In a remarkable initiative, scientists have recovered 145-year-old rye seeds from a shipwreck in Lake Huron, aiming to transform these ancient grains into whiskey. This endeavor not only seeks to resurrect a lost crop but also to forge a link between Michigan’s agricultural history and its future.

The ship in question, the James R. Bentley, sank in 1878 while transporting a rye shipment intended for Chicago. The crew survived the incident, but the rye seeds remained submerged until the wreck was discovered in 1984.

Recently, on September 17, 2024, a dedicated team of researchers descended towards the wreck to extract the rye seeds using specially designed metal tubes. While they managed to retrieve a significant quantity, preserving the seeds was a challenge due to their long exposure to underwater conditions, which could have affected their viability.

Upon recovery, the seeds—now referred to as "Bentley rye"—were promptly transported to Michigan State University (MSU) for evaluation. Eric Olson, an associate professor specializing in wheat breeding and genetics, expressed hopeful apprehension regarding their potential to germinate, stating, “The idea of the seeds germinating is so exciting, but the odds are stacked against us.”

Despite their seemingly intact condition, the seeds initially failed to germinate, even with the application of gibberellic acid, a stimulant for dormant seeds. Olson noted a lack of viable mitochondria in the seeds that would typically support the germination process.

Nevertheless, the research team proposed an alternative route by extracting genetic material from the seeds. This approach aims to recreate the historic rye traits using modern genome sequencing techniques. Olson elaborated, “We can revive the genes that were carried in the seeds and use them to create a hybrid by transferring the chromosome segments into a contemporary rye variety."

The hybridization with another historic seed variety, Rosen rye, aims to cultivate a new type of crop, which could be used to produce whiskey, linking Michigan’s farming heritage with its present economic landscape. MSU alumnus Chad Munger, now CEO of Mammoth Distilling and Consolidated Rye and Whiskey, emphasized the project’s potential to boost agrotourism and establish markets for locally grown rye.

In summary, this project not only seeks to reclaim a forgotten agricultural variety but also envisions a thriving future for Michigan’s rye production, fostering connections to the state’s rich agricultural past.

For more information, refer to the analysis at MSU Today.