Reply To: Pseudocereal Complication

[Jeff Kanof]

Hi Molly – I agree with the above answer. I would imagine you could get an approved label as Whiskey for that situation. The Standards of Identity don’t define grain, as far as I know. Even though they are pseudocereals, they are still grains. Of course, the Whiskey definition also includes the catch all that it must “possess the taste, aroma, and characteristics generally attributed to whisky.” So, someone (not me) might argue that an alternative grain distillate doesn’t taste or smell like Whiskey. Also note, there are certainly products out there made from these types of grains labeled as Whiskey (Koval, Corsair, etc.).