Whisky Starts With the Grain … and “The Gatekeeper”

If you’re watching this while sipping a dram, raise a glass to the world’s farmers – because without the grain they grow, there would be no whisky for us to drink. We’ll visit the Hiram Walker & Sons distillery in Windsor, Ontario, which uses around 100 million metric tons of grain each year to distill its Canadian whiskies, and we’ll meet “The Gatekeeper.” Kristy Fregonese is in charge of the distillery’s grain supply, and it’s her job to make sure that every one of the 2,700 truckloads of corn, barley, rye, and wheat that arrive at the distillery over the course of a year meet the distillery’s strict quality control standards.

Links: Hiram Walker & Sons

Mark Gillespie

I'm the host and executive producer of WhiskyCast.

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