Business idea: distilling as a show

Commercial distillation is as old as the world. Since ancient times, strong distillates have been currency, medicine, and weapons (remember the harmful effects of alcohol on Indians and northern peoples) and fuel (you will laugh, but there are enthusiasts of using it in internal combustion engines).

It would seem that new things can still be offered? Go to the village, bring the cost of the final product to negative values, unite marginals around you - profit! But this is not our way, and not only because it violates the law. It is not worth exchanging for a product of the lowest price category when the door to the world of elite drinks is open.

No need to sell a product, you need to sell a fairy tale, or a show, if people no longer believe in a fairy tale. It is the presentation of the product in the form of a performance, some mysterious surroundings, the sacrament of alchemy will give maximum profit with minimal investment. (Captain evidence, yes, yes).

In fact, I do not offer anything new. A banal interpretation of old ideas to a new product. Some restaurants practice cooking directly in front of the client. It is presented as hyper-sophistication and costs accordingly. A trolley with a burner, tiles, possibly not a large barbecue grill rolls out, on it are placed bowls with ingredients pre-cut with meat and fish. A frying pan, a cast-iron stove or a vogue is already warmed up, they burn with heat, it remains only to combine everything into a single whole and give the client food not only for the stomach, but also for the eyes and mind.

That's the whole idea. Oh yes. A couple of flambe trolleys with small alambiks, alkitars and moonshines are being rolled out. Three to four units, no more. The polished copper sparkles, the polished stainless steel blinds the eyes. Bonfires are burning (well, not bonfires, okay, electric stoves, in the worst case, on gas). Everything is ready, the performance begins. Refined moonshine begins to create.

Such a service system is ideal for open air, offsite events, tiam building with lectures on the benefits of alcohol, master classes for beginner winemakers.

To the taste of the client, the initial product is selected and poured into distillation cubes. It is limited only by your imagination. It can be dry red or white wine, sugar and fruit mash, fermented apple and any other juice. A separate alambik can be kept under smelly mash (from molasses or Jerusalem artichoke, for example). I am sure that there will be connoisseurs. In short, you can drive out of all that you see fit, and only the client will make the final choice.

While a variety of mash is heated in cubes to working temperatures, moonshining will entertain the client with a leisurely conversation about what actually happens, why we cut off our heads and in what cases we pull by tails. Do not let the awkward pause hang, the history of distilling to help you, it is vast.

Many things can be put into the reinforcing non-column of alambiks at will. Dense from apple and plum mash, fresh plums, cherries, herbs, maybe the mash on green malt will also withstand pouring through a strengthening column (the thick is filtered and will remain in the column, and the slurry will not burn in the cube). Just do not experiment on the client, try first on yourself.

A huge number of options gives colossal food for creativity. One and the same product of different strength and temperature gives a completely different taste. The combinations of the original brag, wines, herbs, fruits and seeds are endless.