First Fermentations

...it is important to us to have a still, make products from scratch, and participate fully in the craft spirit revolution...
— Alan Scott

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The week of Feb 6th marks the first fermentation production of alcohol in the distillery. It's a small thing, but producing from raw materials our first batch of alcohol is a big deal to us. Not all distilleries produce spirits from fermentation. Some distilleries only outsource and "rectify." We have no problem with this approach at all...provided it is transparent to the consumer.

For the record, we will do both...manufacture from raw ingredients and "rectify." Rectified spirits will fall under our Robbers Roost™ label. Our goal with Robbers Roost is to provide high-quality and unique spirits at the best value price we can. Since Utah is a control state, and this acts as a brake on the pricing of craft produced spirits (so far)...we felt this was necessary to survive as a craft distillery in Utah. Our first release under Robbers Roost™ will be a Light Whiskey which has been aging in 2nd use barrels since 2007.

But it is important to us to have a still, make products from scratch, and participate fully in the craft spirit revolution underway nationally. Which leaves the question of Grain Neutral Spirits as a base spirit in liqueurs and gin. More on that thorny subject in the next post...