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Ingredients
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Main Ingredients
Flavoring Ingredients
Method
Mashing
- 1
Combine Grains
In a large mash tun, combine the corn, rye, and barley. Mix well.
- 2
Add Water
Heat the water to approximately 160°F (71°C) and add it to the grains. Stir to combine.
- 3
Mash Rest
Allow the mixture to rest for about 60 minutes, maintaining the temperature. This helps convert the starches into sugars.
Fermentation
- 4
Cool the Mash
After the mash rest, cool the mixture to about 70°F (21°C).
- 5
Add Yeast
Sprinkle the yeast over the cooled mash and stir gently to incorporate.
- 6
Fermentation Period
Cover the mash and allow it to ferment for about 5 to 7 days at room temperature. You will notice bubbling as fermentation occurs.
Distillation
- 7
First Distillation
Transfer the fermented mash to a still and perform the first distillation, collecting the low wines.
- 8
Second Distillation
Perform a second distillation to achieve a higher proof. Collect the heart cut for optimal flavor.
Aging
- 9
Transfer to Oak Barrels
Pour the distilled spirit into oak barrels for aging. This process can take anywhere from 1 to 5 years for optimal flavor development.
- 10
Flavoring (Optional)
If desired, add a vanilla bean or caramel to the barrels during aging for enhanced flavor.