Tequila aged with a peach pit?

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Tequila aged with a peach pit?

Postby chrisross302 » Thu Dec 07, 2017 7:23 pm

We have some tequila we made it's just silver right now but I want to know if anyone has used a toasted peach pit to age there spirits?I really want to try it but I don't want to ruin any of this delicious tequila. Some insight would be appreciated or I'm just going to try a small jar as a test and hope for the best!

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Re: Tequila aged with a peach pit?

Postby HDNB » Thu Dec 07, 2017 7:32 pm

i'd check toxicity first. a lot of fruit stones contain cyanide or arsenic so some such shit. maybe both? i dunno, but i'd look into it.
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Re: Tequila aged with a peach pit?

Postby chrisross302 » Thu Dec 07, 2017 8:38 pm

Thanks that's what I needed to hear I was unsure I'll do some more research

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Re: Tequila aged with a peach pit?

Postby chrisross302 » Thu Dec 07, 2017 8:46 pm

FOODCOOKING HOW-TO

Are Stone Fruit Seeds Poisonous?byJean NickSeptember 30, 2015

Homesteaders don’t like to waste a thing in the kitchen, including cherry pits, which can be roasted and crushed into a delicious and unusual ice cream topping. (Check out the recipe!) But to many, there’s concern over safety: Don’t cherry pits contain cyanide? Or is cyanide in fruit pits an old wive’s tale?

The seeds (also known as pits or kernels) of stone fruits, such as apricots, cherries, plums, and peaches, do contain a compound called amygdalin, which breaks down into hydrogen cyanide when ingested. And, yes, hydrogen cyanide is definitely a poison.

But you can relax: The recipe calls for the seeds to be roasted. According to The Food Safety Hazard Guidebook, hydrogen cyanide is not a heat-stable substance and does not survive cooking. It may also help to consider that stone fruit seeds are just some of many common edibles that contain similar compounds when raw. Cassava (tapioca), lima beans, butter beans, sorghum, macadamia nuts, and flaxseed also contain significant amounts of cyanide but are safely eaten after appropriately processed: crushing, grinding, grating, soaking, fermenting, and drying all help make the items edible

So it sounds like if I toast the pit first. "That was the plan" I'd be ok.

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Re: Tequila aged with a peach pit?

Postby The Baker » Fri Dec 08, 2017 2:44 am

A single stone fruit pit (or a few apple seeds or....) would be lucky (I'm guessing here) to kill a mouse.

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Re: Tequila aged with a peach pit?

Postby Single Malt Yinzer » Fri Dec 08, 2017 12:36 pm

https://www.theguardian.com/technology/ ... s-an-apple

Key is: One peach won't kill you. Also, it's not binary: Death/no death. Eating a bunch of these will make you sick, it's matter to what degree. But it's simple enough to heat/bake it thoroughly and remove any issue.

Also - does a peach pit have any flavor to it? I've never even though of it. If you do try it and don't die a horrible death let us know how it tastes. :)
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Re: Tequila aged with a peach pit?

Postby chrisross302 » Fri Dec 08, 2017 12:47 pm

I'm not sure if it has any flavor or what kind of flavor. I will be buying a peach tonight and will keep this updated with my results

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Re: Tequila aged with a peach pit?

Postby NZChris » Fri Dec 08, 2017 12:59 pm

Cyanide has an almond smell. Do you want almond flavor in your Tequila?
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Re: Tequila aged with a peach pit?

Postby Kareltje » Fri Dec 08, 2017 2:17 pm

chrisross302 wrote:I'm not sure if it has any flavor or what kind of flavor.
Then how did you get the idea of using a peach pit? I am not using a marble!
I will be buying a peach tonight and will keep this updated with my results
I would like that, surely.
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Re: Tequila aged with a peach pit?

Postby chrisross302 » Fri Dec 08, 2017 2:41 pm

Kareltje wrote:
chrisross302 wrote:I'm not sure if it has any flavor or what kind of flavor.
Then how did you get the idea of using a peach pit? I am not using a marble!
I will be buying a peach tonight and will keep this updated with my results
I would like that, surely.
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I don't know the idea just popped into my head one day. I like peaches and I like tequila never heard of anyone trying it so I thought what the hay I'll try it.

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Re: Tequila aged with a peach pit?

Postby still_stirrin » Fri Dec 08, 2017 3:19 pm

chrisross302 wrote:I'm not sure if it has any flavor or what kind of flavor. I will be buying a peach tonight and will keep this updated with my results

Pits are..."the pits". Read this: http://www.foxnews.com/food-drink/2013/ ... -them.html

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Re: Tequila aged with a peach pit?

Postby jon1163 » Fri Dec 08, 2017 4:44 pm

NZChris wrote:Cyanide has an almond smell. Do you want almond flavor in your Tequila?
Cyanide gas smells like almonds... Cyanide dissolved in liquor would be tasteless...
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Re: Tequila aged with a peach pit?

Postby The Baker » Fri Dec 08, 2017 8:08 pm

Amaretto has a STRONG almond taste and smell.

And more often than not it is made with apricot kernels, sometimes with almonds (which, note, are the kernel of a sort of stone fruit and which we eat all the time) and sometimes with some almonds and some apricot kernels.

Delicious.

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Re: Tequila aged with a peach pit?

Postby NZChris » Fri Dec 08, 2017 8:37 pm

The query was about pits, not kernels. It could be interesting. They have been used to flavor vinegar and simple syrup among other things.

Try it.
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Re: Tequila aged with a peach pit?

Postby jb-texshine » Sat Dec 09, 2017 4:11 pm

How about just adding a grilled or smoked dehydrated peach to it to age instead of a pit?
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Re: Tequila aged with a peach pit?

Postby zapata » Sat Dec 09, 2017 8:59 pm

Wow, all this and I just want to know how you made the tequila! Roasted agave? Agave syrup? Neutral + essence?
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Re: Tequila aged with a peach pit?

Postby NZChris » Sat Dec 09, 2017 11:03 pm

zapata wrote:Wow, all this and I just want to know how you made the tequila! Roasted agave? Agave syrup? Neutral + essence?

That's not difficult. Grow the agave in your spare land for a few years, harvest, cook, crush, ferment etc... , then chuck a peach pit in it to improve the flavour.
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Re: Tequila aged with a peach pit?

Postby ShineonCrazyDiamond » Sun Dec 10, 2017 6:59 am

NZChris wrote:
zapata wrote:Wow, all this and I just want to know how you made the tequila! Roasted agave? Agave syrup? Neutral + essence?

That's not difficult. Grow the agave in your spare land for a few years, harvest, cook, crush, ferment etc... , then chuck a peach pit in it to improve the flavour.


Thought the question was directed at the Op.
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Re: Tequila aged with a peach pit?

Postby chrisross302 » Sun Dec 10, 2017 10:17 am

So I just purchased 100% pure agave nectar from or health food store. I used just over 1 gallon of agave to 4 gallons of water. Very simple and easy. It smells like blue tranchula tequila kinda sweet smell. Was pretty harsh fresh out of the still but it's been sitting for 4 weeks now and has smoothed out a lot. I've had and still do have about a 5th in a little chared oak barrel it's getting a nice Amber color and a grear flavor. The idea for the peach pit is just an idea something different out of the box.
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