Gravy

When most people sit down to enjoy a pour of whiskey, they aren't thinking about where the grain that it is made with comes from, nor do they think much about how it's produced agriculturally. Though spirits are distilled from wheat, potatoes, rice, and even quinoa, many don’t view the end result as an agricultural product. The discussion about composition of whiskey’s mashbill is usually where the conversation about the grain begins and ends, creating a disconnect between the way in which we perceive the food on our plates and the alcohol in our snifters. When we do start to engage with this aspect of spirits in a meaningful way, however, we can start to notice their terroir.Reporter-producer Shanna Farrell explores how whiskey can have a sense of place, as seen through High Wire Distilling Company's use of landrace grains in their spirit production. Husband and wife duo Scott Blackwell and Ann Marshall founded High Wire Distilling in 2013, the first distillery in South Carolina since Prohibition. Their mis