Distilling Whiskey with both new and traditional methods at a Distillery in Chicago, Il

 Bourbon has always had a distinct fan following and has its own specialized methods for distilling and brewing. These give it a special taste that you cannot get with any other drink. Today, both new technologies in distilling whiskey and traditional knowledge and methods have come together to create a unique taste and experience which has, perhaps, never been matched in history. The process starts with determination of the mash bill. A 100% corn mash bill is a good choice for making good bourbon. For small batch bourbon, 65% corn, 30% wheat, 5% unmalted barley is a good mash bill. In any case, as per American Bourbon Association, a minimum of 51 percent corn is necessary in mash though smaller grains can be of different compositions of wheat, malted barley, or rye. This rule applies not just to any distillery in Chicago, Il, but across the US.

Distilling Whiskey

The mash, along with yeast, is stored for a week or two so that it can get properly fermented. While in storage, all the compounds are broken down to basic elements and natural ethyl alcohol is produced. In the process, sour mash, which is left from previous distillation, is added to the vessels along with yeast. Sour mash reduces risk of bacterial growth in the mixture and also brings down the pH level of the mash. Next come the steps of distilling whiskey, after straining the liquid from the fermented solids. In this step, the liquid is purified by heating and vaporizing it and then collecting the vapor and cooling it down to a purer liquid where all the impurities are left in the first container. The process is done multiple times for getting a high degree of purity.

Distillery Chicago, Il

Next is the step of aging and barreling the diluted material. Ideally, this is done at 80 to 125 proof. A new charred oak barrel is then used to age the drink and such aging is usually done for at least two years in the case of a distillery in Chicago, Il, although more is always welcome. The level of charring in the barrel has a direct impact on how the sugars are caramelized. During the aging time, barrels are checked to see how much dilution is needed and long-chain protein molecules and impurities are removed by the chill filter process. Finally, the product is bottled and is ready to be enjoyed responsibly by consumers.

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