We just planted our first crop of sweet corn at Rogue Farms. Five acres in a newly plowed field over by the Willamette River.
You may be looking at this and thinking, “All I see is a bunch of dirt.” Well, that’s the point.
Beer and spirits begin in the dirt. This is just the start of a journey from ground to glass that may last several months to a couple of years.
It continues through the summer as we water and weed the corn as needed. The forecast calls for plenty of warm, sunny days. Our corn will love it.
Picking time is October. We’ll harvest the ears and then load them up into the truck for a drive over the Cascades to our farm in Tygh Valley.
When the corn gets to the Farmstead Malt House, this where GYO becomes DIY. We’ll shuck and de-corn the ears, dry out the kernels, then steep, germinate, kiln and bag the corn by hand. Micro malting in small artisan batches gives us the kind of close-up quality control that we’d never get if we bought corn malt off store shelves.
Our commitment to growing and processing our own ingredients continues at the Rogue Brewery and Distillery in Newport, Oregon.
Here at the Rogue Brewery we’ll roll and flake the corn, mash it, then transport it next door in a re-purposed milk trailer to the Rogue Distillery where we’ll distill it, ocean age it and bottle it by hand into our first batch of Rogue Spirits Bourbon.
From the moment we planted the corn in the ground, to the time it you pour it into your glass, Rogue Spirits Bourbon will embody the Grow Your Own, Do It Yourself revolution.
This is how you grow spirits from ground to glass.