The New Relationship Between Farmer and Distiller

The New Relationship Between Farmer and Distiller

The modern distilling boom is creating a unique opportunity for farmers and businesses involved in grain production. In Pennsylvania, distilling is growing by leaps and bounds, but the raw material for making whiskey is grain and many distillers just don’t know much about it. They know they want rye for rye whiskey, for instance, but where are they supposed to get it? What is the difference between Danko and Aroostok? Is it non-GMO? Do I buy it directly from a farmer or a grain merchant? It’s not just the distillers, either. The farmers are also beginning to see a demand for small grains, but don’t quite know how to approach distillers. I’ve been learning a lot about  just how much of Pennsylvania’s distilling tradition has been lost. Pennsylvania was once a huge...

Autumn and Five Saints Distilling

Autumn and Five Saints Distilling

I’ve been out visiting distilleries throughout the summer, but I have no intention of stopping now that autumn is here. The cooler temperatures remind us that whiskey and spirits are warming and satisfying this time of year. It isn’t just good for the whiskey drinkers, it’s also a productive time of year for farmers and distillers. Rye, winter wheat, and barley are go into the ground in September. Small grains, which are necessities in the creation of whiskey, need the short growth spurt in late September and October to establish themselves and anchor the soil (reducing erosion) before the frost causes the plants to go dormant. (They will return in full force in the spring for harvest in the summer.) The distillers are welcoming the lower temperatures that help...