My favorite commercial bourbons come from Barton and Wild Turkey. From what I've read, both use around 15% rye.
Does anyone have experience using all of the readily available types of rye that can comment on the flavor profiles of each?
I've found a few older threads on the subject and the following seems to be the consensus:
Unmalted rye - hardest to work with, adds a "spicy" flavor, probably what I'm looking for to get closest to a commercial rye spice, but also haven't found a local source.
Flaked rye - easier to work with than unmalted, does not contribute as much flavor, readily available from local home brew store.
Malted rye - easiest to work with, completely different flavor than unmalted (floral maybe?), readily available from local home brew store.
Does that accurately sum it up?
I dont have any experience with unmalted rye, but on a recent run of 21% malted rye using safe ale t58 yeast at 68°f, I got a nice peppery spice in the white dog. I've yet to see how it's going to age out.Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
Post time 2022-12-6 14:39:09