Distillers H.

In a discreet garden hut somewhere in the Auvergnate countryside, two brothers passionate about distillation who take advantage of the night to launch their still... the spirit of Al Capone is not far away! Home distilling, or Home Distilling, is a practice that enjoyed its heyday during American prohibition. The Moonshiners (Moonshine meaning "moonlight" in English), produced their alcohol out of sight at night in isolated huts, to sell them to dark rooms that were beyond the control of the American police. Illegal for-profit business Moonshiners Sale of whiskey by the Moonshiners It did not take more to identify with this and become Home Distillers of Auvergne whiskey. With one difference, the goal pursued! Unlike Al Capone, the Bughes Distillery was legal when it was created in 2014, and non-profit in its early days. Our philosophy has always been to achieve low distillates with the best possible qualitative result. In 2017, after several years of work and training with his brother, Bérenger Mayoux decided to start full-time in whisky distillation. Malt eaux de vie being promising, he decided to take the distillery out of his secluded hut, and use beautiful traditional hand-hammered copper stills and offer the fruit of this work and our passion for malt distillation. In 2019, his partner Marion Liogier joins him in this crazy adventure: to offer the first Whisky Single Malt of Haute-Loire. Result achieved at the beginning of November 2020. From grain to stills The Home Distillers range focuses on quality, with the best raw material, a slow artisanal brewing to develop a maximum of aromas and a precise distillation to select the best alcohols. The grain used is slightly peated cursed barley, measured at 20 ppm, gmo-free. This makes it possible to give character to Home Distillers products without peat being ubiquitous in tasting. Malt brings a lot of aromas that's why we work with 100% barley malt. Grains of malted barley Maltage is a process of germination / stopping the germination of the grain that will allow it to develop an enzyme that will transform the starch naturally present in the grain, into sugar. During this operation, peat can be used. Peat is a dry mud used during malting that brings a smoky taste to the whisky. Ppms are particles per million that measure the degree of impregnation of peat in grain. Humans perceive peat between 10 and 80 ppm. Mont Devès in the heart of Auvergne The water used is mountain water from Haute-Loire. This is the water of Montagnac, a hamlet located at 1000m above sea level near Mount Devès. It is also with the water used that whisky made in Auvergne takes on its character. Stirring is the first processing of grain. The water is brought to a certain temperature and then the grain is added so that it is brewed. At this time, the starch of the grain is transformed into fermentable sugar at first. This is the level of saccharification. Then we make a second step that allows to develop non-fermentable sugars but rich in aromas. Fermentable sugars will turn into alcohol during fermentation under the action of yeasts. The brew will obtain an alcohol content of 5 ° after a few days. Whisky is a coarse beer that is distilled and aged!