As distillers, we recognize that Virginia is the birthplace of American spirits — a distinction that calls us to honor and preserve ancestral tradition. Yet, somewhere along the way, efficiency began to outweigh flavor. While yield matters, creating more of something that fails to inspire makes little sense.
Through funding from the Virginia Spirits Board Research and Education Grant Program, Shelley Sackier has been studying some of America’s oldest grains once used in spirits — asking: Are the forgotten flavors of history waiting to be rediscovered? And are they worthy of being unearthed?
The Virginia Heritage Grain Project seeks to create value for all who care about the stewardship of land, heritage, and future prosperity. By showcasing Virginia’s distillers and celebrating our historic roots, we aim to strengthen the state’s unique agricultural and spirits identity.
The primary goal is to:
The project is now entering an exciting new phase — inviting Virginia distillers to take part in the study.
We are seeking a select group of pilot distilleries to collaborate directly with Virginia grain farmers as part of the Virginia Heritage Grain Project’s pilot program. Participating distillers will have the opportunity to work with regionally grown heritage grains, contribute valuable insights to our research, and help strengthen the connection between local agriculture and Virginia’s spirits industry.
If you would like to be considered as one of our pilot distilleries and are interested in becoming a farmer–distiller collaborator, we encourage you to reach out. Your participation will play a vital role in shaping the future of Virginia’s grain-to-glass movement and preserving the agricultural and cultural heritage that defines our Commonwealth.
Shelley Sackier is the Director of Distillery Education at Reservoir Distillery and leads the Virginia Heritage Grain Project — an initiative dedicated to reviving Virginia’s heirloom grains and preserving the Commonwealth’s deep-rooted distilling traditions. An accomplished author (Make It a Double) and whiskey educator, she combines expertise in sensory analysis and storytelling to connect Virginia’s farming and distilling communities.
Under her leadership, the project now studies more than 30 varieties of heritage barley, wheat, rye, and corn in partnership with Virginia Tech, the University of Kentucky’s James B. Beam Institute, and regional grain alliances. Sackier’s vision is to create a living database linking farmers and distillers through shared heritage grains, resulting in distinctive, place-based spirits that honor Virginia’s past and shape its future.
This is just the beginning of the shared story. Follow the Heritage Grain Project to stay informed about new partnerships, field updates, and future opportunities to participate.
