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Fermentation Is The Hidden Engine Of Bourbon, It Really Is Rocket Science
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We chase the real engine of whiskey flavor by breaking down fermentation from mash temperatures and enzymes to yeast behavior and the distiller’s beer that feeds the still. Then we pivot from science to the glass with a George Dickel 15-year Tennessee whiskey single barrel review, including how charcoal mellowing shapes what we taste.
• our sponsor and community updates plus where to watch and listen
• grain-to-sugar basics, starch conversion, mash temperature control
• alpha amylase and beta amylase, why enzymes matter for fermentable sugars
• yeast fermentation, alcohol…
The skinny
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