Jono Posted March 16, 2012 Share Posted March 16, 2012 http://mrdistilling.com/blog/?p=843Mississippi 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? Link to comment Share on other sites More sharing options...
Bmac Posted March 16, 2012 Share Posted March 16, 2012 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? Link to comment Share on other sites More sharing options...
BFerguson Posted March 16, 2012 Share Posted March 16, 2012 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.htmlThird paragraph down. Good explanation.B Link to comment Share on other sites More sharing options...
Jono Posted March 16, 2012 Author Share Posted March 16, 2012 Great info. I was wondering -why not malted rye? Answered: Hiram Walker does employ it. Link to comment Share on other sites More sharing options...
Bmac Posted March 17, 2012 Share Posted March 17, 2012 Awesome! Malted rye...makes perfect sense. Also...it makes me want to track down a bottle of WP O_O Link to comment Share on other sites More sharing options...
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