E.h. Taylor Small Batch Recipe
Make E.h. Taylor Small Batch Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Yeast & Water
Aging Ingredients
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, combine the corn, rye, and barley. Heat the mixture with distilled water to a temperature of approximately 150°F (65°C). Stir the mash for about 1 hour to allow the grains to convert starches into sugars.
- 2
Cool the Mash
After an hour, cool the mash to around 70°F (21°C) before transferring it to the fermentation vessel.
Fermentation
- 3
Add Yeast
Once the mash is cooled, add the yeast to the fermentation vessel. Stir gently to ensure the yeast is evenly distributed.
- 4
Ferment
Seal the fermentation vessel and allow it to ferment for about 5-7 days, or until fermentation activity has ceased.
Distillation
- 5
Distill the Wash
After fermentation, transfer the mash to a pot still. Heat the still and collect the distillate. The first portion (the foreshots) should be discarded.
- 6
Collect the Hearts
Continue distilling until you reach the hearts, which is the desired spirit, and collect this in separate containers.
Aging
- 7
Transfer to Barrel
Pour the collected hearts into a new charred oak barrel for aging. Seal the barrel tightly.
- 8
Age
Allow the bourbon to age in the barrel for a minimum of 4 years, but preferably longer for an enhanced flavor profile.
