I approach recipe development in different ways. For my seasonal variants I start to think about what I want to achieve a few months in advance, considering what is in season, or what seasonal flavours there are. I break those flavours, fruits or botanicals down into component parts and trial distilling them to figure out how they extract. I can then either blend individual distilled extractions or scale up the recipe accordingly. Sometimes it's not a flavour, it might be a region, an occasion or a colour. Take my nieces wedding favours as an example - they honeymooned in Vietnam, Japan and Thailand, so I used botanicals from those regions - hand foraged Vietnamese forest pepper, yuzu zest and sansho leaves. My latest project uses a few different ingredients, we have black limes, blackberries and black cardadmom pods. I have performed a trial distillation using Thumbelina, my trial still. The liquid is sublime! So now it is time to scale up on Georgina, my medium scale still. I have added a few other distillery shots, the control panel and extraction for Georgina, installed by Graham Hogg from Exeltech. The quality of his work is phenomenal, with safety being at the front of everything he does. If you have any work needed in your distillery reach out to Graham. It's not as expensive as you would think to ensure you can be safe. Safety first! If you want to collaborate on a new project then get in touch.
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