Kernza Spirits Catching On

Kernza Spirits Catching On Kernza a perennial grain with a distinctive taste is catching on with distillers and brewers The soil-health-building small grain is showing up in beer and spirits throughout the Midwest and western U S “The distillers and brewers who have tried it all comment on the unique taste ” says Katharine Chute Forever Green Initiative “It offers a product with a different flavor and an environmental story of revitalizing the soil and protecting water quality ” Chute and her associates at the University of Minnesota’s Forever Green Initiative are well-versed in Kernza They’ve developed new varieties and helped producers fine-tune their agronomic practices They also work with companies interested in bringing Kernza products to the marketplace “The supply chain is still in the early stages ” says Chute “Kernza has only been in commercial production for four or five years but a lot of it is already stored on farms ” Minneapolis-based Tattersall Distilling is working with the raw Kernza Co-founder Jon Kreidler reports that Kernza makes a unique whiskey “We’ve been working with Kernza for about six years ” says Kreidler “During the first few years after distilling it had some brandy notes and nutty flavors The brandy notes died off as it aged but the nutty flavor stuck with it ” Tattersall released a barrel of 100 percent Kernza whiskey in 2024 The goal was to showcase its taste and how it could be used “We released 250 bottles and the response was great ” says Kreidler “It sold out almost immediately We have a few more barrels of five-year-old Kernza whiskey and plan to play around with it probably blending it in a bourbon ” Tattersall distilled more Kernza whiskey this past fall It’s aging in barrels and will likely be mixed with corn whiskey “Kernza whiskey has a nice flavor not too intense ” says Kreidler “I think mixing it with a corn whiskey will bring out the sweetness and have a broader appeal ” Another reason to blend Kernza with other spirits is its cost Current varieties produce lower yields than other grains so farmers must sell it at a higher price to make a profit “If you make whiskey with 100 percent Kernza it’s too expensive ” says Kreidler “Most consumers won’t pay a high price for a young whiskey even if it’s unique ” Kreidler plans to use Kernza whiskey as 15 to 20 percent of a blend with other whiskeys “Perhaps we’ll make a Kernza blend bourbon with a nutty note on top ” he says However Tattersall uses it new Kernza blends will be released in 2025 “Kernza is gaining so much interest ” notes Kreidler Contact: FARM SHOW Followup Katharine Chute UMN Forever Green Initiative 411 Borlaug Hall 1991 Upper Buford Circle St Paul Minn 55108 ph 612-805-5727; chut0014@umn edu or Tattersall Distilling 1777 Paulson Rd Suite 3 River Falls Wis 54022 ph 534-248-8300; info@tattersall-rf com; www tattersalldistilling com

To read the rest of this story, download this issue below or click here to register with your account number.