All bourbon is whiskey, but not all whiskey is bourbon. What’s the difference? In order to be classified as a bourbon, it must be at least 51% corn. In addition, it needs to be aged in a brand-new oak barrel and made in the United States.

My love, fascination and curiosity have always been about all American Whiskey, Bourbon and Rye. So, this book is all about How to Distill the Great American Whiskey, Bourbon & Rye If you like to know how to make delicious, refreshing American-style whiskey for yourself at home, then this book is for you. The process is easy and simple, just follow the step-by-step instruction.

I absolutely love that whiskey is coming around because I love whiskey.

I grew up in Kentucky, where whiskey has a strong foothold and has almost always been the drink of choice. When I moved for college and eventually settled down, I discovered that not everyone has a moonshine still in their backyard and 6 different bottles of whiskey in their liquor cabinet (which was really just the buffet table from their grandmother, repurposed). I learned all about the flavors of gin and the types of tequila and even grew a taste for spiced rum and mixed drinks.

My love of whiskey, though, never faltered.

I wanted to share my own knowledge, experience, and even recipes. I’ve spent years using different grains and processes to find out what works best for me, my palette, and eventually, my consumers. This book is essentially the collection of all my research into this subject.

This includes an in-depth look into the act not just of distilling whiskey but everything that goes along with it. That includes how to properly treat and handle grains so they can give up their sugar, how to properly make mash that will produce alcohol for you, and how to ferment everything safely. I’ll also talk about the dangers of distilling and how you’re better safe than sorry. It isn’t foolproof, and it certainly isn’t always safe – but follow these rules, and you can make it safe.