This is first scientific study that found the environmental conditions, or terroir, of where the barley is grown impacts the flavor of whiskey, said Dustin Herb, an author of the study and a courtesy faculty member in the Department of Crop and Soil Science at Oregon State University.
“Terroir is increasingly being used to differentiate and market agricultural products, most commonly wine, as consumers grow more interested in the origins of their food,” Herb said. “Understanding terroir is something that involves a lot of research, a lot of time and a lot of dedication. Our research shows that environmental conditions in which the barley is grown have a significant impact.”
