A bedrock of flavor, grains provide distinct taste, aroma and complexity to Whiskey.

All grains used in production of our whiskey are the highest-grade, non-GMO certified or USDA organic varietals of corn, rye, wheat and barley that adhere to strict USDA specifications, which not only aligns with consumer preferences but also ensures maximum marketability of our products and compliance with export requirements as many European markets are either prohibit or restrict the use of genetically modified grains.

Corn is a foundation of Bourbon. Choice of corn varietal used in a mash bill is crucial for creation of authentic, one-of-a-kind flavor profile of resulting whiskey. Our USDA No.2 yellow “dent” corn, a staple distiller’s corn varietal used in bourbon manufacturing, is Non-GMO certified and is sourced only from Kentucky farmers. Legacy Cask also offers signature American Whiskey products distilled from heirloom varieties of corn that are valued for their ability to contribute distinct attributes, aspirational pre-Prohibition character and unique flavors to whiskey. Consumer interest towards the rich heritage of the nation’s spirit, its traditional production involving heirloom grains is on the rise as whiskey aficionados are looking for original new flavors and engaging brand stories. Reliance on heritage grain enables brand owners to establish a powerful connection between their whiskey, the land and the people who cultivate it, and create a true “field-to-grass” experience.

Our “flavor” grains – rye and wheat – are non-GMO certified. Our wheat comes only from Kentucky growers. We use only USDA Grade No. 1 rye grain for our high rye Bourbons and Rye whiskies that is predominantly sourced domestically from such top rye-producing regions as Minnesota, Wisconsin, North Dakota and South Dakota. Some of our rye is also imported from Canada (Manitoba, Saskatchewan, Alberta, Ontario, Quebec), Germany and Sweden. Traditionally, application of barley in American Whiskey production has been mainly centered on its high enzyme content that is instrumental in conversion of complex starches found in corn, rye and wheat into simple fermentable sugars. In typical bourbon mash bill, malted barley is added in small amounts - 5% to 12% - that are sufficient to jumpstart the fermentation process and generally is not viewed as a major flavor contributor. However, barley is one of the few grains that is credited with imparting a sense of terroir to whiskey and is able to contribute malty, nutty, smoky, and toasty flavors to whiskey. Lately, barley has evolved into an essential ingredient of whiskey making, taking central stage with establishing new American Single Malt Whiskey category by the TTB in 2024. Our barley is sourced from North America (the states of Montana, Idaho, North Dakota, South Dakota) and from Canada (Alberta, Saskatchewan). We use only Odyssey and other non-Glycosidic Nitriles forming barley varieties in our production to ensure the best quality and safety of our whiskey products.

The cornerstone of Legacy Cask philosophy is that great whiskey starts with the great grain. To ensure the highest quality of our American Whiskey, we employ strict quality standards when sourcing our grains, with each batch rigorously tested and evaluated for moisture content, kernel size and hardness, starch content and viability, milling yield, oil and protein content, and conformity with desired organoleptic characteristics. All grain selected for our bourbon and whiskey is carefully inspected for potential safety issues such as presence of fungal contamination, mycotoxins, any evidence of insects and mites, or a presence of a foreign odor and dust. Only the best, premium quality grain is used for production of our American Whiskey allowing us to meet and exceed the requirements of our discerning trade buyers.

If you would like to learn more about our American Whiskey products, send us an email at contact@legacycask.com.