The Glenlivet’s master distiller had a Scots brogue you couldn’t cut with a chain saw. I don’t remember his name, but for the sake of this tale, let’s call him Gowan MacGland and, because Seagram owned the place, I got VIP treatment. After he showed me the malting room, the alembic stills, the aging halls and he’d talked (endlessly) about the chemistry of distillation, off we wended to the tasting room. It was clear Mr MacG forgot more about whisky than most people know. He was insistent on one critical point, however, a point that’s now been demonstrated beyond a reasonable doubt by scientists - in Sweden no less.
© 2024 John Oliver
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