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Showing results for tags 'ingredients'.
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Hi all, I am starting distillery in Minnesota and hope to be up and running by the summer of 2018. I am wondering how distilleries are working with local farms and what it looks like to purchase raw grains from them. Specifically, I am wondering: 1. Are most of you working with one farm or several? 2. How often are you able to purchase grain from them and are there any seasonal restrictions, particularly in Minnesota? 3. What kind of prices are you getting per pound? I'm interested in using raw wheat, corn, and barley. 4. What other considerations should I be making that I am missing? I know this is a truly beginner question, so I appreciate any advice you have to offer. Thank you!
Has anyone experimented with different malt varieties for whiskey? What flavor profiles are like using North American 2-row vs. English or German 2-row for example. Also, how does changing from a Pale Ale to Munich ...etc change a single malt? What is the most common used in Scotch and Japanese Single Malt?