Introducing Rice & Rye whisky, aka, what happens when a couple of unabashed tinkerers are left in the same room together for too long. 5 years ago, Mark Hayhoe, then of @k2milling (now @kaptainflour ) came to Don with a simple question: would wild rice make a good whisky? Don figured there's only one way to find out.
The distillation run was pretty good, but didn't produce enough to fill a cask, so we topped it up with rye, and tucked it away in a #3 char re-charred ex-Bourbon barrel.
After 4 years and 9 months, it's ready for its close up.
55% Argentinian long grain rice, ethically sourced from farms in Cordoba.
45% Ontario rye sourced from small family farms in York and Simcoe Counties.