Dang. Talk about ADHD…Attention Deficit for Hooch Disorder. I can’t sit still. I want to try (and try to make) them all! Researching the archives I find references to so many interesting ingredients it makes my blood boil! There isn’t a type of liquor, made from any type of ingredient, that hasn’t been fretted over and loved by someone. And I love them all!
I get in to whiskeys and I think about what the grain bill needs to be, then I think about what kind of yeast would be best, then I think about backset and how much to add or not add, then I think about this other type of whiskey and maybe malting the grains myself, and how to best bring out certain flavors, and what kind of barrel would be best for this particular whiskey, and then I think about this other whiskey and OH!….Brandies! What if I made a nice apple brandy? Any good apple brandy starts with a great hard cider…what kind of apples should I use? What kind of yeast should I use? What kind of OH! Gin! Oooohhh….Ould Tom…..
This is what goes through my head when I’m trying to sleep. Or eat. Or watch a movie. Or whatever. Hooch. All the time.
This is why I study the history of distilling like I do: it gives me a place to start and keeps me focused. Henry Jesser made his moonshine out of corn, sugar and raisins. Okay…let’s give that a shot and see what comes out. Then we proceed from there. Moonshiners down in the Harmony District were caught, in 1921, with a mash tun that had corn, wheat, and a lot of wild oats in it. Done. Delicious. We’ll call that “Harmony Bust”. A lot of folks around these parts used to make beet wine out of beets and sugar. Beet Eau-de-Vie anyone? Okay, maybe not….how about a malt winter wheat whiskey instead?
The Old Soapstone Stillhouse. Standing on the shoulders of giants in order to see farther.