Whisky

I recently came across a couple of articles published back in 2021 in the magazine Club Oenologique. In the first, Andrew Jefford questions the possible application of the wine term ‘terroir’ to the universe of scotch whisky, and concludes that terroir, as “the wine-community” uses the term, does not and cannot apply to single malt whisky production. The second article is a strongly-worded riposte from Mark Reynier, fine-wine merchant turned distiller, who not only disagrees with Jefford, but states he has firm proof to the contrary. Wine people get very worked up about terroir. Many love the concept, while some believe it the last refuge of scoundrels and other