b'One of the most intriguing aspects of the alliance is its vision for consumer engagement. Borders likens the experience to Napa Valleys wine tourism.Its fascinating to visit estates and see the grains where theyre grown, he says. That connectionbeing able to wit-ness the process firsthandadds depth to the storytelling and enhances the flavor and tourism experience for consumers. Narel elaborates on this idea, saying, you already see brands using phrases like grain to glass, seed to sip or crop to con-noisseur. What were doing takes it further by backing it with research and a defined certification mark. It adds credibility and helps consumers understand why these products are special. The certification process is rigorous yet consumer friendly. All production processesfrom milling to fermentation, dis-tillation, aging, and bottlingmust occur on the estate, Borders says. Additionally, at least two-thirds of the mash bill grains must John Cote (center) along with wife Barb (right) of Black Fox Farm &be grown on estate-owned or controlled land. To provide even Distillery inspect one of their triticale fields after harvest whilemore transparency, certified products can include a number on Alexa Narel of the Estate Whiskey Alliance looks on. the label indicating the exact percentage of estate-grown grains. From Terroir to Sustainability DID YOU KNOW? Research is a cornerstone of the alliances mission, and its mem-bers are driving the agenda, specifically with regard to a prod-Whisky(without the e) refers to spirits made in Scotland, Canada and Japan.ucts terroir (the idea that a regions climate, soil and landscape Whiskey (with the e) is used for spirits made in Ireland and the United States. impact the flavor of whiskey).Our top priority is understanding the impact of terroir on flavor, specifically focusing on the grain before its received at the distillery, Narel says. That includes microclimates, soil manage-John says being a part of the EWA allows his distillery toment, pesticide topography, etc. Were also looking at sustain-distinguish itself on both sides of the border, something that onlyability from a regional perspective by researching the challenges serves to enhance its business. of implementing circularity throughout estate operations like At agricultural trade shows, researchers are showcasing itswastewater recovery and stillage reuse on a farm. versatilitynot just for distilling, but for baking and brewing asWhat sets an estate whisky distillery apart is its commitment well. As awareness builds, this once-overlooked grain could see ato controlling the entire process, John says. To be a certified resurgence. estate whisky, 67% of the grain must be grown under the control The best part is were just getting started. As more peopleof the distillery. The percentage added to the label will tell the try triticale whisky, they realize its something special, Barb says.consumer how much is actually controlled by the distillery, with And thats how real innovation happensnot by following thethe minimum being two-thirds.crowd, but by taking a chance on something new. We are the farmers, John emphasizes. We plant the seeds, harvest the grain, and distill the whisky. Thats rare in this industry.From Vision to ActionBut theres a challenge. Triticale isnt widely available as a The EWA quickly garnered interest from distilleries, farmers andgrain for processingits mainly grown for seed. You cant industry organizations eager to elevate the estate whisky category.really just go and order a truckload of triticale, John says. Thats We realized wed be remiss if this was just a certificationwhy we grow our own. Its the only way to ensure we have a con-program, Borders says. There was an opportunity to engagesistent supply of high-quality grain.and collaborate with farming and distillery partners in an allianceBlack Fox Farm & Distillery is now experimenting with differ-approach.ent triticale varieties, working with plant breeders to identify the According Narel, the organization has already establishedbest options for whisky production. two key membership categories: business and academic. Black Fox Farm & Distillery is constantly testing new crop Weve kept it simple, she explains. Business membersvarieties to improve yield, quality and adaptability. For John and include distilleries and farmers with a vested interest, whileBarb, the challenge is ensuring a supply of certified seed.academic members are there to support the research andIf new varieties meet our flavor and quality requirements, innovation side of things. Certification, though, is only open tothose are probably the varieties well switch to in the future, distilleries.John says.SWINTERNATIONAL EDITION 2025SEEDWORLD.COM /39'