About this episode

The episode discusses the use of alternative grains in whiskey production and their unique flavor contributions.

This is the final part in our series. This time we talk about different grains. Not the normal mash bill for sure. Hope you enjoy. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== While whiskey is traditionally made from the "big four" grains—barley, corn, rye, and wheat—distillers are increasingly using alternative grains to introduce unique flavors, textures, and aromas. These non-traditional grains allow craft distillers to differentiate their products and push the boundaries of classic whiskey profiles. Common Alternate Grains and Their Effects Distillers choose specific alternative grains primarily for their impact on the final spirit's flavor profile and mouthfeel. Oats: Used to create an exceptionally creamy, oily texture and a dense mouthfeel. They add a mellow, oatmeal-like sweetness and are often used as a "balancer" to smooth out harsher grains like rye. Millet: Known for providing a gentle sweetness with distinct nutty and anise-like (licorice) undertones. It is historically used in African brewing and is prized by some for producing a smoother…

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