Distilling Pistachios VS Almonds

[@jimdent351]

Peanuts have a very oily compound. If you buy a jar of health wise peanut butter there will be at least 5mm of oil floating on top of it. Your commercially prepared peanut butters have binders put into it to keep the oil from separating out.

[@elricthebald]

Plus, peanut oil is a very common and relatively cheap cooking/frying oil. Almond oil does exist, but it is AFAIK only used as a specialty oil for dressings, etc. I've never heard of pistachio oil. Edit: just checked and pistachio oil does exist. And it is similar in price and use as almond.

[@festerallday]

Found out that adding peanut oil to peanut flour makes peanut butter

[@niu9432]

If You buy organic almond "butter" it'll also have the same oily layer on the surface. I used a domestic-scale oil press to press oil out of walnuts. I used a stainless steel sieve/mesh between the press and the pot where I collected the oil. What I collected on the mesh, I could use as a walnut "butter" and it had similar consistency/texture to any "butter" made of nuts.

[@4_am]

There are some spirits that use nuts. almond - Amaretto hazelnut - Frangelico walnut - Nocino The only ones that I know of.

[@dekaasploeg]

Tip: Disaronno has stopped using real almonds. It is therefor that they cannot print amaretto on their bottle anymore. It is now technically almond flavored vodka. Buy a good amaretto - it is absolutely delicious.

[@TheDuckofDoom.]

Amaretto and other "almond extract" products use bitter almonds, not food almonds(different species), and they have a much different aroma. Bitter almonds are toxic if eaten whole, quite a lot of cyanide (or a precursor that forms cyanide in contact with stomach acid).

[@skinnersmith6912]

I use roasted and charred pistachio shells to age a bourbon and whiskey. And have used them to age and use a cherry or apple wood as a finishing wood

[@thomvinson]

White Oak Acorns, malted and fermented with raisins for distilling acorn brandy!

[@Operator8282]

Sooooooooo much tannins!

[@briancohen-doherty4392]

**peanut powder** flavor -fat= clean destination

[@ZombiePumps]

They make almond flour, but not sure about the fat in that.

[@AlbeeSoaring]

I was thinking the same thing. I use the PB2 in beers to give peanut butter flavor without the oil to hurt the head retention.

[@TheDuckofDoom.]

It still contains substantial fat. Being a processed powder, the remaining oil is going to go rancid far faster than whole nuts. It is the quantity of oxidized oil that causes the bad flavors, not the quantity of fresh oil.

[@berkaberk]

Given fruits are the most desirable flavors in whiskey, I'd love to see how to extract the most flavor from fruits (dark red grape, strawberry, even melon) during the distilling and maturation process!

[@ffwast]

I was just reading something about this a few minutes ago, as far as I can tell the best extraction in the vapor path is using a thumper to bubble it through the fruit since it doesn't have the same kind of flavor-to-surface ratio that something like citrus peels or spices do.

[@Robert-s1k8p]

Peanuts aren't a nut. Actually peanuts are a legume and they do have alot of oil.

[@Rolli6669]

Neither are almonds or pistachios. Technically they are culinary nuts not botanical nuts....just like peanuts but different lol.

[@davidwilliams5497]

Some ideas I’d try: For the pistachio: Botanical rum with the nuts, some chunks of papaya or mango, and maybe some citrus peel for added brightness. For the almond: Redistill molasses rum with the almonds in, then spice with some orange peel, coriander, cardamom, nutmeg, cinnamon, and/or clove. I’d probably go pretty light on the spices though to not completely cover the almond flavor. Also, as a tiki nerd, I can’t help but add that almond syrup (orgeat - pronounced like or-zha) is a common ingredient in tiki drinks, most famously the original Mai Tai recipe. So you’re not crazy for thinking almond + rum is a good combo.

[@I-Am-Blue]

Unless you pick almonds yourself, most commercially available almonds aren't truly raw. They're typically heat-treated-steamed or baked-to remove toxins. This applies to most nuts, especially those that could be toxic if consumed raw, ensuring they're safe to eat.

[@TheDuckofDoom.]

At least half false. Although I do think I recently saw something labeled "blanched raw almonds" which seems like a legal labeling violation, though the intent was probably to indicate "not-roasted". Anyway if they are whole and still have the skins firmly attached then they are raw, steaming or baking is used to remove the skins or soften them for slicing.

[@thejuanderful]

If you want peanut flavour maybe try defatted peanut flour. Maybe put it in a tea bag to reduce the mess?

[@highandangry4265]

Awesome! I love using different nuts in things. I did almonds with some caramel malt in my banana brandy and it was deeeeeeelllliiccciousssss!

[@4uafunguy]

I actually distilled water for making coffee. The taste is much better. Never knew you could distille alcohol. Thanks cool video

[@nicg8878]

Humans depend on distillation for all forms of functional life. Crude oil is distilled to create our fuels, LP gas, plastics and much more. Water is distilled for consumption, medical applications and batteries. All sorts of volatile chemicals are distilled to serve different manufacturing industries. Nearly everything we use in daily life has required some form of distillation (including rainwater)

[@4uafunguy]

@nicg8878 Cool I appreciate that.

[@shaunstaples3d44]

Pistachios and roses = Turkish delight!

[@Lyfjaberg-o6t]

Some spirits I know uses almonds or pistachios as a base are Amaretto from Disaronno and Crema di Pistarcchi di Sicilia from BOTTEGA both liquor brands are examples for almonds and pistachio spirits! Other nuts that are used for spirits are hazelnuts and wallnuts, like Haselnussschnaps (Hazelnut liquor).

[@Lyfjaberg-o6t]

Forgot something to add for craft-spirits sometimes it can be helpful to reach out to distilleries for questions all about spirits (craft or vanilla) I personally had some good expierence with Bachgau Destille a local German distillery when I had questions about craft-spirits! If it would help you why not reaching out to either a local destillery or one named in your comments it could also be possible to make a collab vid about said theme!

[@jimmypelkey2854]

starting to think the pistachio's would go well with a gin

[@whiskeywookie2758]

Almonds are used in gin sometimes to help give flavor and mouth feel and help balance other flavors in the gin. I love your curiosity, mate! Baking spices make sense for the almonds because almonds are used to make marzapan, which also utilizes baking spices. A darker beer recipe that you add almond to or adding them to a rum recipe would be fun. Seeing how either could improve your gin recipe could also be fun. Cheers mate! Hope you have a kick ass week!

[@DrAppalling]

Almonds are a common botanical in gin recipes.

[@neilmullen1901]

Mourne Distillery does an amazing hazelnut poitin. Worth getting a bottle to taste.

[@welshtiger86]

Ameretto, an amazing almond liqueur.

[@midwestchem368]

4:48 almonds have a compound that takes and smells kind of like marzapan. Its called benzaldehyde and it isnt as prominent in standard almonds but its there. Id assume extracting it makes it more concentrated so you can actually tell its there whereas in just the almonds the benzaldehyde levels are so low that you cant tell its there. It just contributes to the nutty aroma.

[@Stephen29471]

That makes sense as marzapan is just almond paste

[@TheDuckofDoom.]

Standard sweet almonds are not used for extract or almond flavorings. Bitter almonds, a different species, are used for extract but they can be toxic if consumed as whole nuts in substantial quantity.

[@arghh121]

great idea!

[@jonathannorthup5705]

That feints jar looks like the one from your last bid on the double pot still distillation tutorial! I just went back to the vid to check 😂

[@roycesjourney37]

“trying to get the most flavor out of the nuts”. My 14 year old sense of humor..”you don’t say?”

[@WantedVisual]

I'm guessing peanuts act differently than pistachios or almonds because they grow differently, like comparing oranges with potatoes. The one weird thing is that, when I learned how to make vanilla extract and it was mentioned you could make "a lot of other extracts this way", I was told quite strongly to not macerate almonds in alcohol unless I had a way to extract the cyanide from my finished product. Sweet almonds have lower cyanide levels than the bitter almonds used to make industrial almond extracts, but there's always a statistical outlier who should not have been counted consuming more of something than they should, so the advice was to just not mess with that.

[@grahamh3500]

The almond spirit could be combined to make a Bakewell tart cocktail combined with cherries

[@jaxjackson4100]

I would recommend pecans with a rum (sweet -ish) base. Dark brown sugar or molasses. Might get it to taste like a pecan pie😊. Although there is nothing preventing you from mixing several nut type. As for the roasted almonds, see if you can find the honey roasted sliced almonds. Save a few steps. Or use them when cooking. Easily add them to certain cookies, salad, roasted chicken, fish, etc...

[@TheDuckofDoom.]

Rancid oil problems seem very common in the past few years, I think supply chains in general have become very sloppy about product rotation and handling. The oils in nuts go rancid much faster after any processing. When quality matters always buy whole raw nuts (including peanuts), store them refrigerated(or frozen), dark, and sealed. Then roast them no more than a few days ahead. (This goes for any seeds, sesame, pumpkin, wheat...) Typically you can get a couple of years from whole raw nuts kept away from oxidizing conditions(sunlight heat and excess air). My neighbor just ruined her holiday turkey by using just a touch of rancid cooking oil on the skin. It's subtle a bitter oily funk that just won't go away and you can't even make soup stock from the carcass, even dogs will turn away from it. If you ever make mayonnaise the freshness of the oil is absolutely critical, if you followed any sort of pro recipe and the taste just isn't quite right, the issue is probably oil that is slightly rancid (oxidized). I buy cold pressed high-oleic sunflower oil in a metal tin for mayo because it is least likely to be oxidized in processing and distribution-storage, and store in the refrigerator during peak summer (As a matter of course, taste and smell for any imperfection before every use.).

[@kirkstinson7316]

Yes, peanuts have a lot of oil in them. They are not actually nuts, they are legumes. IE beans. That's why you see peanut oil for sale at the grocery store but other true nut oils are specialty shops and in expensive, little bottles

[@cdcropper]

Peanuts aren’t really a nut, they more resemble a legume. And yes peanuts are oily hence peanut oil is produced from them

[@scottmcneill6333]

Maybe try a dry roasted peanut to remove some of the oiliness. If you let a cheaper brand of peanut butter sit, the oil will separate out.

[@BeastOfTraal]

Some off that savory taste might be coming from the skins. It might be interesting to try a side by side of peeled vs unpeeled.

[@urownpersonalgod]

Peanuts are full of oil. You can press peanuts to remove most of the oil from them. May not be super easy to get all the oil out but pressing seems to get out the largest portion of it.

[@JamesMoore-q1u]

Any thought on grinding up some pistachios and add them in with the cracked corn during mash in and let them sit through the ferment? I'm sure you would get more flavor if you could distill on grain, but even filtered should do something.

[@dallasmobley9359]

Use dry peanut butter powder. That's what I use for kings envy wine. Kings envy is actually a type of spirit made when fermenting peanut butter and banana

[@BonnibelLecter]

You distilled pre-shelled peanuts from a trail mix, right? They would have had vegetable oil coating them. This is why I like getting peanuts in shell, they taste much less musty.

[@ThinkFaster66]

Also you could try the pistachio with some smoky meaty scotch flavors

[@Gloitch]

A nutty absinthe? I was hoping you would mix the two distillates together for comparison.

[@OliviaMorgan1n]

Watching your channel is always an exciting adventure. Continue to lead us into the world of your creativity and inspire us!🤍🏝🐟

[@festerallday]

Peanuts are a legume root. Almond and pistachio are seeds. One is high in sugars the other high in oils. If a seed is living in the dirt it needs protection. When its open in the air it wants to entice you

[@madcatjo]

You can make your own peanut butter in a food processor. Peanuts are so oily that you don't need to add exrra oil.

[@dannyaasland9643]

Did you try putting the peanuts in the oven to bake before using them for the mash?

[@Stephen29471]

Peanuts are legumes not actual nuts and yes they have a high oil content peanut oil is very popular for cooking here in the US

[@ledzep331]

A bit obvious, but I'd go down the liqueur rout and add syrup along with your fruit and spice suggestions.

[@AdrianEdwards-mf7um]

I think a spicy rum would work well with nuts

[@M19pickles]

I wonder what the results would be using the actual almond vs using an almond extract.

[@allenhoffmann9080]

enquiring minds wonder how much flavor comes over?

[@charlesinscore4107]

Im allergic to wallnuts. But i can eat pecans. Could you do those nuts too.

[@noneya96]

I'd love to see something done with sweet or tart cherrys

[@lewisgiles8855]

And then mix them!

[@carlreed3571]

DUDE I have 40 different types of licker also

[@DrAppalling]

How about a raspberry geist with almonds?

[@alexsomeing8192]

I wonder if you distill cyanides from almonds as well

[@chubbyschillis1065]

Why not try an overproof white rum with pistachio in a funky jamaican way. To give the banana notes and then the nutty pine as well plus the higher 180 proof kick

[@danielmurphy8341]

Try using peanut powder that has had the oil extracted

[@gardencompost259]

How’s about using them in a bitters?

[@petermcmurtrie]

Peanuts are very oily hence why they are crushed to extract peanut oil. And Peanuts are not actually nuts they are legumes, similar to peas.

[@darrickmiller1713]

Peanuts are not truly a nut.They are more like a bean that beans or high and oil content.I would imagine too that so would peanuts

[@stephens2241]

I know very little about nuts, and even less about distilling. Is there a danger of concentrating the cyanide component of almonds in doing this? I know you'd need a lot of nuts for that to be even a theoretical problem, but I'd be interested to know more.

[@oleshawn81]

i think vodka would feature the flkavors more. idk lol

[@Rolli6669]

Almond sometimes reminds me of a fake cherry flavour.

[@jimmypelkey2854]

peanuts are harvested for peanut oil. Plus if you get natural peanut butter it will separate and get oil sitting on the top.

[@kimodland]

Like the Brandy, the favour disappears after couple of week?

[@carlreed3571]

I'm enjoying my licker right now and luv ing my licker right now 👍👍

[@littlehills739]

in a baileys or Kailua?

[@joshuaj.weaveresq.5719]

When you are just trying a new flavor, I am not clear why you would not want the most neutral spirit you can find? You do not want extra variables, as you have no clue what specific chemical reactions and interaction can occur. A tasteless vodka is the easy pick. You can always mix the end product with other spirits to bring out different flavor profiles.

[@jasonjeffers3929]

Yea peanut 🥜 has a lot of oil because you can buy peanut 🥜 oil to cook with and deep fry with.

[@nicg8878]

Nothing like cranking out some still it at 1am when you can't sleep

[@burningdiamond]

You need to remember that peanuts aren't actually nust, it's a legume, and both pistachios and almonds are drupes or fruits. botanically speaking.

[@fakename1182]

Peanuts grow in the ground, unlike almonds and pistachios

[@Operator8282]

Amaretto is a Almond liqueur. What you may call a Paw Paw and what Americans (and some Canadians) would call a Paw Paw are two VERY different things. the shape is vaguely similar, maybe even the external color, but the flavors are worlds (ok, maybe half the world) apart.

[@glleon80517]

Peanuts are not nuts, they are legumes. By adding nuts you are basically fat washing your spirit.

[@jtmunn420]

Shouldve mixed both nuts together and distilled it.

[@jasonjeffers3929]

Might be better to extract the nut then use it. But I still haven't watched all the video so hopefully it will not be any oil.

[@willemvdk4886]

Peanuts are beans. Not nuts. Technically.

[@qdmc12]

Peanuts aren't nuts though

[@Edgunsuk]

I been here for years , pretty sure it was near when you started obviously i drink a lot so cant remember lol but m8 that beard ..... stick a comparison up from your first video PLEASEEEE!

[@festerallday]

Probably similar to marzipan episode

[@darkhalf75]

isn't amaretto made with almonds

[@Stephen29471]

Yes

[@joelephroni7827]

Paw paws are not papayas and peanuts are not nuts.

[@410connects]

peanuts are very oily

[@joshuaj.weaveresq.5719]

Well.... First, peanuts are NOT NUTS. It's a legume, so it is similar to beans, soyabeans, or chickpeas. Botanically speaking, Pistachios are NOT nuts either..... And Almonds are NOT nuts.... The last two are drupes, which may explain why you got similar results rather than the oil content of the peanuts.

[@KernsJW]

Tequila

[@MadJix]

Lol nut lol

[@AlbeeSoaring]

Peanuts are technically not a nut, but yes peanuts are very oily even before cooking. You should try to distill PB2 which is a powdered peanut butter that has most of the oil removed. I use it in beers I make and dont have to sacrifice head retention since there is virtually zero oil.

[@dekaasploeg]

Bit of nutpicking here: peanuts aren't nuts. They are technically like soy or peas: they originate in pods which are a bit woody. They look like nuts, they crack like nuts, but they are, in fact, quite more pea than nut.

[@littlemule43]

Peanuts aren’t a nut it’s a lagoon since it grows underground

[@Stephen29471]

Them growing under ground isn't the deciding factor on why they are legumes

[@ThinkFaster66]

Isn’t amoretto made with stone fruit seeds that are related to almonds?

[@jimdent351]

First!

[@ThinkFaster66]

Isn’t amoretto made with stone fruit seeds that are related to almonds?