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Roasted grain in mashbill...formulation?


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If we were to use, say, crystal malt or caramel malt in one of our mashbills would the TTB put up a big fuss over the formulation? If it met all standards for bourbon (51% corn) and required diastatic power, would the addition of roasted grains to the mashbill make the TTB get twisted if we wanted to call it bourbon?

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I was being coy about what grains we want to use. We plan on a roasted dark rye in our rye whiskey. Hoping to bump up the profile a bit for a unique character. Test runs will happen. I"m just worried about the feds view on it at this point.

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