Those of you familiar with our team here at Finger Lakes Distilling already know that we take our craft very seriously. In fact, we are so busy perfecting the science of our distillation that we have absolutely no time whatsoever to have a little fun. To give you all a glimpse of just how somber and humorless our days are here at FLD, we made this video demonstrating the strength of the grain cap on our Pot Still Whiskey mash in a flawlessly composed and completely academically appropriate experiment.
See? I told you. We are just a terrible bore, but you had to go and watch the video anyway, didn’t you?
To be honest, this was pretty fun – or about as fun as a giant fermenter filled with whiskey mash can really get, anyway. As you see in the video, mash in a fermenter will develop this top layer called a grain cap, which is formed by lots of tiny grain particles that are carried to the top of the mash when CO2 bubbles float upward. There are plenty of factors that play in to the formation of the grain cap, but there is something special about the mash bill (or grain recipe) of our Celtic style McKenzie Pure Pot Still Whiskey that produces an extra thick grain cap – thick enough to (almost) support the weight of a full whiskey bottle.
Thank you, Jared, for letting out your inner professor and teaching us a little more about our whiskey fermentation process! Special thanks to the Hulk as well for helping us break through the grain cap to show you the bubbly beer fermenting below the surface.
*No whiskey was harmed in the making of this video.