A starch based but not cereal

SROS

Hi everyone,

i know this forum has experts and whiskey/ whisky lovers from all over the world. 

Hence the reason i am joining as i would also like to learn more for your good selves and share what we have.

We have a product we wanted to called it whisky/ whiskey but were not sure because of the original raw materials (its starch and its a comb) we have fermented it is and distilled it and aged it for about a year now and it take supreme hehe yeap thats what i called it, its new blood. the alcohol content is 40% v/v.

Due to our warm temperature aging is quite fast and within a year the taste is completely good and color is amber very beautiful.

horst_s_2

SROS said:

Hi everyone,

i know this forum has experts and whiskey/ whisky lovers from all over the world. 

Hence the reason i am joining as i would also like to learn more for your good selves and share what we have.

We have a product we wanted to called it whisky/ whiskey but were not sure because of the original raw materials (its starch and its a comb) we have fermented it is and distilled it and aged it for about a year now and it take supreme hehe yeap thats what i called it, its new blood. the alcohol content is 40% v/v.

Due to our warm temperature aging is quite fast and within a year the taste is completely good and color is amber very beautiful.

There are regulations out there. Depending on where you live it may be possible to be called whisky/whiskey or not. But not in the EC and most probably not in the US.

bedlamborn

@SROS 

It ll depends on the country. Both the European Union and USA has their laws and regulations on the internet. If you ue a google search you can find them and see what is written there.

DramTasticVoyage

@SROS Move your operation to Canada! You could ferment cheese flavored gummy bears and still legally call it whiskey!