Halloween, Hot Sauce & Absinthe

[Halloween Hot Sauce]

Greetings!

My name is Victor Ives. I’m interested in Halloween, horror movies, making hot sauce, making infused liqueurs and I hope to learn here how to distill absinthe!

I’m in the market for a small still to distill my absinthe. Recommendations welcome!

I’m honored to be a new member of this excellent forum!

Thank you!

[Saltbush Bill]

Welcome aboard Victor ...there are enough absinthe threads here to keep you reading and experimenting for a long time.
Haven't personally been down that path, but at a guess I think to do a good job of it you might need two stills, a reflux and a pot.

[Corsaire]

Welcome!
A simple pot is enough to make absinthe, but a reflux still will be useful to make your own base spirit.
There's good reads on absinthe here.

[NZChris]

Welcome to the forum.

I also recommend two stills for Absinthe. I've always used a big pot still and a little pot still. I've never used a reflux still for it

Search the forum for some really good ideas on it.

[Halloween Hot Sauce]

Welcome aboard Victor ...there are enough absinthe threads here to keep you reading and experimenting for a long time.
Haven't personally been down that path, but at a guess I think to do a good job of it you might need two stills, a reflux and a pot.

Thank you so much!

[Halloween Hot Sauce]

Welcome!
A simple pot is enough to make absinthe, but a reflux still will be useful to make your own base spirit.
There's good reads on absinthe here.

Thank you!

[Halloween Hot Sauce]

Welcome to the forum.

I also recommend two stills for Absinthe. I've always used a big pot still and a little pot still. I've never used a reflux still for it

Search the forum for some really good ideas on it.

Excellent! Thank you!

[The Booze Pipe]

I would recommend making a light flavor whiskey for a base spirit. Distilled three times in a pot still will allow you to get started much sooner with a more simple setup. By the time you add all those botanicals, no one will know they are drinking “whiskey”. I read somewhere, I think a book, absinthe was traditionally made with whatever spirit you had available. For example, if I had access to copious amounts of free, or next to it, orchard fruit to ferment and distill, that’s what I would use!

[Halloween Hot Sauce]

I would recommend making a light flavor whiskey for a base spirit. Distilled three times in a pot still will allow you to get started much sooner with a more simple setup. By the time you add all those botanicals, no one will know they are drinking “whiskey”. I read somewhere, I think a book, absinthe was traditionally made with whatever spirit you had available. For example, if I had access to copious amounts of free, or next to it, orchard fruit to ferment and distill, that’s what I would use!

Interesting! It’s certainly worth trying! Thank you!

[Halloween Hot Sauce]

Welcome to the forum.

I also recommend two stills for Absinthe. I've always used a big pot still and a little pot still. I've never used a reflux still for it

Search the forum for some really good ideas on it.

I’ll do that! Thank you!