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Regular price
485,00 kr

Fallen Pony · Empirical Spirits


Fallen Pony · Empirical Spirits
Regular price
485,00 kr

Fallen Pony · Empirical Spirits


Fallen Pony:

An aromatic double-fermented quince tea spirit made from a base of quince, barley koji, Belgian Saison yeast, and pilsner malt wash. The spent fruit material is fermented into a quince tea kombucha, vacuum distilled and then used to rectify the final product to preserve the sweet botanical notes, highlight hints of marzipan, and provide balanced acidity.

Notes

Floral, marzipan, tea.

35% ABV


Fallen Pony in detail:

Fallen Pony is an intensely fragrant blend is made from both spirit and kombucha. Using Their core ingredients of barley koji, pilsner malt and Belgian Saison yeast, they use Quince tea as their botanical and then vacuum distil. The distilled quince tea kombucha, is made from the spent material, and then blended with the spirit, to balance and enhance flavors whilst adding acidity and bringing the ABV to 35%.

Fallen Pony
Barley Koji
Their pearled barley, which has been polished to 60% of its own weight, is soaked, steamed, and then inoculated with koji kin (koji spores). It is left to ferment for 36 hours, in 60% humidity and 37 degrees celsius.

Brewing
Pilsner malt and barley koji are added to hot water and gently heated to around 63 degrees celsius to create their mash. They then gently brew the mash, to convert all starches to sugars before they filter.

Alcoholic Fermentation
Once the liquid is separated from the mash, they cool the liquid to 27 degrees and pitch with the Belgian Saison yeast. The yeast converts the sugars into ethanol. This fermentation takes around 6 days. This liquid is called the wash and has an ABV of 10%.

1st distillation
The wash is transferred to the vacuum still for the first distillation run or the strip run.
They pull a heavy vacuum of around 5-7 torres of pressure, which allows them to distil at 30 degrees celsius. This extracts the alcohol from the wash and gives them their low wine with an ABV of 30%.

Maceration
The quince tea is left to infuse in the low wine for about 12 hours.

2nd distillation
They remove the tea from the low wine and run it through their stills again. This extracts all the alcohol, along with the flavours. During this run they take about 50-60 different cuts, so they can have full control over the flavour of the final spirit.

Kombucha
The spent quince tea (waste material) from 2nd distillation is left to ferment with a kombucha scoby for around 15 days and then distilled.

Blending
Each cut of the spirit run is tasted and all usable cuts are blended back together to create the final product. They then use the distilled kombucha to balance and enhance the flavours.