![]() ![]() This fresh plum distillate is then aged in wooden casks made of Slavonian Oak. Made from fine plums from Croatia, produced by means of traditional method of distililng fresh and ripe plums. This is one of our best selling Slivovitz. Each company keeps its own yeast a closely guarded secret The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Some tequila companies still use the traditional method (artisanal) in which the piñas are crushed with a Tahona (stone wheel). The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20–40 foot high stem), with seeds on the top that are then scattered by the wind. The agave is planted, tended, and harvested by hand. The men who harvest it, the " jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested. The jimadores must be able to work swiftly in the tight rows, pull out the hijuelos (Agave offspring) without damaging the mother plant, clear the piñas (Spanish for pineapples), and decide when each plant is ready to be harvested. #Abricotine schnapps for sale manualPRODUCTION OF TEQUILA: Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. ![]() Column stills are frequently used in the production of grain whisky. Stripped (alcohol-free) liquid is drawn off at the base, while almost pure alcohol is condensed after migrating to the top of the column. Heat (usually in the form of steam) is supplied to the base of the column. Continuous stills are charged with pre-heated feed liquor at some point in the column. This, along with the higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. A continuous still can, as its name suggests, sustain a constant process of distillation. Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The tube is filled with either porous packing or bubble plates. #Abricotine schnapps for sale seriesFor darker rums, caramel may be added to the rum to adjust the color of the final product.Ĭolumn stills behave like a series of single pot stills, formed in a long vertical tube. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. An indication of this faster rate is the angels' share, or amount of product lost to evaporation. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. The aging process determines the coloring of the Rum. ![]() This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. AGEING & BLENDING: Many countries require that rum be aged for at least one year. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |