Philip Sullivan, one of the owners of Wildrye Distilling in Bozeman, Montana, pushes their company towards a singular goal: “To make a new unique product using almost entirely local ingredients.”

What would be a reasonable goal for most other food/drink industries becomes complicated by the fact Montana is not a historically a hub for whiskey production. This has changed a bit in recent years, as craft distilleries have popped up around the state. Be that as it may, many whiskey drinkers are used to drinking whiskeys with ingredients (barley corn and rye) sourced from Kentucky, Tennessee, and the Midwest. This…