Starchy raw materials such as potatoes, rye, and others are the foundation for producing aromatic distillates in the distillery. This book offers small distillers and spirits enthusiasts a comprehensive insight into the processing of starchy raw materials. The author covers everything from mashing to fermentation and distillation, all the way to barrel aging and finishing the distillate. Compact grain profiles showcase the diverse possibilities for creating fine and unique spirits. Whether it's potato distillate as a base for spirits, whisky with a sherry cask finish, or beer brandy aged in chestnut wood barrels – expand your product range with characterful distillates.