FAQs Archive - Charbay Distillery

Q: Is it Alembic or Alambic?

Either is correct. It's possible the word is derived from the Arabic al-anbīq - a combination of the Arabic article al with the Greek word ambikos , meaning bowl . The term was later adapted to Latin as alembicum , to be slightly changed in the 14th Century to middle French as alambic. Whether you use Alembic or Alambic, what we know from experience is that its the best pot still for distilling flavorful spirits.

Q: Is Tequila Tapatío related to Tapatío hot sauce?

No they aren't related but they share a common story. "Tapatio" (m) or "Tapatia" (f) is a colloquial term to describe someone from the highlands of Mexico or from Guadalajara. Both are located in the state of Jalisco. For the tequila, Jalisco is the premium growing region of blue weber agave and home to the most prestigious tequila distilleries, including Tapatío. For the hot sauce, the company's founders emigrated to America from Guadalajara, the capital of the state of Jalisco.

Q: What is the difference between real fruit and "natural flavors" in flavored vodka?

When we say our vodkas are made from real fruit (or leaf) we mean exactly that. They are made from the whole fruit; zest, flesh, pith, everything. All of our fruits and the green tea leaves are picked at their ripest, most delicious point. This is as nature intended the flavor and it's the taste you expect. We put our fruits through a piece of equipment, designed specifically by us, to extract the pure flavors over time, which we then blend with our own Clear Vodka. You can tell our vodkas are made with only real ingredients because of the sediment that is sometimes visible. Before we bottle we remove the chunks but because we pack so much flavor into the vodka by using real fruit, it can fall out of solution. Simply tip the bottle up and down a few times and watch the fruit settle back into the vodka. How is this different to 'natural flavor' that is listed on some brands? Not easy to answer. According to the Food and Drug Administration, a natural flavor is defined as oils, resins, or other extracts derived from natural sources, which include animals, spices, fruits, vegetables and plants. That sounds okay but the problem is that the word “natural” has no formal legal definition. In fact, according to the Environmental Working Group, things like solvents, emulsifiers, flavor enhancers and preservatives can make up 80% to 90% of natural flavors. Sounding a lot less 'natural' than we would like. We prefer our definition of natural - 100% whole fruit and nothing else. And others agree. According to the Sam Davies, from Drinkhacker on our Meyer Lemon Vodka - "...not all that different from sucking on an actual lemon”. Imbibe Magazine on our Green Tea Vodka - "The aroma is identical to that of freshly brewed tea..."

Q: Why is vodka filtered?

Our Clear Vodka isn't filtered through charcoal or diamond dust or any kind of filter agent. Why not? Because when you distill it properly the first time, there's no impurities or contaminants to filter out. Plus filtering strips the body and mouthfeel out of your vodka. The key is to start with the best. Like the philosophy behind all of our spirits, when you start with delicious, you concentrate delicious. Crafting the vodka portfolio is no different. We distill from 100% pure grain (a mix of corn and rye) sourced directly from farmers in the Midwest, then blend with crystal clear Northern California water. Distilled correctly, one time only, in a 4-column still, we build a body with a silky, smooth mouthfeel you can taste. Why would you want to strip away any of that incredible flavor? Would you like to know Marko's point of view on the filtering of vodkas? "If you have a dirty pair of jeans and have to wash them 5x, they were filthy. Same thing with vodka. If you have to filter the hell out of it, it was dirty to start with."

Q: Can Tequila be distilled anywhere?

To be labeled Tequila it must be: Made in Mexico From one of five authorized areas - Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas Be distilled from 100% Blue Weber agave If it doesn't meet these requirements, it must be labeled as an “Agave Spirit” or Mezcal. Tapatío Tequila meets all three conditions. It's produced at the La Alteña distillery in the mountainous region of Jalisco, Mexico. This region is famous for growing the best blue weber agave.

Q: What does it mean to be a Master Distiller?

Distilling means everything to us, as a multi-generational family-owned distillery. Titles aren't everything but we do believe distilling is a trade and should be recognized like most other trades, at a professional level. After all, to create a spirit with great flavor, worthy of your admiration, takes great skill and many long years of dedication. The title of Master Distiller does exist but there isn't a standard definition across the industry. We adhere to the classical definition of Master Distiller: “someone who has equaled or bettered the skill of his teacher", which in our family's case is our father. Miles earned the title of Master Distiller in 1956, following in the footsteps of 11 generations before him. Marko gained his Master Distiller recognition in 2009, with the release of Doubled & Twisted Light Whiskey, distilled from bottle-ready beer.

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Is it Alembic or Alambic?

Is Tequila Tapatío related to Tapatío hot sauce?

What is the difference between real fruit and “natural flavors” in flavored vodka?

Why is vodka filtered?

Can Tequila be distilled anywhere?

What does it mean to be a Master Distiller?

Charbay Distillery

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