In whisky-making, everything is connected.
There are currently over one hundred active whisky distilleries across Scotland engaged in making whisky– all of them milling, mashing, fermenting, distilling twice (sometimes three times) and filling into casks; in essence the same process. Why then do they all taste so different, and how has The Macallan claimed distinction?
At one point, our fresh spring water was thought to be the key factor: it’s now known that this is not the case. We were led to believe it was the distillery’s surroundings that provided the magic edge, but however romantic this may be, the evidence shows us that “terroir” (the environmental factors) don’t actually have a significant bearing on the flavour of a malt whisky.