WILD BUCK WHISKEY
100% FLORIDA RYE
Those who have tried our 100% Florida-grown Rye, 100-Proof (High-Proof) ‘Wild Buck Whiskey” say it’s the “Attention to Detail” which sets our WHISKEY apart!
OUR WILD BUCK WHISKEY AWARDS
Tap Award Medal to Learn More!
HOW WE GROW OUR
100% FLORIDA-GROWN RYE
It starts with Planting, Tending, then Harvesting
1: CLEAR & PLANT
Like any crop, the first step is to clear the land and prepare the soil for planting.
Once cleared and prepared, we then plant the rye seed. We use the fantastic 401 Black Rye for our Whiskey and Moonshine.
2: GROW & HARVEST
The growing season of rye is 120 to 150 days. The crop is cultivated the same way as winter and spring wheat varieties.
We are now ready to harvest the rye using the same tools and techniques as most grain crops like wheat.
3: THE RESULT
Once harvested, this is what our Florida-grown Rye grain looks like in a bucket.
4: READY TO “COOK”
You can see what the Rye grain looks like up close.
I’m ready to “start cooking”!
HOW WE MAKE OUR
100-PROOF (HIGH-PROOF) “WILD BUCK WHISKEY”
1: GRINDING OF THE GRAIN
Once our local farm-grown rye grain is perfectly matured, we grind the grain daily using a 1930’s refurbished grist mill from Meadows Mills from North Carolina.
The mill has a variable speed pump, to control to regulate the grit of grain. We also have an oft-used workhorse grinder called an Economill, which requires less cleaning.
2: MASHING & FERMENTING
In the Mashing process, we use high temperatures and harvested rainwater to convert the grain starches into sugars.
Special yeast is added and allowed to ferment for several days to consume the sugars and create alcohol. Once completed, we feed our diluted mash to our livestock.
3: FIRST DISTILLATION
The first distillation takes approximately 12 hours. The alcohol and some water is separated from the solids and liquids of the wash. The result is called low wines, which are at 21-30% ABV.
4: SECOND DISTILLATION
In the second distillation, the “low wines” are pot-distilled slowly for 16 hours, creating the Hearts Cut – the bit that the distiller wants to preserve. The ABV of the liquid from the second distillation is 100% to 150% (High-Proof) – producing the Rye Whiskey and Moonshine.
Next, we barrel and age only the hearts of the wash at 100-Proof in custom-made new charred American Oak barrels. Then, using various barrel sizes, we create the ultimate flavor profile of toasted oak, vanilla, and spice.
We brand and date the barrels while continually rotating them for an even finish.
After several years of aging in American Oak barrels, we do a bottling, one barrel at a time.
We hand-label and cork one bottle at a time, giving each bottle its own personal finish.
HISTORY OF WHISKEY (WHISKY)
Whisky or whiskey (both spellings are correct) is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are often old sherry casks or may also be made of charred white oak. (credit: Wikipedia)
At NJoy Spirits Distillery, we chose Rye with which to distill our Whiskey. Our Rye is 100% grown in Florida, 30% on our ranch, and 70% from a few other Florida farms.
Whiskey making is ancient! Distillation was practiced by the Babylonians in Mesopotamia in the 2nd millennium BC, with perfumes and aromatics being distilled, but this is subject to uncertain and disputed interpretations of the evidence.
The earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century.
The earliest records of alcohol distillation are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull (1232–1315). Its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox. (Some think a shot of fine whiskey can help cure the common cold!)
The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling “aqua vitae,” spirit alcohol, primarily for medicinal purposes. The practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Barber-Surgeons. The earliest mention of whisky in Ireland comes from the seventeenth-century Annals of Clonmacnoise, which attributes the death of a chieftain in 1405 to “taking a surfeit of aqua vitae” at Christmas. In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent “To Friar John Cor, by order of the king, to make aqua vitae” enough make about 500 bottles.
In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.
By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.
During the Prohibition era in the United States, lasting from 1920 to 1933, all alcohol sales were banned. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400. (Whiskey Sales drove the growth of our Walgreens!)
Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The most straightforward standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.
American whiskeys. Column stills behave like a series of single pot stills formed in a long vertical tube. Whereas a single pot still charged with wine might yield a vapor enriched to 40–60% alcohol, a column still can achieve a vapor alcohol content of 95.6%, an azeotropic mixture of alcohol and water.
Whiskies do not mature in the bottle, only in the cask, so the “age” of a whisky is only between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies that have been bottled for many years may have a rarity value but are not “older” and not necessarily “better” than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky.
While aging in wooden casks, especially American oak, and French oak casks, whisky undergoes six processes that contribute to its final flavor: extraction, evaporation, oxidation, concentration, filtration, and coloration. Extraction in particular results in whisky acquiring several compounds, including aldehydes and vanillin, vanillic acid, and syringaldehyde. Distillers will sometimes age their whiskey in barrels previously used to age other spirits, such as rum or sherry, to impart particular flavors. At NJoy Spirits Distillery, we typically age our Wild Buck Whiskey 3 to 3-1/2 years before bottling.
Most whiskies are sold at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Our WILD BUCK WHISKEY is 100-Proof (50% ABV), making is a rare whiskey worldwide.