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]
Mapping out whiskey. Start here, swimming in Drunkards Channel: Map On Temperance, 1846. [more inside]
Weapons of Mass Drunkenness. The ever vigilante U.S. Defense Threat Reduction Agency has been monitoring the web cams at the Bruichladdich Scotch Whisky Distillery on Islay island, Scotland, to make sure the facilities are not being used to make chemical weapons. I, for one, am glad to know that my government takes the safety of whiskey distilleries seriously. [First link via Boing Boing.]
George Washington made his own whiskey, and at its peak his distillery produced 11,000 gallons a year. America's first president was also a successful entrepreneur. Now some scholars want to reconstruct the distillery and start making whiskey again. The reconstruction might be done by 2006. If they chose to sample their handiwork, I hope they remember the 98th and 99th rules of decent behavior.