By definition, whiskey is a grain spirit. And until now, that “grain” has been limited by federal law to four specific crops: corn, wheat, rye and barley.
So when Darek Bell, founder of Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternatives, there wasn’t really a playbook to follow.
“We started looking at a whole lot of grains that were coming out of sort of the health food movement, the green movement,” Bell said. “We’re thinking, ‘What would it taste like to distill this?’”
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