Production and sales of raw materials and ingredients for distilling. Distillate is obtained from grain, fruit and sugar mash. One or several distillations are enough. Products based on distillate or rectified spirit: grappa, whiskey, brandy, rum, tequila, absinthe, liquor, gin, Sambuca. Distillate is obtained from grain, fruit and sugar mash. One or several distillations are enough. Rectified spirit is made from crude alcohol — a product of mash distillation. It is driven through the column only after it has been diluted until its alcohol content is 40%. As a rule, this requires pre-distillation.
Products Based on Distillate or Rectified Spirit
Distillate is obtained from grain, fruit and sugar mash. One or several distillations are enough. Rectified spirit is made from crude alcohol — a product of mash distillation. It is driven through the column only after it has been diluted until its alcohol content is 40%. As a rule, this requires pre-distillation.Distillation is convenient for making drinks from fruit and grain mash. The most famous drinks are:
| Product | Discription |
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Distillation |
Distillation allows you to get a strong drink, usually not less than 70 ABV. It has a pronounced aroma and taste clearly reminiscent of the original raw material. For example, distillate from apple mash will have a flavor of this very fruit. A bright malt flavor can be obtained if it is based on grains. |
| Rectification |
During rectification, strong 92% alcohol is obtained. It is neutral both in aroma and taste. It does not have any fruit or berry shades. |
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Distillation is convenient for making drinks from fruit and grain mash. The most famous drinks are:
- grappa — prepared by distillation of drained grapes. The technology is similar to the production of Chacha;
- whiskey — involves the distillation of fermented grain. It is aged in oak barrels for at least 3 years;
- brandy — based on fermented fruit juice. A variety is cognac made from some grape varieties;
- rum — made from fermented sugar cane juice and molasses;
- tequila — a distillate of agave juice. Weber Blue variety grown in different Mexican states, as it has determined by its Denomination of Origin.
- absinthe — infusion of herbs in ethanol with predominance of anise, fennel, and bitter wormwood;
- liquor — prepared by infusing berries and fruits in alcohol;
- gin — juniper combined with cumin, coriander, cardamom, and orange peels;
- sambuca — made from anise and star anise.
Malt for making whiskey and distilling products
- Vienna malt (Kursk malt). Can be used for both single malt whiskey and blended whiskey. Both in combinations with other malts and with unmalted raw materials.
- Pilsner malt (Kursk malt). Suitable for making whiskey. Both in the form of base malt and in a mixture with other types of malt and unmalted raw materials. By combining different raw materials, you can make whiskey of any style. From light floral aromas to peat and smoky aromas.
- Pale Ale malt (Kursk malt). Gives whiskey a rich malt flavor. Pair with smoky malts to create unique island-style drinks.
- Malt Château Whisky 35 ppm(Castle Malting). Gives a delicate character of peat and smoke. The ideal ingredient to create a unique whiskey. In higher proportions it gives the drink a rich smoky peat flavor and aroma. This malt is specifically designed for whiskey production, but can also be used for other grain distillates. It will especially appeal to connoisseurs of smoky peated whiskey of the so-called “island style”.
- Malt Château Whisky Light (Castle Malting). Designed specifically for whiskey production. Fumigated with Scottish peat during drying, which gives it a longer shelf life. Gives whiskey a soft, “smoky” aroma. The ideal ingredient to create a unique whiskey. For all types of whiskey. Up to 100% mixture.
Yeast for hard drinks
Grainrus Group - the official distributor of the French yeast brand Fermentis in Russia. Fermentis is a division of the Lesaffre Group, a global key player in yeasts and fermentation. This family-owned company, born in northern France in 1853, is now a multinational and multicultural company, earnestly committed to helping better nourish and protect the planet.
Yeast Safspirit — with different conditions, producing congeners in accordance with the specific regulations set forth by the delimited area's aroma and flavor parameters. Some yeasts ferment better sugars from grains, while others are better adapted to ferment substrates rich in fructose or sucrose. For example, in the case of whiskies made 100% from malt, when exogenous enzymes are not used, it is important to select yeasts that can ferment dextrins, whose presence will reduce the alcohol yield.
- SafSpirit HG-1. Exceptional performance in Very High Gravity (VHG) fermentations. Highly tolerant to ethanol, capable of reaching 18% v/v, depending on the process and substrate. Very good resistance to osmotic pressure and elevated fermentation temperatures. When fermenting in VHG conditions, achieves high yields, maximizes production capacity, and generates incredible energy savings. Generally produces neutral flavor profiles and ferments most substrates efficiently, particularly mashes derived from grain.
- SafSpirit M-1. Signature "M" strain congener profile respecting the flavor contribution of the raw material, and ideal for whiskies aged in barrels. It has a good alcohol tolerance (over 15% v/v) and very good attenuation due to amylolytic characteristic and utilization of complex sugars and dextrins, making it an ideal option when enzyme additions are not allowed. It is a good choice for continuous fermentation. In addition to its popularity in Scotland, this strain is an attractive choice for any grain-based (raw or malted) distilled beverage aged in barrels, it is gaining popularity with craft distillers producing full-flavored rums.
- SafSpirit C - 70. A multipurpose and robust strain with a multitude of applications. One of the most popular with distillers worldwide. It produces very high quality alcohol with subtle congeners from a variety of substrates. It is used extensively in the Caribbean and Central America for making premium rums and other spirits and liqueurs produced from molasses or sugarcane juice. It is also an excellent option for low- and medium-gravity grain mash fermentation.
- SafSpirit USW 6. Arguably the most famous and coveted strain for producing Bourbon and American Whiskey, cared for and passed on by generations of distillers for nearly a century. Delicate congener profile for the smoothest flavor. Performs well in all kinds of cereal grists. In addition to its popularity for Bourbon and American Whiskey, it is a great option for any cereal grain distilled beverages aged in barrels.
- SafSpirit GR-2. Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates. Its regular kinetics avoid explosive fermentations and peaks of high temperatures during the growing phase, making it an ideal option for plants without temperature control or insufficient cooling capacity. Excellent option to produce very neutral alcohol, especially vodka from grain.
- SafSpirit D-53. A specially selected strain delivering consistent fermentation profiles and strong performance in any cereal grain-based fermentation. Produces high concentrations of esters, imparting coveted fruity notes in the fermentation of new-make spirits. Fruity notes include white fruits (apple, pear, peach) and exotic fruits (banana, mango). This yeast is ideal for distillers looking to produce flavorful new-make (unaged whiskies) and barrel-aged malt spirits, such as Japanese-style malt whiskies.
