Reviving History: How 1878 Shipwreck Rye Grain Fuels a Whiskey Renaissance

Long before bourbon became the dominant spirit in the American market, rye whiskey held the reins of popularity. Now, a distiller from the Midwest is collaborating with scientists on an ambitious project aimed at resurrecting a rare type of grain, transforming it into a distinctive and flavorful whiskey.

The origins of this endeavor trace back to a wooden schooner named the James R. Bentley, which has been resting at the bottom of Lake Huron for nearly 150 years. This ship sank in November 1878 after colliding with a shoal, but its story has only just begun.

Surprisingly, all crew members aboard the ship were rescued. More remarkably, the rusted carcass of the ship still contains remnants of the rye it was transporting, providing an unexpected opportunity for revival efforts.

Chad Munger, the founder and CEO of Mammoth Distilling, shared insights about his quest to bring back a grain he has dubbed “Bentley rye.” In an exclusive conversation, Munger emphasized the uniqueness of the shipwreck within the Great Lakes, noting that it is privately owned by an Illinois resident who successfully navigated legal challenges that now restrict personal ownership of shipwrecks in Michigan.

According to Munger, this legal situation facilitated the recovery of the precious rye samples. His team successfully dove to collect samples of the 140-year-old grain from the ship’s hold, a rare feat made possible through a unique set of circumstances.

As Mammoth Distilling forges ahead, they are no strangers to innovative agricultural projects. The distillery previously revived another historic grain variety called Rosen rye, thanks to resources provided by a U.S. Department of Agriculture seed bank in Idaho, where they acquired and germinated the seeds.

Bentley rye, however, poses a more intricate challenge. Eric Olson, a wheat breeding and genetics professor at Michigan State University, is leading efforts to sequence the grain’s DNA. He described Bentley rye as a “historical treasure,” providing a snapshot of the specific rye varieties cultivated in the Great Lakes region during the late 1800s.

In a recent interview with Fox News Digital, Olson highlighted the project’s progress, noting that they have already grown 269 different rye varieties. His team plans to extract DNA and sequence segments of the chromosomes from these varieties to compare them with the Bentley rye’s chromosomes.

Once they identify existing varieties matching Bentley rye’s chromosomes, the next step will involve hybridizing these compatible varieties through classical plant-breeding methods to recreate the genetic profile of the Bentley rye.

Olson anticipates that this complex scientific endeavor could take between four and five years. Munger succinctly described the project as “Frankenstein-ing” the grain back into existence. He remarked on its potential significance for the agricultural and distilling landscape.

Historically, rye whiskey dominated American distillation before the Prohibition era. Munger pointed out that rye must comprise at least 51% of the grain used in its production. In his words, it was the grain of choice prior to bourbon’s rise, which owes its popularity in part to a lower production cost.

However, Munger highlighted a crucial point regarding grain quality. Much like the difference between various wine grapes, the specific rye variety significantly influences the whiskey’s final flavor profile. Different grains can impart grassy notes, clove spice hints, and other flavor characteristics, elevating the quality of the spirit.

This revitalization effort aims not only to produce unique whiskey but also to position Michigan as a leading rye producer once again. Munger explained that Michigan was once the rye-growing capital of North America, a status that diminished drastically with the advent of Prohibition, which nearly obliterated the rye industry.

He hopes the revival of Bentley rye can reinvigorate a portion of the Michigan agricultural economy that has remained dormant for far too long. Munger emphasized that this project transcends the story of a shipwreck.

It represents a significant opportunity to rejuvenate an essential aspect of the local economy and culture. As Munger put it, “It’s really the first step in what we hope is a reinvigoration of a whole segment of the Michigan economy.” This initiative underscores the intersection of history, agriculture, and distillation, illustrating how the past can help shape a more sustainable future.