www.sausagemaking.org

Do not think it will work as expected:

http://www.grubstreet.com/2014/05/templeton-rye-whiskey-flavored-pigs.html

I may be wrong, but I thought that you made a weak beer from the fermented grains and then distilled the liquor, not the grains. At most it would give off a beer flavour not whisky. Have to wait and see.

Welcome by the way.

Nope. You're right. It's just spent grain - flavorless and devoid of most nutrition, if it is grain left over from rye mash. Just a gimmick. If it is rye used to flavor, then there might be some rye grain flavor imparted to the fat. It won't taste like finished whisky, regardless.

The whiskey gets the majority of its flavor from the barrel. What comes out of the still is nearly flavorless spirit until it mingles with the charred wood during aging.

It's all marketing hype. I know a couple who raises hogs on the spent grain from a local microbrewery. It's good quality pork (due to being hand raised), but no different from being fed other grain. About the only thing left after brewing is fiber and 5-10% of the original starches.

I agree with all of you.

Additionally, good part of the taste also comes from the alcohol, which will be absent from the meat and the grains.

The whole article may be found here:

http://wqad.com/2014/05/08/iowa-distillery-raises-pigs-to-taste-like-whiskey/