Home Distiller

Hi all, I heard some people have recipes with tonka beans, I find them really aromatic and gourmand and I want to give it a try. I just wanted to get some tips on the best way to distill them for gin. I'm thinking of adding 1 bean per L and cutting the bean in 2 so more flavour can be extracted. I'm not sure if it is necessary to crush or shave them or even cut them in half. Does 1 bean per L sound right?

I'll give it a try soon and post the results, just wanted to check for tips.

Cheers!

I use them in an imperial stout. They're very interesting for sure. Sort of like vanilla, but also hints of carmel, almond, cherry maybe even.

I don't remember the portion, I'll have to look it up in my brew logs later, but it was either 10g or 30g per gallon chopped coarsely in my spice blender.

I bet they would go great in absinthe or rum.