4 articles in this category
Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.
Meet some of the distillers who are building unique grain bills for their spirits through research, farmer relationships, and environmentally mindful production.
Distilleries are growing and multiplying, but there are only so many cattle to eat the spent grains. As the whiskey industry expands, meanwhile, Kentucky is a hotbed for innovation in uses for stillage.
Founded in 2011, Laws Whiskey House in Denver has built its award-winning bourbons and ryes on Colorado-grown heirloom grains. Here, in the first of two articles—the next from the farmer’s perspective—founder Al Laws discusses how these crops shape the character of their “dirt-to-glass” spirits. As told to Ryan Pachmayer.