BOURBON Sorghum Whiskey

The Original Bourbon Single Barrel Whiskey

BO Barrel Aged

The First Bottled Bourbon

In a large pot, combine the sorghum syrup and water. Stir well to ensure the syrup is fully dissolved in the water.

Combine Ingredients

Gradually add the corn mash to the pot, stirring continuously to avoid any lumps. Bring the mixture to a gentle boil.

Add Corn Mash

Once boiling, remove the pot from heat and allow the mixture to cool to room temperature.

Cool Down

Once the mash has cooled down, sprinkle the yeast over the surface and stir gently to incorporate.

Add Yeast

Cover the pot with a clean cloth and let it sit in a warm, dark place for about 7 to 10 days, stirring daily until fermentation is complete and bubbling has ceased.

Ferment

After fermentation, carefully transfer the mixture to a still. Heat the still slowly to begin distilling the alcohol.

Distill the Mixture

Collect the distillate in a clean container, ensuring that you discard the first few ounces (the 'heads') which may contain undesirable compounds.

Collect Distillate

Transfer the distillate into a barrel or container lined with oak chips and add the vanilla beans. Seal tightly and let it age for at least 6 months.

Aging Process

After the aging period, filter the bourbon to remove any solids and then carefully bottle it into clean, sterilized bottles. Seal each bottle securely.

Filter and Bottle

Label the bottles with the date of bottling and any other desired information before storing them in a cool, dark place.

Labeling

Sorghum syrup

Water

Yeast

Corn mash

Barrel char

Vanilla beans

Oak chips

Honey

Ensure the oak barrel is clean and dry. If it's a new barrel, fill it with water for 24 hours to swell the wood. This helps prevent leaks.

Prepare the Oak Barrel

Pour the 750 ml of bourbon whiskey into the prepared oak barrel, ensuring it fills the barrel completely.

Add Bourbon Whiskey

Add the 50 grams of caramelized sugar, 2 vanilla beans (split and scraped), and 30 grams of toasted almonds into the barrel containing the bourbon.

Add Flavoring Ingredients

Seal the barrel tightly to prevent evaporation and allow the flavors to meld.

Seal the Barrel

Store the sealed barrel in a cool, dark place. Let the bourbon age for a minimum of 6 months, tasting periodically to check flavor development.

Age the Whiskey

After aging, carefully pour the bourbon through a fine mesh strainer to remove solids. Bottle the bourbon in clean, dry bottles.

Bottle the Bourbon

Bourbon Whiskey

Oak Barrel

Caramelized Sugar

Vanilla Beans

Toasted Almonds

In a large mash tun, combine 70 cups of Kentucky corn, 15 cups of rye, and 15 cups of barley. Add 100 liters of warm water and mix thoroughly to ensure all grains are saturated.

Prepare the Mash

Heat the mixture to 150°F (65°C) and maintain this temperature for 1 hour. Stir occasionally to prevent sticking.

Heat the Mash

After 1 hour, cool the mash to about 80°F (27°C) using a heat exchanger or by transferring to a cooler container.

Cool the Mash

Once the mash has cooled, add 2 teaspoons of yeast to the mixture. Stir gently to incorporate the yeast evenly throughout the mash.

Transfer the mash to a fermentation vessel and seal it. Allow it to ferment for 3-7 days at a controlled temperature of around 70°F (21°C), monitoring for bubbles in the airlock.

Ferment the Mash

Once fermentation is complete, transfer the mash to a pot still. Heat the still to 175°F (79°C) to begin the distillation process. Collect the distillate, known as 'white dog.'

First Distillation

Re-distill the 'white dog' in a new still to increase purity and flavor. Collect the hearts cut for aging.

Second Distillation

Fill 5 new charred oak barrels with the distillate. Ensure each barrel is sealed properly to prevent evaporation.

Fill Barrels

Store the barrels in a cool, dark place for a minimum of 2 years, allowing the bourbon to develop its flavor profile through interaction with the wood.

Age the Bourbon

Once aging is complete, clean and sterilize glass bottles for bottling the bourbon.

Prepare Bottles

Carefully pour the aged bourbon into the prepared bottles and seal them with corks or caps. Label appropriately for sale or personal use.

Bourbon Sorghum Whiskey

Bo Barrel Aged

The First Bottled Bourbon