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Three Principles of Recipe Development in Botanical Spirits | Getting the Most From Your Lab Still

Author Jamie Burns
Format Video

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Item Included in the Following Course(s):

Prototype, Scale Recipes, and Test Distilled Spirits With This Essential Distiller’s Tool

Whether you’re evaluating a new grain, prototyping a new recipe, or checking the proof of a liqueur, a lab still can be an essential tool for small distilleries.

In this chapter, as we wait for the flask to start boiling, Jamie Burns outlines his three-pronged approach to designing botanical spirit recipes:

  • Layering flavors
  • Distilling individual fractions
  • Distilling botanical concentrates

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