Nordeast Spirits Posted March 24, 2018 Share Posted March 24, 2018 Thinking about making a wheated Straight Rye. Been doing some research and haven’t found much info. Having great success with my wheated Bourbon, is anyone doing a high wheat Rye? Link to comment Share on other sites More sharing options...
JustAndy Posted March 25, 2018 Share Posted March 25, 2018 We've done it, it's good. Gives a bit more mouthfeel and sweetness to it. I prefer our 100% Rye, but I liked the wheated rye over the corned Rye and barley malt Rye we've done. 1 Link to comment Share on other sites More sharing options...
Huffy2k Posted March 25, 2018 Share Posted March 25, 2018 We also do a wheated rye, but at only 13% wheat, it's not exactly a high wheat rye. We love the slight softness that wheat adds to our bourbon and rye. 1 Link to comment Share on other sites More sharing options...
bluestar Posted March 29, 2018 Share Posted March 29, 2018 I believe Journeyman's rye is a high wheat rye. Or at least it was. 1 Link to comment Share on other sites More sharing options...
Silk City Distillers Posted March 29, 2018 Share Posted March 29, 2018 Really interesting, would like to try this out. We do a 100% unmalted rye and we're finding a relatively light flavor profile (lower spice, dried fruit, honey) compared to malted. 1 1 Link to comment Share on other sites More sharing options...
HedgeBird Posted March 29, 2018 Share Posted March 29, 2018 Our flag-ship product is our straight rye and we use a high percentage of wheat. We just bottled batch #4 yesterday that was in barrels for 29 months. Obviously I am very biased, but I could not be much happier with the end product. Lots of spicy rye bite, but still nice and smooth. Batch #5 will probably be just under 3 years, and I am already looking forward to that being ready! Our first barrel of bonded whiskey will hit the 4 year mark in September and we may bottle that for the holidays, or decide to wait another year and let it hit 5! Cant believe how fast time goes by. 3 1 Link to comment Share on other sites More sharing options...
Nordeast Spirits Posted March 30, 2018 Author Share Posted March 30, 2018 Right? Can’t believe my Bourbon is over 3 years now. We’ll be hitting 4 years within the year. Rye is next but nervous about the mash bill. I’m gonna go for the higher wheat! cheers!!! Link to comment Share on other sites More sharing options...
jazznblues Posted March 21, 2019 Share Posted March 21, 2019 On 3/25/2018 at 1:29 AM, Nordeast Spirits said: Thinking about making a wheated Straight Rye. Been doing some research and haven’t found much info. Having great success with my wheated Bourbon, is anyone doing a high wheat Rye? HI, There is a traditional russian distillate called "bread wine" or "polugar". I make it with 50% unmalted wheat + 50% rye malt. It is used without maturation - just white. Distillate is diluted to 38,5% ABV. Very smooth and easy to drink spirit, with the lite bread taste. The distillation process is rather complex. If anyone is interested, I can post a description of process here. Link to comment Share on other sites More sharing options...
Glenlyon Posted March 21, 2019 Share Posted March 21, 2019 I would be interested in that. Link to comment Share on other sites More sharing options...
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