Ironclad's original recipe, made with Pungo Creek Mills heirloom Indian corn from the Eastern Shore of Virginia.
In 2007, farmer Bill Savage purchased a bushel of heirloom corn from a man whose grandfather had been growing it since 1870 on the Eastern Shore of Virginia. While grinding the corn to make chicken feed, Savage realized it made a unique, sweet-smelling cornmeal. So, naturally, he made it into cornbread. It beat any Southerner’s best. Luckily, Savage has shared his old, old kernels with us to distill into a one-of-a-kind bourbon that will certainly go down with history.