Title: 100% Corn Bourbon - Mixing Mash Bills? - General Bourbon Discussion - Straightbourbon.com
Headings: 100% Corn Bourbon - Mixing Mash Bills?
100% Corn Bourbon - Mixing Mash Bills?
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Content: If you were to chew some cornmeal, it would not taste sweet until you had masticated it for a while. This is one way that the traditional Incan chicha was made - by chewing corn and spitting it into a pot to ferment. I used to have my science students demonstrate this by chewing a soda cracker and noting how it became progressively sweeter. ( Seventh graders love this - they stick their tongues out with that yucky stuff on it -eeew, gross!) This process really only starts the process of digesting starches - most of it is done in the digestive tract, well away from our ability to taste the sugars that are produced. Traditional "corn squeezins'" was made by sprouting, or malting, some or all of the corn. One way was to put a bunch of corn into a burlap sack, tie it up, and stick it into a creek for a few days. An experienced distiller would know when the corn had sprouted to the point of having maximum enzymes without sprouting too far and using up the starches. They wouldn't bother drying this