Tuesday, May 06, 2014
by Peter Nomm
Well our corn whiskey mash finished fermenting over the weekend and it is time to make our first run. We will make our whiskey in two runs, the "stripping run" and the "spirit run."
This image is from the stripping run, which we did today.
Basically it allows us to take our batches of mash and "strip out" all of the alcohol from the mash. From there we combine the stripped alcohol together and re-distill the finished product. When making the "spirit run" we need to take our time and pay particular attention to the temperature, proof, and taste of the product. Only the sweet "hearts" of the run are collected for the whiskey, and the rest of the run is saved for re-distillation with future batches.