The pipeline that runs under the brewhouse at To Øl City is now connected to our distillery, which means we now have the possibility to create a fresh ferment from our brewhouse, and use it to create our spirits. Though we assume that a fresh, homemade base for distillation is common practise, it is unfortunately fast becoming a very rare sight in the spirit world.
While To Øl City is definitely a huge playground for us to experiment with things we’re excited about, it’s also a place built to reinforce principles driving the craft beverage industry: only quality ingredients, made in a transparent way, that taste effing amazing. It’s also a plan for us to share with you each step in this process; what makes a good ferment? What techniques are working / not working? Why are there so many sexy barrels and what the devil are they filled with?