Distilling on a commercial basis is as old as the world. Since ancient times, strong distillates have been currency, medicine, weapons (remember the pernicious effect of alcohol on the Indians and northern peoples) and fuel (you will laugh, but there are enthusiasts of using it in internal combustion engines).
It would seem, what else can you offer new? Go to the village, bring the cost of the final product closer to negative values, unite the marginals around you - profit! But this is not our way, and not only because it breaks the law. You shouldn't waste your time producing a product of the lowest price category when the door to the world of elite drinks is open.
You don't need to sell a product, you need to sell a fairy tale, or a show, if people no longer believe in a fairy tale. It is the presentation of the product in the form of a performance, a kind of mysterious entourage, the sacrament of alchemy that will give the maximum profit with minimum investment. (Captain obvious, yes, yes).
In fact, I am not proposing anything new. A banal interpretation of old ideas for a new product. Some restaurants practice cooking directly in front of the customer. This is presented as hyper-sophistication and is worth it accordingly. A cart is rolled out with a burner, a stove, perhaps a small barbecue, and bowls with ingredients previously cut with meat and fish are placed on it. The frying pan, cast-iron stove or vogue are already warmed up, they are full of heat, it remains only to combine everything into a single whole and give the client food not only for the stomach, but also for the eyes and mind.
That's the whole idea. Oh, yes. A couple of flambé carts roll out with small alambiks, alquitars and moonshine stills. Three or four units, no more. Polished copper sparkles, polished stainless steel blinds the eyes. Bonfires are burning (well, not bonfires, okay, electric stoves, at least on gas). Everything is ready, the show begins. Refined moonshine begins to create.
Such a service system is ideal for open air, outdoor events, thiam buildings with lectures on the benefits of alcohol, master classes for novice distillers.
According to the client's taste, the original product is selected and poured into the distillation stills. It is only limited by your imagination. It can be dry red or white wine, sugar and fruit mash, fermented apple and any other juice. A separate alambik can be kept under smelly mash (from molasses or Jerusalem artichoke, for example). I am sure there will be connoisseurs. In short, you can drive from everything you see fit, and only the client will make the final choice.
While various brews are heated in cubes to operating temperatures, the moonshine will entertain the client with a leisurely conversation about what is actually happening, why we cut off the heads and in what cases we pull the tails. Do not let the awkward pause hang, the history of distilling will help you, it is boundless.
Many things can be put into the strengthening nedocollonna alambiks, if desired. Thick from apple and plum mash, fresh plums, cherries, herbs, perhaps mash on green malt will also withstand pouring through a reinforcing column (the thick will be filtered and remain in the column, and the slurry will not burn in the cube). Just don't experiment on the client, try on yourself first.
The sheer number of options provides tremendous food for creativity. The same product of different strength and temperature gives completely different taste. The combinations of original brews, wines, herbs, fruits and seeds are endless.
