Corn was the crop commonly grown in the Appalachian Mountains that was crucial to early settlers for making whiskey.

It was used to produce corn whiskey, which became a staple in the region. The abundance of corn made it an ideal ingredient for distilling, and whiskey production became an important economic activity for many Appalachian families. This practice not only provided a source of income but also contributed to the cultural heritage of the region, leading to the development of unique styles of whiskey that are still celebrated today.