The 2023 rye harvest of the Distillerie des Cantons
- Martin McNicoll
- Aug 18, 2023
- 2 min read
Hello everyone,
Work is progressing rapidly at the Distillerie des Cantons, and we are finally ready for our very first harvest! All the equipment is functional, in its place, and the team is buzzing with excitement. Here is how we tackled this crucial milestone.
The Game Plan: To Screen or Not to Screen?
In farming, the weather dictates the rules. We set up a flexible strategy using two grain carts so we could make split-second decisions based on the conditions:
Option 1 (Direct): One cart that sends the grain directly into the silo.
Option 2 (Screening): A second cart connected to a screener to clean the grain before sending it into the second silo.
Racing the Rain
After almost two consecutive days without rain, we went out into the field to calibrate our tools and measure the grain's humidity level. The verdict: 20%.
Ideally, we would get two or three more days of good weather to let the humidity drop to 18% naturally in the field. However, rain was in the forecast for the very next day. After chatting with Jonathan, another local farmer who also decided to harvest at 20%, and consulting Mr. Yvan Perreault (our silo expert), the decision was made: we’re going for it!
Heading to the Edinburgh and Glasgow Fields
On August 2, 2023, we officially launched a test harvest in our affectionately named Edinburgh and Glasgow fields.
Our strategy for handling the 20% moisture? Silo Number 1. This silo is equipped with augers that constantly rotate and mix the grain. Powered by our propane reserve, its integrated drying system will allow us to bring the moisture down to the perfect level for our future whisky. It is much better to secure this first batch now than to risk losing it to the incoming rain.
Our Trusty Vintage Combines
A huge thank you goes out to Gautier (the true king of the farm!) and Olivier. They spent the last week doing full maintenance on our two vintage circa-1985 combine harvesters. Watching them head off into the distance, leaving nothing behind but empty stalks, is an incredible sight and the culmination of months of hard work.
Stay tuned, the grain is finally rolling in!
Martin
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