If you balk at the high price of a bottle of craft whiskey, ease up you’re getting more than a few drinks out of it. There’s also a unique flavor and story about the grain’s home in that bottle of liquor.
New research co-authored by Oregon State University researcher Dustin Herb says that the environment where grain is grown can affect flavors in products, such as whiskey. The research could be used for more than just whiskey production, though. Herb says any business from farmers to bakeries that use grains such as barley can use it to market their product and find a spot in the marketplace. And one regional distillery is already finding success with this path.
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Academic Study Proves Terroir Essential To Great Whisky Creation
Academic Study Proves Terroir Essential To Great Whisky Creation
A recent academic study has seemingly settled a decades-long debate on whether terroir has an essential influence on whisky creation.
The concept of terroir – the French principle that factors such as soil, microclimate, and topography together can influence flavor characteristics – although accepted in other drinks categories such as wine and cognac, has been a debate in the whisky community for years.
A peer-reviewed paper, published last month in the leading scientific journal Foods and spearheaded by Waterford Distillery as a part of its Whisky Terroir Project, is believed to prove that terroir can be found in barley and the single malt whisky spirit distilled from it.
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