Dear Bourbon

The source of this bourbon lies with Audny's sister, Friek. She is involved in food transition, promoting more plant-based eating to reduce the footprint of our food consumption. She did an assignment for Farmpack, a Zeeland corn grower who wanted to find out how the tops and tails of their neatly cut BBQ corn cobs could be used in a product with more value than pig feed. And so Audny cooked 200kg of corn pulp plus 80kg of rye and put it to yeast. To be called bourbon, at least 50% corn must be used, and the distillate must age in oak for at least 2 years. So we have to wait until March 2028. Occasionally, I open the 30l barrel and take a few drops from the barrel with a pipette. Hmmm…you can already sign up for a bottle by sending an email.