In addition to malted barley, other grains like corn, rye, wheat, and oats can be used in whiskey making to provide texture and complexity. Non-traditional grains such as millet, oats, rice, and triticale are also employed by some distilleries, offering unique flavor profiles. When crafting y...
These days you can find many sweet fruity lightly fermented beverages labeled “kvass” but very few actually contain rye bread or have much to do with the traditional drink. How to Make Kvass without Yeast The health benefits from kvass come from a long slow ferment that slowly breaks down ...
The first thing to understand is that grains should only be used for fermentation when the end product will be a flavorful spirit. For example if you were trying to make a bourbon or whiskey a grain mash is the best choice. This is because corn, rye and barley add distinct flavors to t...
Preheat the oven to 400°F. Line twobaking sheetswith parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of...
Unfortunately, going to a liquor store or a bar and surveying all thewhiskiesavailable can be intimidating. There are plenty of terms (single malt, rye whiskey, blended whiskey, etc.) that don’t mean much unless you’ve done a little bit of homework. ...
Soda in your whiskey is totally acceptable, but maybe don’t add it to an 18-year single malt Scotch. If I see this again (yes, I bore witness to this), I will plead the case to use a younger blend instead.COCKTAILSWe are big fans of whiskey cocktails. If you are new to ...
Next, it's time to inspect grains and flours you've got in your cupboard. Many of them will be off-limits, even healthy ones. So that means saying goodbye to wheat, rye, barley, malt, spelt and kamut. Also banish bulgur from your shelves, and get rid of couscous, durum, matzah, ...
The base spirit is made by taking local grains like malted barley, wheat and rye, grinding it in one of those famous Dutch windmills, mixing it with water and letting it ferment into a kind of beer. That beer is then distilled into a higher-alcohol "malt wine" that retains some of ...
I added a splash of whisky in the mix because I think the guy forgot to mention it. His recount of the recipe was kind of like, “guys! boil your peppers in honey!” so he left a few things to the reader’s sensibilities. I chose this perky 1792 High Rye, to add a tannic depth...
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