This is the final part in our series. This time we talk about different grains. Not the normal mash bill for sure. Hope you enjoy.

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While whiskey is traditionally made from the "big four" grains—barley, corn, rye, and wheat—distillers are increasingly using alternative grains to introduce unique flavors, textures, and aromas. These non-traditional grains allow craft distillers to differentiate their products and push the boundaries of classic whiskey profiles.

Common Alternate Grains and Their Effects

Distillers choose specific alternative grains primarily for their impact on the final spirit's flavor profile and mouthfeel.

Oats: Used to create an exceptionally creamy, oily texture and a dense mouthfeel. They add a mellow, oatmeal-like sweetness and are often used as a "balancer" to smooth out harsher grains like rye.

Millet: Known for providing a gentle sweetness with distinct nutty and anise-like (licorice) undertones. It is historically used in African brewing and is prized by some for producing a smoother spirit than corn.

Quinoa: Imparts a bold, nutty, and earthy character. Though challenging to work with due to its small size and bitter coating, it is highly expressive; even a small percentage in a mash bill can significantly alter the taste.

Sorghum: Offers a rich, earthy depth with smoky or maple-like notes. It is versatile, as the plant can produce syrup for rum-style spirits and grain for whiskey-style spirits.

Rice (Brown Rice): Adds a toasty, nutty flavor and an oily texture. Some distillers note a unique "sweet potato" aroma that pairs well with the vanilla notes from oak aging.

Buckwheat: Technically a "pseudo-grain," it lends a distinctly earthy, floral, and nutty body, sometimes reminiscent of roasted pistachios or hazelnuts.

Triticale: A human-made hybrid of wheat and rye. It is used to achieve the spiciness of rye but with the soft, sweet finish of wheat.

Distilleries Using Alternative Grains

Koval Distillery (Chicago, IL): A pioneer in the space, Koval offers a 100% Millet Whiskey known for its clean, nutty, and floral profile. They also produce an Oat Whiskey and a "Four Grain" expression that blends oats with malted barley, rye, and wheat.

Corsair Distillery (Nashville, TN): Known for experimental "alt-grain" releases, Corsair produces a Quinoa Whiskey (80% malted barley, 20% quinoa) which adds distinct earthy and nutty notes. Their "Grainiac" 9-grain bourbon includes corn, barley, rye, wheat, oats, quinoa, triticale, spelt, and buckwheat.

High West Distillery (Park City, UT): Produces Valley Tan, a whiskey inspired by Mormon pioneer recipes that blends wheat and oats.

High Wire Distilling Co. (Charleston, SC): Known for their "Southern Revival" series, they produce a 100% Sorghum Whiskey using grain grown in Tennessee, offering a profile that some compare to Scotch.

Alchemy Distillery (Arcata, CA): They recently released a Bottled-in-Bond Quinoa Whiskey made from grain grown just miles from the distillery.

Pine Bluffs Distilling (Pine Bluffs, WY): Offers an Oat Whiskey with a mash bill featuring 36% oats, noted for its smooth texture and vanilla-honey notes.

Dakota Spirits Distillery (Pierre, SD): Produces 1804 Oat Whiskey, highlighting the grain's smooth, drinkable quality.

Cathead Distillery (Jackson, MS): Debuted a Sorghum Grain Straight Bourbon Whiskey in 2025, using the actual sorghum grain rather than just the syrup.

Whiskey Del Bac (Tucson, AZ – popular in the region): Though known for Mesquite-smoked barley, they frequently experiment with regional heritage grains.

Hinterhaus Distilling (Arnold, CA – frequently discussed in regional whiskey circles): Often explores unique mash bills that depart from the standard four grains.

This episode should have happened long ago. Alan is really doing some real critical thing in a good way for the entire distilling community. This conversation was as epic as i knew it would be. We talked of the distilling world, making good products. and the bourbon glut. So much we got into hope you enjoy. Be Blessed

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At Old Homestead Distilling Co., we’re a pot still distillery focused on heirloom corn, Indiana-grown grains, unique yeast strains, and small-batch spirits inspired by history. We offer tastings, cocktails on tap, and rotating spirit slushies.

Old Homestead Distilling Company in Indiana celebrates a rich history of local distilling that dates back to homesteading times when each homestead proudly operated its own still. Our approach is deeply rooted in this heritage, blending traditional batch distillation methods with contemporary techniques. We source our grains, fruits, botanicals, and yeast locally, embracing Indiana’s agricultural richness to craft spirits that reflect our state’s distinct flavors.

Initially, our distillery will focus on producing clear spirits. Our offerings will include Agave Spirits, Gins, and traditionally-made Absinthe, alongside a unique creation we call "Sunshine Spirits." This is a type of moonshine, made from malted and roasted sunflower mash, offering a fresh twist on an old favorite. Later we will offer Bourbons, Ryes, traditional Whiskeys, and Apple Brandy.

Alan Bishop is a self-taught distiller and historian of Southern Indiana's deep distilling heritage. He grew up alongside generations of tobacco farmers and both legal and illicit distillers. Alan began his own education in earnest at the age of 15 on a pot still he built with the help of his father and grandfather. By his mid-twenties, Alan had pursued home distillation to its pinnacle and the time had come to take the next step.

Alan began distilling professionally at Copper and Kings in Louisville, KY, where he oversaw the cultivation of Chenin Blanc, Colombard, and Muscat grapes. He was responsible for the production of apple brandy and absinthe, and also the blending of products for bottling. After two years at Copper and Kings, Alan became Head Distiller at Spirits of French Lick in French Lick, Indiana where his focus was on creating spirits with a respect to historical styles of distillation and a grain-forward approach. In April 2024, Alan left Spirits of French Lick to take on the role of Head Alchemist at Old Homestead Distilling Co in Indiana, helping to build the distillery from the ground up. Old Homestead Distilling Co will carry on Alan’s dedication to merging traditional methods with contemporary techniques, incorporating locally-sourced ingredients including wild yeast.

Alan collaborates with the Mount Vernon Distilling Program and frequently volunteers at the Historic Locust Grove Farm Distillery. Currently, he is working with the Indiana DNR to re-establish the historic distillery at Spring Mill State Park in Lawrence County, Indiana. He also is an established seed cultivator, focusing on the development of agricultural/horticultural varietals for distilling. In addition, Alan provides professional distillery consultation services through his company, Alchemy in Action.

Alan loves to write about the history of the Southern Indiana Distilling Complex. You can read his research on the lives, individual methods, and stories of several Hoosier Distillers on his blog, alchemistcabinet.wordpress.com. He is the author of two books on distillation, The Alchemist Cabinet vol 1. Philosophy and The Alchemist Cabinet Vol.2: The Black Forest Method.

Alan hosts the Distillers Talk podcast, One Piece at a Time Distilling Institute on Youtube and If You Have Ghosts You Have Everything podcast.

Legit American Single Malts are winning awards. Cedar Ridge has refreshed their standard Quintessential. ASM and Bourbon blends? Plus more info on the upcoming 3 Guys 1 Grain Distillerie Acadian barrel picks!

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