One of the loveliest aspects of being a writer is the people with whom my work connects me. Most often, this is people I’m interviewing for books and articles, but occasionally, it’s people who approach me because they have enjoyed my writing. Such was the case with Ralph of Pinckney Bend Distillery.
Pinckney Bend crafts whiskey in the style of the 1800s, using heirloom corn, to make it as much like the historic drink as possible. After reading my book, Midwest Maize, which addresses the historic creation of whiskey from corn, Ralph contacted me to let me know he’d read and liked my book and to tell me about their efforts to recreate that sense of history. I love that there is someone who loves history enough to go to this extra effort—to not simply use old methods to produce the product but even growing old types of corn to make certain they’re being historically accurate.
I haven’t yet made it down to Missouri, to visit Pinckney Bend or sample their whiskey, but it has certainly been added to my travel plans for the coming year. I’ve done a bit of re-enacting (American Revolution), regularly visit places that recreate history, such as Colonial Williamsburg and Greenfield Village, and been to a few historic banquets (Elizabethan England, Napoleonic France, and a few visits to the American Civil War), and there is a special joy in tasting something that connects you to an important period of history. At least there is if you love history, and I do.
If you’re interested in knowing more, about the place and the product, here’s a link to the history of Pinckney Bend (good Lewis & Clark story, among other tales), and you can explore their products from there.