opinionated alchemist

 I have just watched how Martini produces their vermouths. It is extremely interesting. I always thought, that the company is using extracts of herbs which they just purchase externally. However I could learn, that they are making their own botanical spirit and adding this to the wine. It is for sure different than vermouth producers which are aging the neutral alcohol (or the wine) with the botanicals - but the method is different - not necessarily worse.  However this video sparked a question to me: what makes a good Martini cocktail.  First thing (sorry Martini & Rossi) - is a good vermouth. While Martini Rosso is not bad at all - and their Riserva Products are even quite good, I wouldn’t really suggest to use the normal Extra Dry. The Ambrato? Maybe - or Noilly Prat. Or Dolin Extra Dry... But here is the thing: how much vermouth are you using? Now we are arguing since decades about the ratio. Bat you know, what we haven’t really put into consideration: the gin!  Look - it is no

So - I have just completed my first test batch of my “New West Africa Gin”.  The botanicals are quite unique - instead of other gins, which are “balanced” or have a rather citrussy and floral note, this is packed with spices...  As I used a ton of botanicals (but did cut of a small amount of heads and a generous amount of tails) the spirit came clear into the my distilling container - however then when I watered it down (to ca. 47% ABV) it just punished me with a solid louche. I researched in the internet, and most website suggested, that you have to cut of more heads and more tails or chill filter it. All of these things will result into a clearer spirit, but also with far less botanicals. I tasted the first 10ml of foreshots, and they were not “funky” at all - very solid - actually very good (despite of a really high alcohol content).  I made a “high essential oil” gin before (basically it was a dating gin - this is a story for another time...) and the gin was also cloudy. However af