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Eidolon Spirits

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Bend, OR
Eidolon Spirits

We, Russ Bennett, Alex Prenta and Grant Toland, have been working towards opening up our own craft distillery in Ventura, CA.

Currently, we are searching for a location while and creating a crowd funding campaign aimed cover the licensing and permit fees.

11/24/2019

It been a while since our last post but not to worry we are still alive and well! We have been fine tuning our strategies and working on raising capital because we can't open up a distillery without sufficient funds.

In the meantime, we found into a great little craft beer stall in a market in Chinatown in Singapore...ya I know that's a lot but I can assure you that cold beer tastes much better when it's hot out. Cheers.

09/10/2019

Distillery in Nice, France?? Yes, please!!

Two of us have day jobs in the world of pathology and a conference took one of us to Nice, France. After cruising around old town Nice in search of cocktails, I was met with 'Of course, give us some credit' or something similar with menus that contained amazing drinks such as mojitos and s*x on the beach...so when we found the distillery, it looked incredible promising.

However, it's just a name and a branding thing as they only had the same list of beers and wine as all of the other tourist traps. Still cool place, but no amazing French Brandy or anything that lived up to my imagination.

08/29/2019

Potatoes! Ya, there are yams and sweet potatoes in this picture, too, but they all contain a lot of starch...which means sugar...which means the possibility of alcohol.

There is some debate over its origin but traditional vodka from Russia and Poland is made from grain or...as you might have guessed: potatoes.

Technically vodka can be made using any sugar source. US legislation defines vodka as a neutral spirit distilled from any material at or above 190 proof - that means coming off the still at 95% ABV or higher. Vodka is filtered after distillation with charcoal or other materials to remove any distinct character, aroma, taste or color.

Many college girls and guys prefer vodka due to the lack of taste, especially when mixing with juices, etc. However, many take pride in creating a very smooth clean product. Although, nicer vodkas are not cheap and do not come in plastic bottles.

Good luck, everyone with the upcoming holiday weekend. Be safe out there.

08/09/2019

What are you doing tomorrow? It's gonna be a gorgeous day in Southern California and we will be pouring beer with VIBE at surf n suds in Carpinteria...so if you're bored and thirsty come by and say hello - we will pour you a delicious homebrew or two ;)

07/18/2019

Who would have thought a plant with spikey leaves could be used to produce such a delicious spirit?! What drink of the gods, you might ask? Well, Mezcal (and Tequila) of course.

Mezcal has been traditionally made in the mountains of mainland Mexico for longer than our country has existed. The source used to make this divine drink is agave. The heart or 'piña' is oven roasted to create fermentable sugars (agave nectar) which is made into a wash, fermented and then double distilled.

Tequila is a specialized mezcal that uses 100% blue agave. Mezcal uses other agave or combinations which are usually pit fired in where rocks are heated using various burnables then the piñas are thrown on top then covered. After, the fired piñas are smashed to retrieve the agave nectar.

Mezcal is most commonly bottled unaged at high proof called 'joven.' Unaged tequila is called 'silver' or 'blanco.' If aged in oak barrels for at least 2 months but less than 12 tequila is called 'reposado.' If aged for more than a year it's called 'añejo' and if more than 3 years it's called 'extra añejo.'

By US law, both spirits have to be made in Mexico and bottled at no less than 80 proof or 40% ABV...so if you see any tequilas that are 'made in the US' you know it's a lie...and it's probably not that great anyway.

Drink responsibly ESPECIALLY when drinking either as they seem to dissolve clothing and lead to a rather strange recovery the morning after. To quote David Byrne it's usually the 'Well, how did I get here?'

07/08/2019

Made it to Bend and has some great spirits! Their whiskey line up is great and they just released a genever yesterday - it's fabulous. Check them out and show them some love. They also do some great summer concerts in their parking lot with food trucks galore and classy cocktails. Cheers
@ Bend, Oregon

06/29/2019

We headed north this weekend and we always try to visit craft distilleries on trips. It feels good to support others that have the same passions... and sometimes we are pleasantly surprised with what others are making.

Yesterday we went by in Paso Robles. If you’re a fan of gin or American whiskey give them a visit because they have a few of each that might tickle you fancy. Thank you KroBār for sharing.

@ Krobār Craft Distillery

06/20/2019

What makes a whiskey? Well, let's start with how US legislation defines 'whisky':

"Whisky"is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof in such a manner that the distillate possess the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers and bottled at not less than 80 proof.

There is no regulation on time spent in oak containers for general 'whisky' but a lot of the flavors we associate with this spirit come from the oak. These include caramel, spice, vanillin and coconut notes to name a few. Storage in oak also aids in smoothing out the distillate as going in and out of oak filters harshness and sharp flavors.

There are more specifics when it comes to whiskies like bourbon, rye and malt but we will cover those later.

As far as 'whiskey' versus 'whisky,' let's just blame that on the English and their weird spelling for various words.

Cheers.

06/12/2019

There are different approaches when it come to stills and distillation. In the case of vodka, the name of the game is running for high proof and a neutral flavor profile. However when it comes to flavor driven spirits a setup to make vodka may not be preferable.

Some distilleries perform their first run fast to get a lower proof distillate without any particulates. In this case that first run is called a stripping run. Then that distillate is redistilled using a spirit still (or sometimes the same still, but slower). The first picture shows this approach at MB Roland Distillery with a separate stripping still and spirit still.

Other distilleries will use a pot still with a secondary column, or a column still with a a stack of plates over the wash. In the second picture you can see a pot still on the left and the column (with 4 plates) on the right from the Bendistillery. The columns allow the distillate to recondense then rev***rize at each plate. Each plate is a chance for water to be left behind increasing the proof of the final distillate. However there is a trade off because flavor can also be lost at each plate.

Overall, the approach or design of the system and number of runs can be modified with the end product in mind. This huge number of combinations is what helps to distinguish the spirits made by different distilleries - another way to make something unique.

06/04/2019

What may look like a tiny wooden hot tub is really an oak barrel for aging whiskey...besides Russ would need a much larger hot tub.

Oak plays a big role in aging spirits. There are three main types used for aging: American oak, French oak, and Hungarian oak. There are different levels or toasting and charring that will bring out specific flavors, but here are the highlights/differences:

American oak imparts more intense oak flavor with high vanilla and coconut, and can give honey/caramel, roasted coffee and cocoa notes when more heavily toasted.

French oak is much softer than its American counterpart with the main difference being more tannins and spice flavors such as nutmeg, clove, allspice and ginger.

Hungarian oak is somewhere in the middle with clove, cinnamon and black pepper flavors with butterscotch, toffee, cocoa and molasses with heavier toasting.

These are general differences and these flavors are never guaranteed. Oak is sourced from different forests with different weather patterns, water sources and soil components that add unique qualities. Each tree is different and seasoning the wood before using it for aging also changes the flavors.

Furthermore there are barrels, staves, cubes, chips, spirals and probably more oaks forms used for aging or imparting flavor. However, the traditional manner uses barrels and every barrel is different which only adds to the mystery and magic of "how does this taste so good?"

Enjoy

distillery

05/29/2019

So let's get a little needy about distilling. Different compounds turn to v***r at different temperatures. Methanol v***rizes around 150F - this is collected first and is called the fourshots. Ethanol v***rizes around 175F but when collecting this there are three cuts. The first is called heads which contains acetone and ethyl acetate - these are more aromatic but harsh and solvent like - think nail polish. The next cut, the good stuff is called the hearts. This is the cleanest ethanol and will be used for bottling or aging. The last cut is called the tails and this contain fusil alcohols and more water. The tails usually has undesirable flavors that can include burnt sugar, cardboard or very vegetal depending on the ingredients. The heads and tails can be added to future batches and redistilled but the fourshots can be used as a cleaner or fire starter.

05/25/2019

The world would not suffer if there were more classy establishments out there. This is on the wall in one of the classiest music spots in the greater LA area. If you know where this is, I tip my hat to you.

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Bend, OR
97701, 97702, 97703, 97707–97709

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