George Washington's whiskey
Source of Recipe
Dayton Journal
The recipe, or "mash bill," calls for: 65 percent rye, 30 percent corn and 5 percent malted barley.
First, grind the grains into a coarse meal. Then, mix the rye and corn in a wood vessel called a "hog's head." Add hot and cold water, and stick your hand in the mash to make sure it isn't too hot. If it doesn't burn, the temperature is just right. Add barley and stir.
Cool the mixture down a bit more, and add yeast. Let the mixture ferment for a few days.
Pour the mixture into a copper still, and let it boil. The alcohol will vaporize and condense, flowing out of a tube, also known as a worm.
Collect the liquid and run it through the copper still one more time. After that, you'll have finished whiskey.
Washington barreled his whiskey and sold it immediately. These days, distillers age it for a few years to improve its taste.
Source: Jim Beam master distiller Jerry Dalton.
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