E.h. Taylor Small Batch Recipe
Make E.h. Taylor Small Batch Recipe in just 40h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Flavoring Ingredients
Method
Mashing Process
- 1
Prepare the Mash
In a large mash tun, combine corn, rye, and malted barley. Heat water to approximately 165°F (74°C) and pour over the grains. Stir well to ensure all grains are saturated.
- 2
Mash the Grains
Let the mixture rest for about 60 minutes, maintaining a temperature of around 150°F (65°C). This allows enzymes in the malted barley to convert starches into sugars.
- 3
Fermentation Process
- 4
Add Yeast
Cool the wort to about 70°F (21°C) and transfer it to a fermentation vessel. Add the yeast and stir gently to incorporate.
- 5
Ferment
Seal the fermentation vessel with an airlock and let it ferment for 5 to 7 days, or until bubbling ceases.
Distillation Process
- 6
Distill the Wash
Transfer the fermented wash to a pot still. Heat gently to begin distillation, collecting the distillate until you reach the desired proof.
- 7
Cut the Hearts
During distillation, separate the heads and tails from the hearts, which is the portion you will keep for aging.
Aging Process
- 8
Age the Bourbon
Transfer the hearts to new charred oak barrels and seal. Age in a cool, dark place for a minimum of 4 years to develop flavor.
- 9
Bottling
Once aged to your liking, remove from barrels, filter, and bottle your bourbon. Optionally, add caramel and vanilla extract for additional flavor.