Beyond the Mash Bill: Using Unconventional Grains in Whiskey Production
When most people think about whiskey, they picture a handful of familiar grains—corn, rye, barley, and wheat. Together, these staples form the “mash bill,” the recipe that defines a whiskey’s flavor, texture, and style. But in distilleries across the country, an increasing number of whiskey makers are looking beyond these four staples, experimenting with less traditional grains to push the boundaries of flavor and aroma.
What Is a Mash Bill, Really?
A mash bill is simply the combination of grains used to make whiskey. Federal standards dictate certain minimums for specific whiskey styles—bourbon must be at least 51% corn, rye whiskey at least 51% rye, and so on—but beyond that, there’s room for creativity. This flexibility opens the door to incorporating grains outside the norm.
Why Experiment with Different Grains?
Each grain brings its own personality to the glass:
- Oats can add creaminess and a smooth mouthfeel.
- Millet delivers gentle sweetness with nutty undertones.
- Sorghum offers a rich, earthy depth.
- Triticale—a hybrid of wheat and rye—combines the spice of rye with the softness of wheat.
These grains aren’t just about novelty—they’re tools for creating distinctive whiskey profiles, giving each sip complexity and nuance.
Working With Local Agriculture
Some craft distilleries partner with local farmers to source unconventional grains that are often grown on a smaller scale. This approach can support the local economy, strengthen relationships between growers and makers, and create spirits that reflect the terroir of a specific region.
Challenges of the Unfamiliar
Unconventional grains come with quirks. Some have higher oil content, which can influence fermentation. Others absorb water differently or break down at unique rates in the mash tun. Distillers often adjust milling, cooking, and fermentation techniques to coax the best flavors from each one.
Flavor Exploration in the Glass
Whiskey made with non-traditional grains can carry notes that you won’t find in standard mash bills—such as oatmeal cookie sweetness, soft floral tones, roasted nuttiness, or even hints of tropical fruit. These unique flavor elements can shine on their own or be blended with traditional grains for a layered, complex result.
Beyond Tradition, Still Rooted in Craft
Using unconventional grains in whiskey isn’t about breaking with tradition—it’s about expanding it. While the core principles of whiskey-making remain the same, the choice of grain offers endless possibilities for innovation. For curious drinkers, exploring whiskeys made with these less common grains can be an exciting way to taste the future of the spirit.
Because in the world of whiskey, there’s always more to discover—one grain at a time.
