Heaven Hill Bottled-in-bond Bourbon Recipe
caramel, honey, oak, rye spice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with HEAVEN HILL BOTTLED-IN-BOND BOURBON
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Heaven Hill Bottled-in-Bond Bourbon
Method
Directions for Crafting Heaven Hill Bottled-in-Bond Bourbon
Mashing
In a large mash tun, combine the corn, rye, and malted barley. Heat the mixture to 165°F (74°C), allowing the grains to gelatinize and convert starches into sugars. Stir the mash for approximately 1 hour.
Cooling
After the mashing process, cool the mash to around 150-160°F (65-71°C) using a heat exchanger or by allowing it to cool naturally.
Fermentation
Transfer the cooled mash to a fermentation tank and add the yeast. Allow the mixture to ferment for 3 to 5 days, monitoring the temperature and ensuring it remains between 70-85°F (21-29°C). The fermentation is complete when bubbling ceases.
Distillation
Transfer the fermented mash to a still for distillation. Distill the liquid to extract the alcohol, capturing the 'heart' of the distillation process. The distillation should be done carefully to maintain the flavor profile.
Barreling
Once distilled, transfer the spirit into charred oak barrels for aging. The barrels should be filled to about 80% capacity to allow for expansion. Seal the barrels tightly.
Aging
Allow the bourbon to age for a minimum of 4 years. During this time, the bourbon will develop flavors of caramel, honey, oak, and rye spice as it interacts with the wood of the barrels.
Bottling
After aging, filter the bourbon and bottle it at 100 proof (50% alcohol by volume). Ensure the bottles are sealed properly and labeled for sale.