I read the "essence of compost" for peat flavoring. I really like that idea, but I have a question. I am using peat 7 pellets. I am smoking/toasting them. I have some in a jar of spirit I made, soaking to be put through my small essence still. I guess the plan is to add the essence by the drop to flavor the spirit. However, what if I really like a thick, smokey peat flavor, more than what a few drops will due......
So, my thought is this:
What if I make my stripping run, then while I am waiting for my next batch to ferment out (I like to combine a few stripping runs to mix together to do my polishing run....only do two runs through my copper pot) and I place all the smoked/toasted pellet halves into the spirit from the stripping run (it will sit like this about 4-6 days). Then combine the next distilate from the stripping run of the second batch...
then distill the combined low wines (with the smoked/charred peat in it). Should come out with a strong hint of peat............wouldn't you say? I mean it is pretty much the same thing as making an essense out of the peat that would be later added by the drop........this way, it is distilled WITH the entire spirit, and cuts out the need to use a small essence still.........
Then I could oak to taste
What are you thoughts on this?
