Hi everyone,
I am currently trying to understand cost implication of either using commercial enzymes (instead of malted barley) or not using anything (no enzymes or malted barley) in bourbon whiskey production
Following are the 2 scenarios that I am trying to study:
What would be the impact on the raw material cost, if we use commercial enzymes instead of using malt barley?
What would be the impact on the raw material cost, if we do not use any commercial enzymes or malt barley?
Based on some research, i identified one article containing details of raw material composition and cost associated with bourbon whiskey production.
Mash Bill
% in Mash Bill
amount of Input required
Cost of Mash Bill
Corn
70
750
375
Rye
20
200
92
Malted Barley
10
100
60
Yeast
50
Total Mash Bill Cost
577
source: https://www.thedailybeast.com/why-is-bourbon-so-damn-expensive
Can you help me in understanding how will the 2 aforementioned scenarios change the cost?
Regards,
Deepak