Black Frost Distilling

Place for craft/micro distillers in all stages of build to show and share.

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Single Malt Yinzer
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Black Frost Distilling

Post by Single Malt Yinzer »

https://growlermag.com/jace-marti-and-n ... n-new-ulm/" onclick="window.open(this.href);return false;" rel="nofollow

Posting as they seem like they are aiming for something interesting.
All the spirits will be slow proofed and born of mixed-culture fermentations, an approach inspired by Marti’s sour-beer background. “I think that some of the most complex spirits are just single strains: funky Jamaican rums, sour-mash bourbons,” he says. “I’ve done a lot of research on that and I want to focus on mixed-culture fermentation to drive ester production and make it unique.”
Aiding in the process will be the fermentors, which are “wood because you get the bacteria in there that develops over time, and short and wide and open to have less static head pressure [which creates more esters],” Marti explains.
(P.S. I have nothing to do with them.)
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LWTCS
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Re: Black Frost Distilling

Post by LWTCS »

Sounds interesting
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kiwi Bruce
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Re: Black Frost Distilling

Post by kiwi Bruce »

Single Malt Yinzer wrote:short and wide and open to have less static head” Marti explains.
I'm sorry I have a one track mind and it's a "dirt track"
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Single Malt Yinzer
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Re: Black Frost Distilling

Post by Single Malt Yinzer »

That is a much better interpretation than mine... :twisted:
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LWTCS
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Re: Black Frost Distilling

Post by LWTCS »

Hope they don't invest too much time on "rum" till they gain some kind of traction on the "rum".

Anybody that cares about rum, may try a beet sugar spirit,,,,once.
Trample the injured and hurdle the dead.
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