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The Future of Craft Whiskey is Hyper-Local Ingredients (www.thedailybeast.com)

The Future of Craft Whiskey is Hyper-Local Ingredients

From heirloom grains to regional species of oak, this episode of the award-winning podcast Life Behind Bars examines the role of terroir in whiskey making.

Can the flavor of a whiskey reflect the place where it’s made? How about the people who produced it?

Distillers around the globe are exploring the idea of terroir, experimenting with locally grown heirloom grains, and making barrels from regional species of oak. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum discuss this movement and its feasibility with Half Full columnist Lew Bryson and Westland Whiskey’s co-founder and master distiller Matt Hofmann.

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