This was so great to see. Well done!! We are seeing this innovation in the American Single Malt category. It just makes sense. Why be hamstrung to corn, rye, and bland pale barley? Love your content ☮️
Fascinating to see the level of experimentation going on here with heritage malt as well as various darker malt roastings. I also understand that much experimentation is taking place with yeast strains too. If the new make is that good now, how good will it end up developing if it's matured in high quality barrels? Can't wait to try some of these whiskies when they eventually come out of the warehouse and get bottled. Good luck for the future! Cheers.
Yeah its interesting to see the knowledge from creating beer recipes being used to evolve novel flavours into whiskey , we are super excited to see how the malts and yeasts express character into the final whiskey
So interesting and great to see this level of innovation in such an established industry. Keep the videos coming!
This was so great to see. Well done!!
We are seeing this innovation in the American Single Malt category. It just makes sense.
Why be hamstrung to corn, rye, and bland pale barley?
Love your content ☮️
That Japanese whisky book is co-authored by my teacher. His family member married Taketsuru
Fascinating to see the level of experimentation going on here with heritage malt as well as various darker malt roastings. I also understand that much experimentation is taking place with yeast strains too. If the new make is that good now, how good will it end up developing if it's matured in high quality barrels? Can't wait to try some of these whiskies when they eventually come out of the warehouse and get bottled. Good luck for the future! Cheers.
Yeah its interesting to see the knowledge from creating beer recipes being used to evolve novel flavours into whiskey , we are super excited to see how the malts and yeasts express character into the final whiskey