Whitley Neill Banana & Guava Gin 70cl

Product Information

How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. The base of waragi distillate can be made from either cassava, bananas, millet or sugar cane, depending on the crops grown in the region. The most popular (besides the branded Uganda Waragi) are Lira Lira and Kasese. Lira Lira is made mainly from cassava flour and cane sugar, and is named after the town of Lira. Kasese, named after the town of Kasese, is a potent banana gin. Waragi may also be known as "regular" or "super." a b "80 people die of methanol-laced gin in Uganda". The Gazette (Montreal). 23 April 2010. Archived from the original on 27 April 2010 . Retrieved 23 April 2010. With: Banana, cachaça, gold rum, crème de banane liqueur, corn liqueur, fino sherry, lime juice, and saline solution.

Since removing the banana skins means removing the source of enzymes that converts starch into sugar that can be converted into alcohol, adding glucoamylase enzymes to your waragi mash helps break down remaining starch into sugar. Most countries that we travel to have their own version of alcohol. Of course, there are the mainstream alcohols that you buy in liquor stores and bars, but there is also the stuff that anyone can make if they have the right ingredients. Since we have been in Uganda for almost a year combined between 2021 and 2022, we have tried all types of alcohol that they traditionally make out of bananas. Next, strain the banana moonshine mash through a cheesecloth and make sure to avoid any pulp getting into the final wash. Squeeze out any liquids from the pulp. As mentioned above, with up to 30% sugar content, bananas have more sugar than apples or grapes. Therefore, there is no need to add sugar to your mash. Adding sugar to the wash will make the banana moonshine less smooth and add a rum flavor. But, if you are aiming for quantity, adding sugar to this banana mash moonshine recipe is absolutely possible. For every 2.5lbs (1.25kg) of sugar you add to the mash, add an additional 1.5 gallons of water. Stir the sugar into the mash at 160°F (71°C). We say: Not the simple sweetie the name might suggest. Made with rum, banana, spice and all things nice.We like to use discarded chopping board fruit which would otherwise go to waste to make dehydrated fruit garnishes as well as infusions. People in Uganda now drink the harsh gin and authorities overall ignore the law and do not enforce it regularly. It is sold in shops and bars across Uganda and a distilled version is sold overseas. The product that is sold overseas is double and sometimes triple distilled from the alcohol that village distillers make for the factories in Uganda. When it is distilled, flavors are added and many impurities and dangerous parts of the alcohol are filtered out. [4] Incidents [ edit ]

We say: Banana notes often found in whisky enhanced with a generous splash of banana liqueur. Don't expect a sweetie, despite the liqueur, this remains a dry spirituous old fashioned. The banana moonshine wash may still produce quite some foam during the distillation process. So don’t fill up the still too much to prevent the foam from messing up your still. The secret here is to slowly heat up the temperature of the wash. Hint: Glucoamlyase enzymes are the same enzymes that occur naturally in malted grains. For the beer and whiskey production, these malted grains are added to help break down starches into sugar. You could also add malted barley to the banana mash instead of the pure enzymes. This will, however, add a grain taste to your banana moonshine. The pure glucoamylase does not add any taste. Add toasted and/or charred oak chips to your homemade banana brandy and shake the bottle every couple of days. After a few weeks, it will have a nice coloring and you can dilute it water to your desired alcohol percentage. See more on that below.When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. VICE, a news outlet known for " immersion journalism" devoted an episode of their web series Fringes to the process of making and distributing Waragi. The episode also covered the cultural significance of Waragi in Uganda, with reporter Thomas Morton imbibing various distillations of the traditional beverage. [12] Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin!