How it all started:
The first time that I came in contact with distilling was in high school, in Chemistry class, back in 1991. The experiment ( This was just a very simple lab glass still ) was that the teacher distilled ( cooked ) the alcohol out of the wine.
Since then, in my spare time, I started experimenting. By doing this “hobby “experimenting” through a big part of the nineties, I have gained already a lot of practical “ingredients” knowledge.
My professional journey as a distiller started in 2000, by starting my own company.
Distilling and extracting:
– Traditional distilling in copper pot stills, RVS stills, and glassware
– Traditional distilling in continuous copper and RVS columns
– Vacuum distilling, distilling under reduced atmospheric pressure
– Different extracting techniques from traditional to modern
– Basic Beer brewing and winemaking techniques
– different types of grain: malted and unmalted Rye, Wheat, Barley, Spelt, etc
– all kinds of fruits: Apples, pears, grapes, cerise, raspberry, etc.
– all kinds of herbs and plants: fresh and dried
– various Vodka’s, Gins, Geneva ( jenever in Dutch )
– single malt whisky
– various eau de vie: from grain to fruit based, malt wine
– numerous fruit liqueurs based on fresh pressed fruit and fruit distillates
– Traditional herb liqueurs
My way of working and my specialty:
– sperate distillation of raw ingredients
– assembling isolated distillates ( from a few to a hundred ) to the desired product
I also have experience in Barrel aging.