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Okay... so they started with a pig... you gotta start somewhere... but it worked.

Scott Bush, founder of Templeton Rye, a superior spirit aged in the Iowa cornfields, had an epiphany: He should raise a batch of pigs on spent rye mash, the leftover grains from the whiskey-making process. And then the pork—and the bacon!—would take on the flavor of whiskey.

The verdict: The pork didn't get you drunk or scream whiskey, but it was fantastic.

And though there are no solid plans yet, he's even talked of expanding to chickens, turkeys, and cows.
Complete story here
 
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