This is the final part in our series. This time we talk about different grains. Not the normal mash bill for sure. Hope you enjoy.

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While whiskey is traditionally made from the "big four" grains—barley, corn, rye, and wheat—distillers are increasingly using alternative grains to introduce unique flavors, textures, and aromas. These non-traditional grains allow craft distillers to differentiate their products and push the boundaries of classic whiskey profiles.

Common Alternate Grains and Their Effects

Distillers choose specific alternative grains primarily for their impact on the final spirit's flavor profile and mouthfeel.

Oats: Used to create an exceptionally creamy, oily texture and a dense mouthfeel. They add a mellow, oatmeal-like sweetness and are often used as a "balancer" to smooth out harsher grains like rye.

Millet: Known for providing a gentle sweetness with distinct nutty and anise-like (licorice) undertones. It is historically used in African brewing and is prized by some for producing a smoother spirit than corn.

Quinoa: Imparts a bold, nutty, and earthy character. Though challenging to work with due to its small size and bitter coating, it is highly expressive; even a small percentage in a mash bill can significantly alter the taste.

Sorghum: Offers a rich, earthy depth with smoky or maple-like notes. It is versatile, as the plant can produce syrup for rum-style spirits and grain for whiskey-style spirits.

Rice (Brown Rice): Adds a toasty, nutty flavor and an oily texture. Some distillers note a unique "sweet potato" aroma that pairs well with the vanilla notes from oak aging.

Buckwheat: Technically a "pseudo-grain," it lends a distinctly earthy, floral, and nutty body, sometimes reminiscent of roasted pistachios or hazelnuts.

Triticale: A human-made hybrid of wheat and rye. It is used to achieve the spiciness of rye but with the soft, sweet finish of wheat.

Distilleries Using Alternative Grains

Koval Distillery (Chicago, IL): A pioneer in the space, Koval offers a 100% Millet Whiskey known for its clean, nutty, and floral profile. They also produce an Oat Whiskey and a "Four Grain" expression that blends oats with malted barley, rye, and wheat.

Corsair Distillery (Nashville, TN): Known for experimental "alt-grain" releases, Corsair produces a Quinoa Whiskey (80% malted barley, 20% quinoa) which adds distinct earthy and nutty notes. Their "Grainiac" 9-grain bourbon includes corn, barley, rye, wheat, oats, quinoa, triticale, spelt, and buckwheat.

High West Distillery (Park City, UT): Produces Valley Tan, a whiskey inspired by Mormon pioneer recipes that blends wheat and oats.

High Wire Distilling Co. (Charleston, SC): Known for their "Southern Revival" series, they produce a 100% Sorghum Whiskey using grain grown in Tennessee, offering a profile that some compare to Scotch.

Alchemy Distillery (Arcata, CA): They recently released a Bottled-in-Bond Quinoa Whiskey made from grain grown just miles from the distillery.

Pine Bluffs Distilling (Pine Bluffs, WY): Offers an Oat Whiskey with a mash bill featuring 36% oats, noted for its smooth texture and vanilla-honey notes.

Dakota Spirits Distillery (Pierre, SD): Produces 1804 Oat Whiskey, highlighting the grain's smooth, drinkable quality.

Cathead Distillery (Jackson, MS): Debuted a Sorghum Grain Straight Bourbon Whiskey in 2025, using the actual sorghum grain rather than just the syrup.

Whiskey Del Bac (Tucson, AZ – popular in the region): Though known for Mesquite-smoked barley, they frequently experiment with regional heritage grains.

Hinterhaus Distilling (Arnold, CA – frequently discussed in regional whiskey circles): Often explores unique mash bills that depart from the standard four grains.

This episode should have happened long ago. Alan is really doing some real critical thing in a good way for the entire distilling community. This conversation was as epic as i knew it would be. We talked of the distilling world, making good products. and the bourbon glut. So much we got into hope you enjoy. Be Blessed

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At Old Homestead Distilling Co., we’re a pot still distillery focused on heirloom corn, Indiana-grown grains, unique yeast strains, and small-batch spirits inspired by history. We offer tastings, cocktails on tap, and rotating spirit slushies.

Old Homestead Distilling Company in Indiana celebrates a rich history of local distilling that dates back to homesteading times when each homestead proudly operated its own still. Our approach is deeply rooted in this heritage, blending traditional batch distillation methods with contemporary techniques. We source our grains, fruits, botanicals, and yeast locally, embracing Indiana’s agricultural richness to craft spirits that reflect our state’s distinct flavors.

Initially, our distillery will focus on producing clear spirits. Our offerings will include Agave Spirits, Gins, and traditionally-made Absinthe, alongside a unique creation we call "Sunshine Spirits." This is a type of moonshine, made from malted and roasted sunflower mash, offering a fresh twist on an old favorite. Later we will offer Bourbons, Ryes, traditional Whiskeys, and Apple Brandy.

Alan Bishop is a self-taught distiller and historian of Southern Indiana's deep distilling heritage. He grew up alongside generations of tobacco farmers and both legal and illicit distillers. Alan began his own education in earnest at the age of 15 on a pot still he built with the help of his father and grandfather. By his mid-twenties, Alan had pursued home distillation to its pinnacle and the time had come to take the next step.

Alan began distilling professionally at Copper and Kings in Louisville, KY, where he oversaw the cultivation of Chenin Blanc, Colombard, and Muscat grapes. He was responsible for the production of apple brandy and absinthe, and also the blending of products for bottling. After two years at Copper and Kings, Alan became Head Distiller at Spirits of French Lick in French Lick, Indiana where his focus was on creating spirits with a respect to historical styles of distillation and a grain-forward approach. In April 2024, Alan left Spirits of French Lick to take on the role of Head Alchemist at Old Homestead Distilling Co in Indiana, helping to build the distillery from the ground up. Old Homestead Distilling Co will carry on Alan’s dedication to merging traditional methods with contemporary techniques, incorporating locally-sourced ingredients including wild yeast.

Alan collaborates with the Mount Vernon Distilling Program and frequently volunteers at the Historic Locust Grove Farm Distillery. Currently, he is working with the Indiana DNR to re-establish the historic distillery at Spring Mill State Park in Lawrence County, Indiana. He also is an established seed cultivator, focusing on the development of agricultural/horticultural varietals for distilling. In addition, Alan provides professional distillery consultation services through his company, Alchemy in Action.

Alan loves to write about the history of the Southern Indiana Distilling Complex. You can read his research on the lives, individual methods, and stories of several Hoosier Distillers on his blog, alchemistcabinet.wordpress.com. He is the author of two books on distillation, The Alchemist Cabinet vol 1. Philosophy and The Alchemist Cabinet Vol.2: The Black Forest Method.

Alan hosts the Distillers Talk podcast, One Piece at a Time Distilling Institute on Youtube and If You Have Ghosts You Have Everything podcast.

Legit American Single Malts are winning awards. Cedar Ridge has refreshed their standard Quintessential. ASM and Bourbon blends? Plus more info on the upcoming 3 Guys 1 Grain Distillerie Acadian barrel picks!

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Well we are headed back to Cali and this time were on the farm. From sweet potatoes to almonds Corbin Cash does it all. We talk to David, and lets just say epic. I sip on a hazmat single barrel Merced Rye and let the man tell the history and science behind running a farm that just happens to have a distillery. Enjoy.

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FAMILY COMES FIRST.

OUR SPIRITS ARE A CLOSE SECOND.

For over 100 years, we’ve been lucky to have farmland in California’s beautiful San Joaquin Valley, where rich soil and endless sunshine create the perfect conditions for raising the best sweet potatoes. When David John Souza took the reigns of the family business, he set out to discover new ways people could enjoy this delicious food. A love of good times, plus a dose of entrepreneurship, led him to create an ultra-premium spirits company called Corbin Cash, named after his son Corbin Cash Souza.

Merced Rye Whiskey

Corbin Cash Merced Rye Whiskey is made from an ultra-rare, 100-percent California native Merced Rye mashbill. The whiskey ages in our custom-charred American white oak barrels for up to 6 years. With its bold, robust bite, this rye whiskey is full of character.

“California Gold Rush”

2 oz. Corbin Cash Merced Rye Whiskey

.75 oz. Honey simple syrup

.75 oz. Fresh, strained lemon juice

2 dashes of orange bitters

Combine whiskey, honey simple syrup, lemon juice and orange bitters in a cocktail shaker filled with ice. Shake vigorously until chilled and strain over ice into a chilled double old-fashioned glass.

5 GENERATIONS SINCE 1917

Since 1917, the Souza family has grown sweet potatoes and Merced rye on our California farm. For generations, new ideas and risk-taking have been cornerstones for us as American farmers, and for us, starting a distillery was the next step in our legacy.

SWEET POTATO SPIRITS & RYE WHISKEY

Our crop rotation is specially designed to be ideal for both farming and distilling all our sweet potato spirits and rye whiskey. Sweet potatoes thrive in our sandy soil and Central California’s arid climate and Merced rye is planted as a drought-tolerant cover crop throughout the fall and winter.

et me start with blessed, to be able to give yall a before the release exclusive. This spring 2026 release is paring proof points. And lets just say all bangers. But if you want my thoughts on a couple of the offerings look no further. Enjoy and Be Blessed

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Lost Lantern Explores High vs. Low Proof in New Spring 2026 Collection

Curated pairings invite whiskey lovers to explore one of whiskey’s emerging debates

Vergennes, VT (March 10, 2026)

—

This spring, Lost Lantern the Vermont based independent bottler of

American whiskey, turns its focus to one of the most spirited discussions in whiskey today: high proof

versus low proof.

While high proof whiskies, especially hazmat whiskies (those bottled at 140 proof or higher),

have developed a true cult following among dedicated whiskey drinkers, many whiskey lovers have yet to

encounter these intense, powerful whiskies. At the same time, a growing faction of whiskey enthusiasts are

gravitating toward lower proof whiskies, embracing their balance and approachability

.

Lost Lantern’s

Spring 2026 Collection is a nod to both movements.

The Spring 2026 Collection was crea

ted in honor of Lost Lantern’s newest flagship release: FarFlungBourbon 100 Proof, the first non cask strength whiskey in its award winning bourbon series. Painstakingly slow proofed to 100 proof, the whiskey is being released alongside the limited, cask strength Far Flung

Bourbon IV. The collection also includes eight cask strength single casks presented in four curated higher and lower proof pairings. Rather than declaring one style superior, the collection invites whiskey drinkers

to explore how proof

shapes aroma, texture, structure, and overall experience across styles and regions.

The single casks include whiskies from three returning partners (Boulder Spirits in Colorado, Copperworks

in Washington, and New Riff in Kentucky), as well as five new par

tners: Day’s Defile in Idaho, Montgomery

Distilling in Montana, Dread River Distilling Co. in Alabama, ASW Distillery in Georgia, and Broad Branch in

North Carolina.

“As the industry evolves, we’re seeing passionate camps emerge around proof,” said Nora Ganley Roper,

co founder and Head Blender at Lost Lantern. “Some people seek intensity and power. Others prefer balance and approachability. We’re not choosing sides: we love both higher and lower proof whiskies!

Instead, we’re exploring what each proof reveals about the whiskey itself and encouraging whiskey lovers

to make these comparisons for themselves.”

“There is no perfect proof for whiskey,” said co founder Adam Polonski. ”It depends not just on the

distillery and the whiskey, but also on when and

why you’re drinking it whether you’re enjoying whiskey on the rocks with friends,

or slowly savoring a very high proof dram to close out an evening. Proof is just one

part of a whiskey’s story, and this collection explores that.”

We are back with another Grain deep dive. This time we go to the work horse of the whiskey world. Great alone but critical in mixed mash bills. We talk history, science, and life as always. Hope you enjoy.

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The History: Why Barley?

The dominance of barley in whiskey, particularly in Scotland and Ireland, began with geographic necessity.

Climate & Survival: Distilling originated over 1,000 years ago with monks in Ireland and Scotland who lacked access to vineyards and grapes. They turned to barley because it was the heartiest crop capable of growing in the harsh, damp Northern European climate.

Economic Roots: Early Scotch was often a side activity for farmers using surplus grain. Distilling it into spirits prevented the grain from spoiling and created a portable product that could even be used as currency.

Regulatory Tradition: Over time, these practices became law. For example, Scotch Single Malt must by regulation be made from 100% malted barley.

The Science: The Biological Engine

Barley is unique because of its high concentration of natural enzymes. Unlike grapes, which contain simple sugars yeast can eat immediately, grains contain complex starches that yeast cannot digest.

Malting (The "Trick"): To unlock these starches, the grain is soaked in water to "trick" it into thinking it’s time to grow. This activates enzymes like Amylase, which are designed to feed the young plant.

Kilning (The Stop): Just as the grain begins to sprout, it is dried in a kiln to halt growth and preserve the newly created enzymes and sugars.

Mashing (The Conversion): At the distillery, the malted barley is ground into "grist" and mixed with hot water. The heat reactivates the enzymes, which then break the grain's starch down into fermentable sugars (wort) that the yeast can finally turn into alcohol.

The "Why": Flavor and Function

Beyond its biological role, barley is chosen for its specific contributions to the final spirit:

Enzymatic Powerhouse: Barley has so many enzymes that it can even convert the starches of other grains. This is why Bourbon distillers include about 10–15% malted barley in their recipes—to help process the corn.

Flavor Profile: Malted barley provides a spectrum of flavors ranging from biscuity, nutty, and toasted to chocolate or cereal notes.

Terroir: Recent studies by distilleries like Waterford show that where the barley is grown (soil, weather, environment) significantly impacts the final taste, introducing grassy, mineral, or fruity nuances.

Feature Two-Row Barley (Distiller's Choice) Six-Row Barley

Sugar Content Higher (preferred for Single Malts) Lower

Enzyme Levels Adequate for self-conversion Very high (used as an adjunct)

Yield Higher alcohol yield per ton Lower alcohol yield

When barley is kilned with peat, it transforms from a simple grain into a vessel for thousands of years of decomposed organic history.

The History: From Necessity to Style

Historically, peat was not a "flavor choice"—it was a survival necessity.

Laphroaig

Fuel Scarcity: In tree-sparse regions like the Scottish Highlands and Islands, wood was too expensive for fuel. Distillers turned to peat (partially decayed vegetation from bogs) because it was abundant and free to harvest.

The Shift: Originally, almost all Scotch was smoky. As railways brought cheaper coal and coke to the mainland in the 19th century, many distilleries abandoned peat to create "cleaner" spirits. Islay and other islands stuck with peat, turning a local necessity into a world-famous style.

The Science: "Peat Reek" and Phenols

The "smoky" flavor isn't actually from the heat of the fire, but from the smoke (peat reek) that adheres to the barley.