A Rye from Ashland, OR

[jinenjo]

Just happened upon this one from Hansell's blog.

http://blog.maltadvocate.com/2008/12/04/a-new-rye-from-oregon/

I don't know, but releasing it after a year in a light char barrel seems pretty young to me. Also, I don't understand this statement from the company consultant:

"I set the rye up to be made in the traditional manner, unlike what most of the micros are doing with making any whiskey they make from a wash, they were set up to ferment the whole mash and distill in a pot, on the grains."

Here's the company, they do vodka and gin:

http://www.cascadepeakspirits.com/vodka.htm

[ILLfarmboy]

.. Also, I don't understand this statement from the company consultant:

"I set the rye up to be made in the traditional manner, unlike what most of the micros are doing with making any whiskey they make from a wash, they were set up to ferment the whole mash and distill in a pot, on the grains."

[Jono]

http://www.thewhiskystore.de/experts/copper.htm

http://www.thewhiskystore.de/dist/gfarclas/w0693_2.jpg

http://www.thewhiskystore.de/experte/images/for4.jpg

"Rummager chain"

[cowdery]

Brad is correct.

Woodford Reserve uses a pump to keep the mash circulating. At Huber in Indiana, they had the manufacturer install an agitator in their still for the same purpose. Most micro-distillers, however, come from a brewing background and are most comfortable distilling from a wash.

[jinenjo]

Now it makes sense. Thanks fellas. The pictures helped too.