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.

179: Flavors of the Grain Part 5 Alternative Grains