distilling off grain means?

Yeah, absolutely.

Distilling off grain is when you're creating your fermentable wort or beer away.

You're you're.

Removing the solids prior to distillation.

This is much more important in single malt because there's so many tannins in barley husk that you do not want to be distilling with them because it creates this astringency, this tannic character.

Honestly, people who brew beer, they actually don't even...

passed down and in the history.

So whoever wants to touch on that whole story and how you found Pete in Illinois, go for it.

Sure.

So, I mean, we know we wanted to make single malt that really had a strong sense of place, really kind of be representative of the American prairie and certainly of the Midwest.

And we knew we already had a couple of things in mind from the get go, you know.

traditional processes, so mash lard or off-grain distilling, using the artesian limestone spring water that we had available, and using that through every step of the production process, double pot distillation, and then using local grains, so only in Indiana malt, 100%.

You know, with our unpeated Nashville, which is the first thing we started to make, we started to experiment with different brewers malts.

That was something that I, you know, I got excited about for for American Cinemalt because.

I think you said you have to make all the ingredients that go into it from scratch.

What yeast and fermentation steps do you take beyond that?

yeah so i mean i'll take a step back so our mash is um off-grain traditional um mash and louder process uh again because uh and then we also shoot for a very clear wort so uh what that means is that we go through this step called a vorloff or recirculation where you're actually pulling the liquid out from the grain and then recirculating it through the grain bed to let the grain bed filter any little bits of flour that are in there because that's going to create a more delicate distillate at the end of the day.

Then we do a long fermentation which is typically about seven days although there's definitely some spirit in that blend that's older than that or has been matured for well over a week in more controlled environments in these sort of vertical cylindrical wine fermenters uh which uh just are a little bit more delicate a little bit less ester aggressive than these sort of wide horizontal vats that you'll find at uh most whiskey distilleries um so pretty delicate fermentation step.

I choose a yeast grain that I really, really like because it's expressive, has a little bit of a tropical fruit, some palm fruit in there as well.

And I think accentuates also the floral components.

And then finally, yeah, palm fruit, fancy way of saying apple and pear.

But yeah, and then a double pot distilled.

I want to know all about where that peak came from.