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Why don't I have to age my spirit like commercial distilleries?

Over the ages distilleries have been positioned as a result of excess raw materials. The excess raw materials have usually been inexpensive or in some cases like Rum have been a waste product and costly to dispose off. These cheap raw materials have been converted into potable alcohol and aged to improve their smoothness, sometimes in oak barrels to also remove unwanted flavours and any unwanted alcohols. Raw spirit from some of these products can be undrinkable and even dangerous so ageing is necessary for many reasons.

Making alcohol using pure sugar, Turbo Yeast, Still Spirit Carbons and drinkable water produces extremely clean alcohol. The Still Spirits essences that you add are formulated to taste like the your favourite drinks when thay are aged & ready to drink.