New Master Distiller Blog: Why Barley?
Thank you, as always, for your continued support of Tankyu Distillery.
We are pleased to share the second issue of our Master Distiller Blog, “Why Barley?”, now live in all four languages.
In this issue, our master distiller David Hsieh takes on a question usually taken for granted — why Scotch single malt is made from barley. From starch content and the husk’s natural filter bed to gelatinisation temperature and the grain’s own enzymes, he sets out the four physical reasons barley sits at the heart of Scotch, and shows how distilleries actually choose their malt — one delivery note and a single PSY figure at a time. Adapted from the Business Whisky Guide podcast.
- Read the article: Why Barley?
- All articles: Master Distiller Blog
Tankyu Distillery Co., Ltd.
