I never expected hospitality to become such an important part of my life, but I've discovered a passion for tea, coffee, and cooking. In my search for new recipes and techniques, I began experimenting with ferments, including making some young wines, Cheongs (which I'm not sure if its a ferment
), and even attempting to make mead.One item on my bucket list is making makgeolli and then distilling it into shochu, which is how I became interested in distilling and learning more about fermentation.
While my initial goal was to make a specific drink, my curiosity and desire to learn more about distilling have led me to this community. I am excited to learn and gain experience in this field, as well as to explore the possibilities it offers
. However, I currently have very little knowledge about distilling and do not own a still. While I had planned to buy one, after reading more on the topic, I am now considering building my own. I am confident that this is the right place for me to learn more about the art of distilling, and I hope to eventually become an active member of this community. By sharing my experiences, reading and asking questions, and perhaps even helping others one day. By the way, I am located in Central America.
Yosi ~