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      <image:title>Blog - Our first whiskey mash - Milho Rei - The corn being kept dry on the floor in the grain store.</image:title>
      <image:caption>Next year, for planting, the grains are retained from the completely red ears, and used to replant using material which exhibits exactly what we want in terms of appearance and quality.</image:caption>
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      <image:title>Blog - Our first whiskey mash - Milho Rei - A perfect ear of heirloom ‘Milho Rei’ corn.</image:title>
      <image:caption>Not all ears are completely red. Growing outside in a region with lots of corn farmers, the fields of Milho Rei can recieive pollen carried on the wind from other plantations, resulting in a minority of the grains not being red.</image:caption>
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      <image:title>Blog - Our first whiskey mash - Milho Rei - Our humble wine press, which was used to separate the liquid from the grain before our stripping distillation.</image:title>
      <image:caption>The mash (fermented grains) filled the two large ‘dornas’ in the background. Being in Portugal, wine-making equipment and techniques are always present in our consciousness, and we borrowed from that tradition in the preparation of this whiskey.</image:caption>
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      <image:title>Blog - Our first whiskey mash - Milho Rei</image:title>
      <image:caption>Our Milho Rei in the distillery ready for mashing.</image:caption>
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