So, you’ve mastered corn, rye, and barley. You think you know bourbon? That’s cute. Now it’s time to talk about Alternate Grains, the spirits industry’s way of keeping you on your toes and proving you don’t know as much as you think you do. These are the whiskeys made with the “other” stuff, the grains that didn’t get picked first for the kickball team.

Definition

An Alternate Grain whiskey is one made with a grain or blend of grains not commonly found in your standard bourbon or rye. While bourbon must be at least 51% corn, distillers have some room to play with the rest. Instead of the usual rye or wheat, they might throw in something like triticale, millet, quinoa, or oat. Yes, the same stuff in your sad breakfast bowl can be in your happy hour glass.

Why does it matter?

Because grain is everything. Using something like triticale (a wheat-rye hybrid) or spelt instead of traditional rye or wheat completely changes the final product. It’s the difference between listening to rock and roll and, well, whatever experimental genre involves a kazoo and a banjo. These grains can introduce unique flavors—nutty, earthy, extra spicy, or surprisingly sweet notes you won’t find in their more popular cousins. It’s a distiller’s playground, and you’re the lucky taste-tester who gets to see if the experiment was a stroke of genius or a cry for help.

How OAKR helps

Your palate might scream “what is that?” when tasting an oat-based whiskey for the first time. Is it nutty? Is it breakfast? Everyone’s tasting experience is unique. That’s where OAKR comes in. We aggregate tasting data from blind panelists to create detailed flavor profiles, so you can see what you’re getting into before you buy. Instead of guessing, you can use the OAKR app to explore spirits and get personalized recommendations. Find your next favorite weird whiskey with us.