Pear Rosemary Twister1 1/2 ounces vodka1/2 ounce rosemary simple syrup1/2 ounce pear brandytwist of lemonShake over ice and pour into cocktail glass.(photo courtesy of Wikimedia Commons)...
This is a close-up of Pinot Noir grapes after a distillation of grappa. These raisin-like grapes, previously pressed for wine, but still containing lots of good alcohol, were rehydrated by us and cooked in...
The black handles enable us to control the time and intensity of the distillation by moving the plates on each porthole level up or down, to force the boiling distillate to puddle around the sides...
March 10, 2010In
No matter how colorful the fruit, the distillate is always clear. A hydrometer measures the proof and percent of alcohol as it floats in the whiskey (in this case) emerging from the still....
March 6, 2010In
The coffee liqueur is a blend of El Salvadoran coffee by the name of "Nombre de Dios", and a coffee from Yemen. The El Salvadoran is estate grown, the Yemeni will vary...
March 5, 2010In
The apple brandy currently being served in our tasting room is a blend of several varieties: Gala, Criterion, Sonata, and Granny Smith. All were sustainably grown, the first three at Wells Orchard in...
March 4, 2010In
This hard-when-raw but delightful-when-cooked fruit is well worth the effort of chopping. We had several quince sources (and are looking for more for next year!): a tree two blocks from our house, a...
Grain spirits and whiskeys are a relatively new product and technique for us. Robert from Koval Distillery in Chicago shared his whiskey recipe with us when he came to help install the still. ...
This winter we tried several types of apples, to compare the flavor of the brandy and to see if one type produced more yield than the others. After Criterion, we tried Hanner, an apple...
