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RECENT COCKTAILS: MARCH 12, 2013
Campari, Coconut vodka, Orange liqueur, Lime juice, Pineapple juice
FEBRUARY 12, 2013
Cognac, Dry vermouth, Bénédictine, Amer Picon
JANUARY 31, 2013
Blended Scotch, Cynar, Sweet vermouth, Orange bitters
DECEMBER 27, 2012
Rhubarb liqueur, Overproof rum, Averna, Lime juice, Orgeat
DECEMBER 23, 2012
Islay Scotch, Pedro Ximénez Sherry, Absinthe, Lemon peel
DECEMBER 20, 2012
Rye, Aperol, Sweet vermouth, Maraschino Liqueur, Simple syrup, Maraschino cherry
DECEMBER 16, 2012
Overproof bourbon, Aperol, Grapefruit juice, Lime juice
DECEMBER 4, 2012
Blanco tequila, Amaro Abano, Zucca, Aperol, Lime juice
OCTOBER 9, 2012
Gin, Herbal liqueur, Gran Classico, Lime juice
SEPTEMBER 28, 2012
Virgin Islands Rum, Allspice Dram, Bitters, Lime juice, Orange juice, Cinnamon syrup, Vanilla syrup, Orange peel

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

  • Songs My Mother Taught Me — Mezcal, Cardamaro, Amaro Montenegro, Fernet Branca, Bitters, Orange peel
  • Calexico — Aquavit, Rye, Herbal liqueur, Bitters, Ancho Reyes Verde chile liqueur, Lemon peel
  • Rare Hearts — Cognac, Bourbon, Herbal liqueur, Cardamom bitters, Lemon juice, Vanilla syrup
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea
  • Blueberry Patch — Rye, Ginger liqueur, Blueberry syrup

Recent Discussion

  • Re Baby Zombie, 10 hours ago HallA commented:

    Dangerously sweet for the booze content. Would be careful to not make this with high fructose grenadine (or take it down) as this is inclined to lean sweet but with the passionfruit and lime there's nice bite there with layers of booze. Very nice,

  • Re Songs My Mother Taught Me, 16 hours ago Mixed up in Na… commented:

    Enjoyable, interesting, and surprisingly refreshing.

  • Re Camp Counselor, 20 hours 51 minutes ago bkemp1984 commented:

    I used Fever Tree's "Refreshingly Light" ginger beer, which just has about half the amount of sugar. I didn't try it with the regular ginger beer, but I think the one I used is the way to go. It was still plenty sweet since the liqueurs and vermouth have plenty of sugar.

  • Re Patent Pending, 1 day ago TrinSF commented:

    Bullitt rye and Bitter Mile Chocolate Chili bitters. It left a zing on the lip. A nice Manhattan changeup.

  • Re Alpine Bird, 5 days ago HallA commented:

    It's good, there is a weird, pleasant note that I'm reading as coconut-ey off the combination of the braulio and the pineapple. Lots of foam.