Distilling

Wednesday, January 15th, 2020

Your Own Canadian Whisky…

A marvellous way to mark a special milestone or anniversary, our annual whisky cask program is back!

We are proud to offer you the opportunity to own your own private share of a 113 litre cask of Canadian Whisky. This year, you can choose from the following whisky types: Rye whisky, Single malt whisky, Peated whisky, and several Single malt smoked whiskies (Gary oak, Maplewood, Beechwood, or Arbutus). Each smoked malt has its own, very unique flavour.
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Your whisky will be aged in 30 gal (113 litre) casks for four years—Single Malt in once-used American White Oak ex Bourbon casks; Rye in new American Oak casks. During this time, you can follow the aging process with periodic tasting events.

One of the perks when purchasing a cask is substantial savings compared to what the whisky will be sold at in four years. For more information click here, and to purchase your own share of a cask please contact miriam@oddsocietyspirits.com.

Tuesday, November 20th, 2018

Grain-to-Glass

Local rye and barley fields are harvested by BC farmers.

The malted barley and unmalted rye is then shipped to us for fermentation.

At Odd Society Spirits we craft our spirits from grain-to-glass. We begin by sourcing 100% BC-grown grains, then ferment and distill onsite in small batches using traditional methods. Our spirits are then bottled and sold direct from our distillery.
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We will officially launch our highly anticipated single malt and rye whiskies made from 100% local grains very soon. It’s now time to taste the difference.

Our whiskies are sold direct from the distillery and through local retailers.

 

This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

Thursday, September 12th, 2013

Mashing & Wort from a Neighborhood Brewery

Distilling has its own language and “mashing” is a good term to know.

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Currently, a neighborhood brewery, Storm Brewing, is doing most of our mashing for us. We pick up the wort from Storm, pump it into our fermenters, and pitch our yeast. We will eventually be doing our own mashing but for now this works well. Storm Brewing is the granddaddy of the craft movement in Vancouver and has been making amazing craft beer for almost 20 years. We’ve also been getting some wort from another great local brewery, Coal Harbour Brewing. Don’t forget to visit both of them when you’re in the neighbourhood.

Thursday, August 1st, 2013

Yeast

Yeast is amazing! Its hard to imagine life without yeast and fermentation: no bread, no alcohol. Even chocolate relies on yeast for part of its process.

Long ago brewers and distillers relied on wild yeasts to ferment their products, and some Belgian brewers still do, but nowadays most distillers work with known strains for consistency and reliability. Yeast is everywhere. Rogue Brewery in Oregon even isolated a unique strain of brewer’s yeast they found growing in their brewmaster’s beard. True story! They now use this yeast to make a new brand of beer fittingly called “Beard Beer”.

beard_beer

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pitching_yeast2

There are so many things to consider with yeast: How much alcohol can it tolerate before getting stressed and dying? What is the optimum fermentation temperature? What flavours and esters does it produce?

Like with everything else, we’ve begun to experiment. For now, we are splitting our mashes into different fermenters and using different yeasts in each. Since these are vodka batches, it may not matter but we will keep you posted.

Thursday, July 11th, 2013

Wooden Whisky Barrels

Wood is a fascinating subject and old distillers can wax poetic when it comes to wooden barrels and aging whisky. In Scotland, if you look after a distillery’s cooperage and whisky maturation program, you can receive the distinguished title of ‘Master of Wood.’

The most commonly used wood for barrels in the world is American white oak, which imparts a range of flavors including vanilla, honey, and nuts. The second most commonly used wood is European oak which imparts a more complex set of flavors including sherry, dried fruits, and spices.

By a fluke of history, American law, which was passed to help the cooper’s union, dictates that bourbon must be aged in new American oak barrels. This means the bourbon industry is looking to sell hundreds of thousands of used wooden barrels each year. The rest of the world is more than a willing customer and everyone from rum producers in the Caribbean to Scotch producers to Canadian whisky producers buy the once-used oak barrels for their own spirits.

American bourbon producers will tell you they’ve extracted the best the wood has to offer. Scotch producers will tell you the Americans have removed many of the bitter tannins, lignins and vanillins that can overpower a spirit, and the barrels are now ideal for whisky. Regardless of your point of view, the influence of wood does lessen with each refill and eventually a barrel has nothing more to give and is discarded.
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At Odd Society, we intend to do a lot of experimentation with wood. We recently purchased ten small American oak barrels that were used to age rye from a distillery in Washington. We’ll be picking them up this weekend! We will also be purchasing some brand new 200 liter American oak barrels, and hopefully some French oak barrels. The problem with French oak is that it is at least three times as expensive as American oak. This is a question of wood scarcity rather than quality, although some people prefer the taste of whisky aged in French oak.

So come visit our barrels (once we open)! The picture below was taken during my stay at Springbank Distillery in Scotland.

springbank_barrels

Friday, June 21st, 2013

Weighing Alcohol

How much does that drink weigh?

All the alcohol we produce is, of course, subject to federal excise tax. It might seem strange but the alcohol must be weighed as soon as it comes off the still. We have to measure the temperature, the weight, and the specific gravity of the alcohol, and use tables provided by the government to calculate the exact volume. This is our brand new, super accurate, legal-for-trade scale.
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Friday, May 24th, 2013

Yes, go ahead, call us a “Craft” Distillery

stills

We are applying to be a craft distillery. In British Columbia this means we:

• ferment and distill all our products on site
• use 100% B.C. agricultural products to produce our alcohol (non-BC botanicals are allowed)
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• do not use neutral grain spirits in any of your products
• are a small producer (less than 50,000 litres per year)

If a distillery meets these requirements, it is allowed to call itself a craft distillery and sell directly to the public. In our mind, it’s definitely worth the effort! However, there’s a tradeoff: we won’t be selling our products through the BC liquor stores. At least not for a while. All our products are available through our tasting room or through some private stores.

Thursday, May 23rd, 2013

Help is on the way

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I was surrounded by an amazing group of fellow students when I was in Scotland studying brewing and distilling at Heriot Watt. Of the 28 people in the program, only one was from Scotland. The rest were from every country imaginable including Nigeria, Japan, and India.

One of the students that I made a lasting friendship with was Joshua Beach. Josh is originally from Ontario, but has spent the last ten years living and working in Europe. After he graduated from Heriot Watt he worked as a brewery installer in England, a brewer in Alberta, and then back to Europe as a project manager for a German company that helps automate breweries and distilleries around the world.

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Josh is a real whisky expert and I’m lucky that it was easy to convince him to take his vacation in Vancouver to help get Odd Society up and running. Here is Josh adding temperature gauges to the vodka column.

Josh_adding_gauges

Wednesday, May 22nd, 2013

Glass, glass, glass

What’s the point of all this amazing equipment if people can‘t see it!

gauges

We’ve been wrestling with the city on that one. We originally planned a small tasting room that had a glass partition between the tasting room and the production area. After eight months, we received our building permit and started building.

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We ended up hiring a code consultant who was able to convince the city that nothing had fundamentally changed: the tasting room was an integral part of the production, not a separate occupancy. The only problem is another month had passed.

But the glass partition is again a go!!!

Tuesday, May 21st, 2013

Modifying our stills

Meet the stills

Our two 350-liter stills are made in Germany by Holstein. They are about 30 years old and were used by a distillery in Switzerland to make the fruit schnapps and liqueurs used in many famous Swiss chocolates.

We modified the original stills so they can make other types of alcohols, namely whisky, vodka, and gin. We did this by removing the old column from one of the stills and replacing it with a domed, bell top. It looks a lot like the onion domes you see on the Kremlin in Moscow. It’s a beautiful piece of machinery begging to be hugged. This top also has a practical purpose, giving us a single, traditional-type distillation.

still_helmet

Crafting our unique gin method

We also added a gin basket so when we make gin, the delicate botanicals like flower petals don’t get boiled in the distillation process.

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The vodka column

column

Since you can’t make vodka with a pot still, we added a new 15-foot vodka column.

Vodka, unlike whisky, is all about purity. You want to remove the majority of flavour producing congeners so that you are left with pure, clean, crisp alcohol, while still maintaining the subtle characteristics of the underlying raw grains. The design of the column is such that a mini distillation takes place on each of the column’s fifteen plates.

Together, these modifications result in a system that is incredibly flexible and capable of producing a wide range of high-quality spirits.

Monday, May 20th, 2013

Recycling water

Construction is almost finished, the stills are in place, the boiler is hooked up and the recycling system for the condenser water should be working next week.

What to do with all the water?

As you can imagine, a distillery uses a lot of cooling water for the condensers. Thousands of litres each time we run the still, in fact. It seems a massive waste, so we’ve installed a water recycling system.

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It’s an environmentally friendly way to recycle the thousands of litres of water that might otherwise go down the drain.

heat_destroyer