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leebo
12-12-2006, 16:31
I'm familiar with both the beer making process and the bourbon making process. My question concerns the malted barley and the rye in the boubon. Are the small grains just dried or have there been any tests to use toasted or carmelised grains ? In beer, the barley is toasted all the way to black in some cases, like for a porter or a stout .

Gillman
12-12-2006, 16:51
The barley is low-kilned malt. Any other small grains including rye are unmalted.

Gary