Ballykeefe Pot Still Recipe
Make Ballykeefe Pot Still Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation
- 1
Mashing
In a large mash tun, combine the Irish malted barley and corn. Add 2 liters of spring water heated to 65°C (149°F). Stir gently to ensure all grains are wet.
- 2
Fermentation
Once the mixture has cooled to room temperature, add the Irish pot still whiskey yeast. Stir well and cover the mash tun with a lid. Allow it to ferment for 5 to 7 days, checking daily for bubbling, which indicates fermentation is active.
Distillation
- 3
First Distillation
After fermentation is complete, transfer the mash to a pot still. Heat gradually until the alcohol vapors rise. Collect the distillate, keeping the middle cut for best flavor.
- 4
Second Distillation
Re-distill the collected spirit from the first distillation in the pot still. This will purify the spirit further and enhance its flavors.
Flavoring and Bottling
- 5
Flavored Infusion
In a separate container, combine the distilled spirit with honey, dried herbs, and fresh citrus peels. Seal the container and let it infuse for 2 to 4 weeks, shaking occasionally to mix.
- 6
Bottling
After infusion, strain the mixture through a fine mesh sieve or cheesecloth to remove solids. Bottle the final product in sterilized glass bottles and seal tightly.