It looks like you're new here. If you want to get involved, click one of these buttons!
Does anyone know why a distiller would cook their mash under pressure vs. at atmospheric pressure? I imagine it's so the grains don't burst under high heat but I can't be sure. Any insight would be much appreciated!
The site you shared helped me a lot. I have learned a lot from this site.
no, I haven't but I'm sure it's not easy at all because looking at the way you describe, I understand how difficult it is
Copyright © 1994-2020Whisky.com Media GmbH & Co. KG
Am Grundwassersee 4 · DE 82402 Seeshaupt · Germany
Advertising on Whisky.com