I usually arrive at the distillery before everyone else - except Beater (Peter). He usually rolls in at the crack of dawn to get the ABE still fired up and pouring out newborn whiskey. But this Tuesday - the boiler had other plans. The still itself is performing flawlessly in all of its hot, coppery glory. But you can’t really distill without heat.
I usually arrive at the distillery before everyone else - except Beater (Peter). He usually rolls in at the crack of dawn to get the ABE still fired up and pouring out newborn whiskey.
But this Tuesday - the boiler had other plans.
The still itself is performing flawlessly in all of its hot, coppery glory. But you can’t really distill without heat.
Maybe we got a dud from whatever company manufactures boilers. Maybe the boiler feels a certain way about living in an unpainted plywood shed outside the building. Whatever the reason, Beater called the plumber, and we’ve been playing the waiting game ever since.
It’s weird how the simplest things can throw off your rhythm. One day you’re remodeling a tasting room and cranking out sweet spirits - basically living the dream. Next, you’re huddled around inscrutable equipment, like a chimp wielding a femur in front of a black monolith.
The plumber should arrive today. In the meantime - the still ain’t stillin’. Why does it feel like we should have a “still down” ceremony for this?
~ The Magnificent Bastard
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THE VAULT OF TRIBES
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[+] Opinion: Debunking the myth of 70:30
My bafflement stems from the fact that the age-old adage of ‘70 per cent of the flavour comes from the wood’ (and variations thereon) simply doesn’t make good business sense in terms of narrative – at least for any company that actually distils is own whisky.
