Technical Information RSS

If you are a whiskey distiller, you've possibly heard of glycosidic nitrile (GN), or noticed more malts selling themselves as non-GN. Glycosidic nitrile is the precursor to ethyl carbamate, a carcinogen that turns up in whiskey. If you are making Single Malt Whiskey (100% barley malt), have a read through the information here at RahrBSG: https://rahrbsg.com/introducing-rahr-gn-zero-malt-for-the-distiller/

Tequila, a type of mezcal spirit, traditionally made in Mexico, is made from the blue agave plant (agave azul). The piña, or core of the agave plant is typically steamed in a horno, a large oven. The core of an agave plant can weigh up to 300lbs making it difficult to harvest, transport, and cook.  The cores are typically harvested at a smaller size, between 50-120lbs.  The traditional ovens are quite large to accommodate several piñas at once, and are often made of clay or stone. There are several types of agave that are grown in different regions of Mexico and used...

The art and science of distilling is what separates making beer from making whiskey. You might not realize it, but your beer is halfway to whiskey, the aged spirit of grain. Although numerous spirits can be made from grains like barley and corn, whiskey is the most recognized spirit that comes out of the still when you distill your beer, often referred to as a wash when it is coming out of the fermenter for distilling. Interested in making bourbon? Check out the full article here at BYO - https://byo.com/article/distillation-101-when-beer-becomes-bourbon/

What is moonshine is a common question but also can be a complex question as it varied greatly. Simply put, moonshine is an unaged whiskey, which would typically be made with grain, usually a large amount of corn.  It's sometimes made with just a dextrose (corn sugar) base and flavored with corn during fermentation, or even post distillation.  It can be diluted, flavored or sweetened, or drank uncut (undiluted). Any way you enjoy moonshine, it should start as clear and unaged, having had no oak or barrel time, have a corn flavor and aroma, and between 80 proof and 180 proof, which...