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FOUR PAGE THOUGHT PAPER - EXTRACT
"Over the last four years, I have periodically (often as I have sat in the Royal Geographical Society listening to a talk) come back to the central part that geography plays in both an individual whisky and indeed the growth of a whisky category. Be it its brand name, its location or indeed the geographical based production rules known as a Geographical Indication (GI), a sense of place is often core to the DNA of whisky making.
At its most basic every distillery has a physical location which impacts its eventual flavour and character. The climate, terroir and water impact the flavour of grain used in making whisky has increasingly been shown in studies; much in the same way as it is accepted that terroir impacts grapes and consequently wine."
ABOUT THE AUTHOR
The author, Tagore Ramoutar, is a Fellow of the Royal Geographical Society. He is a founding Director of The English Whisky Guild (EWG), a trade organization dedicated to promoting and protecting English whisky; in this capacity, he played the leading role in drafting a proposal for a Geographical Indication (GI) for English whisky, aiming to establish its authenticity and protect it from misrepresentation.
He also co-founded The Oxford Artisan Distillery, a brand with location at its heart.