Bourbon Sorghum Whiskey Recipe
Selected and filtered, bottled by hand.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation of the Mash
- 1
Combine Ingredients
In a large pot, combine the sorghum syrup and water. Stir well to ensure the syrup is fully dissolved in the water.
- 2
Add Corn Mash
Gradually add the corn mash to the pot, stirring continuously to avoid any lumps. Bring the mixture to a gentle boil.
- 3
Cool Down
Once boiling, remove the pot from heat and allow the mixture to cool to room temperature.
Fermentation
- 4
Add Yeast
Once the mash has cooled down, sprinkle the yeast over the surface and stir gently to incorporate.
- 5
Ferment
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.
Distillation and Aging
- 6
Distill the Mixture
After fermentation, carefully transfer the mixture to a still. Heat the still slowly to begin distilling the alcohol.
- 7
Collect Distillate
Collect the distillate in a clean container, ensuring that you discard the first few ounces (the 'heads') which may contain undesirable compounds.
- 8
Aging Process
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.