Distillery unveils small batch whiskey programme

Sugarlands Distilling Company has launched The Whiskey Project at their Tennessee distillery to create a series of experimental small batch aged whiskeys.

The first products from Sugarlands’ Whiskey Project will go on sale in 2016

The programme will see the distillery play around with traditional and modern distillation methods, as well as different barrels for ageing and “distinctly unique” mash bill recipes.

Furthermore, the company plans to trial the use of standard grains such as corn, rye and malted barley, plus heirloom grains including millet, oats and sorghum, combined with numerous ingredients like hops, smoked and chocolate malts.

“We have always been extremely passionate about whiskey and have spent our lives appreciating heritage brands and discovering new innovators in the industry,” said Greg Eidam, head distiller.

“Now it’s our turn to put our best foot forward based on all we have learned, and we want to take everyone along for the ride. That’s what The Whiskey Project is all about.

“The first batch is the same recipe as our award-winning rye, which we put in a barrel.

“The second batch will be the rye with a different yeast strain.”

Sugarlands Distilling Company currently has 28 barrels of rye whiskey already ageing, with the first 14 containing moonshiner Jim Tom Hedrick’s rye whiskey.

Twenty 24-gallon barrels and four 53-gallon barrels are already filled, and the first products from The Whiskey Project are scheduled to launch in 2016.

In addition, Sugarlands Distilling Company is also planning an expansion to increase distilling capacity and storage space.