The best I’ve ever done was a double distilled Spanish box wine we picked up for 1eur/l. The wine was undrinkable, but the brandy was sooooo smooth.
replyNext best was cheap tokaij furmint, distilled once and then mixed back into some of the undistilled wine. Basically the same thing as pineau de charante, but Hungarian and on the kitchen table.
I'm not sure if it extends to box wines or Spanish wines, but my main complaint of bottom-shelf wines in the US is that they're pure sugar/acid/alcohol with almost no extra flavors and pretty bad distributions of the main components (especially being far too sweet). A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
replyI doubt it. The spanish (really tetra pack) wine was dry, and after double distilling it was basically moonshine. The Hungarian one was more in the mixing back into the undistilled wine -- making something akin to port+ strength that drinks like wine. It's the same idea behind pineau, first distilling + the cheap young white wine of the region.
reply> A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
replySugar should be completely removed by a proper distillation setup (although a lazy setup can allow some "contamination" with sugars).
Yes, but distillation involves heat, and I'm curious if possibly the sugar reacts with anything to cause different aromatics or something, or perhaps fermentations stopping at higher sugar concentrations have a better aromatic profile for distillation even when the raw material is sub-par.
replyTo me, the refractive index of hot ethanol makes it sparkle like a diamond when leaving the still.
replyI don't drink anymore, but man I loved distilling. It's like magic.
I know a few cops who moonshine. It's a natural part of my neck of the woods, and it's wonderful.
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