Ireland is trying to switch whiskey to native grain

that could reduce cereal imports while, at the same time, maximising the value of native grains. Teagasc tillage research scientist, Dr. Richie Hackett explained: “Over the years, extensive research has focused on optimising barley production to meet these specifications. “Except for seasons marked by very poor weather, the Irish industry has largely met its own demand for malting barley.” While barley remains dominant, other grains such as maize, wheat, and rye are used to varying extents, and some are currently imported. The Department of Agriculture, Food and the Marine-funded research project, entitled ‘Distilling and Brewing – Building Capacity’, explored how more of these grains could be sourced from Irish farms. Dr. Hackett explained: “One key question was whether Irish-grown winter wheat could substitute for the large quantities of imported maize used in grain whiskey production. “The project also investigated the potential to grow grain maize domestically. “It also and ...