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Kentucky straight rye whisky from a mash of 65% rye, 20% malted barley and 15% corn, a recipe Owsley Brown I acquired in 1940. The high share of malted barley allows a natural fermentation without added enzymes.
Kentucky straight rye whisky from a mash of 65% rye, 20% malted barley and 15% corn, a recipe Owsley Brown I acquired in 1940. The high share of malted barley allows a natural fermentation without added enzymes.
