Thanks for yer reply standz, I always appreciate reading your opinions and suggestions. I guess I thought TM was only talking about making 'cuts' to high proof liquor. I would certainly agree that with distilled water you wouldn't introduce ANY additional flavor, so you probably wouldn't get anything other than just the taste of alcohol, and that may not be a bad goal at all! When I said that 'some' springs produce certain desirable ,minerials, flavors, I also cautioned that your particular geographic location should be considered. Just as with 'Scotch' and other unique flavoerd liquors, the environment ,water, wood, etc., can be used to enhance the final product. And again, it would depend on an individuals particular tastes, wouldn't you agree? It surely would be safer to use distiled water, not even to mention microbes and other possible pathogens in most well water ,and even many municiple water systems,. Maybe it is a no brainer after all, but as I said, In my particular case, my well provides me with pretty good ,notice the qualifying 'pretty good', water, so I have and will continue to use my well water when making cuts. However, I wuldn't recommend this cart blanche with wine or beer, but thats a whole different line of discussion. And while I'm certainly no expert ,actually I 'sitll' ,,pun intended,, consider myself a mere 'babe' when it comes to this hobby,. I'm quite happy with the reception my 'beverages' get though. And I only suggest one try what you have available first ,with a SMALL AMOUNT of liquor, to see what you get. I surely would't risk a whole run without first verifying the outcome!
Thanks and keep it coming,
Spiritmker ,but Certainly not a master,
