E.h. Taylor Small Batch Bourbon Recipe
Make E.h. Taylor Small Batch Bourbon Recipe in just 48h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bourbon Ingredients
Method
Bourbon Production Process
- 1
Mashing
In a large mash tun, combine 75% corn, 15% rye, and 10% malted barley. Add enough water (approximately 1 gallon) to create a mash. Heat the mash to 150°F (65°C) and hold for 1 hour to allow the enzymes in the malted barley to convert starches into fermentable sugars.
- 2
Cooling
After the mashing process, cool the mash rapidly to around 70°F (21°C) using a wort chiller or by transferring to a fermentation vessel.
- 3
Fermentation
Once the mash is cooled, sprinkle the yeast over the top. Stir gently to incorporate, then cover the fermentation vessel with an airlock. Allow the mixture to ferment for 3 to 5 days, checking periodically for signs of bubbling.
- 4
Distillation
After fermentation is complete, transfer the mixture to a still. Distill the liquid, collecting the distillate that comes off at around 140 proof (70% ABV).
- 5
Aging
Transfer the distillate into charred oak barrels for aging. Store the barrels in a climate-controlled warehouse for at least 4 years to develop flavor, though longer aging can enhance complexity.
- 6
Bottling
Once the bourbon has reached the desired age, remove it from the barrels and filter it. Bottle the bourbon at a proof of 100 (50% ABV) for E.H. Taylor Small Batch.