Nearly 90 percent of the corn in this country is genetically-modified. And as using genetically-modified—or GM—corn becomes increasingly popular in everyday foods, more people are becoming concerned about potential ill effects on human health and the environment.
Besides being used in food, that corn is also finding its way into Kentucky’s signature spirit: bourbon.
In the grain room at the Four Roses Distillery, master distiller Jim Rutledge is pours corn kernels into a small glass.
“I’m just going to heat this up,” he says.
