Category Archives: Distiller’s Journal

Sugar goes in, yeast makes a strong flat beer, the still pulls the alcohol out and sorts the flavours, and then we rest it, age it, infuse it or filter it. How the Milton spirits are made, with the fermenter that won, the still, the cuts, and the graph.

In 2015 I started tinkering in my garage, and here we are today. There is a bit more to it: the Kettle and Tin, the Malecón, the first spirits and the name, two floods and three addresses.