Tuesday, August 16, 2011

Whiskey Pigs

Last week, David Wells and I went down to the new Corsair Distillery in Nashville to begin collecting their spent grain.  As you can see, all are enjoying the bounty.  The day after unloading this sweet smelling stuff, the sows were grunting with glee as they turned in circles around my feet.  I hope that finishing our hogs on this whiskey barley - in addition to acorns, goat's milk, and love - will provide some of the best pork you've ever had!

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