Coming Soon: Craft Beer Distilled Whiskeys!
Raise your glass — a new whiskey distillery in Chicagoland is a reason to celebrate! Skeptic Distillery’s craft beer-produced whiskey spirits will create a unique niche in craft distilling. Our whiskeys will be made from beers that are mashed, hopped, dryhopped and fermented to completion, such as high-gravity beers like Double IPAs and Russian Imperial Stouts among others. There will literally be no limit to the types of spirits we can make!
Our founder, Karl Loepke, was a sort of extreme homebrewer who wanted to open a craft brewery. However when he discovered vacuum distillation and tried it on his beers, he was hooked!
So, how will we make these crazy whiskeys? Well, we start off in true craft beer fashion with an idea for a beer. We then develop the recipe on our pilot brewing system and brew and re-brew it until we achieve the desired flavor profile. We then distill this on our pilot still, which is a dual column, continuous vacuum still. We distill under vacuum, which removes all pressure and oxygen from the still, because this reduces the boiling point to a level where we will not scorch the product and prevents chemical reactions that would otherwise oxidize the flavor profile. The resulting whiskey coming out of the still concentrates the complex grain, hop and yeast flavors of the beer and preserves its freshness. The white whiskey is distinctly reminiscent of the beer, and many of these aromas and flavors will also carry through our rapid aging process to the finished, wood aged whiskey.
Our line will start off with a whiskey made from a tropical double-IPA craft beer recipe, heavily dry hopped with New Zealand hops, as well as a Russian imperial stout with dense chocolate, coffee, cherry and vanilla flavors. Still skeptical? Stay tuned to us on Instagram and Facebook for updates, and join us when we release the first of these next year in late 2020.