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Jono
03-16-2012, 11:58
http://mrdistilling.com/blog/?p=843

Mississippi River Distilling Company has this seasonal rye coming to Binny's.

Re: "...The spirit is 100% rye and was aged over charred oak and then finished in used bourbon barrels,” remarks owner/distiller Ryan Burchett."

Q: Age over charred oak? Similar to JD with the rye poured over a bed of
charred oak?
Finished in used bourbon barrels...how may uses? For how long?

I like the idea of local grain. local milling etc. but I wonder if the end result holds up. Anybody tried this one?

Bmac
03-16-2012, 14:05
Quick question. This was something that came up on Jason's blog. When creating a whiskey, most producers add malted barley for it's enzymes that aid in fermentation of the yeast. With 100% rye, how is this achieved?

BFerguson
03-16-2012, 14:56
Quick question. This was something that came up on Jason's blog. When creating a whiskey, most producers add malted barley for it's enzymes that aid in fermentation of the yeast. With 100% rye, how is this achieved?

http://www.canadianwhisky.org/news-views/whistlepig-10-year-old-straight-100-rye-whiskey.html

Third paragraph down. Good explanation.

B

Jono
03-16-2012, 15:10
Great info. I was wondering -why not malted rye? Answered: Hiram Walker does employ it.

Bmac
03-17-2012, 06:47
Awesome! Malted rye...makes perfect sense. Also...it makes me want to track down a bottle of WP O_O