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#65 The wonderful world of terroir

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Manage episode 308070000 series 2887562
Konten disediakan oleh Reby Media. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Reby Media atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang dijelaskan di sini https://id.player.fm/legal.

The Brewers Journal turned six this autumn.
In that time we’ve put out more than 50 editions, run countless live events, hosted awards and also launched this podcast, too..
But did you know we also have a sister publication for the distilling industry?
Well now you do….

The Distillers Journal is a quarterly publication in print and also runs as a podcast each fortnight.
We are also hosting our inaugural Distillers Lectures alongside The Brewers Congress in London on the 8th December, so make sure to check that out.
For more info check out https://distillersjournal.info/
To give you an idea of the types of topics and subjects we cover in The Distillers Journal, here is the latest episode where we delve into the fascinating world of terroir.
Depending on where it was grown, you can taste the difference in wines, coffee, tea, chocolate, and olive oil. Cheese and even some beef claim to have the effect of terroir. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavour of the wine.
A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey and the grain used to produce it?

However, master distiller Rob Arnold – based on his experience in whiskey distilling in Texas – feels otherwise. Enough so, that he’s written ‘The Terroir of Whiskey’. In this episode, Rob will explain how once local grain was reflected in local whiskies, giving these spirits a unique flavour. But once grains became seen as just a commodity, this was lost.
Rob will tell you how you can reclaim terroir in your spirits, giving you a unique marketing tool for not only better taste, but for better sales.

  continue reading

70 episode

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Seri yang sudah diarsipkan ("Feed tidak aktif" status)

When? This feed was archived on April 23, 2022 13:07 (2y ago). Last successful fetch was on February 11, 2022 12:16 (2y ago)

Why? Feed tidak aktif status. Server kami tidak mendapatkan feed podcast yang valid secara terus-menerus.

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 308070000 series 2887562
Konten disediakan oleh Reby Media. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Reby Media atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang dijelaskan di sini https://id.player.fm/legal.

The Brewers Journal turned six this autumn.
In that time we’ve put out more than 50 editions, run countless live events, hosted awards and also launched this podcast, too..
But did you know we also have a sister publication for the distilling industry?
Well now you do….

The Distillers Journal is a quarterly publication in print and also runs as a podcast each fortnight.
We are also hosting our inaugural Distillers Lectures alongside The Brewers Congress in London on the 8th December, so make sure to check that out.
For more info check out https://distillersjournal.info/
To give you an idea of the types of topics and subjects we cover in The Distillers Journal, here is the latest episode where we delve into the fascinating world of terroir.
Depending on where it was grown, you can taste the difference in wines, coffee, tea, chocolate, and olive oil. Cheese and even some beef claim to have the effect of terroir. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavour of the wine.
A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey and the grain used to produce it?

However, master distiller Rob Arnold – based on his experience in whiskey distilling in Texas – feels otherwise. Enough so, that he’s written ‘The Terroir of Whiskey’. In this episode, Rob will explain how once local grain was reflected in local whiskies, giving these spirits a unique flavour. But once grains became seen as just a commodity, this was lost.
Rob will tell you how you can reclaim terroir in your spirits, giving you a unique marketing tool for not only better taste, but for better sales.

  continue reading

70 episode

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