Coloring the distillate in brown.

Coloring the distillate in brown.

How to achieve a brown product. A brown beverage looks very noble, as it evokes associations with cognac or whiskey. However, a high-quality grain distillate, skillfully colored and refined by a specialist, may not be distinguishable from good whiskey or cognac by everyone.

So, how can we achieve such a shade? There are actually quite a few methods. The first and simplest is tea. Ordinary black tea is added to the distillate at a rate of about half a teaspoon per liter and infused in a dark place. As it infuses, the color changes from light brown to the color of strong-brewed tea. It's up to you to decide at which shade to stop the coloring process. The taste practically does not change unless flavored teas are used, which can sometimes yield interesting results.

Another method of coloring the distillate in brown tones is by adding prunes. In addition to color, very interesting flavor notes are obtained. For one liter of product, take 2-3 prunes (depending on size) and infuse for a week or two. The taste will soften, an aroma will appear, and we will get an excellent example of cognac color.

Infusing moonshine on partitions of walnuts is a classic method of obtaining a noble brown color and a pleasant taste. For one liter of product, take partitions from 15-20 walnuts and infuse for a week. If the heads and tails were skillfully separated during distillation and good purification was carried out, not every connoisseur will distinguish the result from cognac.

Coloring moonshine in brown using roasted malt is another excellent recipe that, in addition to coloring, will give a wonderful whiskey flavor. To do this, you need to roast malt and infuse the moonshine on it. After roasting the malt, it should be infused in the moonshine. There are no clear parameters for temperature and time here, as different temperatures and times will be required for different grain colors. The main rule is better to roast less but keep in the oven longer than quickly burn it to coals. For roasting malt, take either glassware, a new frying pan/baking sheet, or special heat-resistant silicone for baking. Otherwise, the malt will absorb the aromas of previous cooking, burnt fat, and oil, and then impart these aromas to the product—not the best taste. Stir the malt periodically during roasting. After achieving the desired color of the grains (I usually bring it to a dark brown, coffee color), stop roasting.

It's difficult to estimate the dosage—it all depends on the result you want to achieve. I put a handful in a three-liter jar—after a week of infusing, the product is colored in a rich brown color. The taste is whiskey-like, with a pleasant aroma and subtle smoky notes. Personally, for me, this method of coloring the product in brown is definitely the best!