Wrens Abruzzi Rye is a modern (1950s) cultivar of Abruzzi rye, an heirloom Roman varietal with a deep legacy in the Mid Atlantic and Carolinas, going as far back as the 1800s, when it was commonly used for distilling and later as a forage grain. Since it is a soft grain, we have to be careful when milling to keep the mill stones cold. But it is well worth it, as the wholegrain flour (dark) that spills out of the mill is wonderfully smooth, oil-rich, and delicious.