Sierra Norte, Black Corn Whiskey Recipe
Mexico. Rich, complex, with deep oak, chocolate and spice.
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Ingredients
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Main Ingredients
Method
Brewing Process
Mashing
In a large pot, combine the black corn and water. Heat the mixture to 160°F (71°C) and hold for 30 minutes to extract the sugars from the corn.
Cooling
After mashing, cool the mixture to around 70°F (21°C).
Fermentation
Add the yeast to the cooled mash and stir well. Cover the pot with a cloth and allow it to ferment at room temperature for 1-2 weeks, stirring daily.
Distillation
Once fermentation is complete, distill the liquid using a pot still to separate the alcohol from the mash.
Aging
Transfer the distilled spirit into a container with oak chips and chocolate malt. Let it age for at least 6 months to develop rich flavors.
Bottling
After aging, strain the liquid to remove solids and bottle the whiskey. Optionally, add the spices for an extra layer of flavor.