Collin Posted June 11, 2011 Share Posted June 11, 2011 Does anyone have any experience with grains other then rye, corn, wheat, barley? I saw that Koval/Lion's Pride has released an oat, millet and a spelt whiskey. I have yet to try any of them, but am greatly intrigued. These are not your common ingredients. So does anyone have any taste profiles on these grains, or experience working with them? I am just curious about their viability because of the recent increase in grain prices. It may be a good time to diversify. Any information would be greatly appreciated. Cheers. Link to comment Share on other sites More sharing options...
Curtis McMillan Posted June 11, 2011 Share Posted June 11, 2011 I wish Randall was on the board, he is a WEALTH of understanding when it comes to grains out of the norm. Email him at Randall@McMillanDistillery.com Link to comment Share on other sites More sharing options...
Collin Posted June 11, 2011 Author Share Posted June 11, 2011 Thanks Curtis. If you ever find yourself in the Hudson Valley of New York make sure to stop by. Link to comment Share on other sites More sharing options...
JohnD Posted June 12, 2011 Share Posted June 12, 2011 I've made an oat vodka that was really excellent. Our oats had hulls on them, much harder to work with than barley hulls, and the oats themselves didn't really mill well. The product was quite good though. Link to comment Share on other sites More sharing options...
Collin Posted June 12, 2011 Author Share Posted June 12, 2011 John, how would you describe the "flavor profile". I don't know how you are set up, but if you do multiple distillations how did it taste/smell on your first/second. Did you notice a difference in the vodka over other grains? Thanks. Link to comment Share on other sites More sharing options...
cowdery Posted June 13, 2011 Share Posted June 13, 2011 I've tasted all of the Koval spirits. They're all good and each has a very distinctive flavor profile. Link to comment Share on other sites More sharing options...
JohnD Posted June 16, 2011 Share Posted June 16, 2011 Collin, we did a stripping run and then a finishing run on a double column vodka still. The flavor was not as distinctive as the mouth feel. It was soft and full bodied in the mouth a bit like a potato vodka can be. The flavor was very neutral but over-all an interesting spirit. Link to comment Share on other sites More sharing options...
Collin Posted June 18, 2011 Author Share Posted June 18, 2011 Thanks John. Much appreciated. Looks like I need to do some experimenting myself. Link to comment Share on other sites More sharing options...
Rich Morgan Posted June 29, 2011 Share Posted June 29, 2011 Tried Sorgum, makes a totally crap whisky, but rectifies well into a Nuetral Spirit. Some aussies here adding wheat to the mash. Link to comment Share on other sites More sharing options...
Jedd Haas Posted June 29, 2011 Share Posted June 29, 2011 I have some spirit made with sorghum. It is a Chinese spirit called "Flying Fairy Jiu" and it comes in an interesting ceramic bottle (375 ml) from my local giant Asian market. It's 80% sorghum and 20% wheat. A very sweet and unusual flavor. On the side it says "dense aroma distillery wine." Link to comment Share on other sites More sharing options...
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