Researchers from Michigan State University (MSU) are on a quest to revive a unique variety of rye that sank with a ship called the James R. Bentley in Lake Huron in 1878. The ship was on a Chicago-to-Buffalo route when it succumbed to a storm, taking not only its crew but also its cargo—rye seeds that are now extinct.

Recently, a team of divers retrieved these seeds from the cold depths of the lake, which had partially preserved them. Eric Olson, an associate professor at MSU, described the find as akin to "winning a million-dollar jackpot." The team has a plan to bring this lost rye back to life by extracting the seeds’ DNA and reviving its genetic makeup using modern genomic techniques.

Upon retrieval, the seeds were stored in tubes and kept on ice to prevent spoilage. Despite their careful handling, all attempts to germinate the seeds in treated conditions failed. However, the good news was that the cold water had preserved the seeds’ cells enough to turn to Plan B: DNA extraction and genomic sequencing. By assembling parts of the genome, researchers hope to integrate these historic rye traits into modern rye varieties.

The rescued rye, dubbed Bentley rye, shows promise as it aligns closely with an heirloom strain known as Rosen rye, which flourished in Michigan in the 1900s. Following the trend of modern sustainability, the team aims to create "a better rye" by merging the traits of these two strains. With the help of Chad Munger, CEO of Mammoth Distilling, seeds of Rosen rye were located and multiplied, providing a baseline for revival efforts.

Opting for chromosome engineering, Olson emphasized this would mark an unprecedented attempt at large-scale genetic enhancement of rye. He believes that successfully reviving this ancient grain could significantly impact Michigan’s agricultural landscape and attract whiskey tourism to the state.

By melding the past with cutting-edge science, researchers hope to deliver a modern rye that not only is rooted in Michigan’s agricultural history but also serves a new purpose in today’s whiskey market. If successful, this revival could change how whiskey is produced, allowing consumers to understand the origins of the grains in their spirits.