“Cold distillation is the tool that allows us to color outside the flavor and category lines. It’s like painting with a palette most distillers don’t have access to.”
Skeptic Distillery began as a dream to start a craft brewery, until something remarkable happened. Karl, the founder, had an idea one day to see what one of his beer recipes would taste like if distilled under vacuum at cold temperatures. So he tried it out on a small lab system. The results blew him away. The white whiskey smelled and tasted almost exactly like the beer, a mango habanero double IPA, and it was remarkably smooth, even for 120 proof. The possibilities for flavor in spirits immediately opened up and became limitless.
The road from idea to distillery was not an easy one though, as this was a different way of distilling from what everybody else was doing. Karl would have to design and build the still himself, and with little money to work with he had to get resourceful. A chance listing on eBay of a bunch of random sanitary piping and fittings decommissioned from a Caterpillar filtration system was purchased for about $1200.00, and this held about 90% of what he needed to build the production still. The rest had to be fabricated from scratch.
Most everything we started the distillery with was repurposed equipment or purchased on eBay, and all of it was put together ourselves. That's the technical side of things, but the real story is how we fuse this technical side with the art of flavor development and creativity in order to produce some of the freshest tasting spirits available.
Coming from a background in brewing, Karl's interests are in creating unique, yet approachable flavors. The goal isn't to create something weird, but something unexpected. Something you didn't know you would love so much and want to drink over and over or experiment with and create truly unique cocktails. Yes, we do some weird stuff too, but our goal is to create new flavor experiences and evoke emotions in unexpected ways.