Do Spirits Actually Have Terroir? Testing Taste of Place in American Rye Whiskey
As craft distilleries grow and seek differentiation, one area of focus is the idea of place. Can we extend this idea into farm-to-glass? This question is pondered (and answered) through a somewhat scientific study of whiskeys distilled from rye grain sourced around the continent. The ?rye project,? is a way to engage and educate consumers, keep ourselves on our toes, and learn more about our craft.