Distiller magazine


Distiller magazine a publication of the American Distilling Institute, the Voice of Artisan Distilling; devoted to the craft spirits industry: vendors and distillers alike.

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Page 57 of 179

"We are ready for our first batch of whiskey!" my husband Steve exclaimed. "Where's the grain?" For two years we had spent every evening, weekend and holiday building our distillery from the ground up. How could it be that suddenly every- thing was plumbed, wired in, ready to fireā€¦ and we didn't have any grain? Our day's focus became abundantly clear. Steve knew from attending Moonshine University that there were large companies that ship toasted, malted and milled grains within a few days. We created a few recipes and I placed an order. Meanwhile, I started wondering if it would be possible to use fresh grains direct from local farmers. rough online research, I discovered that our County of Humboldt has a long history of grain production, dating back to the 1850s. By the 1920s, Humboldt-grown wheat, barley and oats were winning first place at the California State Fair. I found several recent articles about farmers bringing grain-growing back to our region. I repeatedly saw the names Lisa and Laurence Hindley of Hindley Ranch, and John LaBoyteaux of Camp Grant Family Farm. e Hindleys own a tractor repair shop in the historical town of Ferndale, and I reached Laurence there. He started working at e Farm Shop when he was 17 years old and bought the business in 1989. Hindley has been rebuilding and repairing equipment ever since. His love for antique farming equipment fueled the desire to start growing grain, as did his family's history in the Mattole Valley, 80 miles south of our distillery. His great- The Quest for Local Grains Story and Photography by Amy Bohner

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