Mike Magoo

Is it a Single Malt?

I know that a lot of us like to keep the tradition of simplicity in order to make a more consistent or "genuine" product, but there are a few issues that I find with on grain fermenting and distillation. For one I find that it complicates the process of fermentation by restricting the portability of the mash from vessel to still as well as takes up precious space in your fermentation vessel. Not only that, I believe you end up throwing away some of your potential yield within the grain if you separate it before distillation. I also feel that it has the potential to create more off flavors, but that's simply my opinion. The final reason I opt to separate early on is because I don't like the idea of grain in the still possibly burning and again taking up precious space in the pot. I do like the beer brewers method for a number of reasons, first of which is that it's what I have actual commercial experience with. Secondly, I have found that even though it adds a little bit of a chore in the beginning it pays off with consistency and yield in the long run. It also falls more in line with the entire process "organically"; you're repeatedly transforming and separating a solution. Good luck to all.