Be part of our community & join our international next generation forum now!
I don't yet have a still so please bear with me.
Could someone explain the differences between flavouring a neutral spirit using different techniques?
I keep seeing different definitions for different processes (cold compounding being the main culprit) and am getting confused. Maceration is letting a fruit (or what ever you are using to flavour the alcohol) sit in the spirit and infuse?
Is there a different name if it is done hot or cold? What are the pro's and cons of distilling vs maceration?
Sorry if this has been asked before, I did try searching but didn't find what I was looking for.
Thank you :)