Philadelphia’s hottest distilling scene isn’t just ridiculously young (just recently changed state law to allow distilleries to age their spirits before they’re bottled), but we have really good local spirits out there that can stand up against some of the biggest, most recognized international brands available. I can tell you from experience that the spirits that are produced in Philadelphia, or any of the city’s surrounding areas, are better than most of what you’ll find in your local grocery store.
Gabriele Rondani di Rinaldi 1957 al Milano White Spirits Festival
Distilling spirits can be an art, too. It takes a lot of work to make sure that you get the purest distilled spirits possible. For instance, if you want your spirit to taste good, you want it to stay around one hundred and twenty-five degrees F or lower. This means that you need to use a temperature that’s not going to melt the liquid. You also need to get rid of as much alcohol as possible, since that will reduce the amount of flavor that’s in the spirits. And of course, you need to use high quality components, such as a premium grade distilled grain, to make sure that you get the best finished product.
And finally, you have to watch out for the ingredients that you’re using. Most of the time, you’re not going to be able to tell what’s in them. However, there are some things that you should look out for, though. If a specific ingredient seems suspicious, don’t use it unless you absolutely have to.