Whiskey Acres grows its grain on the Walter family farm in DeKalb, Illinois, then distills, ages and bottles on site. Jim Walter, a fourth generation farmer, his son Jamie and Nick Nagele run it as an estate distillery, seed to spirit.
Owning the field means they choose the corn variety, not a grain elevator. The straight bourbon is 75 percent corn with soft red winter wheat and malted barley, and the wheat rounds it out. The Artisan Series holds that recipe and swaps in blue popcorn or Oaxacan green corn, so the corn is the one variable you taste. Flavor you can trace to one field.
