1939 — It’s the year researchers at the University of Wisconsin developed a hearty red corn that could tolerate Wisconsin winters and feed the state’s dairy cows. Before long, farms all over the state were sending trainloads of their ruby red corn to feed livestock across the country. But it didn’t last. The 1970s ushered in genetically modified corn with enormous yields and out went Wisconsin’s home grown red variety. Until now…
In this episode, Amy heads to the home of J. Henry & Sons Bourbon in Dane County where Wisconsin’s old red feed corn is getting a brand new life – as the key ingredient in world class bourbon. A farm-to-glass experience that starts in the snowy fields of the Dairy State.
Joe Henry, J. Henry & Sons
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