Whisky and whiskey are changing fast, and place is becoming an increasingly important ingredient in them, but how exactly? Above, the Raasay terroir.
It is easy to look at a whisky distillery and think that the spirit produced there is part of an industrial process, machinery, engineering, the stills. But at its heart, whisky is an agricultural product. It comes from the land, utilising different cereals which are mashed, fermented, distilled and aged in ways which capture the essence of that ingredient.
It is also, however, a cultural product (agri-cultural if you like). A spirit through which you can...