Many whiskey distilleries throughout the United States make a point of sourcing their grains from local farmers, which has multiple benefits. It helps keep shipping costs lower. It financially supports area farmers. Perhaps most importantly, heirloom or hybrid grains particular to a location can give a bourbon, rye, or malt whiskey a distinctive geographical signature.
For example, Balcones Distilling of Waco, Texas uses heirloom blue corn grown in central Texas near the distillery. The bourbons and ryes from J Henry & Sons of Dane, Wisconsin are all made using heirloom corn and rye grown on the family’s farm in south-central Wisconsin. And in a departure from more traditional ingredients, Six & Twenty Distillery in Greensville, South Carolina uses its state’s signature grain, Carolina golden rice, in its 5-Grain Bourbon.
