We're making whiskey
Erica Sagon
A copper ladleful of wash.
By far, the question we get asked most is: When will Cardinal make whiskey?
Usually we say: Soon.
Today we say: Now!
Last week, we started making our first bourbon using entirely Indiana-grown corn, barley, wheat and rye. We've waited a really long time for this.
This is us loading 1,850 pounds of grain into our cooker, Dolly (as in Parton), one 50-pound bag at a time.
The cooked grain fermented over the weekend, and we'll distill it and barrel it this week, divvying it among a dozen new American oak barrels that are 20 gallons each.
Here, take a look inside the tank. That's the wash bubbling as it ferments. It doesn't look pretty, but, oh that smell. And the sound. Yes, it's our new favorite sound.