THE FILET OF WHAT COMES OFF THE STILLS That same focus on quality and curiosity informs the fermentation and distilling process used at KOVAL. In a process tracing its origins to Japanese sake and the fruit distillations of Europe, the use of enzymatic fermentation – once pioneered in Illinois’ pre-Prohibition distilleries – allows for a cleaner distillation and an absolute focus on single-grain whiskies without the need for the addition of malted barley in fermentation. Enzymatic fermentation is also arguably a more sustainable approach, as the malting process is resource-intensive, requiring large amount of water and energy. A uniquely shaped still – inspired by those used in the brandy industry – dramatically increases the extraction of flavour and aroma, “and we only use the heart cut of the distillate, so that is basically the filet of what comes off the still,” says Sonat. “We think that that makes it a lot cleaner, a lot brighter. So even when the proof is high, it’s still very smooth.” “We’re trying to create something that is incredibly well-made, is all organic, and is traceable to the fields on which the grains are grown,” adds Sonat.” That doesn’t matter to everybody, and not everybody’s interested in bourbon with unique grains; they like the usual suspects and that’s totally fine. But we’re here for those who want something different and unique, and made with a lot of love.” THE NAVIGATOR | FEATURE 75
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