As a distiller, I've witnessed the environmental toll of conventional grain farming on whiskey production. We need more sustainable options, and we need them now. That's why we're using kernza, a perennial grain that requires less water to grow, captures carbon, and minimizes soil erosion.
Sure, Kernza has its challenges—it's pricier and trickier to mill than traditional grains. But the unique, nutty flavor it brings to whiskey is worth the effort. We're currently experimenting with blends to make it work.
Despite the hurdles, I'm optimistic about Kernza's potential. It might be a bit more expensive now, but as demand rises, I believe more farmers will grow it, driving down costs. Kernza isn't just a grain; it's a sustainable future for whiskey. And I'm excited to be part of that journey.
Check out this article by Wine Enthusiast featuring yours truly (that's me, Greg) to learn a bit more! https://www.wineenthusiast.com/culture/spirits/what-is-kernza/