Singin’InTheGrainVol.2

<p>Whisky Grains Gone Rogue</p><p><em>We’re singing in the grain, just singin’ in the grain</em></p><p><em>What a glorious feeling, we’re happy again…</em></p><p><p>Why? Because distilleries are <em>going rogue with the grains they’re using</em>. And trust us when we say, your Whisky’s going to be all the better for it.</p></p><p>Yep, distilleries are venturing off the beaten path with <em>their grains</em> and experimenting with <em>different finishes</em>. Like crazy vigilantes in pursuit of liberty, justice and a damn good dram. Truth is, different grains yield different tastes. And a lot of distilleries are <em>getting funky</em> with things like quinoa, millet and oats.</p><p>“Don’t oats belong in a bowl with berries and god awful 7 a.m. wake-up call.”</p><p><p>That works, too. But it also gives Whisky a phenomenal creamy taste. Experimentation with different grains and finishes are producing some great results. Need proof? Look no further than <em>the Rye renaissance</em> and <em>American Single Malt</em> movement that’s spreading from the U.S. to the rest of the world right now. Whisky drinkers are really taken with its spicy kick.</p><p>The clean and bright <em>Koval 100% Millet </em>from <em>Chicago </em>is a great place to start riding that wave. To stretch your wings somewhere a tad more exotic, look for <em>Bain’s Cape Mountain Single Grain Whisky </em>a.k.a. a tasty double-aged Whiskey from<em> South Africa</em> that’s made from 100% locally sourced yellow maize. Wrap the grainy (Just kidding, it’s actually very smooth.) trip up with <em>Farthofer Bio-Nackthafer 2016, </em>made from 100% organic naked oats, grown on the distillery’s farm in <em>Germany</em>.</p><p><em>Time to taste, eh</em>?</p></p><p><u>Smartass Corner:</u></p><p><p>1) <em>What’s in a grain?</em> When it comes to Grain Whisky, it’s traditionally corn, wheat, rye or non-malted barley. But truthfully, you can make a Whisky out of just about any grain you have on hand, including oats and… quinoa. Yeah, that healthy stuff your significant other makes you eat.</p><p>2) <em>Buckwheat</em> is actually a seed, not a grain. In most countries, a Spirit made from buckwheat can’t officially be called Whisky. The only exception? Believe it or not, it’s France. Oui, oui!</p><p>3) Now if you’re talking about Malt Whisky, you’re narrowing down the prospects to solely malted barley. And it’s more expensive to produce than a <em>Grain Whisky</em>. So prepare to shell out a bit more from your pocketbook.</p><p>4) A few years ago, there was some talk about a <em>Single Malt</em> Scotch Whisky <em>shortage</em>, but turns out, much of it was overblown. Besides, there’s plenty of perfectly delicious blended Whisky out there to whet your whistle. </p><p>5) <em>Japan</em>, however, is experiencing a bit of a shortage in the Malt Whisky department. But they’re a resourceful sort, ya know. Distilleries like Suntory are experimenting with grains to see what flavor profiles they can build and using different casks for maturation. That’s a can-do spirit we can toast to. </p><p>6) Believe it or not, the Japanese have even looked to <em>rice </em>as a source for their Whisky. Which is maybe not entirely surprising since the grain is such a staple in their diet. <em>Light and delicate,</em> rice Whiskies are worth experimenting with. Just don’t call it sake.</p><p>7) Millet is known for growing in arid regions and is used to make <em>“millet-Beer” </em>in the Far East. As a grain for distilling, it is a fairly popular base for Spirits in <em>Nepal </em>and <em>Central-Eastern Europe.</em></p>