Chefs Catch@ThatCrazyDude @kravietz @Sabex @Sophistifunk I'm just starting play with pure grain. So grain for the mash and malted grain for the amylase. I really enjoy doing things as close to "traditional" as possible. I make my rum wash from horse molasses, brown sugar and a a yeast I started from an apple. I keep the last 2L of the wash (dunder) to start the next run. My rum now is pretty indistinguishable from the British Navy version of this brand. Im pretty proud of it.
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