A whisky distiller’s juice is an interesting thing. It speaks to the master distiller’s preferences, as well as using what he has around him. Yes, terroir is more so a set of beliefs in a region rather than the region’s inherent items affecting the taste too much (though it still affects it), but the people in charge have say in what they like.
But at the end of the day, you need to make a buck. And some malts, as we’ve seen, can be bottled at 46% with 5 years on them and still deliver a quality product. Kilchoman, I’m looking at you.
Still there are others that do well at cask strength, but not at lower strength. Bowmore, this is you. Or need a finish or peat to really amp up the dram (BenRiach).
Those are rough, especially on the bottom…
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