Home Distiller

Howdy,
When I first got into distilling, I had trouble telling the difference between many popular spirits. The more I looked into it, the more interesting details about their different ingredients, areas and types of production I found. So I started to keep a record of this information for each drink I was researching, which came in really handy whenever I wanted to try something new. I recently came across the notes and thought it would make a good post, especially for those of you who are considering using your whiskey still to make a different spirit or use a new recipe.

Whiskey
Whiskey or whisky is a distilled alcoholic beverage made from fermented grain mash. Whiskey is a strictly regulated spirit worldwide and comes in different types, depending where in the world it’s produced. The typical common characteristics of are the fermentation of grains, distillation and aging in wooden barrels. American whiskeys are made from cereal grain and, depending on the main grain the initial mash contains (over 51% of corn, rye, malted barley or wheat), there is a diversity of subcategories. Adding coloring or flavoring is not allowed. They are aged in new charred-oak containers, except for corn whiskey which is usually not aged. Whiskey which is aged for a minimum of two years is also called straight.
Blended whiskey is a mixture that contains straight whiskey or a blend of straight whiskeys and, separately or in combination, whiskey or neutral spirits, and may also contain flavorings and colorings

Bourbon
Bourbon is also a subcategory of American whiskey. It is a distilled spirit which is strongly associated with the state of Kentucky. The typical mash for bourbon is a minimum of 51% corn, with the rest made up of wheat, rye and/or malted barley. It is aged in new, charred-oak barrels and distilled to no more than 80% abv. It enters the barrel for aging at a maximum of 62.5% abv and is bottled at 40% abv or more. Bourbon has no minimum specified duration for its aging period but if it is aged for at least two years and has no added colorings or flavorings, it may be called straight bourbon. Blended bourbon must contain at least 51% straight bourbon.

Scotch
Scotch is a carefully regulated type of whisky, which needs to follow very strict standards. First of all, it needs to be distilled in Scotland from malted barley at a level of less than 94.8% and wholly matured in oak casks of a capacity of maximum 185 gallons, for at least three years. No added substances are allowed, except for water and plain caramel coloring. Single malt Scotch whisky is produced from only water and malted barley at a single distillery by batch distillation in pot stills.
Scotch has a minimum strength of 40% abv.

Gin
Gin is a spirit that gets its distinct flavor from juniper berries, which are actually seed cones produced by different types of junipers. There are two types of gin: compound gin, which is simply obtained by adding natural flavorings, predominantly juniper, to a neutral spirit of agricultural origin and distilled gin. Distilled gin, out of which London Dry Gin is one of the most popular, is obtained through either distilling or re-distilling, together with the same signature botanics, which give it its unique taste.
There is also a difference between American and English gin. English gin is distilled at a slightly lower proof than the American, so it retains more of the character of the grains used. The minimum bottled alcoholic strength for distilled gin is 37.5% abv in Europe and 40% abv in the States.

Vodka
Vodka is one of the most common spirits worldwide, produced and distilled from a wide variety of ingredients, including grains such as sorghum, corn, rye or wheat (the last two being considered superior), but also potatoes. A common property of the vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing including the addition of flavorings. However, this is not the case in the traditional vodka-producing nations, where distillers prefer to use very accurate distillation but minimal filtering, to preserve the unique flavor and characteristics of their product. Repeated distillation makes its ethanol level very high – final filtered and distilled vodka may have as much as 95–96% ethanol, which is why most vodka is diluted with water prior to bottling.
The standard for European vodka is 40% abv, while the American one is at least 30% abv.

Tequila
Tequila is a very distinct distilled beverage made entirely from the blue agave plant and produced exclusively in certain parts of Mexico. The plants, which are very rich in sugars, are slowly baked to break down into simple sugars, then shredded or mashed to obtain the agave juice which is used for tequila. The juice is left to ferment and then distilled. It takes a second distillation to obtain the silver tequila which can be bottled or aged in wooden barrels, usually oak, to obtain other types of tequila such as reposado (2-12 months), añejo (1-3 years) or extra añejo (over 3 years).
Tequila is somewhere between 31-55% abv.

Rum
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice and is mostly produced in Latin America and the Caribbean, where it developed, although a large number of countries now produce it, including the US. After the fermentation of molasses or juice, followed by the distillation process, most rum is aged for at least one year in wooden casks or stainless steel tanks – which determines the different types and colors. For dark and spiced rums, caramel and other spices may be added to adjust the color of the final product.
Rum is not a very standardized drink so its minimum alcohol content varies between 40-50% abv.

Brandy
There are three main types of brandy and a very wide variety of subcategories of these, from different areas. The general term of brandy refers to grape brandy, which is produced by the distillation of fermented grapes and generally contains 35-60% abv. Some brandies are aged in wooden casks, some are simply colored with caramel, while some brandies use a combination of both aging and coloring. Depending on the area, it could be single or double distilled and aged for different periods of time.
Fruit brandies are distilled from fruit other than grapes. Apples, peaches, apricots, plums, cherries, elderberries, raspberries and blackberries are the most commonly used. Fruit brandy usually contains 40% to 45%, is often colorless and does not require aging. Some of the most popular examples are German schnaps, Eastern European palinka or rakia.
A third type of brandy is pomace brandy (or marc), which is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice for making wine. Most pomace brandies are neither aged nor colored. Greek tsipouro and Italian grappa are popular examples of this type of brandy.

Cognac
Cognac is a variety of brandy, produced only in the Cognac region of France. For a distilled brandy to be allowed the name cognac, it needs to meet certain legal requirements. First of all, if must be made from at least 90% Ugni blanc grapes (for the true crues), twice distilled in copper pot stills and aged for at least two years in French Limousin oak barrels. Cognacs which are not cru can also use different grape varieties from the region. Most cognacs are aged considerably longer than the minimum legal requirement, to increase their taste and value.
The final produce averages at about 40% abv.

As you can see, each type of distilled alcohol is unique and usually requires different ingredients, but also different distilling and aging processes. I have not gone into the specifics of their distilling but if you’d like to know more, let me know and I’ll treat them separately in more detail. Also please let me know if you find this useful. Thanks!

Stone

You have kept very good notes , interesting , And kind of you to post !

Any notes on Rhumsky ?

This is verbatim repost from some site on the internet...
Some say it is a copy of a copy of some site on the internet..

And pretty much common knowledge as well....

As my English teachers have pounded into me for the past few years, cite your sources!

Common knowledge my ass. Most who come here have not looked at that as a guideline. Sad but true.
Thanks for the post and in the right context.

From here I get really get tired of "we do not have to follow definition because we are making booze under the radar" crap.
If you care at all about legalizing the craft for yourself you will be willing to do so according to protocol.
It's easy to be an amateur. Amateurs produce inferior product. That most think they are being unique with.

Come up with something new and unique and then you can lay claim to a new protocol.
As an example the whole cereal brandy thread. Not picking on you bro but you can see where that went.

To the OP, good on ya for posting up the info. Even if it is word for word off of another site most would not have see it there. But they will here.

I think it is his site anyway. I enjoyed the read even though I have read most of it before.

I'm a amateur distiller and I don't follow protocol or produce an inferior product.
Since making a profit and following the rules doesn't matter, I can make what I want and take pride in it.
The definition for rum, whisky, scotch or bourbon doesn't mean squat to me.
My personal version of Irish whiskey is another story.
Edited: No offence meant Wood Shed

Youngn wrote:As my English teachers have pounded into me for the past few years, cite your sources!

well the first paragraph was a direct copy and paste from wikipedia, and i'm sure the rest was cobbled together from other c&p. makes it common knowledge in my books.

pretty sure your teachers would have you expelled for plagerism.

Good post. It's good for people to know what the are trying to emulate.
Don't give me none of this "mine is better than store bought" . It may be better than some but there is something out there that all amateur distillers are shooting for.

ranger_ric wrote:This is verbatim repost from some site on the internet...
Some say it is a copy of a copy of some site on the internet..

That's correct. It is a repost from my website. Since I believe is a valued info I hope is ok. Cheers!

woodshed wrote: It's easy to be an amateur. Amateurs produce inferior product. That most think they are being unique with.

.

Ill call bull on this one.

We need to define amateur, I don't like blanket statements. If we say people with experience "hobbiests" are not amateur and amateurs by definition are ones that cannot make proper cuts, run their still wrong, etc. licensed or not then I can almost accept the comment. If you are saying anyone without a commercial license is an amatuer then I totally agree with Tater. I have had a lot of bad whiskey by commercial distilleries. The distiller is probably not an amateur but out to make a buck!

Amateur to me is making a spirit that is not in line with the definition of that spirit.
Nothing to do with holding a permit or not.
The definitions are in place to ensure integrity of the type of spirit. Honoring the craft means maintaining a level of protocol as defined,
whether you are commercial or not.

Bourbon being the best example. Not made to strict protocol and calling it Bourbon is misleading at the least, a flat out lie to yourself and those you may share with. Doing so does nothing to further the craft at the commercial or hobby level. It is the realm of the amateur.

The path to legalization is narrow and requires a level of adhesion to the rules in place. Cannot expect to be taken seriously if you do not treat it as such.

I knew that statement would stir the pot a bit. Couldn't help myself.

woodshed wrote:It's easy to be an amateur. Amateurs produce inferior product.

Come on Woodshed. That's kind of offensive. The term amateur is commonly used to describe someone engaged in an activity for pleasure, not pay. That covers most of us. And I wouldn't call it easy.

By that line of reasoning if it aint made in kentucky it aint Bourbon

Nowhere in the TTB guidelines does it state Bourbon must be made in Kentucky.
Even a quick look at Wiki will tell you that.

Well I stand corrected

Guess, there's not many names I can call my shine since I don't have any wooden kegs to age it in.

shadylane wrote:Guess, there's not many names I can call my shine since I don't have any wooden kegs to age it in.

You can call it Shady's shine.

oky doky alright woodshed yes we get it with the cereal brandy, that thread title was so silly i was scared it was going to give me cancer of the eyes but if we are going to get all tech on this then senor stone has some technical errors. here are some, a grain spirit can be a whiskey but may not be a cereal but a grain spirit might not be a whiskey , Schnapps can be from a fruit a vegetable or a grain and marketed as such, Sloe gin don't have juniper in it vodka is any spirit rectified to a point where most flavour (not all) is striped, rum is made from molasses if its from something else its "rhum" in the same way mescal differs from tequila, Fruit brandies are brandies weather they are aged or not (brandy is from the German term brandt wein, Cooked wine) and if its made from only pomace it may or may not have sugar added but it ain't a true brandy, its grappa
Now we don't have to worry about snobby and protective terms like "cognac" scotch, bourbon, calvados, rum ect, ect, ect. If its from sugar sap its a rum weather its beet cane or what ever its rum. any one tells me my grain spirits ain't whiskey coz it didn't spend a minimum of three years in a barrel and they are likely to get an unkind response. general definitions are fine but as for commercial guide lines, really who gives one about their strict rules

shadylane wrote:
Guess, there's not many names I can call my shine since I don't have any wooden kegs to age it in.

You can call it Shady's shine.

He can call it what ever it really is because he doesn't have to conform to any commercial tech bullshit

If us "amateursn" are suppose to stick to the guidelines set the gubberment... then we would be making the same crap that they sell. I thought that the hobby was about experimenting with different grain bills, and other ingredients in order to make a better product that fits our own personal taste. Also if we are suppose to stick to the gubberment regs., then we need to do away with the tried and true section of this forum, and replace the recipes with the recipes of the commercial distillers. We would also need to stop recommending and teaching members how to make faux whiskeys such as UJSSM, and others.

That being said, I think that the info that the OP posted is great info... especially for those that are trying to immolate their favorite commercial spirit. And I guarantee that it is not common knowledge, I would bet that over half the people here didn't know all of info posted by the OP.

a lot of folks like sugar head whiskeys and good for them, Home distilling is about making drinks that you and your family like and having fun doing it, get a lot of pride from my fairly critical family say "well damn thats a good schluck" but the greatest satisfaction comes from when I can say I done good on this one, for instance this years years plum slivovich is I am in the process of running is about the very best I have ever tasted anywhere
Edit Oh and yeah I'm calling it Slivovich even though its not made in the Balkans and has a bit of sugar added, sue me

I don't care how many PhD's someone on a board may have, I know what I like. If I'm making better stuff than any commercial, or equivalent to top notch commercial, I don't see how a group can govern what is best.

I kind of don't like the misnomer of sugar heads being called whiskey. To me, just like the regs, whiskey is only made from all grains. If you use grain and sugar together, it's shine to me. That's my definition anyway. I personally think the best shine is a shadow of real all grain whiskey. I make both so I'm not just bashing sugar heads. They are fine for what they are, but to me, even the best are really limited in their depth of flavor.

I never called anyone here an amateur OBX. Following established protocol does not make all spirits in the category taste the same. That is just shallow thinking. The Japanese are turning out awesome Bourbon from their little island nation. And they are not bound to US definitions. They adhere to them out of respect for the tradition and because if they didn't those in the know would call them on their bullshit.
My point is call it what it is and if it doesn't fit the criteria at least be original and call it something original.
You don't try to pass a Dodge off as a Fiat and you don't dress for baseball to play tackle football.

Good analogy how far do ya want to take that, is the guy not playing real baseball coz his laces ain't MLB approved. I find some of the arguments on this on these forums a bit rich

woodshed wrote:Amateur to me is making a spirit that is not in line with the definition of that spirit...

Bourbon being the best example. Not made to strict protocol and calling it Bourbon is misleading at the least, a flat out lie to yourself and those you may share with. Doing so does nothing to further the craft at the commercial or hobby level. It is the realm of the amateur.

woodshed wrote: Japanese are turning out awesome Bourbon from their little island nation.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must be distilled in the USA.

Here is my problem, I kind of agree with the spirit of Woodshed's argument, but if we get stuck in definitions, the Japanese can't make bourbon. They are not even eligible, if they don't want to move to the U.S. to do it. Just like I make bourbon, by my own definition, but age it in stainless with new charred white oak added, but not in barrels. Is mine not bourbon, either?

Do I care?