13 Distilling Tips I learnt From The Pro's In The USA

Here are 13 pro distilling tips to help turn you into a better distiller!

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I recently returned from a work trip to the USA. The amount of insanely cool, kind and talented people I got to meet was staggering. Hanging out with people like that you cant help but learn a few awesome things. So here are 13 tips I learnt from professional distillers in the USA.

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[RealJoshBinder]

Each 'Still It' video I watch makes me more knowledgable. Thanks for making these videos!

[desertriderukverun]

11 is so true for just about everything. The only way to truly master your craft spirits is to make multiple batches and then you'll start to learn how to make your mashes, how to run your still, how to make cuts and what you like to drink. And don't be afraid to make mistakes or experiments. A column still can "fix" most mistakes and let you use them for something useful.

[BeardedBored]

Excellent tips, and also I'm really envious of your trip...even more than I was!

[yarkobroda]

Here's an idea for an experiment. Through a three grain whiskey distill together, then Brew three single grain whiskeys distill and blend back together before and after distilling. Compare the results. I firmly believd there is some black magic when fermenting different grains or yeasts together rather than blending before and after distilling.

[Jake_B]

Thanks for the great tip video. I will definitely try running my stripping runs lower, and had already been running spirit runs to literally flavored water to proof with. I love what you said at the end that you are all making something different then anyone has ever made. It's so true, all of us are making something somewhat unique. I joked with my brother when I let him try some whiskey that it is "ultra rare" because only 10 litres have ever been made.

[prestonopp]

Loved the distillery takeover at Andalusia! Moose and Tye were so generous with sharing all of their knowledge and expertise. 🥃

[Ansis]

Hi, Jesse! I did experiment in past - I take toasted and not toasted oak and make tea. Ordinary water +100C and oak wood. There where no tannins in the tea. Just like tea without bitterness. But if we take alcohol more than 45% ABV, than tannins like magnets dissolve in to liquid. This is why I use 40% ABV today in my whiskey "barrels" (plastic containers). Cheers!

[chefprov]

The Andalusia “take-over” was absolutely amazing! I’ve done a bunch of tastings, , but the combo of trying the aging rate & the “Faults” was off the hook incredible! It was all it took for my wife (who wasn’t a whisky fan) to finally have her whisky Epiphany 💡! Now she knows what she likes, , , and looking for 👍😎

[christopherconrad]

I'm really interested to see your pure-grain whiskey video. This is the next obvious step in the process, but very long coming. Thanks for the tips and it was nice to meet you in Eugene Oregon.

[beancreekdist]

I wish I could have met you and picked your brain while you were in the states.. you're easy to listen to and very knowledgeable about the craft.. Keep it up, love your channel.

[justmejohn]

Specially pop corn can be gotten on Amazon blue, red and white. You can get other corns too but pop corn is the most affordable. But yeah I know we are lucky here in the US with our options.

[edwardbrown]

We've been missing your shows... Good to have you back...

[psylerious]

What I read in Matt Strickland's book on cask management is that proofing shock is a saponification reaction which can cause those off flavors you mentioned. This can happen from the heat of the reaction between water, ethanol, and the other volatiles. The way to counter this (which I thought you were going to say) is also to proof over a very slow and long period of time. Many French brandy distillers do this where the diluting from cask to bottle strength can be a months-long process which also adds the interesting dimension of allowing maturation at different proofs which will change the extraction/oxidation ratio of flavor/aroma development

[ben]

i dont know much about distilling, but i love your channel for its problem solving. your aside about deduction and logic for a taste of a whiskey is emblematic of what i find so interesting about your channel. cheers hope you keep your craft interesting

[MichaelS_MathanDearg]

Good content and sage wisdom, as always. It was great meeting you at the Bastard's Ball (aka Moochfest). You are a friendly and genuine bloke!

[Stewbphoto]

I was at Andalusia and wow that day was so amazing, changed the way I make cuts and what I keep for final product. Being able to taste a whole run and all the off flavors was eye opening. Talking to Moose about his dunder pits was mind blowing. He is such a wealth of information and inspiration. The whole day was a whirlwind meeting great people and being able to peak behind the curtain. So glad I made it down there and it was really great meeting you Jessie.

[andyarmstrong]

Great video, I like the inspiration from others and the resulting curiosity this brings. Building on the shoulders of giants and greater than the sum of its parts come to mind.
- #6 milled grain size - why not blend into flour, maximum surface area and access to starch.
- #8.5 wide cuts. If it is worth doing it’s worth overdoing! Why not take some heavy tails and age them to see if the aging process breaks down the tails into something more palatable. If the ABV is too low you can boost with a neutral spirit. I am trying aging a neutral spirit (wheat bran based vodka), the results 5 months in are very caramel like with a medium toast American white oak. Keep em coming.

[the_whiskeyshaman]

And the take over was legit the coolest.

[KillCoMentalMusings]

KillCo Spotted at 10:28! It was lovely to finally meet you in person, I'm looking forward to when we meet again so we can drink some more kick ass whiskey!

[MrJhchrist]

24:50 At the risk of being pedantic whiskey is still whiskey at 80+%. At least in the US, just plain old whisky or "light whisky" can be made as high as 95%. The 80% limit only applies to the subcategories like bourbon, straight, or even any of the named grain whiskies.