Shawn Patterson, CEO Good Libations
In our experiences most distillers believe the taste of a distilled spirit is set once the distilling or barreling process has been completed. Quantitative research has recently been completed demonstrating the impact water used to proof distilled spirits has on the composition of the aldehyde and ketone levels in distilled spirits. Qualitative research has been conducted to assess the eects the water used in proong has on aroma, taste, and smoothness of distilled spirits.
We will be sharing our research results for the rst time at the ADI meeting in Denver. We believe the information coming from our research can be a signicant benet for craft distillers and demonstrate the potential value of moving beyond water ltered by reverse osmosis to proof distilled spirits.
