Anybody Ever Use Scotch To Make A Tincture ??

[Soundguy]

I have a half gallon of decent scotch and dont drink but would like to try it to make a tincture ?? Other than taste and not everclear or 151 any thoughts ?

 

[Seamaiden]

Why not? It'd leave a flavor, for sure, but it'll work as well as any other alcohol.

 

[G gnome]

It has to be older than 18yrs and it has to be single malt haha

 

[fishwhistle]

Check it out first some scotch is worth big money!

 

[Wee Zard]

Check it out first some scotch is worth big money!

Good thought! Sell the scotch, buy twice as much 99% Iso. :)

 

[OMGimaDONKEY]

made some by decarbing my rosin pucks in pork fat renderd from bacon then fatwashed a bottle of bourbon. turned out really nice
no pics sry

 

[Mr SG]

I have a half gallon of decent scotch and dont drink but would like to try it to make a tincture ?? Other than taste and not everclear or 151 any thoughts ?

ground.

Scotch and Peanut
Nils’ favorite. He loves blended Scotch and dry roasted peanuts, so we distill them together. The resulting distillate is clear and has lost a lot of oak (see De-Oaking above), but is still recognizably Scotch. If you want all the oak flavor, de-oak the Scotch, blend the peanuts with the de-oaked spirit, re-distill, and add the oak back. With and without oak both taste good. This liquor is best after it sits about a week. It would be interesting to compare this product side by side with “fat washed” peanut butter “using techniques that liquor guys have been experimenting with.

• 340 grams dry roasted salted peanuts (Regular roast and unsalted don’t taste as good. We use Planters.)
• 1 liter Dewars White Label Scotch
• 500 milliliters water at 50°C

With the water bath at 60°C and the condenser starting at -20°C and running up to -12°C, distill to 110-120 proof, or to taste. After you have taken off about 250 ml, add the 500 ml water through the product in valve. If you don’t add more water the stuff in the flask gets sludgy and hard to distill. If you add the water at the beginning, the flask is too full and boil-over is a problem. At the end the distillate will taste like peanut skins.


Liquor De-Oaking
The de-oaking technique removes the harsh, non-volatile oak components which, while delicious, can mask the flavor of delicate juices, like apple juice. The resulting distillate is clear and colorless. The residue left in the evaporation flask tastes like wet tree bark. We save it and add a couple drops of it to white liquors to add “instant barrel age.” The result is really quite astounding. We don’t make finished drinks with the instant age. We only use it for demos because were not sure what we think of instant age philosophically.

To de-oak, with the water bath at 60°C, and the condenser starting at 20°C and running up to the -12°C at the end of the distillation, take the mixture to 110 proof.

Many purists will blanch at very idea of de-oaking a fine aged liquor. They are missing the point. We love bourbon straight from the bottle, but when we are treating it as an ingredient, we should feel free to modify it as we please to fit our application. Here is a sample cocktail recipe, one we’ve dubbed the Crazy Kaiseki:

• 1 ounce de-oaked Bulleit bourbon (110 proof)
• 2 ounces Ashmead’s kernel apple juice, kept fresh with ascorbic acid and clarified with 2 grams per liter of Pectinex Smash pectinase enzyme
• 0.5 ounce water
• Pinch salt

Chill to 0°C and carbonate to 35 psi.




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