Pinckney Bend Rested American Whiskey (missouri) Recipe

Mash Preparation

In a large mash tun, combine the corn, rye, and barley with 200 ml of water. Heat the mixture to 150°F (65°C) and maintain this temperature for 1 hour. Stir occasionally to ensure even cooking.

Cooling the Mash

After one hour, cool the mash to 70°F (21°C). You can do this by transferring it to a cooling tank or allowing it to sit at room temperature.

Fermentation

Once cooled, add the yeast to the mash and stir gently. Allow it to ferment for 5-7 days at room temperature, or until bubbling ceases.

First Distillation

Transfer the fermented mash to a pot still and distill the liquid until you reach a distillate of about 140 proof.

Second Distillation

Perform a second distillation to refine the whiskey further, aiming for a final distillate of 100 proof (50% alcohol by volume).

Barrel Filling

Pour the distilled whiskey into a new American oak barrel with a char level of 3. Seal the barrel tightly.

Aging Process

Allow the whiskey to age for a minimum of 2 years in a cool, dark place. The aging process will enhance the flavor and aroma of the whiskey.

Bottling the Whiskey

After aging, carefully siphon the whiskey into clean bottles. Seal and label the bottles for storage or distribution.