Botanical handling
Could fennel, anise, and grape spirit contact windows be mapped to preserve aroma lift without pulling bitter edges?
Raki experiments · upcoming
Raki experiments are planned for a later phase, with the framework now being prepared for structured future runs.
This page outlines the direction for upcoming raki work: how base spirit design, anise integration, and finish balance will be studied when the project track opens.
Right now, whisky and rum are the active research tracks.
- Planned theme: base spirit architecture
- Planned theme: anise integration approach
- Planned theme: texture and finish balance
Planned research direction
Raki experiments are coming later
This section now outlines planned raki exploration rather than active trial reporting.
Today, the live experiment tracks are whisky and rum; raki work is queued for a later phase once those current programs are complete.
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Planned base profile mapping: Future batches will explore grape source, proof strategy, and pre-distillation handling to shape a clean foundation.
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Planned anise integration: Upcoming runs will evaluate dosing and contact approach to balance aromatic lift with structural clarity.
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Planned run and finish framework: The future phase will examine cut logic, reflux control, and finish definition for stable louche behavior and precise texture.
Raki inquiry map
Future focus areas
These are the questions that can shape a future raki track: ingredient approach, still behavior, and palate calibration.
Key open question
Still control
What heat profile, reflux balance, and cut strategy might protect clarity while still keeping the oily texture raki demands?
Iterative tasting notes
A future notebook framework could compare batches side by side so each adjustment is judged by pattern rather than memory.
Raki experiments are planned for a later stage.
For now, follow the active whisky and rum tracks to see current field work, process decisions, and ongoing results.