Terroir is a winemaking term. And, understandably, some might find the application of the term to whiskey inappropriate and pretentious. But then, some might find people who pepper their language with accented French terminology to be pretentious regardless of their drinking preference. In any event, terroir is the idea that the local environment affects the flavors of the wine produced. The raw materials and environment impart certain unique flavors, for better or worse, that are specific to the region. So how does this French winemaking term relate to our beloved water of life? On the surface, the impact of terroir on whiskey appears to be more than a drinker’s whiskey-addled epiphany. The traditional segregation of Scotch into distinct whiskey-producing regions screams of terroir. Each region is distinguished from the other by unique flavor profiles, not just geographic location. The Lowlands are famous for their light and floral flavors while Campbeltown [...]









