by Susan Reigler | Apr 30, 2021 | Whiskey Education
Pretty much every whiskey lover knows that without the addition of yeast to the cooked mash, all you would have is a pretty tasty, multi-grain porridge. After the starches in the corn, rye, and malted barley are converted to sugar by the enzyme amylase released from...
by Susan Reigler | Feb 19, 2021 | Community, Whiskey Education
The general – and international – definition of whiskey is that it is a spirit made from grain, water, and yeast, is distilled at less than 190 proof, and stored in oak containers. Pretty basic. But there can be many, many variations on that theme and the most basic...
