Interesting
I have started my whisky journey at Bruichladdich. That may have been a coincidence. I live in Lelystad in the Netherlands and I used to be on my knees on biodynamic farmland feeding weeds with my bare hands to let biologically grown carrots and unions grow and mature. That may sound irrelevant to this podcast but it really isn’t. Growing carrots on clay grows very different carrots then growing on other soil types. So for me growing barley on different soil in a different environment naturally would mean that the barley has other makeup. I would call it an utter no-brainer. Being an engineer I have lived with standards and when I first got into whisky standards for sensory analysis were the first thing I got my hands on. To understand how it all works in the brain. How does tasting work. So that pit me on science. Science that automatically results in investigations without prejudice into whatever one can investigate. Terroir was bound to pop up sometime. Just because it’s new to whisky doesn’t mean it’s new to science. This podcast may help me to get a point of view that allows to ask questions that I had not realised needing an answer. That is my curiosity when it comes to Whisky. What do I not understand yet and which questions does that mean I need to ask. Not to get the answer, but to find new questions! Did that make any sense in relation to this podcast?
Rombout via Apple Podcasts · Netherlands · 02/24/21
More reviews of Terroir-Driven
I like every thing about this podcast. The tone, the story, the balance In Argument. Excellent
Johndudejohn via Apple Podcasts · Great Britain · 04/08/21
What a super podcast! Can’t wait to hear the next episode. It’s so exciting to bring the flavours from the terroir into the bottle! Keep up the great work!
Nathaniel C Schooler via Apple Podcasts · Great Britain · 02/23/21
An interesting look into the background and arguments for this new area of whiskey and whiskey research.
Bredden72 via Apple Podcasts · United States of America · 02/23/21
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