I just returned home from distilling school with Phil Brandon at Rocktown Distillery in Little Rock, Arkansas.
I was surprised that the owner/master distiller went far beyond what I expected. He shared a lot of proprietary information as we mashed and then distilled our way to making some really good tasting White Dog. The cooked mash was the best tasting cereal Ihave ever had, a combination of Corn, Wheat and Barley. Pretty amazing stuff.
We used a Vendome pot still made in Louisville and ran it off manually into gallon jars so he could show how it changed from heads to hearts to tails. The progression was interesting and in the end it's a matter of taste, feel and smell where you decide to "make the cut".
It has given me a better appreciation for the fine art of Whiskey and Spirit making.
Brandon's Gin and Vodka have won Double-Gold at international tasting competitions and his Hickory-smoked Whiskey reminds me a little of some scotches. It's pretty darn good.
He also makes a small barrel bourbon. He began by aging it about six months in 5 gallon barrels but the current product is aged in 10 gallon barrels. He's gradually moving to larger barrels and longer time frames. There is some in standard 53 gallon barrels he is hoping to release as Straight Bourbon when it reaches two years. I think it has good potential to be a fine Bourbon.
I had a great time attending his class and if you get a chance to try his spirits please do.