Distiller's Range Toffee Chocolate Whiskey Recipe

Distiller's Range Toffee Chocolate Whiskey Recipe

3 minute read

Embark on the journey of crafting your own exquisite whiskey at home! Imagine the delight of a sip filled with toffee and chocolate notes, complemented by a subtle floral finish. Get ready to enjoy the art of distillation and create a whiskey tailored to your taste.




1.     Boil 3L (101.44 fl oz) of water and add it to your temperature-safe fermenter. Add an additional 2L (67.63 fl oz) of cool tap water, aiming for a temperature around 73°C (163°F).

2.     Stir in 1.5kg Light Liquid Malt Extract and 1.5kg Amber Liquid Malt Extract, ensuring complete dissolution.

3.     Place 75g Chocolate Malt in a grain bag or hop sock, tying a loose knot. If uncrushed, lightly crush with a rolling pin before adding to the fermenter.

4.     Add Alpha-amylase, stir, and let the mash rest with the lid on for 30 mins. Then add Glucoamylase, allowing it to rest for an additional 60 minutes.

5.     Top up the fermenter to 20L (5.28 US Gal) with cool tap water and remove the grain/hop sock. Once the mash temperature is below 30°C (86°F), add the yeast. Ferment at 20-35°C (68-95°F) ambient air temperature for optimal results.

6.     When the airlock stops bubbling, and specific gravity stabilizes for two consecutive days, fermentation is complete. Allow the wash to stand for 1-2 days for remaining solids and yeast to settle. Turbo Clear can expedite clarification.


7.     Now, it's time to distill your wash into whiskey. Siphon the wash into your still, leaving sediment behind. For the finest quality spirit, consider using a pot distilling system like the Alembic Distilling System or the Air Still Pro in pot still mode.

(Note: a reflux distilling system can be used but will not produce optimal results, remove saddles from the column to avoid turning your whiskey too clean. Refer to the water distillation mode for the T500 Distilling System.) Consult your distilling system's instructions for detailed guidance.


8.     After distilling, you're left with a richly flavoured, clear, colourless spirit. Achieve optimal results by ageing your spirit on oak in a demijohn or similar, adding charred and medium-toast spirals. During ageing, taste regularly until your desired level of oak flavour is achieved.

Cheers to your homemade whiskey journey!

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