David Stewart has worked at Balvenie Distillery for over half a century. During that time, he has witnessed—and led—many changes within the scotch industry, including the rise of single malt whisky as an alternative to blends, the use of finishing barrels to create unique flavors, and the increasing diversity of styles within Scotland’s distinct whisky regions. Here he discusses what that journey has been like, and shares his thoughts about the current and future state of innovation within scotch.
The type of still used to make a bourbon, rye, or other whiskey has a big impact on its final flavor.
Grains like corn and rye have to be converted into mash and beer before they’re ready for the still.