Just finished listening to an entertaining conversation with @Mark, Charlie, and @Ian - 101 Whiskies - Buxton. The subject of types of barley came up and wether it has a noticeable affect on the taste of the spirit. As I understand it the industry switched to varieties that produce higher yields of alcohol and lost some of the perceived quality of taste from the lower yield strains. Why is it that higher yield strains cannot also retain the flavour component of the barley?
Posted by russ charity at 2023-06-27 00:36:51 UTC