ABOUT Horyzon
The Journey
When we set out to create a new American spirit, we turned to two very different places for inspiration. The first was our home state of South Carolina, where a heritage of Lowcountry rice cultivation continues to produce one of the most sought-after heirloom varieties in the world. The second was halfway around the globe in Japan, where brewers and distillers have been creating rice fermentations using techniques honed over thousands of years.
Rice production in America predates the United States. As the British colonies expanded, the cultivation of rice – particularly Carolina Gold rice – stretched along the east coast from lower North Carolina to Savannah, Georgia. And, while the 20th century saw rice production shift toward the Mississippi River Basin and Sacramento Valley, coastal Carolina reemerged as a producer in the 1980s, as farmers and chefs re-established Carolina Gold as a culinary staple of Southern cuisine.
Asian production of rice-based alcohol dates back over 2,000 years. In Japan specifically, family-owned distilleries have perfected ways to bring out the unique flavors and aromas of rice in their spirits. Those recipes and distillation techniques have been passed from generation to generation for over 500 years and have become an integral part of Japanese tradition.
Inspired by both, we set out to blend elements of these two established traditions. Through tireless trial and error, we discovered the ideal recipes and ingredients to create Horyzon, a perfectly balanced, completely unique, and undeniably American addition to your local restaurant, bar, or home.
Our ingredients
Our spirits consist of only four, simple ingredients: rice, koji, yeast, and water. The quality of our spirits represents authenticity and respect to tradition. All of our products are hand-crafted from start to finish using pure, raw materials balanced on the right combination of ingredients, temperature, time, and aging.
RICE
Not all rice is the same. Spirits distilled from rice require the right combination of starch content, polishing potential, water absorption, and steaming capability. Japanese rice grains such as Yamadanishiki, which are used specifically in making sake and shochu, have been bred over hundreds of years to express those ideal characteristics. In order to find rice grains with similar profiles, we worked directly with scientists at notable agricultural universities to sort through high yield, medium grain species in current production. For Harvest Select, we selected a medium grain variety with a higher starch content and its ability to absorb water. Quality soil also plays an integral role. For Southern Blend, we specifically selected Charleston Gold Rice from the farms along coastal South Carolina where regular flooding provides essential nutrients to the soil.
WATER
Water quality has a significant impact on the overall taste and smoothness of a finished spirit. Therefore, we selected water from the Pine Mountain ridge in Blue Springs, Georgia where pristine, natural water flows from a deep quartzite spring. Every fermentation is made using this water.
WATER
Water quality has a significant impact on the overall taste and smoothness of a finished spirit. Therefore, we selected water from the Pine Mountain ridge in Blue Springs, Georgia where pristine, natural water flows from a deep quartzite spring. Every fermentation and dilution before bottling is made using this water.
KOJI
Black koji, our most important ingredient, comes from the humid, tropical islands of Okinawa which share a similar humid climate to coastal South Carolina and Georgia in the summer months. We selected black koji for its ability to produce natural citric acid and protect the fermentation which is susceptible to bacterial growth. Black koji gives the mash a deep, complex, tropical flavor.
WHAT IS KOJI?
Koji is key to what separates Horyzon from most western-based distilled spirits. For thousands of years, koji has been used across Japan to make sake, shochu, and awamori as well as in traditional cuisine for fermenting soybeans to make miso or soy sauce. In simplest terms, koji is an edible mold that produces amylase, an enzyme necessary to convert starch into sugar. Polished rice by itself does not possess the necessary enzymes to break down its own starch into sugar, so koji takes the place of traditional malting. There are three major types of koji used for spirit production: yellow (aspergillus oryzae), white (aspergillus kawachii), and black (aspergillus awamori). Yellow koji is traditionally used in sake production, white is traditionally used in shochu production, and black koji is predominantly used in awamori production although it can be used in shochu production as well.
01. Preparing the rice
At the start of every batch, rice is washed, rinsed, and soaked to prepare for steaming. If the rice does not absorb ample water, it will not steam well and the koji will not be able to perform its function. Steaming takes place over several hours as rice is moved from soaking vessels, to the steamer, and on to the cooling table. Once the rice reaches room temperature, it is placed in trays and moved to the koji room where it is inoculated with koji spores (also known as koji-kin), covered, and protected from outside interference. It’s monitored frequently for specific temperature and humidity which are essential for growth.
02. FERMENTATION
After several days, the newly formed koji is transferred to a fermentation tank along with water and yeast. An initial starter fermentation kick-starts alcohol production by encouraging rapid yeast growth, and while the fermentation progresses, more rice is washed, soaked, steamed, and then added. During fermentation, there are two processes taking place at the same time known as multiple parallel fermentation. While the koji is converting the steamed rice into sugar, the yeast is consuming the sugar and producing alcohol. This is an ongoing process that occurs throughout the duration of the fermentation.
03. Distillation
All Horyzon spirits are distilled in a copper pot, much like bourbons and whiskeys. Unlike those spirits, Horyzon spirits undergo a single distillation process, which helps retain the fermentation’s essence and preserves the taste and flavor of the grain.
04. Aging
Following distillation, our spirits are allowed to rest. This allows volatile esters to be released and changes to occur within the spirit. Horyzon Harvest ages in stainless steel tanks while Southern Blend ages in new American white oak barrels.
01. Preparing the rice
At the start of every batch, rice is washed, rinsed, and soaked to prepare for steaming. If the rice does not absorb ample water, it will not steam well and the koji will not be able to perform its function. Steaming takes place over several hours as rice is moved from soaking vessels, to the steamer, and on to the cooling table. Once the rice reaches room temperature, it is placed in trays and moved to the koji room where it is inoculated with koji spores (also known as koji-kin), covered, and protected from outside interference. It’s monitored frequently for specific temperature and humidity which are essential for growth.
02. Fermentation
After several days, the newly formed koji is transferred to a fermentation tank along with water and yeast. An initial starter fermentation kick-starts alcohol production by encouraging rapid yeast growth, and while the fermentation progresses, more rice is washed, soaked, steamed, and then added. During fermentation, there are two processes taking place at the same time known as multiple parallel fermentation. While the koji is converting the steamed rice into sugar, the yeast is consuming the sugar and producing alcohol. This is an ongoing process that occurs throughout the duration of the fermentation.
03. DISTILLATION
All Horyzon spirits are distilled in a copper pot, much like bourbons and whiskeys. Unlike those spirits, Horyzon spirits undergo a single distillation process, which helps retain the fermentation’s essence and preserves the taste and flavor of the grain.
04. Aging
Following distillation, our spirits are allowed to rest. This allows volatile esters to be released and changes to occur within the spirit. Horyzon Harvest ages in stainless steel tanks while Southern Blend ages in new American white oak barrels.