improving the quality of life with grain

Archive for February, 2016

5 Surprising Rye Whiskey’s Health Benefits

Rye is a crop that shows up in so many of our products today. It is an essential ingredient for cereals, breads and of course, whiskey. It has been around since ancient times, and still today helps to feed the world. Rye grain suppliers in the U.S. want to provide quality grain services in order to keep the production of food and beverage moving forward. Whiskey is made primarily from rye grains and as a whiskey connoisseur, most would want to be aware of the health benefits that come from consuming rye.

  1. Promotes Weight Loss
    Rye is known as the number one grain for helping in weight loss efforts. The type of fiber that is found in rye makes a person feel full sooner than other grains. This removes the issue many people have with diets… hunger. By minimizing your appetite, the urge to eat more food is also reduced, leading to less caloric intake and causing greater potential weight loss. Plus, whiskey is a low-calorie alcohol, giving you an option to drink even when on a diet.
  1. Helps Digestion
    Just as the fibers mentioned above help with weight loss, they also assist with the digestion process. The fiber loosens up blockage, and removes gas and discomfort caused by digestion issues. Freeing you up to do what you need to get done.
  1. Diabetic Approved
    Since rye and whiskey contain no carbohydrates; they won’t impact your blood sugar levels like wheat products can. This makes whiskey the top alcoholic choice for people with diabetes. Though you should consult your doctor before drinking, regardless.
  1. Reduce Cancer Risks
    Whiskey contains antioxidants called ellagic acid from the rye grains. This is an acid that prevents DNA from making contact with cancer-causing cells. Rye grain suppliers have been very encouraged by the continued research done on the grain, finding more and more positive links to cancer prevention.
  1. Heart Healthy
    Adding rye into your diet regularly can help those who suffer from high blood pressure. It is the combination of the fibers, vitamins and minerals that all play a role in lowering the blood pressure. In return, this leads to a reduced risk of heart attack, stroke and blood clots.

Rye merchants that supply quality rye grains know that the health benefits that are naturally built into the grain reflect the same outcome when it comes to using the grain to make whiskey. So when you are enjoying your glass of premium whiskey, just know that it is doing more for you than just tasting good.

The proper storage of grains is crucial in the distillery process. Without having the grain storage system in place, you could be compromising the quality of the grains used to produce your product. Take a look at the three major whisky distilling countries and see how each process distinguishes itself from the others.

Scottish Whisky
From the cliffs and moors of Scotland, you will find nearly 100 distilleries scattered throughout the country. This is the largest amount of distilleries in a single country in the world. The Scotts take their whiskey very seriously, and many of these distilleries have remained in the family for multiple centuries.

The main definitive factors that separate Scottish whiskey from others is that they are matured in oak barrels for a minimum of three years. In the creation of Scottish whiskeys, the use of only malted barley grain is used. This is a single malt and it all comes from only one place. There is just one grain storage system in Scotland that produces this single malt that all 100 distilleries must buy from. Though this is a costly process, it limits the variable in quality. Thus protecting the famous Scotch whisky reputation. That being said a scotch whisky sure can vary in flavor from spicy, smoky, fare and firm depending on which area of the country it is produced.

Irish Whisky
With far fewer distilleries than Scotland, Ireland only has four distilleries still in the works. With only three of them still selling whisky. The Irish whiskeys are known for having a lighter flavor than that of Scotland, because it is distilled three times verses only twice. There are other Irish whiskeys that really set themselves apart from any other in the world. They use a combination of malted and un-malted barley. With the use of these high quality grains, they are able to make unique flavors that have placed Irish Whisky as some of the best.

Irish Whiskey Grain, Irish Whiskey GrainAmerican Whisky
The straight whisky is what is sold in the United States. This type of whisky, or more commonly called bourbon, is actually a combination of corn, rye and barley. With a quality grain service these distilleries can receive the best of grains that the US has to offer. The recipe or grain formula, known as the ‘mash bill,’ states that a bourbon must contain a minimum of 51% corn. The truth is that there is a much higher percentage of corn in each batch of whisky that is actually produced. For the aged bourbons they must be stored in new charred oak barrels for at least two years. These are the kind of requirements that help maintain the consistency and quality of the American Whisky.

Since each of these American distilleries must have a large supply of three different kinds of grains (corn, barley and rye), they need to be sure to have the proper grain storage systems. Keeping the grains fresh prior to use is a huge priority of producing quality flavors for the final product.

The creation of whisky is a beautiful combination of both art and science. When sampling whiskies, you will notice that not one is the same. This is because the distilling process is a craft, one that is customized to your liking. Part of the crafting process is making the flavors compliment you. This is exactly why there are so many different categories of whisky. Take a look and see how the grains impact the flavor of the whisky and that a high quality grain supplier can be your ticket to producing your favorite kind of whisky.

Grains make all the Difference

Rye Whisky
Rye whisky requires at least 51% of the ingredients be rye in the whisky making process. Adding the distinct flavor that may be described as spicy to the whisky. The rest of the 49% can be any combo of grains such as corn, wheat, and malted rye and barley. Allowing for a variety of flavors within the rye whisky category.

Corn Whisky
This is the type of whisky that is more commonly known as bourbon. It has a distinct name because it is produced from a minimum of 51% corn. These corn whiskeys also include a combination of rye or barley, just in smaller doses. The flavor that is imparted from the corn is a noticeably sweeter taste compared to the heavily rye whisky variations.

Barley Whisky
The most famous for barley whisky is made in Scotland. Generally you will hear this referred to as Scotch, though it is a whisky all the same. A scotch is primarily made from malted barley. Then in order to follow the strict rules of being called a Scotch, it must be aged and distilled entirely in Scotland. The wooden barrel that the Scotch whisky is aged in also has an impact on the final taste. There are sweet-woody notes that sing from a glass of Scotch that set itself apart.

Since the definition of whisky is a spirit that is distilled from a malted grain, rye, corn and barley all fit into the category. Getting the flavor of whisky you desire will be determined in a large part of which grain you use as your primary base. Going for the strong rye flavor or the lighter, sweeter corn based spirits. No matter which route you take, you can be sure that there is a high quality grain supplier with the grains you need to produce the whisky of your liking.

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan


The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth


Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda


Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye


Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks


The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice



Classic Manhattan


3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan


2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.


Cara’s Feature


750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**