Project Highlight: Heirloom Corn Varieties for Spirit Production
Farmers are increasingly seeking innovative ways to diversify their crops and tap into new markets. A recent project led by farmer Will Glazik and the IDEA Farm Network in Illinois is demonstrating how heirloom corn could unlock exciting market opportunities. Glazik's $17,530 NCR-SARE Farmer Rancher project investigated the potential of growing heirloom corn varieties, such as Bloody Butcher, Wapsie Valley, and Hopi Blue, specifically for use in the production of craft spirits.
Using chemical analyses and blind taste testing, Glazik and his brothers Clayton and Dallas worked with researchers at the University of Illinois to identify the distinct characteristics that each heirloom corn variety imparted to the spirits. The results showed that certain heirloom varieties had the potential to create unique flavor profiles that could differentiate small-batch distillers from mass-produced spirits. For farmers, this means new opportunities to sell their crops to local distilleries that are seeking to create one-of-a-kind products.
Key Findings:
- Flavor Distinctiveness: Panelists noted that spirits distilled from heirloom varieties exhibited unique flavor profiles, with some offering more robust and complex tasting notes than those made from yellow dent corn.
- Yield Variability: While the study did not collect precise data on alcohol yield per variety due to small batch sizes, the initial observations suggest that yield efficiency may vary among the different heirloom corns.
Recommendations:
- Market Exploration: Farmers interested in diversifying their crops could consider the growing demand in the craft spirits industry for unique grain varieties, which may offer premium pricing opportunities.
- Further Research: Future studies should focus on larger batch sizes to accurately assess the yield potential of heirloom corn varieties and their economic viability for farmers.
The project’s impact extended beyond growing and distilling. By engaging local farmers and distillers through networks such as the Artisan Grain Collaborative and ReGenerate Illinois, the project shared valuable insights and encouraged the adoption of heirloom corn in the spirit production process. Presentations at conferences and videos helped farmers see the potential for diversifying their crops and tapping into a growing market for locally sourced, craft spirits.
"While talking to distilleries, there is a lot of interest in the outcomes of this project," said Glazik. "Many distillers are interested in making the best whiskey possible and are wanting to purchase local grains directly from farmers."
The Glazik brothers joined NCR-SARE for an episode of Farming Matters from Cow Creek Farm in Illinois. In this video, they share the details of about the corn varieties and give us a glimpse of what it was like working with a panel of flavor testers.