News Archives - Build The Bottle https://www.buildthebottle.com/category/news/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 03 May 2022 11:50:21 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png News Archives - Build The Bottle https://www.buildthebottle.com/category/news/ 32 32 218777377 Terebelo Distillery Smoking Chips https://www.buildthebottle.com/2022/05/03/terebelo-distillery-smoking-chips/ https://www.buildthebottle.com/2022/05/03/terebelo-distillery-smoking-chips/#respond Tue, 03 May 2022 11:42:42 +0000 https://www.buildthebottle.com/?p=12471 Terebelo Distillery BBQ Wood ChipsTerebelo Distillery BBQ Wood Chips the best chips in town!

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Terebelo Distillery Smoking Chips

As the BBQ season heats up, I could find no better wood chips than Terebelo Distillery smoking wood chips for my meat and chicken on the BBQ.

Before I start, let me share the fun Binyomin Terebelo is a great friend of mine. He actually is the main blogger here at Buildthebottle. To remain ‘impartial,” I wrote the article.

Smoking with your meat and chicken with wood chips is a time-honored American tradition, or it is at least in my family.

The flavor of the wood is, of course, essential. Over the years, I noticed that the flavoring was getting synthetic. I wanted to purchase wood chips. I started looking on the back of the back, and there was a list of “ingredients.” Why was there more than “wood”? In truth, why was there even a list called ingredients?

Terebelo Wood Chips

I remembered a conversation a while ago with my friend Master Distiller Binyomin. [I just realized I am blogging from his account, and his profile will be on the bottom.] He mentioned that he has oak barrels used to age his world-famous New York bourbon, and as the law prohibits using a bourbon barrel more than once, he had no use for them. I mentioned to him to make BBQ chips, and that was pretty much the end of our conversation.

I reached out to him again and asked him what happened, and you won’t believe what he said. “Binyomin tells me that he liked the idea he is releasing freshly chopped wood chips from Terebelo Distillery still damp with his bourbon.”

I couldn’t believe my ears! After raking him over the coals for not telling me he was following up on my suggestion. (No pun intended) I asked if I could come over and pick some up which, of course, he was so gracious as always and said come on over.

Let me tell you; the BBQ was the best BBQ I ever had. The smoked wings and beef were so good you got to try them.

More on this coming up. I got to get to work. You can DM Binyomin 5512387791. He likes WatsApp

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]]> https://www.buildthebottle.com/2022/05/03/terebelo-distillery-smoking-chips/feed/ 0 12471 Hemi-Cellulose and Cellulose And Bourbon https://www.buildthebottle.com/2022/03/27/hemi-cellulose-and-cellulose-and-bourbon/ https://www.buildthebottle.com/2022/03/27/hemi-cellulose-and-cellulose-and-bourbon/#respond Sun, 27 Mar 2022 02:44:15 +0000 https://www.buildthebottle.com/?p=12401 Oak Used To Create CasksHemi-Cellulose and Cellulose And Bourbon

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HEMI-CELLULOSE and Cellulose:

Remember those words from school? What a nightmare. Now it has to do with your alcohol so let’s break it down.

Hemi-Cellulose and Cellulose: are sugar compounds found all over the place, but we are talking about oak used in barrels.

Hemi-Cellulose and Cellulose love fire, changing their makeup as they are heated and letting loose from the sugars contained within the wood.

We move on to the interaction between your bourbon and the wooden cask.

Alcohol, the essence of your spirit, is a solvent, as you probably know from floor cleaners and other cleaning agents,

The sugar, with time, will get dissolved within the alcohol. This may be a good thing; however, as the alcohol dissolves the sugar, it progressively works towards the outer parts of the barrel to oak that’s not been charred. This is not a good thing, for it is now giving your bourbon an “oaky taste.”

Now I will leave you off with a simple question after reading this article: Can you guess why Terebelo Distillery only plays classical music?

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]]> https://www.buildthebottle.com/2022/03/27/hemi-cellulose-and-cellulose-and-bourbon/feed/ 0 12401 How Char Is Too Far https://www.buildthebottle.com/2022/02/06/how-char-is-too-far/ https://www.buildthebottle.com/2022/02/06/how-char-is-too-far/#respond Sun, 06 Feb 2022 18:49:21 +0000 https://www.buildthebottle.com/?p=12390 How Far To Char A Barrel before you age your spirit inside it and what notes will come from the barrel.

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There are seven levels to barrel charring used.

  1. Heavy toast
  2. Heavy toast Light char
  3. 1 Char/ Medium Char
  4. 2 Char Medium Plus char
  5. 3 Char heavy char
  6. 4 Char Char, also known as or alligators char
  7. 5 Char Distillers char

In truth, there are too many variables in the system than to let’s say it’s all guestimates. A char four from the barrel mill might be different from ISC or Seguin Moreau.

Then there’s the type of oak you are using, is honeycombed cut or deep cut if cut at all. It is grown (the flavor comes from the caramelization of wood proteins/sugars, so composition is essential). The result of all of this is that is a lot of cask to cask variation. At Terebelo Distiller, we get a complete variety of chars, but even 10 ‘identical’ barrels with the same spirit might all taste quite different.

 Level 1 char (15-second burn)

Level 1 char is ideal for quick-aging bourbon one step above a heavy toast. Level 1 doesn’t impart nearly as much woodiness into the alcohol as higher chars but still gives some flavor.

Level 1 is mainly used for home distilling. Most cooperages do not even offer it to distilleries.

Level 2 char (30-second burn)

Level 2 char is used among distilleries, but not widely. The flavor profile is very different from heavier charred barrels. The strong caramel tones of higher levels don’t overpower this Char. There’s a more pronounced sweetness that distilleries use to their advantage; Some distilleries custom order level 2 charr after toasting; this adds vanilla, coffee, and spiciness to each finished spirit.

Level 3 char (35-second burn)

Levels 3 and 4 char is the standard for American bourbons and whiskeys. As the spirits are aged in these higher-level chars, the alcohol develops an earthy and spicy flavor. Level 3 often has a natural wood taste and scent, while the more extended chars introduce a deeper color, vanilla tones, and caramelization.

Level 4 char (55-second burn)

This char level is also called Alligator Char. After 55 seconds of fire, the barrel begins to crack and peel into a rough, shiny pattern that looks like alligator skin. The alligator Char gives more surface for interaction and a different variety of surfaces for the spirit to interact with as the charring now becomes uneven. This will get you a subtle vanilla palate from the wood, in addition to adding a smoky char flavor that contrasts nicely with the sweeter notes.

Stay tuned for much much more!

Master Distiller at Terebelo Distillery,

Binyomin Terebelo

Terebelo.com

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]]> https://www.buildthebottle.com/2022/02/06/how-char-is-too-far/feed/ 0 12390 American Oak Casks or White Oak https://www.buildthebottle.com/2022/01/24/american-oak-casks-or-white-oak/ https://www.buildthebottle.com/2022/01/24/american-oak-casks-or-white-oak/#respond Mon, 24 Jan 2022 02:56:48 +0000 https://www.buildthebottle.com/?p=12385 Barrels at Terebelo DistilleryAmerican Oak Casks or White Oak

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American Oak Casks or White Oak

For the most part, bourbon is aged in American oak casks, though at times French Oak or other oak may be used.

There are 10 different types of American Oak trees each with an unpronounceable name some are better than others and then there is the best. The one called Alba is considered the best.

The question you must be asking yourself now is why, well the holding structure of oak for one. This is because upon tree death and formation of the heartwood there forms tyloses a bubble-like structure in the wood which prevents leakage by the state ends or top and bottom of the barrel.

The number of bubbles found in oak makes it uniquely suited for storing.

Another feature found in white oak is the multiseriate medullary rays, these are the tree arteries used to transfer water to the top of trees they can’t leak water. There is so much overlapping in the tree that it makes the barrels waterproof.  They are so dense that if liquid trying to exit the barrel would try to beat a straight line it would have to cut through 5 layers.[1]

Another important factor is the flexibility of the wood most wood after seasoning, seasoning is leaving the barrels out in the open for 36 to 48 months most wood becomes brittle oak does not.[2] Thus enabling the cooperage to work with the wood to create barrels.

[1] Singleton V.L. 1974, Some aspects of the wooden containers as a factor in wine maturation. Chemistry of winemaking

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]]> https://www.buildthebottle.com/2022/01/24/american-oak-casks-or-white-oak/feed/ 0 12385 Oak Used To Create Casks For Aging Spirits Such As Made At Terebelo Distillery https://www.buildthebottle.com/2022/01/18/oak-used-to-create-casks/ https://www.buildthebottle.com/2022/01/18/oak-used-to-create-casks/#respond Tue, 18 Jan 2022 04:06:50 +0000 https://www.buildthebottle.com/?p=12375 Oak Used To Create CasksOak Used To Create Casks a simple article on what barrels are made of!

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Ever wondered why those wooden casks that you purchase as planters are in such demand by distilleries? Ever wondered what Oak is used and why? 

This will be a series of articles,, recordings, and video’s exploring the different oaks used in aging. Why,, for the most part,, oak is used and not other woods. 

Let us begin with exploring the primary oaks used,, and then we will follow up with explaining the benefits of each one,, the dynamics,, tastes and color,, and of course,, much more. 

A brief history is a must; Oak was used as a shipping container for all goods until the turn of the 20th century. This is important to remember,, for at times,, barrels that are referred to,, such as Sherry Casks,, are really not made from Sherry but contained Sherry for transport. This has changed,, as we will find out during our finishing series. 

Another thing to keep in mind is the level of char in American Oak and the level of toast for French Casks for French Casks. 

Other topics that will be discussed will be the influence of the size of the barrel, the type of water, the grain, the, yeast, temp and much much more. 

American Oak,, also Known As White Oak..

American Oak grows throughout the United States. For years, the premier location of the tree’s being harvested was located near the Distilleries in Kentucky; this has changed. With the discovery of the quality such Minnesota, the Trees adding a more full and delicious flavor cooperates have opened throughout the country. For the most part, artisanal distilleries such as Terebelo work with smaller cooperages since they have the same goal in mind. That is to deliver a luxury product instead of a mass-produced product ensuring that, there are no bandaids like wheat flour paste to keep the barrels from leaking. That is why small cooperages are gluten-free.

French Oak

French oak barrels come from one of five forests, some of which were initially planted during Napoleonic times for shipbuilding. These forests, primarily located in central France, are Allier, Limousin, Nevers, Tronçais, and the Vosges, and each is considered to have distinctive characteristics. 

European Oak Also Known As Eastern Europe Oak

Similair in profile to French oak without the storied passed grows deep into Russian and Turkey. 

Mizunara Oak

Mizunara oak is very common in the forests of northeast Asia, where it is used primarily for high-quality furniture. Due to its high density and thin fibers, the staves must be cut along the fibers, which never grow perfectly straight. The Oak also lacks waterproofing oil enzymes, so much more Whiskey evaporates during aging than when stored in American or European oak. Despite these characteristics, which make it much more difficult to use for Whiskey barrels, Mizunara oak gained popularity for Whiskey aging in the early 20th century.

Not least because of the special aromas it gives off to Whiskey, reminiscent of sandalwood, coconut and oriental spices, for example.

Brazilian Oak

Also known as Amburana, and Cerejeira amongst many other names in Portuguese, it can be found in the Northeast, Center-West and Southeast regions of Brazil. The tree has an average height of 10-20 m (32-65 ft.) and a trunk measuring 40-80 cm (16-31 in.) in diameter. It imparts an intense color, a distinct characteristic aroma bouquet with notes of vanilla, and a slightly sweet flavor. This wood is often blended with either french or American oak.

Mexican Oak 

Mexican Oak was used in the past to store Tequila, in the distillery. Today it is extinct found only in very old and traditional Tequila Distilleries as holding vats.

Spanish Oak 

Similiar in profile to French oak with a little more smoky and vanilla nuances . Though there is much speculation that it is responsible for the unique flavor of Bourbons that are aged in Sherry casks as Sherry is a Spanish Wine. This unfortantly is not accurate for Sherry wine is today aged in American Casks to the exclusion of Macallan which has their own cooperage and conditions the barrels with their own sherry. You may be able to argue this is part of what makes Macallan so unique.

Specialty Barrels Not Widely Used But Worth The Mention

Hard Maple, Hickory, Red Oak, Sassafras, Soft Maple, White Ash, Yellow Birch, Danish Oak, Acacia, Ash, Chestnut, Cherry Tree and Mulberry, white oak, chestnut oak, red or sweet gum, sugar maple, yellow or sweet birch, white ash, Douglas fir, beech, black cherry, sycamore, redwood, spruce, bald cypress, elm, and basswood) and Europe (white oak, chestnut, fir, spruce, pine, larch, ash, mulberry), and a number of additional species imported from Africa, South America, and Australia (acacia, karri: Eucalyptus diversicolor; jarrah: Eucalyptus marginata; stringybark: Eucalyptus obliqua and Eucalyptus gigantea; and she oak:

Some are used to hold wine or spirits, however most of the barrels woods  are not approved to be used by the Organzation of Vine and Wine and therefor ignored by industry. 

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]]> https://www.buildthebottle.com/2022/01/18/oak-used-to-create-casks/feed/ 0 12375 Why I Am Sad That My Bottle Is In Stores? https://www.buildthebottle.com/2021/12/17/why-i-am-sad-that-my-bottle-is-in-stores/ https://www.buildthebottle.com/2021/12/17/why-i-am-sad-that-my-bottle-is-in-stores/#respond Fri, 17 Dec 2021 02:28:00 +0000 https://www.buildthebottle.com/?p=12331 Why I Am Sad That My Bottle Is In Stores?

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Why I Am Sad That My Bottle Is In Stores?

It is Thursday, and I am downright overwhelmed with deliveries. Last night I was in Flatbush, Kennsington, and Marine Park. I love to hand-deliver each bottle and share its story and, in turn, see the beautiful photos and video’s taken of each bottle. It is so personal to me, and I sincerely appreciate the feedback and compliments I am getting!

Sadly I am forced to try something new. I delivered a few bottles to a few select stores, stores that love and care for my story. Stores that tasted it and appreciated the uniqueness of 100% New York corn making it taste closer to a Scotch than a Kentucky Bourbon. Out of my own volition, I limited the quantity a store can take to two bottles to ensure that no one can buy a case and deprive you of your “Terebelo Shabbos.”

If you go into your store and take a video of the bottle, or when you buy one, you take a video of it at home on the Shabbos table and submit it to Our Website. It will mean so much to me to see that my bottle is where it belongs! Of course, you can be sure that I will get back to you!

You can also share on Instagram, Linkedin, Etc. Of course, if you use #terebeloshabbos, I will then be able to know you posted and shared it!

I am looking forward to hearing from you and sharing with you every Shabbos!

Master Distiller and Friend,

Binyomin Terebelo

#Boutique #Bourbon #Terebelo #NewYorkBourbon #BoutiqueDistillery #Luxury #Barrels #Whiskey #Whisky #AmericanWhiskey #Terebelo #TerebeloDistillery #Distillery #MicroDistillery #NewYork #NewYorkBourbon #Utica #Awesome #Barrel #Tequila #Tequilabarrel #BoutiqueDistillery #Whiskey #TerebeloBourbon #Bottles #Terebelobottle #Barrels #BourbonBarrels 

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]]> https://www.buildthebottle.com/2021/12/17/why-i-am-sad-that-my-bottle-is-in-stores/feed/ 0 12331 Whiskey Review How To Review Whiskey https://www.buildthebottle.com/2021/09/19/whiskey-review-how-to-review-whiskey/ https://www.buildthebottle.com/2021/09/19/whiskey-review-how-to-review-whiskey/#respond Sun, 19 Sep 2021 02:22:27 +0000 https://www.buildthebottle.com/?p=12126 Whiskey Review How To Review WhisekyWhiskey Review How To Review Whiseky learn how to review whiskey shot by shot and bottle by bottle!

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Whiskey Review How To Review Whiskey

I am excited to share with you a new section called the whiskey review. Hopefully, we will review a whiskey a week and share with you some thoughts about it.

First, how do you taste a whiskey to write a review? This is a seven-step process that I am going to share with you.

  1. You need the right glass.

In your standard tumbler, the aromas of the whisky are going to be able to spill all over the place. You want something that can concentrate those aromas towards your nose so that you can appreciate them. A Glencairn the shot glass portrayed is the best one to capture all the aromas until you develop your taste and decide what you want.

  1. Write what you think.

Be honest with yourself. Don’t let anyone tell you what to smell and taste. That includes not reading the back of the whisky box or label or listening to the rep standing across the table, which so badly wants to make the sale to you. Of course, there is always a benefit to comparing notes with a friend and hearing all other’s input, including the sales rep.

  1. Time and patience

Tasting lots of different whiskies, and knowing about the distilleries they are made in, will assist you in being able to identify with a sniff the typestyle and location—a Bourbon by tasting a sip. Even further on, you might learn to recognize a particular distillery, age, or cask type!

  1. Drink it your way (water can help).

Again, don’t let anyone dictate how you like your whisky. But for review, to get the whiskey to open up, avoid ice, as coldness numbs the palate. However, some would suggest adding a small drop of water; this can help to bring out the whisky’s character and flavors.

  1. Compare but not to many at once!

Get a few whiskies and a few glasses, yes use a fresh glass for every shot. Taste away! Eat something bland in between shots.

  1. Score your shot!

Sum up your experience of the whisky with a grade. You may like an exam-style A-F grade or a numerical score ranging from 0-100, 0-10, or 0-5.

Or the ‘four questions’ scale: Is it worth its value? Would I buy this? Would I order it in a bar? Would I drink this if someone gave me a glass?

Looking Foward to hearing from You,

Master Distiller and Drinkologist,

BInyomin Terebelo

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]]> https://www.buildthebottle.com/2021/09/19/whiskey-review-how-to-review-whiskey/feed/ 0 12126 Terebelo Distillery A Place Like No Other https://www.buildthebottle.com/2021/06/02/terebelo-distillery-a-place-like-no-other/ https://www.buildthebottle.com/2021/06/02/terebelo-distillery-a-place-like-no-other/#respond Wed, 02 Jun 2021 02:36:20 +0000 https://www.buildthebottle.com/?p=11863 Terebelo Distillery A Place Like No OtherTerebelo Distillery A Place Like No Other

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Have you ever wanted to feel what it means to distill? How about experiencing the joy of filling a barrel?

Terebelo Distillery, a boutique Distillery in Utica, N.Y., will let you hop adopt a barrel and together share with you the experience of watching the barrel age!

Call Master Distiller, and Owner of this Blog,

Binyomin Terebelo

8083723960

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]]> https://www.buildthebottle.com/2021/06/02/terebelo-distillery-a-place-like-no-other/feed/ 0 11863 Lindores Abbey Distillery https://www.buildthebottle.com/2020/10/01/lindores-abbey-distillery/ https://www.buildthebottle.com/2020/10/01/lindores-abbey-distillery/#respond Thu, 01 Oct 2020 16:46:00 +0000 https://www.buildthebottle.com/?p=9596 Lindores Abbey DistilleryLindores Abbey Distillery a enchanting distillery nestled in a sacred heritage spot for whiskey lovers a must have for all whiskey enthusiasts!

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Lindores Abbey Distillery

The History Of Alcohol

As the amber liquid swirls in your glass and you take the first warming sip, feeling the fire spread down your throat and filling your veins, do you ever stop to think about where it all began? Not the process of easing open the cork with a squeak and pouring yourself a dram, but the story of whisky itself.

Or should that be Aqua Vitae? This term, translated from the Latin for Water of Life, dates back to Roman times and was used to describe anything from holy baptismal waters to distilled tinctures. The term eventually came to specifically describe alcohol, and as people’s thirst grew, its popularity spread. News of Aqua Vitae reached Scottish shores, and the Gaelic term uisge beatha was born, giving us the modern word ‘whisky’. 

While the alchemists of yore would happily distill anything they could get their hands on – including human blood – the Scots, particularly monks, decided to make use of the abundant natural ingredients they had and stuck largely to barley. The resulting distilled malt liquid was used for everything, and the list of its purported effects was endless. It was thought to ‘sloeth age, abandoneth melancholy, keep the stomacke from wambling and the teeth from chatteryng.’ High praise indeed!

But taste was not initially top of the agenda. Aqua Vitae was a medicine and antiseptic above all, however the monks’ experimental nature got the better of them. They began to make use of the herbs growing in abbey gardens to infuse the aqua vitae with more palatable flavors, and this proto-whisky became the drink of choice for kings and commoners alike.

Lindores Abbey Distillery Is Born

King James IV in particular had a strong thirst for the stuff. In fact, the first ever written record of Scotch whisky production is a command from King James IV to Friar John Cor of Lindores Abbey. The Exchequer Roll of 1494 reads: “To Brother John Cor, 8 bolls of malt, wherewith to make aqua vitae for the King.” 8 bolls of malt would be enough to make approximately 400 bottles of whisky, so production was clearly continuing apace at Lindores Abbey.

Today, a mere 526 years after the King’s order, whisky is once again flowing at its spiritual home. Lindores Abbey Distillery, situated outside Newburgh, Fife, opened in 2017 following years of work by the Abbey’s custodians, Drew and Helen McKenzie Smith. The distillery is a glass-fronted temple to whisky, with soaring copper stills and complicated distilling machinery buzzing away.

But where there now stands gleaming metal there once were pigs, horses, and children tearing around on bikes. For many years a working farm, the steading lies opposite the childhood home of the McKenzie Smith family and their Howison ancestors for a century before them. The remains of the abbey in the garden served generations as the perfect location for games of hide and seek, with little heed paid to the structure’s rich history.

Drew’s curiosity finally got the better of him, and he undertook some initial research in to ‘the abbey in the garden.’ What he uncovered was a fascinating, turbulent history of kings, queens, knights and battles. Edward I, David II, James IV and William Wallace all passed through the ancient site, with the latter declaring of the Lindores water ‘that the wine in France I ne’er thought half so good.’ 

The Abbey

The Abbey, founded in 1191 by David Earl of Huntingdon, was perfectly positioned for working life. The land was given to the Earl by his brother King William I, and sits on the banks of the Tay, surrounded by plentiful supplies of timber and stone. The Abbey was part of the Tironensian order, with the mother abbey located at Tiron, near Paris. Tironensians prided themselves on their work ethic, and were known as master craftsmen, educators, cultivators and traders. Unlike many other religious orders, the Tironensian monks believed that hard physical work cleansed the soul, and they threw themselves into agricultural labour and cultivation with alacrity. 

Lindores thrived, with the monks trading Tay salmon, wool, and fruit for money, tapestries and silks as far away as Flanders. The Abbey owned property across England and Scotland, and amassed great wealth during the Crusades by praying for the soldiers’ souls in exchange for donations. 

Unfortunately, the peaceful and productive lives of the Lindores monks were cut short by rabble-rousing John Knox in the 16th century. While Scotland was wracked by political and religious unrest, the beautiful sandstone abbey was twice besieged and overthrown by Reformers. On 23rd June 1559, Knox recorded: ‘In the whilk of the abbay of Lindores, we reformed: their alters overthrew we, their idols and mass books we burnt in their presence, and commanded them to cask away their monkish habits.’

The Abbey was dismantled – its fine clock was purchased by Edinburgh Town Council – and by the 17th century it was being used as a quarry, with its slate and stone being used in the construction of houses in Newburgh, many of which still stand today. 

The Abbey – or simply ‘the ruins’ as they are locally known led a gentler life for many years, acting as grazing for farm animals and welcoming occasional whisky enthusiasts.

The Distillery Is Born

In 2001, there was a knock on the door from a gentleman in a crumpled linen suit who asked to look around the ruins. Kenneth, Drew’s father and the former custodian of the ruins, was happy to let him explore and thought little more of it until several months later, a beautiful copy of Scotland and its Whiskies appeared in the post with a note from the author, respected whisky writer Michael Jackson, to turn to page 127. 

‘For the whisky lover, it is a pilgrimage,’ it read. These eight simple words cemented Lindores Abbey as the spiritual home of Scotch whisky and explained its primordial role in our national drink. 

Seizing upon the exciting revelation, Drew and Helen began campaigning, researching, planning and pitching to raise the funds to preserve the rich history of Lindores and create a distillery. A fortunate introduction via the team at the Fife Business Gateway led to a flourishing business partnership with international investors with a passion for whisky and an appreciation for the unique opportunity presented by Lindores. 

It has been a tantalising wait for the whisky to come of age since the first casks were filled in 2017. In December, the spirit will finally reach its 3rd birthday and the distillery can turn its thoughts to bottling – but only if the time feels right. After all, Lindores has been waiting to welcome whisky back to its spiritual home for more than 5 centuries, so what’s a few months longer in the pursuit of perfection?

Stay tuned articles on this one of a kind distillery we will be putting up a picture gallery so you can visit virtually and of course stay tuned for their bottle release!

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]]> https://www.buildthebottle.com/2020/10/01/lindores-abbey-distillery/feed/ 0 9596 News From Walnut Tree Distillery https://www.buildthebottle.com/2020/09/21/news-from-walnut-tree-distillery/ https://www.buildthebottle.com/2020/09/21/news-from-walnut-tree-distillery/#respond Mon, 21 Sep 2020 03:21:53 +0000 https://www.buildthebottle.com/?p=9300 Walnut Tree DistilleryNews From Walnut Tree Distillery I would like to personally welcome Walnut Tree Distillery from the U.K. to our news section. As I promised to my loyal fan base on launching this new section. I will put all the energy and know how that I put into every recipe post into every contributors post. First […]

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News From Walnut Tree Distillery

I would like to personally welcome Walnut Tree Distillery from the U.K. to our news section.

As I promised to my loyal fan base on launching this new section. I will put all the energy and know how that I put into every recipe post into every contributors post. First of all simply because I love my friends in the distillery world and I want to help them be successful. Secondly I love you without you my fans I wouldn’t have friendly distillery’s contributing articles to the blog.

So to all my fans please read, comment, and share, and most of all please patronize these establishments we love our craft distillers and Walnut Tree is a Craft Distillery and a farm a real treasure!

To that end we are also looking forward to quiet a few other craft distillers that are going to be writing and sharing.

One of them my very good friend Jordan Karp of Adirondack distillery.

Make sure you stop off in our online shop to purchase a bottle, if you don’t live in New York he might be restricted from shipping to you but it sure is worth the trip to pick it up.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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]]> https://www.buildthebottle.com/2020/09/21/news-from-walnut-tree-distillery/feed/ 0 9300 Sloes, Tonics & Blackberry Buckaroo At Walnut Tree Distillery https://www.buildthebottle.com/2020/09/15/walnut-tree-distillery/ https://www.buildthebottle.com/2020/09/15/walnut-tree-distillery/#respond Tue, 15 Sep 2020 18:49:29 +0000 https://www.buildthebottle.com/?p=9173 Walnut Tree DistilleryWalnut Tree Distillery the updates on what is happening in our farm!

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Sloes, Tonics & Blackberry Buckaroo At Walnut Tree Distillery

About Walnut Tree Distillery Farm

Our Norfolk Farmhouse Gins all start as neutral grain alcohol and a selection of local base botanicals.  Our signature ingredient is the walnut, hand-picked from the trees that surround our home and give our distillery it’s name. We aim to source as many of our ingredients as we can from the rich and abundant Norfolk countryside.  Our gins take their inspiration from the plants and flowers commonly found in the gardens and hedgerows of this beautiful and historic county. Each and every bottle we produce contains a little bit of Norfolk.

What’s Going On!

This week we have mostly been in the hedgerows.  The fruit harvest has been unlike any other this year and we are trying to gather as much as we can whilst we can.  I can’t remember a year in which the sloes have been so abundant.  At times it feels more like harvesting grapes than berries.  Some of our regular haunts have been so weighed down with fruit that branches are literally creaking as we pick.  In one spot alone we managed a haul of 32 kilos in a mornings work – definitely a new record!

We’re also on the hunt for blackberries right now (not that we are having to look too hard!)  Last year we experimented a little with a blackberry gin in very small batches.  Its looking increasingly unlikely we’ll have the fun of the usual outdoor Christmas markets this year (although we continue to keep everything crossed that some might run) but we’re looking to improve on last years offering so after the sloes came the blackberries.

There’s definitely a pain scale when picking from the hedgerows.  The large needles of the blackthorn are unpleasant but the barbs of a bramble are certainly more potent.  The blackberries are also far more elusive.  Such is their ripeness right now, you pick one and another 6 drop off the branch.  We tried strategic “bag positioning” but the brambles natural armoury often does its job and hands and bags end up shredded.  You pay for your crop when working with blackberries!

Other than the harvest this week, which has been the most pressing priority, we’ve also been dabbling with some different tonics.  Definitely one the major perks of distilling your own gin is taste profiling and working on the ideal serve.  As we move away from the summer and into a new season we’re focusing on our Spiced and Sloe gins and playing around with new ways to drink these.  With a small heatwave on the horizon I suspect taste testing will be suspended for the next few days ahead and we’ll be up to our wellies in hedgerows again!

Visit Our Website www.walnuttreedistillery Would love to meet you personally!

     13TH SEPTEMBER 2020

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]]> https://www.buildthebottle.com/2020/09/15/walnut-tree-distillery/feed/ 0 9173 News https://www.buildthebottle.com/2020/09/15/news/ https://www.buildthebottle.com/2020/09/15/news/#respond Tue, 15 Sep 2020 02:34:43 +0000 https://www.buildthebottle.com/?p=9123 NewsNews From The Craft Distillery, Winery, Brewery, And Cidery world!

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News What Is Going On In The World Of Distilling!

Yes you have asked for news and we are going to bring it to you.

First the latest news in craft alcohol industry.

Together with you we are excited to start by exploring the world of craft and artisanal alcohol.

Then look out for our podcast where we will interview and discuss with the master distiller and experts at the distillery what they do and what makes them special.

Finally we will have youtube video’s that you won’t want to miss!

Craft Distiller’s, Winery’s, Brewery’s, And Cidery’s

Want your latest press released shared and and seen by thousands?

Just open an account by clicking bloggers registration and we guarantee that we will post your article at least if you area amongst the first 100 that sign up it’s totally free!

Let me correct that now its 86 stay tuned and jump on the train before it will cost you!

Sign Up

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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]]> https://www.buildthebottle.com/2020/09/15/news/feed/ 0 9123 Online Marketplace Visit The Distilleries https://www.buildthebottle.com/2020/08/21/online-marketplace-visit-the-distilleries/ https://www.buildthebottle.com/2020/08/21/online-marketplace-visit-the-distilleries/#respond Fri, 21 Aug 2020 20:20:43 +0000 https://www.buildthebottle.com/?p=8300 Online Marketplace Visit The DistilleriesOnline Marketplace Visit The Distilleries a great way to reserve tickets at your favorite distillery!

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Online Marketplace Visit The Distilleries

Online Marketplace Visit The Distilleries, not only will you be able to buy your favorite bottle on our marketplace we will soon have a new future for you.

Visit the distillery, yes we are working on setting up a program where you will be able to buy ticket to get a tour of the distillery.

Not only that we are going to add a future that you will be able to follow your favorite distillery’s events right here on the website.

Much more in the works looking forward to the bringing you a truly amazing experience.

Stay tuned for quiet a few distilleries that are planning on coming online over the next few weeks it will be an amazing experience to see it all!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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]]> https://www.buildthebottle.com/2020/08/21/online-marketplace-visit-the-distilleries/feed/ 0 8300 My Birthday https://www.buildthebottle.com/2020/08/16/my-birthday/ https://www.buildthebottle.com/2020/08/16/my-birthday/#respond Sun, 16 Aug 2020 16:38:06 +0000 https://www.buildthebottle.com/?p=8019 My BirthdayMy Birthday celebrating in style, so excited that it is my birthday looking forward to an amazing day with wife and family!

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My Birthday

Hey friends and family, Its my My Birthday!

Can you sign up to the Forum, Follow me on Instagram, Twitter, Youtube?

How about a retweet and a share get some friends involved.

You can do even better if you are one of my Distilling friends or Brewers or know someone that is. If you didn’t sign up or know someone that did not sign up to my marketplace sign up or have them sign up today. If you signed up and have not posted your products on the marketplace I will be honored if you put up some products as a birthday present.

Thanks Looking Forward,

To spirits and cheers,

Binyomin Terebelo

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]]> https://www.buildthebottle.com/2020/08/16/my-birthday/feed/ 0 8019 The Online Marketplace https://www.buildthebottle.com/2020/08/16/online-marketplace/ https://www.buildthebottle.com/2020/08/16/online-marketplace/#respond Sun, 16 Aug 2020 16:12:40 +0000 https://www.buildthebottle.com/?p=8003 The Online Market PlaceThe Online Market Place, where you can purchase the bottle that you will save for your memories and always treasures!

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The Online Marketplace

The Online Marketplace, experience something unique and special from a neighborhood distillery.

Build The Bottle is proud to say that we are on track to hitting 10,000 unique visitors this coming month.

As a alcohol recipe we know that many of you will carry on from being experimentalists and hobbyist to making this to a full time profession.

Many that use our blog actually are full time Master Distillers and Master Brewer.

These wonderful friends are producing delicious alcohol that we want you to have access to . So we created an online marketplace where they can sell their unique artisanal bottles. Giving you full access to their creations.

Stay tuned we have multiple Craft Distilleries, and Breweries that you will absolutely love coming online over the next couple weeks!

What To Read

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo

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]]> https://www.buildthebottle.com/2020/08/16/online-marketplace/feed/ 0 8003 Coming Soon Online Store https://www.buildthebottle.com/2020/08/10/coming-soon-online-store/ https://www.buildthebottle.com/2020/08/10/coming-soon-online-store/#respond Mon, 10 Aug 2020 02:18:06 +0000 https://www.buildthebottle.com/?p=7722 Coming Soon Online StoreComing Soon Online Store a great and convenient place to get all your alcohol needs from grain to bottle we are here to please!

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Coming Soon Online Store

Coming soon online store a great and convenient place to get all your alcohol needs from grain to bottle we are here to please!

For quite a while our loyal friends and followers have been asking when will you start to stock your store?

Breaking, over the next couple weeks watch how the store will fill up with the most amazing selection of all things alcohol.

I am determined to be there for all my followers and friends if there is an idea that you have or something that you will like to see call me. Binyomin Terebelo 8083723960 or email buildthebottle@gmail.com. Of course direct messaging on instagram twitter or on the forum will get to me to!

Looking forward and hope you are to!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by wendy julianto from Pixabay

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