Islay has about 3,000 people and ten whisky distilleries — an absurd ratio, even by Scotland's standards. In this episode, I take a ferry, then a bus, then another bus, to talk to Adam Hannett, Master Blender at Bruichladdich, about peat, patience, and why he thinks whisky has terroir — something I went in fully prepared to argue against. We get into rebuilding a distillery from scratch, tracing barley back to twenty individual farms, and why decisions made today won't pay off for another decade. By the end, I was ready to book a very inconvenient ferry back.Transcript and show notes available at betweendrinks.co/singlemalt

<description>
 &lt;p&gt;Islay has about 3,000 people and ten whisky distilleries — an absurd ratio, even by Scotland's standards.&lt;/p&gt;&lt;p&gt;&lt;br&gt;In this episode, I take a ferry, then a bus, then &lt;em&gt;another&lt;/em&gt; bus, to talk to Adam Hannett, Master Blender at Bruichladdich, about peat, patience, and why he thinks whisky has terroir — something I went in fully prepared to argue against.&lt;/p&gt;&lt;p&gt;&lt;br&gt;We get into rebuilding a distillery from scratch, tracing barley back to twenty individual farms, and why decisions made today won't pay off for another decade.&lt;/p&gt;&lt;p&gt;&lt;br&gt;By the end, I was ready to book a very inconvenient ferry back.&lt;/p&gt;&lt;p&gt;Transcript and show notes available at betweendrinks.co/singlemalt&lt;/p&gt;
 </description>

Islay Single Malt Scotch: Doing Craft the Hard Way

Description