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RECENT COCKTAILS: OCTOBER 16, 2016
Rum, Bourbon, Sweet vermouth, Campari, Orange peel
OCTOBER 14, 2016
Cognac, Rye, Cherry Liqueur, Bitters, Peychaud's Bitters, Orange peel
OCTOBER 7, 2016
Bourbon, Falernum, Herbal liqueur, Fernet Branca, Bitters, Lemon peel
SEPTEMBER 2, 2016
Fernet Branca, Ginger beer, Lime juice, Lime, Candied ginger
JUNE 26, 2016
Gin, Aquavit, Maraschino Liqueur, Dill
MAY 15, 2016
Rye, Campari, Dry vermouth, Crème de Cacao, Lemon peel
Amontillado Sherry, Blended Scotch, Bitters, Pineapple syrup, Lemon juice, Pineapple
APRIL 25, 2016
Mezcal, Sweet vermouth, Apple brandy, Fernet Branca, Maraschino Liqueur
MARCH 19, 2016
Amontillado Sherry, Mezcal, Lime juice, Agave syrup, Ginger, Lime, Nutmeg
MARCH 11, 2016
Mezcal, Cynar, Orange bitters, Lemon juice, Agave syrup

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

Recent Additions

  • Washington Heights cocktail — Dominican Rum, Crème de Banane, Coffee liqueur, Bitters
  • MidwatchClive — Brandy, Crème de Cacao, Sake, Ancho Reyes chile liqueur, Crème Yvette, Half-and-half
  • Garlands — Whiskey, Aperol, Amaro, Coffee liqueur, Grapefruit juice
  • Language is a Virus — Dry vermouth, Gin, Apple brandy, Campari, Bénédictine, Orange peel
  • Rachel Wall — Jamaican rum, Amontillado Sherry, Campari, Strega, Orange peel

Recent Discussion

  • Re Werewolf of London, 23 hours ago HallA commented:

    Shockingly good. Wonderful herbal / bitter / sweet balance with the nuttiness of the amontillado kind of rounding it out underneath.

  • Re The Giving Tree, 2 days 3 hours ago prattginkgo commented:

    A bit flat, maybe better with a 1/2 oz. lemon juice?

  • Re Continuum, 2 days 7 hours ago Pangolindo commented:

    So good, so balanced. All the ingredients mix perfectly to an unbelievable point. 5 stars. Used Clément créole shrub.

  • Re Double Up, 2 days 20 hours ago HallA commented:

    This is actually delightfully balance... it's also huge so plan accordingly. the huge lime hit balances all that maraschino and it's really good.

  • Re Midnight Ride, 4 days 20 hours ago brimagick commented:

    Agree it’s a bit too sweet. Previous commenter had some good ideas re: subs.