Home Distiller

Hi all, Just wanted to let you all know that Pacific Distillery, just outside of Seattle, will be opening our tasting/sales room this June 14th. We plan on offering free tastings (sorry, WA state law only allows a maximum of 4 each of 1/2 ounce tasters) and tours. Some of you may be looking to open ...

Cascade herbs is selling Roman Wormwood imported from France. The cost is $10.00 per ounce, with a two ounce minimum, plus shipping.
info@cascadeherbs.com

Reduce it to 74% after the final flavor/color infusion. Let it age for about 3 to 6 months, you can let it go for much longer if you wish. You will notice that most of the "grassier" notes reduce after about 3 months of aging, this will be an indicator that it is close to being ready for b...

Silly question. I seem to remember making a reply to this thread and now it's gone. Was my reply deleted? I seem to remember replying that this particular "distillery" actually does not distill anything; they bottle bulk purchased spirits.

If it's good now, it will get even better after a few months of resting.

Beautiful color Sparky! Thanks for the plug Prole. Perry you don't need to macerate, none of the distillers I have observed macerate for any actual time. A maceration can't do what the boiling alcohol does so skip it and go straight distilling, you won't miss it, it's a waste of time with zero resu...

Room temperature is just fine. If it is colder, macerate for a longer time frame.

Artemisial vulgaris (Mugwort), is not a good substitute for Artemisia absinthium (Grand Wormwood) for making an absinthe. The flavor profiles of the two plants are completely different.

Have you been to the ones in Woodenville Bushman? Been thinking about making a trip up that way. I've toured Pacifique Distilleries, his Absinthe is considered one of the best made here in the US. He started out as an herb farmer then moved to making oils. He now has a large alembic still and he ma...

The active ingredient in absinthe Other than alcohol is thujone, an ethenogin contained in mint, anise(both star and true), fennel, and of course wormwood. The chemicals will not show up on a drug tests and more is it a controlled substance in both our countries. No. Thujone in properly made absint...

The original absinthe was banned for sound health reasons, so if you are making it from the original recipe and method, by all means drink it if you have a death wish, but for god's sake don't give it to others. Recently, a Frenchman has devised a way of making absinthe which has been tested and ap...

Cascade Herbs is no longer selling to the general public. I would suggest contacting Kirk at
http://www.absintheherbs.com" onclick="window.open(this.href);return false;" rel="nofollow

There are many variables to make a successful answer to your question. It depends upon which botanicals, and how much vegetable matter you are seeking to infuse. Are the botanicals dried or fresh? Also, if you are infusing the spirit with the intention of re-distilling it, or making a simple flavor ...

Typically you would harvest it after the tiny flower buds appear, but before they are open. If your pontica is not flowering, then typically in the August (N hemisphere) time range.

Another Pacific NW distillery link (owned by me): http://www.pacificdistillery.com" onclick="window.open(this.href);return false;" rel="nofollow Makers of Voyager Single-Batch Gin and Pacifique Absinthe. Cool! Do you do tours? We love to have visitors, but our licensing does not...

The best absinthe was, is, and will be, made with a potstill. In making absinthe you want to minimize reflux as much a possible.

Don't store in clear glass or green bottles,use dark brown bottles. Don't let it sit on the heat for 12 hours. Heat in a waterbath. Remember to only colour 40% of the distillate. If you are making one liter batches, only color the first 400ml off the still. No long macerations. Coloring a liter shou...

It depends on many factors. How long it has been since the seed/herb has been ground, temperature, type of storage, etc. My experiments have led me to only use whole dried herbs. The old absinthe makers used whole herbs and sometimes ground them to a coarse grind just prior to macerating.

If you're looking to make absinthe, then you will need lots of anise and fennel. Depending upon the oil content of the seed, you can expect to use from 70-110 grams per liter each of anise and fennel.

If you are making absinthe, having the herbs mixed into your alcohol (macerating) is required for good absinthe. Using a "teabag" method would work as long as the herbs are sitting in the alcohol. I would avoid using store purchased pre-ground herbs because herbs begin to lose much of thei...

No person has ever "tripped" on absinthe. Not from a copper compound from inferior equipment. There are reports that inferior brands of the last century were cheaply made with antimony trichloride and other nasty toxic stuff. This may be a source of toxicity, but not making someone halluci...

Just to share with the fine folks here. In today's Seattle Times business section, there is an article discussing the growth of distilleries here in my home state of Washington. The article prominently mentions our distillery, includes some photos of us, and a video of one of Seattle's top cocktail ...

Another Pacific NW distillery link (owned by me):
http://www.pacificdistillery.com" onclick="window.open(this.href);return false;" rel="nofollow
Makers of Voyager Single-Batch Gin and Pacifique Absinthe.

Kirk's stuff is good, and he's a great guy to deal with. The herbs Kirk gave Cascade Herbs was for the owner's private use, Cascade never sold what he gave them. However, I would strongly disagree with his assertion that the Fennel of Provence (doux) is better than true Florence fennel (azoricum). T...

Another question: what brand and R-value is the insulation? Purchase place?

Thanks!

tater wrote:

blanikdog wrote:I can't find the "Mark all topics read" thingy. Is it there or do we no longer have it?

blanik

At top on right in the lite blue border

I'm not seeing it.

Manu, which laboratory did you send your sample to?

With regards to Roman wormwood, I guess I strongly disagree with you. It contributes a substantial impact on the final flavor of the finished product. I have several bottles of pre-ban absinthe where the flavor and aroma of the Roman wormwood is secondary to the anise, and predominates the absinthiu...

Yes, but the hype about thujone is just that, hype. Thujone has little, if any, bearing of the quality or authenticity if an absinthe is truly an absinthe. If you are looking to make a true absinthe verte, according to the flavor profile of old absinthe, then A. pontica is essential. I completely di...