StillSmart

Surfing for info on something I want to try...I came across this site there's a write up on "MGP of Indiana".

What I found interesting was the distillers state the % of their grain bills..

Do you want a bourbon that's 60% corn, 36% rye and 4% malted barley, for a spicier, more robust flavor? Or 75% corn, 21% rye and 4% malted barley, for a smoother, sweeter bourbon?

If I do decide to have a go this info maybe the base to start a recipe from?? just a thought.

Concur there I.F.

Long been a believer that it's less about marketing and price, and more about good ingredients.

It not only debunks a lot of the whisky snob bollocks, it highlights good ingredient mixes and good distilling method.

Well IMO anyway........

10-Rog there driver.....it's the same with cooking...use crap ingredient, you get crap food.

+1 Silk purse and sows ears etc.

Here are some posts on the tastes grains produce in the final spirit:
http://homedistiller.org/forum/viewtopi ... 34&t=28564

Mash wrote:+1 Silk purse and sows ears etc.

Strange then there is no mention of kale or lentils

Good link Ice.

How can I not love a thread that mentions "whisky snob bollocks",kale or lentils & Silk purse and sows ears etc.?
Magic.

Robert.

As the "News of the World" (UK Snoozepaper) used to proudly proclaim, 'All Human Life is Here'.

And I'll beg Ice for a suitable smilie or emoticon for the first to come back with "The Sporting Life's" byline.

If it is you Ice,do it yerself..
Thanks.

Robert

You have me there Robert...

I believe the byline was/is " The best of my life, I admit that I owe it to The Sporting Life" .
As always ready to be corrected.

Robert.