Whiskies Made From Alternative Grains

In theory, whisky can be made from almost any grain, although the vast majority of distilleries will stick to the traditional four grains, which include barley, rye, corn and wheat. However, as the whisky world expands and distilleries look to new methods to get an edge on the ever-growing competition, non-traditional grains are being turned to to provide unique tastes on our drinks shelf. Read on, as we take a look at some of the experimental bottles on the market.

KOVAL Millet Whiskey

The first of its kind, KOVAL, based in Illinois, have produced a whiskey made from millet. Despite being one of the most widely used grains in the world, only Africa uses this ingredient to brew beer, making KOVAL’s whiskey attempt unique. The impressive 80-proof spirit provides strong smoky aromas with earthy notes, finishing with a hint of sweetness.

Image Credit: kikoriwhiskey | Instagram

Kikori

With Japan famed for their rice dishes, it is no surprise that this Japanese brand uses rice to create their single grain whisky. Aged for three years in an American-French oak barrel that once housed sherry, the whisky presents fruity and spiced notes, including melon, apple, almond and spice, making it a great addition to many whisky cocktails. Whiskies that add rice into the mix often present a nutty flavour.

Dry Fly Triticale Whisky

Triticale is a grain that is a hybrid between popular whisky grains wheat and rye. This grain type offers up some of the spicy notes present in rye whisky, but with a hint of sweetness and a chalky feel from the wheat. While triticale has been added to a handful of whisky blends, the whisky produced by Dry Fly is the only straight triticale whisky in the world.

Quarter Acre Sorghum Whiskey

As a sweet grain, sorghum adds some maple syrup-like qualities to this whiskey from Tennessee. With sweet, smoky and vanilla notes, this whiskey makes for an easy sip, but also works well in Old Fashioned’s.

Image Credit: corsairdistillery | Instagram

Corsair Quinoa Whiskey

A grain for trendy eaters, quinoa has taken the food world by storm, so it was only a matter of time before it found its way into our drinks. With a mash made predominantly from malted barley, the addition of quinoa inserts some intense nutty flavours into a scotch-like blend. Known for their intriguing blends, Corsair are also responsible for creating the Grainiac 9 Grain Bourbon, which, as the name may suggest, contains a blend of nine grains. Making up the bumper blend is corn, wheat, barley, rye, oats, buckwheat, spelt, quinoa and triticale.

Jim Beam Oat Whisky

The use of non-traditional grains certainly isn’t limited to the smaller craft distillers, with big Bourbon producer Jim Beam releasing a Signature Craft series made from oats, adding new flavours to their standard corn blend. Adding to their experimental portfolio, Jim Beam have also produced whiskies made using triticale and also brown rice.

Whatever whisky you choose to drink, whether it be a traditional single-malt or a quinoa-oat-rice blend, pairing your dram with a quality cigar is undoubtedly the best way to relax. With an extensive selection of luxurious Cuban cigars on offer, you’ll be able to find the perfect cigar and whisky to suit your tastes here at Havana House.