Toasting July Fourth in true colonial fashion
An astute businessman, Washington "ran a pretty tight ship at Mount Vernon," says Bashore and the tradition continues today with workers at the estate making whiskey the old-fashioned way in small batches from grain ground at the mill, all done by hand, including carrying water by bucket.
The research team worked through the ledgers from 1798 and 1799 noting the types of grain delivered to the distillery to develop the recipes — or "mash bill" — for Washington’s whiskey, which is 60 percent rye, 35 percent corn and 5 percent malted barley. About half the whiskey is unaged, or "white" whiskey, as it would have been in Washington’s time, and the rest is barrel-aged, with all bottles available only through in-person purchase at the estate.
The latest batch of aged George Washington Straight Rye Whiskey will go on sale over the July 4th weekend.
Mt. Vernon: http://www.mountvernon.org/distillery
Michelle Locke tweets at https://twitter.com/Locke—Michelle