With Scotch whisky, there is no question about regional taste and flavour. Put five different whiskies in front of an expert and they’ll be able to tell from which Scottish region each whisky came from. However, does this flavour come from the actual physical location of the stills, combined with local weather and water, or more from just regional distilling traditions, such as more peat flavour or sherry casks?

But what about other spirits and in particular, gin? Would you say that there are distinct regional flavours, based on water and local botanicals, or do you belong to the other camp that says gin is gin – 37.5% ABV juniper-led and is the same wherever you go in the world.

Should this matter to you? If you’re in the gin game, trying to stand out in the ever-growing crowded field, regional flavour and taste matters greatly.

In today’s episode, we’ll be talking to drinks expert, writer, and gin judge Sean Murphy who has just written The Scottish Gin Bible which looks at Scottish 100 gins and what makes each unique.

Notes:

blackandwhitepublishing.com/products/the-scottish-gin-bible