July 7, 2013 In
If you come in this summer, you are likely to encounter dark cacao aromas rising from the still and the mash tanks. Andy, Erika and I are making a rye whiskey and adding a chocolate malt to the mixture. The unaged spirit is promising, and we can hardly wait 2-3 years to try the first barrel. The young whiskey is going into 36 gallon new oak ‘alligator-charred’ barrels, built in Higbee Missouri by Matt Kirby at A & K Cooperage.
There’s some dark cacoa notes in some of the finer ryes we’ve tried. We’re hoping this project gets us a little closer to perfection.