Unlike wine, the story of whisky rarely starts with its raw material. While information about a single malt's stills, casks, and master blenders abound, the barley is only briefly mentioned, if at all.
For first-time distillers Rob and Toni Auld, it's all about making a “seed-to-sip” dram – distilled from barley they grow on the 137-year-old family farm in Southland on New Zealand’s South Island, an area with many climatic similarities to Scotland. The distillery is also located on the same farm.
This story is from the January 2021 edition of The PEAK Singapore.
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This story is from the January 2021 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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