I had the same thought. Couldn't get a good view of the column but it looks like at least a 6 plate flute which is a lot of plates for whiskey. Considering that both the strip and spirit runs are going through all 6 plates (or more) this will be a light whiskey with a lot of good flavors removed. A lot of the rye bite will be missing. I noticed they collect 100% of the heads mixed with the hearts as well. It's so stripped and light they can get away with this and also only need minimal time on oak as well. Did you notice all the fusel oils in the boiler floating on top when he showed the low wines charge? They ran really deep on the stripping runs through the flute as well to try and keep the flavor that normally is stripped by the plates. A bit counter productive to making a full flavor whiskey which is normally done for rye. That setup is better "suited" to making a Canadian, American or light Bourbon whiskey. I personally wouldn't use it for wheat, rye, normal Bourbons or anything heavily malted as it will remove the flavors you work hard to get in the mash recipe. No mention of using backset or reprocessed tails for additional flavor. I wouldn't drink a lot of this with all the heads in there they keep for needed flavor as it will be "Headache City" the next morning.
I think they way he runs it is probably suited for the northern people, believe it or not each demographic area has different taste! Would like to get a bottle to see how much flavor is missing
I used to live around the corner from your place, and was there several times. Really cool place to see. I think you guys were doing a lot of gin at that time. Highly recommend a visit to anyone visiting Williamsburg bk. If you guys still do tours. Great video, peace!
Beautiful filming, lacks more technical explanations perhaps, but nice. I understand now about heads, heart and tails, that was very clear. They have a nice and brand new equipment, how long have they been in business, and where can we find the bottles ?
agree. Although I can't find anything on the heads containing "iso-propanol"? If I understand him correctly, he means 2-propanol. But I guess I understand the idea of destilling the "bad" stuff away and keeping the "good" stuff.
the heads... has 'ibupropenol' LOL!!!!! good video thanks for the laughs too. i'm stealing that name for the heads--- headache if you drink em need the ibupropenol in the morning bahahhaha
Propanol boiling point is 97C so it's probably most methanol, which has the boiling point of 64,7C, which is coming out as foreshots. Propanol affects the nervous system in the same way as ethanol but it seems to be more neurotoxic. This guy has to learn some basic chemistry.
I see that a lot of unfortunate negative comments about distillation progress. This is not traditional Pot still distilling in here , that Bubble Cap design is more improved Reflux distilling and eliminates lots of bad Alcohol complex like methanol, propanol etc while distilling. It is also loss of a lot of grain taste but Oak barrels maturation will provide %80 of real whiskey taste too. And the most of important thing that Bubble cap is faster.
@@scottclarke1350 Foreshots contain the methanol and are discarded. Heads are not poisonous, they just taste bad, and come before the hearts. They don't taste as bad a the tails though.
@@trbig67 Is that pretty common practice for distilleries in the US then? In Scotland the foreshots/heads are all recycled into the Low wines and feints tank and charged into the spirit still next time around
I think that is the corn. The bag he weighs at the 1:58 mark clearly says New York. I just visited this facility. They are definitely using New York rye.
I like this guy's approach to his craft and work ethic. He seems like a good dude to work for.
It's nice how you present it as a "typical potstill" and then run it through a column.
I had the same thought. Couldn't get a good view of the column but it looks like at least a 6 plate flute which is a lot of plates for whiskey. Considering that both the strip and spirit runs are going through all 6 plates (or more) this will be a light whiskey with a lot of good flavors removed. A lot of the rye bite will be missing. I noticed they collect 100% of the heads mixed with the hearts as well. It's so stripped and light they can get away with this and also only need minimal time on oak as well.
Did you notice all the fusel oils in the boiler floating on top when he showed the low wines charge? They ran really deep on the stripping runs through the flute as well to try and keep the flavor that normally is stripped by the plates. A bit counter productive to making a full flavor whiskey which is normally done for rye.
That setup is better "suited" to making a Canadian, American or light Bourbon whiskey. I personally wouldn't use it for wheat, rye, normal Bourbons or anything heavily malted as it will remove the flavors you work hard to get in the mash recipe. No mention of using backset or reprocessed tails for additional flavor.
I wouldn't drink a lot of this with all the heads in there they keep for needed flavor as it will be "Headache City" the next morning.
I think they way he runs it is probably suited for the northern people, believe it or not each demographic area has different taste! Would like to get a bottle to see how much flavor is missing
I used to live around the corner from your place, and was there several times. Really cool place to see. I think you guys were doing a lot of gin at that time. Highly recommend a visit to anyone visiting Williamsburg bk. If you guys still do tours. Great video, peace!
Beautiful filming, lacks more technical explanations perhaps, but nice. I understand now about heads, heart and tails, that was very clear.
They have a nice and brand new equipment, how long have they been in business, and where can we find the bottles ?
agree. Although I can't find anything on the heads containing "iso-propanol"? If I understand him correctly, he means 2-propanol. But I guess I understand the idea of destilling the "bad" stuff away and keeping the "good" stuff.
Y not use a fork lift to help get grains up to the top there?
+Brutal Noodle ! Real men don't use forklifts
Real men drink whiskey and do bravado feats of strength!
on one of the bags it said product of Canada. later I heard organic new York state rye?
+michael j. mccarthy There is no difference between New York and Canada. Trust me. I live in NY.
This work is wonderful. Will I get an opportunity to work here?
Very educational...I prefer a 100% Rye though! Corn seems to muddle it up...
It's good to be the son of the Brooklyn brewery founder
the heads... has 'ibupropenol' LOL!!!!! good video thanks for the laughs too. i'm stealing that name for the heads--- headache if you drink em need the ibupropenol in the morning bahahhaha
What a job :)
No closed captioning on my reading TV
Where can I buy in Los Angeles!
Crazy!
Every Christmas, my family would buy goods from New York and send fruit from California!
True story! 😀
They need yo be more heathy and keep that place immaculate.
2:35 copd, here I come!
Liked it
Propanol boiling point is 97C so it's probably most methanol, which has the boiling point of 64,7C, which is coming out as foreshots. Propanol affects the nervous system in the same way as ethanol but it seems to be more neurotoxic. This guy has to learn some basic chemistry.
How do you test for fore shots, other than smell.
You can put anything that comes off the still in your mouth and spit it out. Even drinking some of the heads is fine.
Jesus. Wear a mask or get a filter. That dust is killing you. That's super unhealthy. Not to mention messy.
Still i like it bro
I see that a lot of unfortunate negative comments about distillation progress. This is not traditional Pot still distilling in here , that Bubble Cap design is more improved Reflux distilling and eliminates lots of bad Alcohol complex like methanol, propanol etc while distilling. It is also loss of a lot of grain taste but Oak barrels maturation will provide %80 of real whiskey taste too. And the most of important thing that Bubble cap is faster.
that seems like flour, not cracked grain
wow nice 😙
It's not a typical pot still, it's a column still. There's a difference between foreshots and heads and this guy doesn't seem to know that.
Also the isopropyl hes talking about comes off sowewhere aroun 209 to 211. So that would be in the deep tails not in forshots or heads
jenny@hzzjjx.com
0086 18072880323 ( what's app)
Leading Distillery and brewery Equipment mmanufacturer offer direct pricing
In scotlandforeshots and heads are used interchangeably. Are they different things in the US?
@@scottclarke1350 Foreshots contain the methanol and are discarded. Heads are not poisonous, they just taste bad, and come before the hearts. They don't taste as bad a the tails though.
@@trbig67 Is that pretty common practice for distilleries in the US then? In Scotland the foreshots/heads are all recycled into the Low wines and feints tank and charged into the spirit still next time around
72% rye and 30% corn and barley? somethings not adding up here.
poop53 haha
72% rye and "about" 30% corn and malted barley.
Someone's not listening here.
john jacks ok slick. you don't need Common Core to determine what's left after 72% is accounted for.
Organic New York state rye. Bag clearly says product of Canada lol
I think that is the corn. The bag he weighs at the 1:58 mark clearly says New York. I just visited this facility. They are definitely using New York rye.
White whiskey=Moonshine
72% rye and 30% corn...
13% corn
Boys, rig up a pulley system, work smarter not harder
Say 'Aahh' again
That grain dust can’t be healthy on the lungs.
What about the controversial argument that alcohol could give individuals cancer? I think there's evidence of such cases of given cancer.
we can supply glass bottle for your whisky , are you interested in get a quote ？ @newyorkdistillery