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Capital K Distillery
First, we hand-select only the highest quality grains from Manitoban farmers. We mill the grain in the distillery then add it to our stainless-steel mash tun which is filled with hot water. Enzymes are then added to break down the complex sugars in the milled grain. Once the complex sugars are broken into simple sugars, the mash is cooled, yeast is added, and the mixture is sent to the fermentation tank. For five to seven days fermentation occurs producing alcohol, carbon dioxide, and heat.
After fermentation the conversion from sugars to alcohol is complete and the product is then pumped back into our mash tun where the first distillation is done. The mash is heated to produce alcohol vapours that are condensed and collected. The alcohol collected is called “low wine” and is 30-40% alcohol.
Once the low wine is collected it is distilled a second time through our copper spirit still with the four plate column. The alcohol collected is around 85-90%. This product is then distilled for a final time in our spirit still with our 16 plate column. The final alcohol collected from this distillation is 93-96%. This alcohol creates the base for our flagship vodka, and other flavoured and infused vodka and spirits.
Author: Dirk Jahn
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Winnipeg
Manitoba
R3H 1A8
Canada
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