EXPERIENCE THE TASTE OF THE MOURNES; IN EVERY BOTTLE
Using a combination of conventional and vacuum stills, we are able to capture the taste of the mournes in every bottle. We use a conventional 500 litre hybrid still, fondly named Plate-OH. A 200 litre vacuum still, Suckrates and a 100 litre rotary evaporation vacuum still, called Nutzsche. We do our research and trials on two laboratory stills: a 5 litre still called René (Descartes), and a 25l hybrid still called Harry (stotle).
Plate-OH prepares the base of our gins. In it go the required botanicals, these change depending on the gin. The Kilbroney for example includes: corriander, cubeb, juniper, angelica and oris. These are placed in the still inside. Hand made, unbleached muslin bags are removed part-way through the infusion and distillation process.
Once the base gin is ready only the heart of the liqueur is used in the final production. The heads and tails (top and bottom layers of the liquid) are discarded.
SUCKRATES, (after Socrates, geddit?)
Suckrates is our 200 litre vacuum still. Distillation occurs at low temperatures, the resulting flavours are those of the fresh botanicals rather than something that has been stewed in a conventional, high temperature still.
If you compare the difference in taste between a stewed apple and a fresh apple you will have some idea where we are going with this!
Our 100 litre vacuum still, named “Nutzsche” after Nietzsche but we use it exclusively for distilling nut alcohol. We actually use a thing called a Nutsche fllter to filter out the nutty bits from the poitin....
...well it makes sense to us!!
Additional botanicals include fresh citrus fruits, gorse flower, rose petals, rosemary and bay leaves. Once all elements are ready it is carefully blended and matched against our reference product to ensure a constancy of product.
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