The popularity of artisanal bakeries and craft brewers has led to a scramble for high-quality grain, says Eater. At the moment, distilleries have fatter wallets and are steadier customers than bakers. “Is there enough grain to go around?”
“Prioritizing grain for distilleries represents a departure from historical precedent,” says Eater. For centuries, the highest quality grain was prized for bread making. Distilleries were last in line. The economics changed with the rise in demand for local foods. Heirloom grains are a low-volume specialty in high and growing demand.
“People balk at paying close to $10 for a loaf of bread made with quality grain that, minus commercial yeast and preservatives, actually lasts for days. Yet they’ll pay $15 or more for a whiskey drink that’s lucky to last an hour — which provides an incentive for distilleries to jump into the game,” says Eater. “There may be enough grain to go around — for now — but it’s more expensive for some customers.”