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Regular price
450,00 kr

Fuck Trump and His Stupid Fucking Wall · Empirical Spirits


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Fuck Trump and His Stupid Fucking Wall · Empirical Spirits
Regular price
450,00 kr

Fuck Trump and His Stupid Fucking Wall · Empirical Spirits


Fuck Trump and His Stupid Fucking Wall:

A refreshingly smooth, warm, vegetal tasting habanero spirit made from a base of pearled barley, Belgian saison yeast, and koji. The clear product is rectified with a habanero vinegar that gives it a 27% ABV that imparts an intensely fruity habanero profile without any of the heat.

Notes:

Fruity, green, melon.

Fuck Trum and his Stupid Fucking wall in detail:
Fuck Trump and His Stupid Fucking Wall, our colorfully named product, is made from both a spirit and vinegar. Using our core ingredients, barley koji, pilsner malt and Belgian Saison yeast, we use the habanero as the botanical and then we vacuum distil. A habanero vinegar is made from the spent chillies, distilled, and used to blend and balance  avors of the product, that is both acidic and refreshing with an ABV of 27%.

Process
Barley Koji
Pearled barley is polished to 60% of its own weight, and soaked, steamed and inoculated with koji kin (koji spores). It’s then left to ferment for 36 hours, in 60% humidity and 37 degrees celsius.
This extracts the alcohol from the wash and gives them their low wine with an ABV of 30%.

Brewing
Pilsner malt and barley koji are added to hot water and gently heated to around 63 degrees celsius, this material is 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 then pitch it 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 trip un. They pull a heavy vacuum of around 5-7 torres of pressure, which allows them to distil at 30 degrees celsius.

Maceration
The chilli is de-stemmed and cold pressed before it is left to infuse in the low wine for about 24 hours.

2nd distillation
The mix of low wine and habanero pulp is distilled together. This extracts all the alcohol, along with the flavours of the habanero. During this run they take about 50-60 different cuts, so they can have full control over the flavour of the final spirit.

Vinegar
The spent habanero (waste material) from the 2nd distillation is collected and macerated into vinegar, distilled and separated into cuts to be blended with the final spirit.

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 vinegar to balance and enhance the flavours.