Hello. I am new to distilling, mashing, fermenting, etc as of summer 2020. Pretty steep learning curve on several fronts. :shock:
BIAB, fermenting flaked corn, toasted quick oats and barley on grain.
Aging in oak.
Storage in large used whisky bottles with corks.
Flavouring by hot steeping oak spirals in Sherry and a bit of scotch. Use hot cold cycles to “load” the oak then place hot oak in cold clear distillate to add flavor and color. Oh, and a piece of vanilla bean.
Thanks for looking in