He filled me in on how they do it and it was different than anything I've heard of before.
He said they grind the corn down to 200 microns, add water and heat it up to around 90 degrees. Then they add enzymes, and yeast all at the same time.
Is anyone familiar with this process ?
I'm going to meet him next week to get some more information.
He has a patented distilling process also.
I've seen the operation and can't make heads or tails out of it (small distillers pun)
I think part of it operates on the principal of freezing the water to separate it from the Ethanol.