Black Frost Distilling
Posted: Mon Jun 03, 2019 6:10 am
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.
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.”
(P.S. I have nothing to do with them.)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.
