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[3] [4] However, The family of William "Billy" Pearson (1761-1844) claim to have documents that Billy sold his recipe for a "smooth sipping whiskey from a corn-mash, filtered through charcoal made from hard sugar-maple wood, and aged in Oak Barrels," to Eaton in 1825. [5]
Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine , in which sugar is normally added to the mash , corn whiskey uses a traditional mash process, [ 1 ] and is subject to the tax and identity laws for alcohol under federal law.
The staff uses Washington's original mash bill and 18th-century methods. The grain is processed in Washington's water-powered gristmill, fermented in wooden mash tubs and distilled in copper pot stills heated by wood fires. In Washington's time whiskey was not aged but this recipe calls for it to be distilled twice. [5]
In all grain brewing the wort is made by making a mash from crushed malted barley (or alternative grain adjuncts such as unmalted barley, wheat, oats, corn or rye) and hot water. This requires a vessel known as a mash tun, which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method.
The mash for George Dickel is composed of 84% corn, 8% rye, and 8% malted barley. Distillate is chilled to 40 °F (4 °C) and mellowed in vats filled with 10–12 feet (3.0–3.7 m) of charcoal for several days (their implementation of the Lincoln County process) before being placed in barrels at 55 proof.
Grill the corn, turning every 5 to 6 minutes, until tender, about 15 minutes. When cool to handle, remove the kernels. In a large, high-sided skillet, heat the butter over medium-high heat.
Toss into a gallon ziploc bag with 1 1/2 cups powdered sugar. Pop in fridge to set up. Melt the purple chocolate in a large microwave safe bowl in 30 second intervals until melted and smooth.
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