Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
Pics are VERY welcome, we drool over pretty copper
Regular ol' shine, distress-aged for two weeks with smoked apple wood chips. I dont have my hydrometer yet, but I'm guessing it's cut to about 100 proof. Finished it with a teaspoon of honey (300 ml jar) and a few drops of vanilla.
It's a little bit smokey, tastes like a barbeque. But doesn't have quite the color I expected. I'm enjoying some over ice right now
Not too bad. This is the first run I've actually enjoyed LOL