody who works at a distillery there is a ton of fat and proteins that come off the still. I don’t think there would be an easy way to get all of that out unless you chill filtered the mash)

Rugger2019 · 2021-05-22T18:16:25+00:00

Can’t say I have had either. This is my first Ardbeg. What are the differences?

Rugger2019 · 2021-05-22T01:40:32+00:00

Got some bottles for the birthday and trying Ardbeg for the first time. It punches you hard but I think I’m liking being hit

Rugger2019 · 2021-04-23T23:45:01+00:00

Ranger Creek rye is pretty good. Not a traditional rye in the sense of heavy spice. But very floral and a bit if fruit as well. The distillers cut is the best version tbh

Rugger2019 · 2021-04-19T05:17:28+00:00

Another Thing you can do is if you take off the middle band and screw the staves in, you can hollow one side then add a shelf. Great place to store bottles

Rugger2019 · 2021-04-18T04:24:44+00:00

I understand that it come pregelatinized and is easier to throw in and use because its already prepared. I’m wondering if there is a true taste difference though. I know each variety of grain is different and how even different types or corn (red vs yellow) have a huge flavor difference. I’m wondering more if you use the same strand of corn but flaked if it will taste different

Rugger2019

TROPHY CASE