Russell Reserve 6 Year Rye Recipe
Make Russell Reserve 6 Year Rye Recipe in just 64h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for the Rye Whiskey
Method
Making the Rye Whiskey
- 1
Mashing the Grains
In a large mash tun, combine the rye grain, corn, and malted barley. Add hot water (around 70°C / 158°F) to the grains at a ratio of about 4 liters of water for every kilogram of grain. Stir the mixture thoroughly and allow it to rest for about 1 hour to convert the starches into sugars.
- 2
Cooling the Mash
After the resting period, cool the mash down to around 30°C / 86°F. This can be done by transferring the mash to a cooler vessel or adding cold water. Ensure the temperature is suitable for yeast fermentation.
- 3
Fermentation
Once cooled, transfer the mash to a fermentation vessel and sprinkle the yeast over the surface. Stir gently to incorporate. Seal the vessel and allow it to ferment at a temperature of around 20°C / 68°F for about 5 to 7 days, or until fermentation is complete.
- 4
Distillation
After fermentation, transfer the mash to a still. Distill the mash to separate the alcohol from the solids. Collect the distillate, which will be your raw rye whiskey.
- 5
Aging the Whiskey
Transfer the distillate to new charred oak barrels for aging. Allow the whiskey to age for at least 6 years in a cool, dark place. Monitor the aging process, as the flavor will develop over time.
- 6
