Production
How Every Spirit Is Born at Enthusiast Distillery
Every great spirit begins long before the first drop is distilled. At Enthusiast Distillery, each production cycle starts with careful preparation. Before we touch the raw ingredients, every piece of equipment is thoroughly inspected and checked to ensure everything is working exactly as it should.
To better explain our process, let's take honey spirit as an example.
The honey is gently warmed in special decrystallization tanks until it reaches the perfect consistency. At the same time, water is heated, yeast is prepared, nutrients are added, and—just for good luck—we sometimes joke that a few songs or kind words help ensure a happy fermentation.
In many ways, making spirits resembles cooking. Every ingredient, every proportion, and every step matters. Small details eventually become part of the final character of the drink.
Fermentation — Where Character Begins
Fermentation is the stage where yeast transforms sugars into alcohol while simultaneously creating the aromatic compounds that give every spirit its unique personality.
For yeast to perform at its best, it needs the right environment. Factors such as the original gravity of the mash, acidity, nutrient balance, and temperature all play an essential role.
Fermentation time also has a significant impact on the final flavor profile.
A shorter fermentation of around four to five days produces a clean alcohol with very few by-products. Extending fermentation to about seven days allows more aromatic compounds from the original raw materials to develop, creating a richer and more expressive spirit.
However, allowing fermentation to continue for more than ten days may increase the risk of unwanted acetic fermentation, which can negatively affect the quality of the final product.
Temperature control is equally important.
At Enthusiast Distillery we carefully maintain fermentation temperatures between 23°C and 26°C (73–79°F).
If the temperature falls below 18°C (64°F), yeast activity slows dramatically and may even stop completely. Restarting fermentation often requires reheating the mash, adding nutrients, or introducing fresh yeast.
Excessive heat is just as problematic. Above 32°C (90°F), yeast begins producing unwanted compounds such as acetaldehydes and higher alcohols (fusel oils). Eventually the yeast cells become damaged, causing fermentation to stop altogether.
Maintaining stable fermentation conditions is one of the key factors behind the quality of every spirit we produce.
Our Yeast
We work with Saccharomyces cerevisiae, one of the world's most trusted yeast species for spirit production.
The exact strain, however, remains part of our production know-how—and that's one secret we're happy to keep.
Knowing When Fermentation Is Complete
We never rely solely on time or appearance.
Every batch is tested through a laboratory distillation. We distill a small sample of the fermented mash—typically 200–500 ml—to measure the actual alcohol content and any remaining sugars.
Only after these results meet our quality standards does the batch move forward to the distillation stage.
Different Stills for Different Purposes
At Enthusiast Distillery, each type of still has a specific role in creating the final spirit.
Our continuous stripping column allows us to process fermented mash efficiently while minimizing losses—even during unexpected power interruptions. Once electricity is restored, production can quickly resume without compromising quality. This system produces a clean low wine with minimal unwanted compounds.
For capturing the richest and most expressive aromas, we rely on a traditional copper pot still fitted with a classic copper helmet.
Here, technology gives way to craftsmanship. The master distiller performs every cut manually, relying on years of experience, sensory evaluation, and instinct rather than automation.
After the pot still has completed its work, the remaining alcohol is recovered using a plate column. This allows us to maximize alcohol recovery while maintaining the quality and purity of the final distillate.
Choosing Spirits Worth Aging
One of the most fascinating questions is how we decide whether a spirit deserves to spend years in a barrel.
The answer is surprisingly simple: Experience.
No instrument can fully replace the trained senses of an experienced distiller.
Every spirit is carefully evaluated for aroma, flavor, texture, and aging potential.
To continuously refine our sensory skills, we maintain an extensive library of reference aromas as well as our own collection of benchmark spirits, allowing us to compare every new batch against carefully selected standards.
Oak Barrels — The Final Ingredient
Time alone doesn't create a great aged spirit. The barrel plays an equally important role.
Our distillery uses oak casks crafted in Ukraine, France, and the United States, each contributing its own distinctive character to the maturation process.
The master distiller carefully selects the most suitable barrel for every individual spirit, considering its aroma, structure, and future development.
Maturation itself is never left unattended.
At scheduled intervals, every barrel undergoes regular sensory evaluation and laboratory analysis. These tastings help determine whether a spirit is ready for bottling, would benefit from blending, or should continue aging—or even be transferred into another barrel for a finishing maturation.
Every bottle produced by Enthusiast Distillery is the result of patience, craftsmanship, respect for raw ingredients, and constant attention to detail.
Because truly exceptional spirits are never created by accident—they are crafted with passion, experience, and enthusiasm.
