When it comes to whisky production, all-mighty Barley is often king in its castle, while corn, rye & wheat come as its usual vassals, but did you know that whisk(e)y could actually be made from other cereals? As I often like to remind you, we’re living some really exciting times for the industry, a craft golden age where innovation/experimentation now lies at the forefront of distillers’ strategies. So let’s have a look at 5 whiskies made from uncommon grain…
Quinoa Whiskey – Corsair
Based in Tennessee, Corsair is a distillery known for its renegade approach to making whiskey. One of Darek Bell’s many experimental whiskeys is this one, which is made from both malted barley and red and white quinoa seeds (80% and 20% respectively.)
Buckwheat Whisky – Eddu
A ‘double matured’ Breton whisky that’s made exclusively with buckwheat! Maturation initially takes place in ex-Cognac French oak casks before the spirit is moved into casks made of oak from Paimpont forest in central Brittany. This forest is thought to be the legendary semi-mythical Brocéliande from Arthurian romance containing Merlin’s tomb and holding magical powers…
Triticale whiskey – Dry Fly
From the Dry Fly Distillers in Spokane, Washington comes a whiskey made using triticale, which is a hybrid of wheat and rye grains. Lots of ginger and dried fruits notes throughout this one, joined by vanilla and oak spice along the way – very interesting indeed! And no, triticale wasn’t the grain featured in the Star Trek episode ‘The Trouble with Tribbles’. That was quadrotriticale.
Oat Whiskey – Koval
Primary notes of caramel and oats with a rich, creamy finish, the Oat has become a favorite in Chicago. Aged in new American oak from Minnesota. Only the “heart cut” of the distillate, no “heads” or “tails.” Grains sourced from a local organic farmer collective in the Midwest.
Millet Whiskey – Koval
Aged in new American oak from Minnesota. Millet is a prized grain in Asia and Africa and popular base for spirits in Nepal, though this is the first whiskey to be made out of millet. Only the “heart cut” of the distillate, no “heads” or “tails.” Grains sourced from a local organic farmer collective in the Midwest.
Cover Pic: whiskygalore