It’s been a busy winter here. We’ve settled into our new location and started production from where we left off in September. In addition to multiple batches of vodka, gin and citrus-honey vodka, I was able to distill some pear and cherry wine from our friends at AeppelTreow Winery in Burlington. These two unaged brandies will be released soon along with the Grappa that was distilled last year. An extra 30 gallons of the cherry brandy filled a toasted French oak barrel where it will mature for the next few years. It should be wonderful. However, the most exciting thing for me was the production of two barrels of whiskey.
We chose to make rye whiskey as our first barrels because of its historical significance (and because it’s one of my favorites). Although bourbon is most commonly referred to as America’s native spirit, early distillers from Maryland and Pennsylvania made rye whiskey first. There is now a fully operational and historic reproduction of the rye whiskey distillery that George Washington had at Mt. Vernon. Not until after the settlers moved west across the Appalachians did they start distilling primarily from corn which is now one of the main criteria that defines bourbon. So there’s a little history lesson. I’ll try to sprinkle those in here from time to time.
Our whiskey was distilled from a mash that was primarily rye with a small percentage of corn and malted barley. A small portion of the malt was roasted over an apple wood fire. I spent a Sunday afternoon bopping between the fire outside, a pot of chili that I had on the stove and watching the Packers lose to Carolina. It took three days and at least a dozen showers to get the smoke smell out of my skin. This malt has given the spirit a faint smoky characteristic that balances nicely with the spiciness of the rye and sweetness from the corn. The new spirit or “white dog” will mature in new, charred white oak barrels for the next four to five years (at least). Then we’ll be able to bottle the first Wisconsin Straight Rye Whiskey.
Feel free to post comments and questions. I’ll respond as soon as I can.
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