The Quincy Street Distillery, located in Riverside, Illinois, is owned by Derrick Mancini. As an expert sommelier and brewer, Mancini brings a wealth of knowledge and experience to the craft distilling process. I had the pleasure of meeting him during a visit to the distillery, and he graciously took the time to explain the technical and scientific details behind their spirits.
Derrick Mancini is not only the owner of Quincy Street Distillery but also the master distiller. This means that he is responsible for overseeing every step of the production process, from selecting the raw ingredients to bottling the final product. His expertise in both wine and beer making gives him a unique perspective on the art of distilling, allowing him to create spirits that are truly exceptional.
During my conversation with Mancini, he explained that the craft distilling process involves several key steps. First, the raw ingredients are carefully selected. Mancini sources his grains locally, ensuring that only the highest quality ingredients are used. This attention to detail is evident in the flavor profiles of Quincy Street Distillery's spirits.
Once the ingredients are selected, they are mashed and fermented. Mancini uses a combination of enzymes and yeast to convert the starches in the grains into sugars, which are then fermented into alcohol. This process is similar to that used in beer making, but with some key differences. Mancini explained that the choice of yeast and the fermentation temperature can greatly impact the final flavor of the spirit.
After fermentation, the liquid is distilled. Mancini uses a traditional copper pot still, which allows for greater control over the distillation process. He explained that distillation involves separating the alcohol from the impurities present in the fermented liquid. This is done by heating the liquid and collecting the vapors that are produced. The vapors are then condensed back into liquid form, resulting in a spirit that is higher in alcohol content and has a more refined flavor.
Mancini also emphasized the importance of aging in the production of spirits. He explained that Quincy Street Distillery ages their spirits in oak barrels, which impart flavors and aromas to the liquid over time. The length of aging can vary depending on the type of spirit being produced. For example, their bourbon is aged for a minimum of two years, while their vodka does not require any aging.
During our conversation, Mancini's passion for his craft was evident. He spoke with enthusiasm about the science behind distilling, but also emphasized the artistry involved. He described how he uses his senses, such as taste and smell, to guide him in crafting the perfect spirit. This personal touch is what sets Quincy Street Distillery apart from mass-produced spirits.
Derrick Mancini is the owner and master distiller of Quincy Street Distillery in Riverside, Illinois. His expertise in wine and beer making, combined with his passion for the craft distilling process, allows him to create spirits that are truly exceptional. The attention to detail and commitment to quality are evident in every bottle produced at Quincy Street Distillery.