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Good morning all,
First of all please excuse my English that I don't speak (I use Google Translate and there may be some translation errors).
In order to produce a Gin, I macerated the juniper and distilled it with a still that has 4 rectification trays. In the aromatic basket there were other plants.
In the end, the distillate only tasted like the plants that were in the aromatic basket.
So it was nothing like a Gin since no taste of Genevrier.
Moreover, the distilled alcohol did not have depth. A very good flattering taste at the start of the mouth, then more (that's why I wanted to carry out a preliminary maceration).
What is your advice in order to be able to optimize the maceration and gain in depth?
Thank you for your feedback.