We're making whiskey
Erica Sagon
A copper ladleful of wash.
By far, the question we get asked most is: When will Cardinal make whiskey?
Usually we say: Soon.
Today we say: Now!
Last week, we started making our first bourbon using entirely Indiana-grown corn, barley, wheat and rye. We've waited a really long time for this.
This is us loading 1,850 pounds of grain into our cooker, Dolly (as in Parton), one 50-pound bag at a time.
Step 1: Cook 1,850 pounds of grain.
The cooked grain fermented over the weekend, and we'll distill it and barrel it this week, divvying it among a dozen new American oak barrels that are 20 gallons each.
Here, take a look inside the tank. That's the wash bubbling as it ferments. It doesn't look pretty, but, oh that smell. And the sound. Yes, it's our new favorite sound.
What does pre-bourbon sound like? Listen here.