How Corn Became a Key Cocktail Ingredient This Fall | Eater DC
"Elmer Stunkel, the director of food and beverage, explains: “The natural sweetness of corn ferments very well, which lends itself to spirits.” He adds that because corn’s flavor is easily influenced, “it’s easy to add oak, spices, and other flavoring agents to create a whole spectrum of liquors and beverages,” highlighting why corn is a foundational ingredient across bourbons, whiskies, and even some vodkas and gins." - Lulu Chang
