As far as I'm aware, there are no laws against distilling your own spirits. It's the same as brewing your own beer, or making your own wine. The laws only come into effect if you start selling it for a profit. Even then, I doubt the local bobbies will roll if you put half a dozen bottles of your Dandylion & Burdock up for sale at your local Bring&Buy.
As for the taste, it depends what you start with, but commercial Brandy is distilled wine, so that gives an idea of the possibilities.
Vermouth is a "fortified wine"--like Port, Sherry Maderia and Masala--which is just wine with the addition of a small percentage of spirit (often Brandy) to preserve it.
Examine what is said, not who speaks -- Silence betokens consent -- Love the truth but pardon error.
"Science is about questioning the status quo. Questioning authority".
In the absence of evidence, opinion is indistinguishable from prejudice.
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And yet
Not that I've ever tried it--I just prefer a glass of good brandy to a bottle of wine--but I have an ex-brother-in-law, (a family dentist), who made his own wine from just about any kind of vegetable matter. From hedgerow fruits and weeds, to discarded pea and bean shells. And any that didn't turn out to be palatable he would distil and use to fortify some of his better creations. And I'm pretty sure that the equipement he used was purchased at the local high street home-brew shop.
Perhaps this is one of those "throw back " laws that is only enforced if it gets to a point where it starts to seriously impact government revenues?
Examine what is said, not who speaks -- Silence betokens consent -- Love the truth but pardon error.
"Science is about questioning the status quo. Questioning authority".
In the absence of evidence, opinion is indistinguishable from prejudice.
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