FOODIES WEST.COM         
Artisanal Grain-to-Glass Spirits
SPIRIT WORKS DISTILLERY
March 2016 Issue / Vol. 4, No. 5                                                                       Sebastopol, California



















 
 
 
 

      
Chef Tournant
Brandon Duley


      
Chef de Cuisine
Brandon Gauthier

      
Executive Chef
Kyle Kuklewski

     
Wine Educator Gary Spadafore on Napa Valley




Distiller Lauren Patz talks about what people do  with used whiskey and gin barrels on our

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Letherbee Distillers
World-class Gin, Fernet, Bësk & Seasonal Gin

     
Il Terrazzo:
Simple becomes Special.

     
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Spirit Works Distillery | Artisanal Grain to Glass Spirits | Sebastopol, California Standing in front of a 4,000-litre CARL hybrid pot still, Lauren Patz, Production manager and distiller at Spirit Works Distillery in Sebastopol, California, sang the still’s praises the way a mechanic fawns over a favorite engine. “This is our still,” Patz said. “People come in here and the look at the welding job where the copper meets the stainless steel, and they’re like, How did they do that? Because it’s so seamless, the transition between the metals. That’s pretty difficult to do.” The still, made by Germany’s oldest distillery fabricator, took a year to engineer and build. Spirit Works founders, Ashby and Timo Marshall, provided the specs. Ashby Marshall, Patz, and Nikki Lucas make up the team of distillers. Timo Marshall pinch hits wherever he’s needed. “You come to them with this idea of what your business plan is,” Patz explained how CARL constructed the still, “and then they build, from that, a still that can achieve all your dreams. The more I know and understand about this industry, and stills in particular, I’m more and more pleased with the one that we have. “It’s kind of a three-for-one,” Patz continued. “There are different pathways through which you’re sending the vapor that you’re getting off of this pot through steam. Those different pathways will define what product you’re making.” Patz pointed out the alembic pathway for the rough removal of alcohol from the fermented mash that travels straight from the pot to the condenser. It also extracts flavor from botanicals for gin distillations. The taller 21-plate rectification column gets the product to the appropriate alcohol by volume content. That’s 190-proof for the vodka coming off the still. “This is a very important part of our still,” Patz added, “because it let’s us make our own base alcohol. For the vodka, we use red winter organic wheat coming from the Sacramento Valley. We try to source grains and raw material as locally and as organic as possible.”