The creators of Templeton Rye Whiskey are branching out, hoping to instill their whiskey’s flavor into pork – before the pigs are even sent to slaughter.
The Templeton Rye Pork Project was born from a desire to try something new. Twenty-five purebred Duroc pigs are part of the experiment but they’re not consuming the whiskey, instead the pigs are fed a special diet including the dry distillery grain used in the whiskey making process.
Templeton co-founder Keith Kerkhoff says they’ve already received inquiries about their pigs from backyard pit masters to ‘Top Chef’ winner Stephanie Izard.
“I don’t think we’re going to have any problem getting rid of the 25 pigs,” says Kerkhoff.
The decision on who gets the pigs will be made in June.
