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Hello from the big smoke

Posted: Wed Sep 23, 2020 3:08 am
by Fruitmaster
Hi All,

Long time lurker, first time joiner. I am a young professional distiller with a keen interest in experimentation and home distillation. Keen to contribute and learn.

All the best

Seb

Re: Hello from the big smoke

Posted: Wed Sep 23, 2020 3:14 am
by Demy
Welcome Fruitmaster!

Re: Hello from the big smoke

Posted: Wed Sep 23, 2020 4:42 am
by Up in the Shed
Welcome. Sounds like your experience may be valuable here

Re: Hello from the big smoke

Posted: Thu Sep 24, 2020 3:25 am
by Fruitmaster
Cheers guys, looking forward to it!

Re: Hello from the big smoke

Posted: Thu Sep 24, 2020 3:31 am
by LWTCS
Welcome.
Experimentation? As in curious in general, or specifically distilling experiments?

What are running during your day job?
Do they provide you with R&D tools?

Re: Hello from the big smoke

Posted: Thu Sep 24, 2020 3:49 am
by Saltbush Bill
Welcome Aboard Fruity.
Like LWTCS Im interested to know more about your job......fully understand if you don't care to say to much.

Re: Hello from the big smoke

Posted: Thu Sep 24, 2020 3:59 am
by Fruitmaster
LWTCS wrote:
Thu Sep 24, 2020 3:31 am
Welcome.
Experimentation? As in curious in general, or specifically distilling experiments?

What are running during your day job?
Do they provide you with R&D tools?
Day job I am currently running a bunch of different gin stills. Making liqueurs, gin, absinthe, (plus a recycled heads and tails vodka as we buy duty paid spirit). We have 2x 600l stills and 5m column sat in a storage arch waiting for a new site build for brown spirits. We are basically picking up equipment from distilleries going out of business whilst building off our direct to consumer model that has allowed us to grow without mega investment.

Curious around the world of alcohol. Including but not limited to copper working, beer/mead/wine/spirit creation, historical recipes and styles, yeast propagation/capture, sustainability, power, innovation in distilling, recipe creation, growing heritage ingredients, bacteria innoculation and basically just going down the rabbit hole.

In the current COVID climate my scope for professional R&D has reduced significantly but if I can tie it to a custom spirit commission I can justify the expense. I also had a membership with a distilling/bar group co working lab up in Dalston but I am not sure if they will be alive come covid's end.