- Since The Baker brought the subject up about different grain and rum production, I thought this a good time to report on two I have made.
Both are now mine and my family and friends favorits.
Last weekend, I bottled some of the millet whiskey that has aged on oak for 8 mo. now. It was started at 60% and slowly cut to 45% which is what I bottled a few at. 6 gal. in 6.5 gal. carboy. It is by far and away my favorite whiskey.
The other is oats. I use organic oat nuts, no hull. This produces a very mild whiskey, which most here like aged white for several months. I like it aged on oak for a very short time as it is easy to over oak it and hide the great oat flavor. This is the preference of most of the ladies.
Niether are made commercially anywhere in the world as far as I know.
Oh, and one other concoction. I boiled up for a DWWG and fermented it with a 50% corn, 25% millet and 25% oats. Tossed the grains into the end of the boil,but didn't mash them with enzymes, just let them run like a UJSM. Did 3 iterations with set back. Its ageing on oak, and I haven't tried it yet. Maybe this weekend. Will post results if so.