Sustainable Whiskey: Woodford Reserve’s Local Rye Cultivation Plan
Brown-Forman’s Woodford Reserve has made public a five-year plan to buy rye grain from local growers, aiming to revive rye production in Kentucky.
Collaboration with University of Kentucky
Woodford Reserve, which has a past record of launching a limited edition Chocolate Malted Rye Bourbon, is initiating this venture in alliance with the University of Kentucky.
Procurement and Trials
The American whiskey manufacturer will procure rye cultivated by four local farmers for a trial period over the next half-decade. The collaboration will commence this summer, involving sensory testing and small-scale distillation trials on ten rye varieties.
Understanding Flavor Characteristics
The goal is to identify the unique flavor characteristics of each variety and understand how they contribute to Bourbon’s taste profile. Elizabeth McCall, Woodford Reserve’s Master Distiller, commented on the initiative, “If we can successfully reintroduce rye cultivation to Kentucky, we’ll be providing a viable crop for our farmers and a sustainable grain source for whiskey producers throughout the state. I have a deep passion for sustainability and believe that, through collective efforts, we can make significant strides in this direction.”
Challenges and Mitigation
Cultivating rye in Kentucky has always been challenging due to the region’s predominantly warm and humid climate. Typically, distillers source their rye from cooler regions such as Canada or Europe. To mitigate these issues, an investment of over US$1 million will be collectively made by the involved parties to develop an open-source Kentucky rye variety during the program’s tenure.
Benefits of Rye Cultivation
Woodford Reserve emphasized the vital role of rye in sustaining a suitable environment, as it enhances soil health, buffers the detrimental effects of variable rainfall, and aids in carbon sequestration. Growing rye domestically offers farmers an additional cash crop in the existing two-year corn-soybean rotation. This initiative also has the added benefits of reducing Woodford Reserve Distillery’s carbon footprint and diversifying the supply chain, while fostering stronger relationships and bolstering the local economy.
Partnership and Support
Sam Halcomb, president of the KY Small Grain Grower’s Association and managing partner of Walnut Grove Farms (the family farm that instigated the initiative), added, “It’s crucial for us to identify a rye variety that’s compatible with our regional conditions. Woodford Reserve has shown great openness to these ideas and has demonstrated remarkable patience in collaborating with us. They have supported our experimental efforts and stood by us throughout.”
Additional Research and Perspectives
Several Brown-Forman family growers have expressed their willingness to cultivate rye for agronomic research purposes. Dace Brown Stubbs, owner of Log House Farm, is set to grow the seed required for the experimental farmer plots. He mentioned, “Rye is a fantastic crop. It acts as a cover crop, preventing topsoil erosion while enriching the soil with necessary nutrients for other crops.” Given the rising demand for rye in the spirits industry, he questioned the practice of importing rye from Canada and Germany, advocating for local production instead. McCall further remarked, “We’re thrilled about this commitment to rye, knowing that our local Kentucky farmers are not just suppliers but true partners in this venture. We’re eager to continue collaborating with diverse stakeholders to expand the Woodford Reserve brand.”
