The book also features over a dozen recipes that range from modern scientifically-optimized processes to traditional corn squeezins' and sour mash recipes. Complete details are given on how to make malt at home and how to build a malt kiln for larger home operations.
That elusive skill of 'making the cut' in whiskey distilling is thoroughly explained and straightforward techniques for getting it right every time are given. Written by Ian Smiley BSc. 2nd edition. 182 pages. Softcover.
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