Featuring round, rich notes of tobacco, charred oak and butterscotch with a spicy rye kick and peppery heat, rye whisky is rounded out by the smoothness of maple and sweet cherry to provide a weighty and balanced, yet complex, flavor profile.
It’s solidly anchored in rye spiciness with a bit of apple and honey. Rye whiskey gives both spiciness and fruity flavors like plum and marmelade.
Rye whiskey should be aged for 10 years in oak barrels. That oak aging mellows the rye bite with vanilla notes, and the utter absence of corn still makes this a distinct, and tasty, drink.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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INGREDIENTS / HL (1 hectolitre = 100 litres)
Step 1: Mashing
Mash in 75 liters of water at 65°C
Rest at 63°C for 75 minutes
Rest at 72°C for 25 minutes
Step 2: Filtration
Separate the wort from the spent grain at 78°C
Step 3: Boiling (optional)
Duration: 10 min
Step 4: Cooling
Step 5: Fermentation
Step 6: Distillation