The creation of unaged whiskey, often produced illicitly, fundamentally begins with a mixture of fermentable ingredients, water, and yeast. The specific formula outlining these components and their proportions dictates the character and quality of the final product. This formula is crucial for converting starches into sugars, which yeast then ferments into alcohol.
A well-formulated mixture yields a higher alcohol content and a more palatable flavor profile. Historically, such mixtures were often based on readily available grains like corn, rye, or barley. The practice was deeply ingrained in rural communities, serving both economic and social functions, albeit outside the bounds of legal regulation. Knowledge of these formulations was typically passed down through generations, with each family developing their unique variations and processes.
