Winemakers are obsessive about their grapes. Why don't distillers care as much about their grains?
And in South Carolina,. is using a dark red, historic moonshine corn varietal called Jimmy Red that researchers and farmers brought back from the brink of extinction.
He eventually connected with Leonard Firestone and Troy Robertson, who were in the early stages of launching their own distillery. That yeast process got Arnold thinking about all the other ingredients that go into whiskey. At the time, the distillery was using grains grown only in Texas, but was sourcing them from a large grain elevator, which meant they didn’t know where the grains were grown or what varieties they were using.
Arnold began by studying 10 to 15 hybrid corn varieties that Murray was most excited about—they had high yields, but were also genetically distinct from one another, which could lead to different flavor profiles. These tropical hybrids had a genetic makeup closer to heirlooms grown in Mexico, Central America and South America than to the modern yellow dent corn bred for the Corn Belt.
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