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Ingredients
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Main Ingredients
Method
Mashing
- 1
Prepare the Mash
In a large pot, bring 4 cups of water to a boil. Add 2 cups of rye grain to the boiling water and reduce the heat to low. Stir the mixture and let it simmer for about 1 hour, stirring occasionally to prevent sticking.
- 2
Add Malted Barley
After 1 hour, add 0.5 cups of malted barley to the pot. Stir well and continue to heat for another 30 minutes.
Fermentation
- 3
Cool the Mixture
Remove the pot from heat and allow the mash to cool to about 70°F (21°C). This is crucial for the yeast to thrive.
- 4
Add Yeast
Once cooled, sprinkle 1 tsp of yeast over the mash. Stir gently to incorporate. Cover the pot with a clean cloth and let it sit at room temperature for 3 to 5 days, allowing fermentation to occur.
Distillation
- 5
Distill the Mash
Once fermentation is complete, pour the mash into a still. Heat the still slowly, allowing the alcohol to vaporize and collect in a separate container. This process should take about 1-2 hours.
- 6
Collect the Spirit
Collect the distillate until you reach 80 proof (40% alcohol by volume). You may need to adjust the collection based on taste.
Aging
- 7
Age in Oak Barrels
Pour the distilled rye into charred oak barrels. Age for a minimum of 6 months to develop the flavor profile. The longer the aging, the deeper the flavor.
