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Alcohol at 360 degrees

  • STILLS: SHAPES ALSO MATTER (PART II)

    Let's follow the path of the alcoholic vapors together to understand how their separation, concentration and condensation is a simple process which...
  • STILLS: SHAPES ALSO MATTER (PART I)

    Continuous or discontinuous distillation? Direct fire, bain-marie or steam still? And the distillation: single, double or triple? Not all stills ar...
  • THE BREATH OF SPIRITS

    If on the one hand oxygen is a source of life, just think of the air we breathe or the fire that heats and illuminates and can burn thanks to oxyge...
  • DISTILLER: FARMER AND HERBALIST

    The figure of the master distiller is strongly connected to the still, but the secret of a well-made distillate does not lie exclusively in the wa...
  • WHISKY: WATER IS A TERROIR

    We hear more and more often about the 'water sommelier' as a new professional figure, but we can safely say that Whiskey producers were the first c...
  • ALCOHOL CONTENT, WEIGHT AND VOLUME: THE THREE MEASURES OF A DISTILLATE

    Alcohol is an ethereal, elusive, impalpable liquid. When we talk about its characteristics, the focus is mainly on the boiling point (78°C) which ...
  • RHUM: THE JOURNEY OF SUGAR CANE (PART II)

      The climate preferred by sugar cane is hot-humid and for this reason it is cultivated above all in hot tropical countries, where rainfall is very...
  • RHUM: THE JOURNEY OF SUGAR CANE (PART I)

      At just hearing the word 'rhum', suggestions immediately take us to the Caribbean, but sugar cane, the starting material for the production of rh...
  • FRUIT DISTILLATES: CAPTURE THE ESSENTIAL

    The work of the distiller is similar to that of a sculptor, thus paraphrasing what Michelangelo stated: "I mean sculpture, that which is forced to ...
  • DISTILLATES: ON THE HUNT FOR DEFECTS

    Each distiller has his own method for detecting defects in a distillate: there are those who smell the freshly emptied glass or those who decide to...
  • THE SOLERA METHOD AND THE MISREACHED PACKAGES (PART II)

    The Solera method has been known since ancient times in Italy under the name of Perpetuum and was used for the production of Marsala. This aging te...
  • THE SOLERA METHOD AND MISREACHED DECARRINGS (PART I)

    An aging method for mathematicians explained in a thousand different ways, but which in the end always leads us to formulate the same thought: "if ...
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