The wide world of whisk(e)y
Once upon a time, Scots stood while eating their porridge, out of respect for the oat. InchDairnie Distillery is showing the same love by bringing oats back as a whiskey grain.
In other Nashville news, sometimes it pays to be a rebel. Just ask Darek Bell, founder of local Corsair Distillery. Bell started making whiskey from quinoa back in 2011, NPR recounts, only to run up against a federal law forbidding all grains except barley, corn, rye and wheat. Huh?
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