Behind the whiskey / FILM 16 / 39 SECONDS
The Flavor Grain
Lisa starts with the flavor in the grain.
By Old Treasure · September 7, 2026
From our recorded conversations at Whiskey Thief.
BEHIND THE CONVERSATION
Lisa starts with the flavor in the grain.
Think of the difference between an heirloom tomato and an ordinary one. That’s the comparison Lisa reaches for when she explains her interest in heirloom corn. The ingredient has something to say before the still is involved.
She also describes choosing other grains to support the character she wants, including what she likes about malted rye. These are her own recipe choices. Listen for how each ingredient earns its place alongside the others.
Read the full film transcript
With heirloom corn, heirloom corn is the flavor grain because it's the difference between an heirloom tomato and a hothouse tomato. We love the hothouse tomato. It serves its purpose. You know, it does what we need it to do. But an heirloom tomato is a whole different ballgame, right? It's got a character and a flavor, and the different colors are different flavors, and the same thing with the corn. So the corn ends up being the flavor grain. I've always run 80% of an heirloom corn. But I use malted barley and malted rye rather than regular rye, because I don't want that spiciness to compete with the flavor of the corn. And the malted rye will bring a little bit of a heavy cream note to the distillate.
Story adapted from the accompanying filmed conversation. Guest makers describe their own experiences and methods; these are not production specifications for Old Treasure.
