Evan Williams mash bill refers to the specific grain recipe and fermentation profile that the co-founder of Twitter and Square uses for his bourbon production. Understanding this mash bill clarifies how his distillery creates a high-proof, light spirit character that supports both sipping and craft cocktail use.
By tracking recipe inputs, fermentation parameters, and distillation strategy, the table below outlines the key operational choices that define the Evan Williams mash bill approach in practice.
| Batch ID | Grain Composition | Fermentation Temperature | Distillation Proof | Maturation Style |
|---|---|---|---|---|
| EW-001 | 80% Corn, 12% Rye, 8% Malted Barley | 68–72°F | 170–180 proof run | New charred oak, climate controlled |
| EW-002 | 75% Corn, 15% Rye, 10% Malted Barley | 70–74°F | 180–190 proof run | New charred oak, traditional dunnage rickhouse |
| EW-003 | 85% Corn, 10% Rye, 5% Malted Barley | 66–70°F | 165–175 proof run | Seasonal warehouse rotation |
High Proof Strategy and Light Spirit Character
Evan Williams mash bill targets high ethanol concentration during distillation to strip impurities while preserving a clean, grain-forward profile. Operators run the stills at a consistent 170–190 proof range, which keeps fusel oils low and emphasizes corn sweetness.
The recipe leans heavily on corn for fermentable sugar, with a supporting contribution from rye spice and malted barley for enzyme-driven conversion. This balance ensures efficient fermentation, steady yeast performance, and a reliable fermentable base even at increased proof runs.
Fermentation Management and Yeast Selection
Controlled Temperature and pH
Maintaining 68–74°F during primary fermentation preserves delicate ester profiles while avoiding harsh fusel development. pH monitoring helps the team adjust water chemistry to support consistent yeast activity in every batch.
Open vs Closed Fermenters
Open fermenters are favored to allow volatile compounds to escape, which contributes to the light character associated with the brand. Top-cropping yeast management further refines flavor by selecting for cleaner fermentation traits over multiple generations.
Barreling and Warehouse Strategy
New charred oak barrels provide structure, vanilla, and tannin, while climate controlled storage options allow for faster spirit integration. Seasonal racking across dunnage and rackhouse environments rounds out the Evan Williams maturation strategy, balancing rapid extraction with slower, oxidative refinement.
Key Production Takeaways and Recommendations
- Maintain a high corn base for efficient fermentation and clean flavor.
- Balance rye and malted barley to add complexity and enzymatic power.
- Run distillation at elevated proof to reduce impurities and highlight grain character.
- Use new charred oak barrels with seasonal racking for nuanced maturation.
- Monitor fermentation temperature and pH to ensure yeast health and consistency.
FAQ
Reader questions
Why is the corn percentage so high in the mash bill?
Corn provides a high yield of highly fermentable sugars, helping the distillery reach target ethanol levels efficiently while maintaining a light, approachable base flavor.
How does the rye percentage impact the final spirit profile?
Rye contributes spicy, grainy notes and subtle complexity, ensuring that the otherwise sweet corn base maintains balance and a more layered aromatic profile.
What role does malted barley play in conversion at this production scale?
Malted barley supplies enzymes that convert starches into fermentable sugars, improving alcohol yield and consistency without requiring external enzymes.
How do warehouse conditions affect the finished bourbon?
Temperature and humidity swings in different rackhouse locations influence extraction, evaporation, and maturation speed, allowing the team to fine-tune texture and wood interaction.