Distiller magazine


Distiller magazine a publication of the American Distilling Institute, the Voice of Artisan Distilling; devoted to the craft spirits industry: vendors and distillers alike.

Issue link: http://distilling.uberflip.com/i/919280

Contents of this Issue


Page 91 of 179

92 distiller Story and Photography by Susanne Masters Many renowned spirits attach their pedigree to their water source, from Jack Daniel's using Cave Spring Hollow's limestone-filtered water to contrasts between whiskeys: Speyside distilleries in the Spey River watershed and the Lakes Distillery distilling the River Derwent having different attributions, while Island Scotch whiskeys have their characters attached to briny air from the surrounding sea. When distillers start tapping into the tastes and aromas of plants that inhabit aquatic habitats, another range of ingredients and connection to place is available. From the salty water of the sea to the fresh water of rivers and lakes to the water-saturated fens, bogs and margins of fresh water, there is an assortment of aquatic and semiaquatic plants that are potential ingredients for distillers. Cattail moonshine is an American distillation that uses the starchy roots of cattails (Typha species) as the base for creating alcohol. Due to the effort required to collect enough roots, it does not reward distilling spirits on a commercial level. Neither would using American lotus (Nelumbo lutea), another aquatic plant with carbohydrate-rich roots. However, there are aquatic plants whose powerful flavors are required only in small amounts to create distilled products. Seaweeds have become increasingly used in spirits. ousands of edible species of seaweed—with tastes ranging through peppery to sweet and contrasting aromas of ozone, fish and truffles—as well as marine plants and algae offer a vast reserve to experiment with. Seaweed harvesting requires knowledge of safe and sustainable harvesting practices and monitoring of environmental factors, which can make it simpler to work with established seaweed collectors. is was one of the reasons I recommended sugar kelp (Laminaria saccharina) as an ingredient for Isle of Harris Gin; in addition to its flavor profile, there was already a local business harvesting seaweed from the area. Seraphina Erhart, general manager of Maine Coast Sea Vegetables, outlines a few of the variables that must be considered when collecting seaweed for commercial Aquatic A variety of red seaweeds, including dulse, lie just under the surface.

Articles in this issue

view archives of Distiller magazine - Distiller_WI2018_high