Angry Parrot Distillery
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Videos documenting my journey building and running various size and styles of alcohol stills on a limited budget.
Thinking of buying a Chinese made still online?
May be cheaper on paper, but when something goes wrong you are left dangling.
Two pieces of Chinesium I'd said I'd take a look at for clients that had bought some gear from me and some online, ...
30/12/2020
My last bottle of heavily peated full grain whisky I'd put down a few years ago before I got any commercial certs.
This was what I originally got into distilling to make, - massively peated whisky.
Managed to hold off the temptation most of winter when it coulda been preventative cov-cov medicinals!
Alas my resistance wore too thin ...
28/12/2020
D̶A̶R̶K̶ ̶C̶H̶O̶C̶O̶L̶A̶T̶E̶ ̶R̶U̶M̶ ̶C̶A̶K̶E̶
RUM (with some cake and chocolate bits).
*edit for recipe*
Rough measures coz in the words of Dana from NZ Distillers forum regarding quantitative measurements "I'm not that kinda guy". 🤣
CAKE
4x cups flour
4x tspn baking powder
2x tspn baking soda
4x eggs
1x cup of caster sugar
400gms dark chocolate
2x cups coffee (espresso or instant)
2x cups of olive oil
A metric s**t-ton of overproof rum.
Melt chocolate, oil and coffee gently in a pot and let cool a while.
Mix all the dry ingredients in a bowl, add the eggs and then the cool chocolate/oil/coffee.
Add a good splash of overproof rum and wave goodbye to the alcohol.
Mix it well.
Pour into 2x buttered cake pans and bake on 150degC for about an hour or whenever its done.
Don't burn it like I did the first time.
Once baked turn out the 2 cake wheels onto a wire cake grid to cool.
Once cool drizzle the cake wheels will a s**t ton of overproof rum but not so much that they go soggy.
ICING
Fresh cream maybe 750mls
400gms dark chocolate.
Another metric s**t-ton of overproof rum.
Some fresh blueberries ... coz fruit is good for you and makes things healthy! 🤣
Melt the dark chocolate into the cream gently and cool it slightly.
Whip it along with a lot of rum, whip until stiff then cool.
Throw icing between the cake slabs, ice the outside and decorate with blueberries, ... for health and nutrition.
Chill in fridge and then serve, ...with some rum.
Can halve the amounts above to make a smaller single tier cake.
(But don't skimp on the rum!!!)
_________________
*Original post*
Birthday cake I cooked up for someone yesterday, I love baking almost as much as distilling.
Recipient is one of those poor unfortunates that almost shares a birthday with the great J.C. (no not John Cleese!) and usually gets Xmas fruitcake re-tasked and re-served as birthday cake.
Not this @ #$%^&ing year ...
Dark chocolate rum cake, made with the last of a bottle of high-octane overproof rum I bought in Wellington a long time ago.
Come to think of it I haven't seen overproof rum on a store shelf for ages now. 🤔
Freshly baked and cooled cake wheels were drizzled with more rum before being sandwiched and coated in an icing made from melted dark chocolate, cherry juice, folded into freshly whipped cream and ... more rum, then topped with fresh blue berries. 🥳
"Happy Birthday Ma'am, now please recite your name and address into the device ..."
25/12/2020
120L kettle, 4" column, 4" relux condenser down too looooong 2" product condenser.
Needs polishing and prettification when I'm back after New Years and then off to the client!
Reflux condenser has 16x half inch internal tubes, product condenser has 5x.
Kettles are made as still kettles to purpose - nice squat dimensions.
This one is heated by two direct immersion low density elements.
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Wellington
5045
