Templeton, Iowa is the home of the famous Templeton Rye whiskey distillery. Keith Kerkhoff, one of the founders of the company, came upon a novel idea after a few drinks. He wondered if it would be possible to raise pigs in such a way that their meat tastes like whiskey--and, specifically, his rye whiskey.
With the assistance of an animal scientist named Nick Berry, Kerkhoff is experimenting on 25 pigs. No, they're not feeding the pigs whiskey. That would be too expensive. They're feeding the pigs a diet that includes dry distillery grain, which is used in the rye whiskey production process. Kerkhoff is optimistic about the results:
Kerkhoff says they’re already getting a variety of inquiries about the pigs, from backyard pit masters to famous restaurant owners like Chicago’s Stephanie Izard, winner of ‘Top Chef.’
“I don’t think we’re going to have any problem getting rid of the 25 pigs,” he says. They’ll decide in June where the pigs will go.
-via Ace of Spades HQ