On-Farm Distillery Develops Specialty Corn Hybrid
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Whiskey Acres farm started in the 1930s as a corn and soybean operation. Fifth-generation farmer Jamie Walter returned to the property around 2000 when he left his law career to help his father, Jim, diversify operations. “We needed to figure out how to make more money on less acreage because Chicago sprawl was taking up nearby farmland,” Jamie says. “So, in 2012, we investigated products with higher value, such as popcorn and a bakery. Neither felt right.”
Jamie found his answer through experience in the wine industry. He noticed the growing demand for artisan wines produced from unique grape varieties. “This raised a central question for me. Could we use corn varieties in the same way to affect whiskey’s flavor profile?” He decided to find out, and the Whiskey Acres Distilling Co. was born.
The Walters hired Dave Pickerell, former master distiller for Maker’s Mark, to teach them what he knew. By 2014, the farm was producing its own spirits. “Our focus has always been whiskey—specifically bourbon, which legally must contain at least 51 percent corn,” says Jamie. Today, the Distillery manages a staff of 35 and sells its spirits in almost 1,000 locations nationwide, including Chicago-based bars and restaurants. Most weekends, the farm hosts tasting tours, live music, and a rotating collection of food trucks. It welcomes approximately 24,000 visitors a year, many of whom have never been on a farm. “We added the distillery to support the farm; now the farm supports the distillery,” says Jamie. “It’s grown far beyond our early expectations.”
In the decade since its founding, Whiskey Acres Distillery has earned a reputation for unique flavor profiles, especially spirits made from specialty and heirloom corn. The farm is in the process of releasing the world’s first hybrid seed corn bred specifically for whiskey. It’s patent-pending, and the farm is rapidly scaling production. “We’ve experimented with glass gem, blue popcorn, and other varieties,” Jamie says. “When we release these whiskeys, they tend to sell out in hours. We’re also about to release a maple crème bourbon, and I’m pretty excited about that one.”
That’s not to say managing a farm and distillery is easy. Regulations and taxes are abundant at the local, state, and federal levels. It’s also been an adjustment for Jamie to manage so many employees. “I still get on the combine, but many more people are managing [the farm] these days.”
Still, Whiskey Acres remains as close to its farm roots as ever. Everything distilled is grown right on the farm—including corn, wheat, rye, and barley. “Unlike other large grain farms, we get to meet the people who consume our product,” Jamie explains. “We find our sustainability story resonates with people, and it’s crucial for us to tell it.”
Shipping is available through www.seelbachs.com for a variety of states.
Contact: FARM SHOW Followup, Whiskey Acres Distilling Co., 11504 Keslinger Rd., DeKalb, Ill. 60115 (ph 844-494-4753; info@whiskeyacres.com; www.whiskeyacres.com).
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On-Farm Distillery Develops Specialty Corn Hybrid CROPS New Crops Whiskey Acres farm started in the 1930s as a corn and soybean operation Fifth-generation farmer Jamie Walter returned to the property around 2000 when he left his law career to help his father Jim diversify operations “We needed to figure out how to make more money on less acreage because Chicago sprawl was taking up nearby farmland ” Jamie says “So in 2012 we investigated products with higher value such as popcorn and a bakery Neither felt right ” Jamie found his answer through experience in the wine industry He noticed the growing demand for artisan wines produced from unique grape varieties “This raised a central question for me Could we use corn varieties in the same way to affect whiskey’s flavor profile?” He decided to find out and the Whiskey Acres Distilling Co was born The Walters hired Dave Pickerell former master distiller for Maker’s Mark to teach them what he knew By 2014 the farm was producing its own spirits “Our focus has always been whiskey—specifically bourbon which legally must contain at least 51 percent corn ” says Jamie Today the Distillery manages a staff of 35 and sells its spirits in almost 1 000 locations nationwide including Chicago-based bars and restaurants Most weekends the farm hosts tasting tours live music and a rotating collection of food trucks It welcomes approximately 24 000 visitors a year many of whom have never been on a farm “We added the distillery to support the farm; now the farm supports the distillery ” says Jamie “It’s grown far beyond our early expectations ” In the decade since its founding Whiskey Acres Distillery has earned a reputation for unique flavor profiles especially spirits made from specialty and heirloom corn The farm is in the process of releasing the world’s first hybrid seed corn bred specifically for whiskey It’s patent-pending and the farm is rapidly scaling production “We’ve experimented with glass gem blue popcorn and other varieties ” Jamie says “When we release these whiskeys they tend to sell out in hours We’re also about to release a maple crème bourbon and I’m pretty excited about that one ” That’s not to say managing a farm and distillery is easy Regulations and taxes are abundant at the local state and federal levels It’s also been an adjustment for Jamie to manage so many employees “I still get on the combine but many more people are managing [the farm] these days ” Still Whiskey Acres remains as close to its farm roots as ever Everything distilled is grown right on the farm—including corn wheat rye and barley “Unlike other large grain farms we get to meet the people who consume our product ” Jamie explains “We find our sustainability story resonates with people and it’s crucial for us to tell it ” Shipping is available through www seelbachs com for a variety of states Contact: FARM SHOW Followup Whiskey Acres Distilling Co 11504 Keslinger Rd DeKalb Ill 60115 ph 844-494-4753; info@whiskeyacres com; www whiskeyacres com
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