b'vision for consumer engagement. Borders likens the experience to Napa Valleys wine tourism.Its fascinating to visit estates and see the grains where theyre grown, he says. That connectionbeing able to wit-ness the process fi rsthandadds depth to the storytelling and enhances the fl avour and tourism experience for consumers. Narel elaborates on this idea, saying, you already see brands using phrases like grain to glass, seed to sip or crop to connoisseur. What were doing takes it further by backing it with research and a defi ned certifi cation mark. It adds cred-ibility and helps consumers understand why these products are special. The certifi cation process is rigorous yet consumer friendly.All production processesfrom milling to fermentation, distillation, aging, and bottlingmust occur on the estate, Borders says. Additionally, at least two-thirds of the mash bill grains must be grown on estate-owned or controlled land. To John Cote (centre) along with wife Barb (right) of Black Fox Farm &provide even more transparency, certifi ed products can include Distillery inspect one of their triticale fi elds after harvest while Alexaa number on the label indicating the exact percentage of estate-Narel of the Estate Whiskey Alliance looks on. grown grains. DID YOU KNOW? From Terroir to Sustainability Whisky (without the e) refers to spirits made in Scotland,Research is a cornerstone of the alliances mission, and its Canada and Japan.members are driving the agenda, specifi cally with regard to a products terroir (the idea that a regions climate, soil and land-Whiskey (with the e) is used for spirits made in Ireland andscape impact the fl avour of whisky).the United States. Our top priority is understanding the impact of terroir on fl avour, specifi cally focusing on the grain before its received at the distillery, Narel says. That includes microclimates, soil John says being a part of the EWA allows his distillery tomanagement, pesticide topography, etc. Were also looking at distinguish itself on both sides of the border, something thatsustainability from a regional perspective by researching the only serves to enhance its business. challenges of implementing circularity throughout estate opera-At agricultural trade shows, researchers are showcasing itstions like wastewater recovery and stillage reuse on a farm. versatilitynot just for distilling, but for baking and brewingWhat sets an estate whisky distillery apart is its commit-as well. As awareness builds, this once-overlooked grain couldment to controlling the entire process, John says. To be a see a resurgence. certifi ed estate whisky, 67% of the grain must be grown under The best part is were just getting started. As more peoplethe control of the distillery. The percentage added to the label try triticale whisky, they realize its something special, Barbwill tell the consumer how much is actually controlled by the says. And thats how real innovation happensnot by follow- distillery, with the minimum being two-thirds.ing the crowd, but by taking a chance on something new. We are the farmers, John emphasizes. We plant the seeds, harvest the grain, and distill the whisky. Thats rare in this From Vision to Actionindustry.The EWA quickly garnered interest from distilleries, farmersBut theres a challenge. Triticale isnt widely available as aand industry organizations eager to elevate the estate whiskygrain for processingits mainly grown for seed. You cant category. really just go and order a truckload of triticale, John says. We realized wed be remiss if this was just a certifi cationThats why we grow our own. Its the only way to ensure we program, Borders says. There was an opportunity to engagehave a consistent supply of high-quality grain.and collaborate with farming and distillery partners in an alli- Black Fox Farm & Distillery is now experimenting with dif-ance approach.ferent triticale varieties, working with plant breeders to identify According Narel, the organization has already establishedthe best options for whisky production. two key membership categories: business and academic. Black Fox Farm & Distillery is constantly testing new crop Weve kept it simple, she explains. Business membersvarieties to improve yield, quality and adaptability. For John include distilleries and farmers with a vested interest, whileand Barb, the challenge is ensuring a supply of certifi ed seed.academic members are there to support the research andIf new varieties meet our fl avour and quality requirements, innovation side of things. Certifi cation, though, is only open tothose are probably the varieties well switch to in the future," distilleries.John says. One of the most intriguing aspects of the alliance is its 16 SEEDWORLD.COM/CANADA MARCH 2025'