A new whiskey made entirely from emmer wheat, cultivated in Powell, Wyoming, has recently made its debut. Nels Wroe, the owner of Dry Land Distillers and a Douglas native, claims that they are the only company in the world producing a true 100% emmer whiskey.

Emmer wheat, one of humanity’s oldest grains, dates back over 12,000 years and is a precursor to modern bread and pasta wheats. Despite its historical significance, it is now mainly cultivated in Italy, where it is known as farro. The introduction of this whiskey aims to revive interest in the grain, providing family farmers in Wyoming and the Rocky Mountain West with a premium crop alternative.

In collaboration with the University of Wyoming’s Neolithic brand, Dry Land Distillers crafted this whiskey to showcase the unique qualities of the emmer wheat. While whiskey is a popular commodity in the American West, using emmer as the main ingredient is rare. There is only one other whiskey product using emmer, a bourbon that fetches $3,000 per bottle, whereas Dry Land’s version is priced at $129.

Wroe emphasizes the uniqueness of their product, noting the distinction between their 100% emmer whiskey and bourbons, which must be made with at least 51% corn by law. He expressed pride in creating a whiskey that genuinely captures the flavor of this ancient grain, reflecting its origins in Wyoming.

Wroe’s personal ties to the area play a significant role in the whiskey’s story. With his mother living in Powell and his connections to the state running deep, the project is profoundly meaningful to him. He expressed a dedication to finding local ingredients that honor the history and landscape of the West.

While exploring craft distilling, Wroe was motivated by authenticity in production. He noted that many distilleries source alcohol from places like Kentucky, which contradicted his passion for local, place-based products. This insight drove him to establish Dry Land Distillers with a commitment to utilizing indigenous ingredients suitable for the region.

The emmer whiskey presents flavors that Wroe describes as "gorgeous," with notes of cocoa, coffee, leather, and a finish that hints at caramel. He enjoys it neat, appreciating its richness and complexity.

Beyond the whiskey itself, Wroe is enthusiastic about contributing to the local agricultural economy. He has recognized the challenges faced by farmers due to fluctuating commodity prices and aims to support the community by promoting specialty crops.

The First Grains project at the University of Wyoming, which seeks to uplift local farmers by developing high-value crops, aligns with Wroe’s vision. With ancient grains like emmer and spelt ideally suited to the region’s microclimate, Foulke, the project director, has been advocating for their cultivation as a means of economic development.

Wroe’s collaboration with Foulke ultimately resulted in the emmer whiskey, which offers growers a lucrative alternative product. The process has faced challenges, particularly in malting the grains, but the unique flavor and potential to enhance local agriculture make it worthwhile.

As Wroe and Foulke explore the market for emmer, they also recognize its potential health benefits. Ancient grains often have superior nutritional profiles compared to modern varieties, leading to greater interest among health-conscious consumers.

With a focus on sustainability, both environmentally and economically, this whiskey stands as a testament to history and innovation. Wroe is hopeful that it can help revitalize Wyoming’s agricultural sector while offering a taste of cultural significance.