More about Fresh Corn vs Dried Corn
yellow field corn for standard whiskey being harvested
Whiskey from dried corn
After harvest, the dry hard kernels are moistened and allowed to begin to sprout (it’s called malting) so that the starch in the dried kernels breaks down. You add water and boil the corn to convert the starches to sugars. Next you add yeast (some distillers add more sugar). The yeast converts the sugars to alcohol: this is called fermentation.The result, called mash, is distilled into whiskey.
Here’s a video about making whiskey from dried corn.
dried yellow corn niblets
adding yeast to boilied dried corn
Whiskey from fresh corn
Sweet white corn, fresh and delicious, the same corn you buy to eat, is shucked and shelled immediately. After fermentation of the corn’s natural sugars, the mild alcoholic liquid – bursting with the same flavor that you enjoy when you eat fresh corn – is put into our hand-operated antique cognac pot still, which concentrates and purifies the fresh corn flavor.
Because of Soft ‘n Tasty’s fresh rich corn flavor, there’s no need for all that often bitter oak. You get full enjoyment from the corn itself, like when you eat fresh corn on the cob instead of, say, Fritos.
That’s why Soft ‘n Tasty is such a beautiful golden color.
Elegant, rich in flavor, incredibly smooth & easy to drink.