>> Tired of the same old mass produced whiskey made from Midwestern yellow corn? Well two mad whiskey scientists in Texas are trying to change the game. Seth Murray, a top corn breeder at Texas A&M University and master distiller Rob Arnold. Are working on a project that they hope one day will make whiskey drinkers think of Texas in the same way wine lovers think of California.
>> Wine makers use Merlot grapes, then they use Syrah grapes, and they use Chardonnay grapes. And they use all these different varieties of same species to make all these unique flavorful wines. But for us we're just using yellow corn. We're missing something. We are missing all the unique flavors that can live in different corn varieties.
>> Reuters correspondent Jon Herskovitz in Austin has the story.>> What they're doing is trying to grow and breed specific types of strains of corn. That will be used for whiskey. Developing a whiskey corn that will bring a distinct flavor to the grain and to the bottle.>> Right now, most American distillers make their whiskeys with similar types of yellow corn grown from seeds designed to produce high yields.
But with about 7,000 maize varieties available at Texas A&M, Murray and Arnold are working with a multitude of possibilities.>> Tennessee has been doing things for a traditional way for a long time. And so Texas, which is a new market, has the opportunity to do new things.>> And in an experimental field, Murray and graduate students conduct thousands of pollinations by hand and fly drones overhead to monitor crops destined for the distillery.
>> So far we've done about 50 experimental batches, and if all goes well within the next four, five maybe in ten years. There will be a new whiskey with a new type of corn grown in Texas.>> A long time to wait for the next big thing in whiskey.