(He is now at work on another terroir-driven project, the Waterford Distillery in Ireland.) For example, almost all the corn used to make bourbon is a high-yield, relatively flavorless variety called Yellow Dent No. 2 grade, grown by the millions of bushels across the Midwest. “What I’m hoping to do is tap into flavors that have been forgotten,” he said. Working with farmers across the state, they make their bourbon using a variety of corn called Jimmy Red, which they selected with the help of Glenn Roberts of Anson Mills, a South Carolina company that sells heirloom grains.

Source: New York Times August 21, 2018 16:42 UTC