Whisky
Malt bills, cut strategy, and wood interaction tested by outcome, not lore.
Experiments in distilling: questions, trials, failures, and what the still actually teaches.
Ongoing field notes from real process work across fermentation, cuts, reflux, wood, and flavour development.
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Investigation map
Main categories of inquiry
Six active fronts where assumptions are tested, measured, and rewritten through practical distilling experiments.
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Rum
Fermentation architecture and dunder behavior mapped for flavor structure.
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Gin
Botanical extraction timing, proof windows, and vapor-path balance trials.
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Agave
Cook, ferment, and distill variables examined beyond regional dogma.
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Fermentation
Yeast, nutrients, temperature, and time profiled for repeatable complexity.
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Barrels & Process Experiments
Char level, refill cycles, reflux, and equipment tweaks tracked as engineering tests.
Featured projects
Curiosity, tested in steel, wood, and yeast.
Barrel char mapping
Parallel spirit lots were rested in medium- and heavy-char oak segments, then sampled weekly to isolate when sweetness, smoke, and tannin diverge.
Driving question: Where does useful complexity end and burnt structure begin?
Read field notes
Fermentation heat window
Identical grain washes were driven through controlled cool, mid, and warm curves while tracking ester lift, sulfur cleanup, and attenuation speed over the full run.
Driving question: Which temperature profile gives flavor gain without stressing yeast into off-notes?
See trial breakdown
Still behavior comparison
Matched washes were run on a pot still and a reflux column under measured takeoff rates to map head compression, heart purity, and tail carryover.
Driving question: How much reflux is control, and when does it erase character?
Open comparison log