Matchbook Distilling, Forever Bread, Juniper Whiskey, 375ml

CANNOT SHIP SPIRITS OUTSIDE THE STATE OF NEW YORK

COUNTRY: USA

REGION: New York

PRODUCTION: Matchbook mills Valley Malt‘s NY malted barley into a mash tun with 167F water. They add the whole loaves to a fermenter and pump the malt mash over the loaves. The enzymes from the malt help breakdown the complex carbohydrates. They then cool down the bread + malt mash and allow it to ferment. As the fermentation happens, the structure of the bread breaks down until it’s a liquid mash - just like a whiskey mash. From there, they transfer it to a still, where they distill it through a pot with a few plates engaged - Armagnac style. They then diluted it down to 45%, added juniper berries and (what what were told is ) Andrew Tarlow’s favorite finishing Olive Oil, Pianogrillo from Gustiamo. It rested for a year before we used freezing temps and a gentle filter to strain out the excess fats.

ABV: 40%