But as whisky scientists point out, it’s not really like that. Water has no influence on malt whisky flavour; barley can come from anywhere, provided that it delivers satisfactory spirit yield; and, in many cases, the newly made spirit is taken by tanker from its beautiful, peaceful, lonely distillery surroundings within a couple of weeks of distillation. It’s then aged in uglier, less peaceful but more logistically sensible locations in central Scotland.Flavour in malt whisky is attributable to the malt specification, to brewing and distilling practices and to wood-ageing regimes [more inside]
Even in the grips of the Great Recession, one industry's profits are bubbling up, pouring forth, and experiencing growth in market share, dollars spent, and profit: craft beer! [more inside]
The AYBABTU backlash continues. Is the blogging community (surely most responsible for perpetuating the meme) just a bunch of Nathan Barleys?