{"product_id":"singin-inthegrainvol-2-39582","title":"Singin’InTheGrainVol.2","description":"\u0026lt;p\u0026gt;Whisky Grains Gone Rogue\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;em\u0026gt;We’re singing in the grain, just singin’ in the grain\u0026lt;\/em\u0026gt;\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;em\u0026gt;What a glorious feeling, we’re happy again…\u0026lt;\/em\u0026gt;\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;p\u0026gt;Why? Because distilleries are \u0026lt;em\u0026gt;going rogue with the grains they’re using\u0026lt;\/em\u0026gt;. And trust us when we say, your Whisky’s going to be all the better for it.\u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Yep, distilleries are venturing off the beaten path with \u0026lt;em\u0026gt;their grains\u0026lt;\/em\u0026gt; and experimenting with \u0026lt;em\u0026gt;different finishes\u0026lt;\/em\u0026gt;. 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 \u0026lt;em\u0026gt;getting funky\u0026lt;\/em\u0026gt; with things like quinoa, millet and oats.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;“Don’t oats belong in a bowl with berries and god awful 7 a.m. wake-up call.”\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;p\u0026gt;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 \u0026lt;em\u0026gt;the Rye renaissance\u0026lt;\/em\u0026gt; and \u0026lt;em\u0026gt;American Single Malt\u0026lt;\/em\u0026gt; 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.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;The clean and bright \u0026lt;em\u0026gt;Koval 100% Millet \u0026lt;\/em\u0026gt;from \u0026lt;em\u0026gt;Chicago \u0026lt;\/em\u0026gt;is a great place to start riding that wave. To stretch your wings somewhere a tad more exotic, look for \u0026lt;em\u0026gt;Bain’s Cape Mountain Single Grain Whisky \u0026lt;\/em\u0026gt;a.k.a. a tasty double-aged Whiskey from\u0026lt;em\u0026gt; South Africa\u0026lt;\/em\u0026gt; that’s made from 100% locally sourced yellow maize. Wrap the grainy (Just kidding, it’s actually very smooth.) trip up with \u0026lt;em\u0026gt;Farthofer Bio-Nackthafer 2016, \u0026lt;\/em\u0026gt;made from 100% organic naked oats, grown on the distillery’s farm in \u0026lt;em\u0026gt;Germany\u0026lt;\/em\u0026gt;.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;em\u0026gt;Time to taste, eh\u0026lt;\/em\u0026gt;?\u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;u\u0026gt;Smartass Corner:\u0026lt;\/u\u0026gt;\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;\u0026lt;p\u0026gt;1) \u0026lt;em\u0026gt;What’s in a grain?\u0026lt;\/em\u0026gt; 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.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;2) \u0026lt;em\u0026gt;Buckwheat\u0026lt;\/em\u0026gt; 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!\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;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 \u0026lt;em\u0026gt;Grain Whisky\u0026lt;\/em\u0026gt;. So prepare to shell out a bit more from your pocketbook.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;4) A few years ago, there was some talk about a \u0026lt;em\u0026gt;Single Malt\u0026lt;\/em\u0026gt; Scotch Whisky \u0026lt;em\u0026gt;shortage\u0026lt;\/em\u0026gt;, but turns out, much of it was overblown. Besides, there’s plenty of perfectly delicious blended Whisky out there to whet your whistle. \u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;5) \u0026lt;em\u0026gt;Japan\u0026lt;\/em\u0026gt;, 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. \u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;6) Believe it or not, the Japanese have even looked to \u0026lt;em\u0026gt;rice \u0026lt;\/em\u0026gt;as a source for their Whisky. Which is maybe not entirely surprising since the grain is such a staple in their diet. \u0026lt;em\u0026gt;Light and delicate,\u0026lt;\/em\u0026gt; rice Whiskies are worth experimenting with. Just don’t call it sake.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;7) Millet is known for growing in arid regions and is used to make \u0026lt;em\u0026gt;“millet-Beer” \u0026lt;\/em\u0026gt;in the Far East. As a grain for distilling, it is a fairly popular base for Spirits in \u0026lt;em\u0026gt;Nepal \u0026lt;\/em\u0026gt;and \u0026lt;em\u0026gt;Central-Eastern Europe.\u0026lt;\/em\u0026gt;\u0026lt;\/p\u0026gt;","brand":"My Store","offers":[{"title":"Default Title","offer_id":45132272992438,"sku":"39582","price":11.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/1251\/9862\/files\/singin-inthegrainvol-2_39582_01_d4075014_3cd333aa-96b0-4675-bdf6-6cd38ef7cbf8.jpg?v=1779126999","url":"https:\/\/noblebottle.com\/products\/singin-inthegrainvol-2-39582","provider":"noblebottle","version":"1.0","type":"link"}