408: How Are Modern Whisky Makers Using Blending To Capture Emotions and Experiences?

How does smoking whisky grains with elephant dung translate into flavours like raspberry and sandalwood? What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky? How are modern whisky makers using blending to capture emotions and experiences?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!

Highlights

How are modern whisky makers using blending to capture emotions and experiences rather than simply create consistency?

Why are smaller distilleries more likely to experiment with different grains, yeasts, and production methods?

How can something as simple as changing yeast dramatically influence the flavour of a whisky?

What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky?

How can a whisky maker's background and philosophy become almost like another ingredient in the final spirit?

What does ageing whisky in former Japanese shochu casks add that more familiar bourbon or Sherry casks cannot?