Samuel Willard’s Chocolate Cream Liqueur premix blends the highest quality chocolate, fresh cream flavours to make a luxurious liqueur with a restrained sweetness and the smoothest, purest chocolate flavour of any liqueur available.
Samuel Willard’s Chocolate Cream premixed base essence produces 1125mL of spirit from each 375mL bottle.
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Distilling at home rewards patience and cleanliness more than equipment. The still is only one part of it. What you ferment, how carefully you make your cuts, what you filter afterwards and how long you let it sit all shape what ends up in the glass. Rules around home distilling vary, so check what applies to you.
Where you start depends on what you are chasing. For a clean base to flavour later, a turbo yeast such as Still Spirits Classic 8 Turbo ferments fast and finishes dry, while Still Spirits Distillers Yeast Whiskey 20g is the one when you want grain character carried through. From there the path forks. Essences are quick and forgiving, and the Curci range covers Limoncello, Amaretto, Anisette Bordeaux, Anice, Alchermes and Millefiori Acqua, with the Mad Millie Limoncello Kit giving you the whole thing in a box. Botanicals are slower and more your own, with Dried Juniper Berries, Coriander Seeds, Fennel Seeds and Whole Pink Peppercorn to build a gin bill from scratch. Polishing gear sits alongside both, including Cordenons filter pads in 20cm and 40cm and cartridges for tandem filters.
Practical advice. Keep a notebook and write the temperature against every jar you collect. Your nose decides where the heads end, but the written numbers are what let you repeat a good run twelve months later.
Browse alembic pot stills, distilling yeasts, essences and botanicals, or come and talk it through with us at Laverton North or Epping.
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Samuel Willards
$13.95 AUD
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