In the heart of Illinois farmland, a family-run operation is proving that the best whiskey starts right in the dirt. Whiskey Acres Distilling Company, nestled on a longstanding farm in DeKalb, just snagged the Best-in-State award for Illinois at the Heartland Whiskey Competition—for the second time running. This isn't some big corporate distillery churning out mass-produced bottles; it's a place where the corn is planted, picked, and turned into top-shelf spirits all on the same property.
The recognition came during the Illinois Corn Growers Association's yearly gathering, shining a spotlight on how local growers are turning their harvests into something special. Rodney Weinzierl, the executive director of IL Corn, put it plainly: “We are proud to see Whiskey Acres earn this honor again. Their accomplishment underscores the value of corn in adding real value on-farm, supporting local agriculture and showing how quality grain makes an exceptional product.”
At the core of this success is a family legacy that stretches back five generations. The Walter family farm has been the foundation, and Whiskey Acres kicked off about 11 years ago as a way to build on that heritage. Nick Nagele, who co-founded the distillery and handles both the distilling and farming sides, splits his time between this operation and helping his dad on their family spread near Sheldon in the eastern part of the state. His partners, Jim and Jamie Walter, run the DeKalb farm day-to-day.
It all started when the Walters wanted to shake things up on their land. Farming can be a tough grind, with prices fluctuating and markets always shifting, so they looked for smarter ways to use what they grow. Jamie Walter floated the idea of starting a distillery, using their own grains to craft premium spirits. Today, that vision is reality. The farm covers just under 2,000 acres, mostly planted with corn and soybeans, but they've mixed in wheat and barley over the years to keep the stills running.
Nagele explained the setup in a chat at the recent ICGA meeting: “The distillery is going on 11 years of value-added production. We exclusively use the grains that we grow on the farm to make bourbon, rye whiskey and other artisan expressions of distilled spirits.” He added details on how it fits into the bigger picture: “The Walter farm is a little less than 2,000 acres, primarily corn and soybeans, and we have added wheat and barley as crops specifically to feed the distillery. Depending on the year, we use about 10% of what we grow to operate the distillery and treat the rest of the crop as a commodity.”
What sets Whiskey Acres apart isn't just the whiskey—it's the whole experience. They've built a welcoming visitor center that's open on weekends, where folks can sample the spirits and hear straight from the source about life on the farm. It's more than a tasting room; it's a bridge between the fields and the public. Nagele emphasized their mindset: “We have a beautiful visitor center that’s open on the weekends where you can taste the spirits and we tell the story of the farm. One important thing to add is that we, as distillers, look at ourselves as farmers first, and the visitor center that we’ve built and the investments we’ve made in the operation are really about becoming sort of a front line of conversation about modern day agriculture.”
That approach is paying off big time. Around 30,000 people swing by each year, and for many, it's their first real look at a working farm. In a world where most folks get their food from the store without thinking twice, this setup lets the team share the ins and outs of today's farming—how technology, careful planning, and hard work keep things going. It's about showing that agriculture isn't stuck in the past; it's evolving, and operations like this are leading the charge.
This ties into a bigger trend that's been picking up steam over the last couple of decades: agritourism. Farmers across the country are opening their gates to visitors, turning their operations into destinations that bring in extra income while educating people. It's a smart move in an industry where margins can be razor-thin. Nagele summed up the economic edge perfectly: “The value of a bushel of corn is much higher in a bottle of bourbon than it is in the back of a semi truck.”
Behind the scenes, support from groups like IL Corn has been key. They team up with corn grower organizations from a dozen other states to back the Heartland Whiskey Competition every two years. It's open to distillers from every state and territory in the U.S., but there's a catch—you've got to use corn in your spirits to even enter. Nagele broke down how it works: “The foundation of being able to enter is that you have to make your spirits from corn. They have hundreds of distilleries throughout the country enter their spirits. Industry professionals blindly taste them, give ratings and then, based off your aggregate ratings, individual products are given awards. Then, in aggregate, your products are awarded, as well, then you get to walk away with the best distiller and the state award like we did.”
Winning twice in a row isn't just a pat on the back—it's proof that sticking to your roots can lead to real excellence. For the team at Whiskey Acres, it's about more than awards; it's about sustaining family farms, boosting local economies, and sharing a sip of authentic American craftsmanship. As farming faces new challenges from weather to trade, stories like this remind us that innovation on the land can create lasting value, one bottle at a time. Whether you're a whiskey fan or just appreciate a good underdog tale, Whiskey Acres shows how turning homegrown corn into award-winning spirits is a win for everyone involved.
