Tipping Point Distillers
5478 Hwy #3 B0J 1K0 Chester, NS, Canada

The sun's out but it's snowing at Tipping Point Distillers today. It's a great day to grind up a pallet of organic Winter Wheat.

Some days you're the distiller, & some days you're the "Chief Executive of Labeling". Be safe everyone

Amanda Marshall's a much better singer than me, so enjoy.

Drop by Tipping Point Distillers today. Carla's (the copper-still) up & running today. We're increasing the strength & purity of the vodka from 92% to 95%. We triple distil our organic vodka because it produces an incredibly smooth, high quality product. We're so confident in our products that we offer free tours & samples.

Drop by Tipping Point Distillers this weekend if you'd like to see "Carla" (the copper-still) in action. We're doing two "Finishing Runs" on Saturday & Sunday. It's when we distil our vodka for the 3rd time. The vodka's 'resting' at 92% right now, but we're going to distill it again bringing it's purity to 95%. ... If you'd like to experience what an ultra premium vodka tastes like, come & visit us.

Here's a very interesting video. As the alcohol vapors rise to the top of the 1st copper column they'll come in contact with the 1st cold water condenser. This cools the alcohol vapors turning them back into a liquid. It's like a 'vodka rain forest'. Now as the liquid alcohol falls down the copper column the alcohol heats up & turn back into a vapor & the process is repeated.

As the temperature rises the alcohol begins to evaporate at approximately 78.4C. This means the part's just beginning.

We're doing a vodka "Spirit Run" at Tipping Point Distillers today. We 'stripped' the alcohol out of the vodka mash last week. Now we're distilling it again to remove any lingering 'heads' & 'tails'. This 2nd distillation also removes any lingering sulfur from the alcohol. These extra processes are time consuming, but this is how we create our 'ultra premium organic vodka'.

Here's the view from my office (aka "The Rum Loft"). It'd probably make a great Air B&B, ha-ha.

Here's the vent pipe as the "vodkano" vents it's furry. We're cooking 1,500 liters of mash to appease the vodka Gods. The temperature of the mash is raised to 80C which converts the starch in the grain into sugars that the yeast can eat. If I didn't cook the grain the "vodkano" would demand a human sacrifice instead. Oh, the WCB paperwork that'd create.

The "Rum Loft" received its 1st tenants. 8 x 100 liter barrels of rum will reside here until the spring of 2021. Then they'll be bottled & sold to their new "forever homes".

Let's all wear a mask to show COVID-19 who's in charge. "If it can't spread, it can't live!"