Milling to Fermenting

When we had the awesome Michter's Jug House stills here, we took some videos of our Whiskey process. 


Distillation to Harvest



At Tom's Foolery our hands are all in, starting with the milling of the grain.

Grain Loading

Once the grain is milled, we used to lift it up to the second story of the barn so it could be dropped through a grain tube into the mash cooker downstairs.

Cooking the Grain

Corn, Rye and Barley Malt are added to the cooker at precise temperatures to cook the starches into fermentable sugars.

Backset in Cooker

As we follow the traditional sour mash technique, we have to add backset, which is basically a number of gallons of the spent stillage from the last stripping run.

From Cooker to Fermenter

Once the mash has adequately cooled it is transferred to the fermentation room. Our old equipment consisted of three open cypress fermenters.

Bubbling Fermenter

Oh the sweet sweet smells of fermenting mash---with commentary from Tom