Bourbon is America’s native spirit, but many U.S. craft distillers are making single malt whiskey these days. The whiskey tastes utterly unique depending on where and how it’s made. Matt Hofmann, master distiller of Seattle’s Westland Distillery, explains how locally grown barley and other factors influence the final taste of the whiskey.
The type of still used to make a bourbon, rye, or other whiskey has a big impact on its final flavor.
For videos with closed captions, please see the Whisky Advocate video page on YouTube.