StillSmart

This is my most recent effort.
Now I should point out, that as yet, I haven't the faintest idea of what it tastes like, though from the smell of the flavouring, it'll be aniseed/mint (ish). Mainly because I only mixed it about 10 minutes ago.
As with a lot of the essence flavourings, I like to leave it a couple of days after mixing because a lot of them need time to "develop" their flavour - though I suspect I'll have to sample this a little later on.
It's made using these instructions.
Of the choice of absinthe flavours that Gert Strand has available, I decided on getting this one as I figured that it should be excellent as "novelty" christmas presents as well as enough for me to get used to it (by that, I mean that I'm familiar with Ricard and Pastis type aniseed drinks, but I suspect that this will taste a little different).
I'll add to this when I've tasted it i.e. tasted it "fresh" (as in later on today) and after it's had time to "mash" for a couple of days.

So, here's the link to how it looks when diluted with water.
Now I understand why I've heard it referred to as "the green fairy".
The taste is very like Pernod, Pastis or Ricard, except that there's an underlying bitter flavour as well. I'm presuming that that's the wormwood.
9 out of 10. Excellent.
If you like Pernod, then I suspect you'd like this. There's no alcohol hotness/roughness type taste, despite it being 60% ABV. I have to say, I'm very impressed and wouldn't hesitate to recommend it.

Thats the one that i use, its the best ive found I made a gallon last month ready for crimbo. I started a fruit liqueur yester day using sloes blackcurrants and morrallo cherrys. and 1/2lb sugar 3/4 gallon 55% spirit. Iv now got 1gallon sambuca. 2gallon sarasparill vodka. 1gallonhome made whisky using 55%spirit and dark oak chips.

I've got....nothing. I drank the last drops yesterday evening because I haven't done any distilling since I moved house. Time to get busy methinks! Your list sounds great Alan - it'd be good if you could post recipes for anything you make that turns out really good, I always like to have a go at things others have recommended.

I've got....nothing. I drank the last drops yesterday evening because I haven't done any distilling since I moved house. Time to get busy methinks! Your list sounds great Alan - it'd be good if you could post recipes for anything you make that turns out really good, I always like to have a go at things others have recommended.

Not the old "moving house" excuse !
As you well know Jimmy, it takes about a week to ferment the wash, about 24 hours or so to clear it and about 2 and a half hours to run a 4 litre batch. Bingo! that's 800ml's of 60% ABV
I mean, using moving houses as an excuse is pretty damn shoddy. What'd you expect to drink for a bit of a "house warming"
p.s. Oh and I'll have to remember to carry on with a few more reviews. I've got a few different flavourings in stock now!

Yeah I *did* have a few bottles in reserve, including some bizarre experiments that I did, but I drank EVERYTHING. I made a strange orange thingybob by standing vodka on orange peel and wood chips, another had bay leaves in and other oddness and was supposed to be a Russian fake brandy but tasted distinctly strange.
On the other hand, my post yesterday encouraged me and I've run three lots through the still since then - I'm experimenting with a clockwork timer (yes, never leave your still unattended kids, but it's my kitchen so I'll take the risk and the cleaning bill) - I still keep an eye on it, but it stops those times when the phone rings and you forget to switch it off at the right time, etc. I'm going to run these three litres through again (trying a new method, diluting them back down with pure water and then re-distilling) and see how we go.
Bring on the reviews! I had a great whiskey essence from Graham at StillShop which I still need to write up - he must think that I'm a terrible person but I've just not had time - I will MAKE time soon, for all of this stuff!

Just mixed up some Top Shelf Rye Whiskey and It's good. 8/10 I guess?

Just mixed up some Top Shelf Rye Whiskey and It's good. 8/10 I guess?

I'm not a big fan of "Rye's"/Kentucky bourbons per se. Though I've found the still spirits tennessee sour mash one isn't a mile away from JD.

Currently attempting a tequila with some Agave nectar the missus found in Morrisons - it's pretty expensive, but I figured it was worth a go in my 5 litre fermenter (made from a mineral water bottle as suggested by Graham!). Also got another 25 litres on the go with a packet of Alcotec 48 I had knocking about, see how that comes out. My new house is pretty cold unlike the other one, so I'm not sure how well it will do - I've wrapped them in bubble wrap to try to keep the heat in!

Just put on two batches (30 L each) of cracked corn. 10lb's of cracked corn,4kg of sugar, bread yeast in one and whiskey yeast in the other. SG at the start showed 12%.

I'll let them ferment out then sit for a couple weeks, rack it then let it sit again for a month or so. I'll be distilling REALLY clean liquid in March/April.