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.