Koval

Introduction:

Koval Distillery maintains rigorous standards of quality and authenticity, holding certifications for both organic and kosher production. They prioritize crafting their spirits meticulously, distilling small batches from 100% organic grains sourced from the Midwest. Unlike common practices, Koval avoids using pre-made neutral grain spirits or Whiskey.

The distillery ages its distillates in 30 – gallon barrels, allowing the heart distillate to develop its pure and fruity character optimally. Each barrel is bottled individually, giving rise to the term “single barrel”, with each bottle explicitly indicating its origin from a specific barrel.

The Gin:

Upon its establishment in 2008, Koval Distillery initiated its Gin production. Similar to their other spirits, they prioritize the use of organic grains, artisanal methods, and small batch production for their Gins. Koval Barreled Gin showcases a unique blend of juniper, wildflowers, grasses, citrus, and white pepper in its flavor profile. Notably, this gin undergoes aging in Koval Whiskey barrels, adding another layer of complexity to its character.

The Production:

KOVAL Distillery exercises meticulous control over every aspect of its production process, ensuring a comprehensive and traceable chain of events. This commitment extends from partnering with local organic farmers for sourcing high-quality grains to utilizing new American oak barrels crafted from Minnesota forests. By procuring grain from local sources, KOVAL supports both the regional economy and sustainable grain farming practices. Every bottle can be directly linked back to the specific field where the grain was cultivated. At the Chicago distillery, each production step is meticulously recorded, with no processes being outsourced and no neutral alcohol being acquired externally.

Adhering to the “grain to bottle” principle, KOVAL Whiskeys are characterized by their unique grain compositions. While the mashing, fermentation, distillation, and storage processes remain consistent, the grains used in the recipes vary. The distillate’s middle run, which carries the true essence of the grain, is the component that finds its way into the barrels. This dedication to quality control, transparency, and purity underscores KOVAL’s commitment to producing exceptional Whiskeys.

The Mashing:

Once the quality of the grain has been verified, it undergoes the next step in the production process. The grain is carefully ground into a fine whole grain flour using hammer mills. This grinding process is crucial in making the aroma compounds within the grain accessible, much like how coffee is ground before brewing to enhance its flavors. With the grain now transformed into fine flour, it is subjected to the mashing process.

During mashing, enzymes are employed to convert the starch present in the grain flour into fermentable sugars. Notably, KOVAL exclusively utilizes unmalted grain in the production of their Whiskeys, with the exception of their Four Grain expression. This approach to utilizing unmalted grain sets KOVAL apart and contributes to the unique characteristics of their spirits.

The Fermentation:

KOVAL’s fermentation process involves the use of fresh dry yeast, which is added to the mash. The fermentation takes place at a controlled temperature of 32 degrees Celsius (89.6 degrees Fahrenheit). This specific temperature is maintained to ensure the consistency of the fermentation process and the resulting flavors.

To maintain the desired quality and characteristics of their Whiskey, KOVAL opts not to incorporate sour mash into the fermentation process. The fermentation itself occurs within closed and refrigerated fermentation tanks. This controlled environment allows for precise management of the fermentation conditions and contributes to the final flavor profile of the distillate.

Following the main fermentation period, which typically lasts for five days, the fermented mash is ready for the distillation stage.

The Distillation:

KOVAL’s Whiskey is distilled using a pot – hybrid still in a single distillation run. This process involves carefully separating the different components of the distillate: the fore – run and the after – run are distinct from the middle run. The middle run, which contains the desired distillate with the pure grain flavors, is collected separately.

The distillation process is fully automated, ensuring consistent and precise execution of the distillation run. This automated approach guarantees that the same distillation process is followed each time, resulting in a consistent and high – quality product. By maintaining this level of control over the distillation process, KOVAL can achieve a constant flavor profile and quality in their Whiskey.

The Storage:

All of KOVAL’s Whiskeys are aged in new 113 – liter (30 – gallon) white American oak barrels that have been charred to a level of Char 3 out of 7, resulting in a medium level of charring. The barrels are chosen for their ability to interact with the Whiskey and contribute to its flavor profile. The aging process typically lasts around four years, which is considered adequate for KOVAL’s approach, as their primary emphasis is on highlighting the distinct flavors of the grains used in the distillation process.

The History:

KOVAL holds a unique place in Chicago’s history as the city’s first distillery since the mid – 1800s. Despite being recognized as the largest organic craft distillery globally, KOVAL maintains its independence, a commitment to innovation, and a strong sense of social responsibility.

The co – founders, Robert and Sonat Birnecker, departed from their academic careers to bring the distilling techniques of Robert’s Austrian grandfather to the United States. The name “Koval”, derived from Yiddish, translates to “blacksmith”, signifying not only a craftsman but also someone who forges new paths or achieves remarkable feats. Sonat’s great-grandfather earned the nickname “Koval” when he embarked on a daring journey from Vienna to Chicago as a young man. Interestingly, the name “Schmid” from Robert’s grandfather, who taught him the art of distilling, is also linked to the name “Koval”. In choosing this name, Sonat and Robert pay homage to both men and symbolize their own extraordinary decision to leave stable careers, relocate to Chicago, and build a family business from scratch.

Today, KOVAL stands as the largest independent, family – owned distillery in the United States, earning numerous awards that reflect its dedication to excellence and innovation.

Visitors Center:

KOVAL currently offers tours of the distillery on Wednesdays, Saturdays and Sundays. Tickets can be booked online at:

Visitor information:

Koval Distillery
5121 North Ravenswood Ave
Chicago
60640
USA
Tel: +1(312) 878-7988