Colonel E.h. Taylor Small Batch Recipe
Make Colonel E.h. Taylor Small Batch Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bourbon Base
Aging Process
Method
Mash Preparation
- 1
Creating the Mash
In a large mash tun, combine 75 cups of corn, 15 cups of rye, and 10 cups of malted barley. Add 15 liters of distilled water and heat to 150°F (65°C). Stir occasionally for about 30 minutes to extract sugars.
- 2
Cooling the Mash
Once the mash has been heated, cool it down to around 70°F (21°C) before adding yeast. This is crucial to ensure a successful fermentation process.
- 3
Adding Yeast
Sprinkle 0.25 tablespoons of yeast over the cooled mash and stir gently to incorporate. Cover the mash tun and allow it to ferment for 3 to 5 days, maintaining a temperature between 65°F to 75°F (18°C to 24°C).
Distillation
- 4
First Distillation
Transfer the fermented mash to a pot still and heat slowly. Collect the distillate (the 'white dog') until the temperature reaches 173°F (78°C).
- 5
Second Distillation
Run the distillate through the still a second time to refine the alcohol. Collect the heart of the run, which is the desired spirit, and discard the heads and tails.
Aging
- 6
Barrel Aging
Fill 2 new charred oak barrels with the distilled spirit. Seal and store them in a cool, dark place for a minimum of 6 to 8 years. This aging process is essential to develop the rich flavors characteristic of Colonel E.H. Taylor Small Batch.