Uploaded August 2024 | Updated September 2026, 1 week ago
One of the most common topic suggestions I get is barley. That makes sense.
People are generally interested in the grain that makes our delicious malts, and they'd like to know a little more. However, I've never really felt like the best placed voice to host such a discussion, I know I like it - but I don't know why.
Then I realised, especially after our discussions last week, that it might not matter, that I simply pick out a range of whiskies which take a specific barley focus; either by varietal or production method, and discuss the flavour impact instead. All good…
Except, I think we'd be missing something. If only we had a willing Barfly who's familiar with different barley varieties and heritage grains, as well as their handling and use. If only we had someone who'd be able to give us some insight into the new thinking that, despite whisky being a distilled product, the base grain used does indeed make a very big difference.
Well, it turns out we do. Pär Caldenby is a distiller and the face behind the Swedish distillery Smögen. Terrifically small scale (we don't even see his bottles for sale in the UK), he has the ability to experiment with different varieties and he has a very good handle on the differences the magical crop can make to our whisky.
So, I'll grab my Bere and my Golden Promise, my Cara Gold and my floor-malted, I'll pour them and have a think about the differences they make to flavour and texture, while Pär shares why he thinks it may be so.
I look forward to seeing you there!
Timestamps:
0:00 - Opening
4:05 - Welcoming in the lounge
8:25 - What barley-forward whiskies do we have?
11:50 - Whyte & Mackay on the up? Link below
13:50 - What's in the glass?
16:20 - Quick word on funding and support
18:05 - Finally we discuss barley!
19:54 - Welcoming in Pär from Smögen
22:00 - What's in Pär's glass
27:16 - Lawyer turned distiller
37:59 - Why ask Pär to support?
41:18 - Barley vs Flavour
57:42 - What varieties?
1:09:50 - OSWA nominations - ends today! Link below
1:18:05 - Bere barley (Bruichladdich 2012 & Arran Bere)
1:19:25 - The issue of yield
1:29:42 - Are these difficult to source?
1:36:12 - The difference of floor malting
1:46:05 - Local barleys
1:59:23 - Quiz at the End
dramface.com/all-reviews/2024/fettercairn-14yo-travel-retail
https://forms.gle/CTNvaUeRQdpPnxgw7
One of the most common topic suggestions I get is barley. That makes sense.
People are generally interested in the grain that makes our delicious malts, and they'd like to know a little more. However, I've never really felt like the best placed voice to host such a discussion, I know I like it - but I don't know why.
Then I realised, especially after our discussions last week, that it might not matter, that I simply pick out a range of whiskies which take a specific barley focus; either by varietal or production method, and discuss the flavour impact instead. All good…
Except, I think we'd be missing something. If only we had a willing Barfly who's familiar with different barley varieties and heritage grains, as well as their handling and use. If only we had someone who'd be able to give us some insight into the new thinking that, despite whisky being a distilled product, the base grain used does indeed make a very big difference.
Well, it turns out we do. Pär Caldenby is a distiller and the face behind the Swedish distillery Smögen. Terrifically small scale (we don't even see his bottles for sale in the UK), he has the ability to experiment with different varieties and he has a very good handle on the differences the magical crop can make to our whisky.
So, I'll grab my Bere and my Golden Promise, my Cara Gold and my floor-malted, I'll pour them and have a think about the differences they make to flavour and texture, while Pär shares why he thinks it may be so.
I look forward to seeing you there!
Timestamps:
0:00 - Opening
4:05 - Welcoming in the lounge
8:25 - What barley-forward whiskies do we have?
11:50 - Whyte & Mackay on the up? Link below
13:50 - What's in the glass?
16:20 - Quick word on funding and support
18:05 - Finally we discuss barley!
19:54 - Welcoming in Pär from Smögen
22:00 - What's in Pär's glass
27:16 - Lawyer turned distiller
37:59 - Why ask Pär to support?
41:18 - Barley vs Flavour
57:42 - What varieties?
1:09:50 - OSWA nominations - ends today! Link below
1:18:05 - Bere barley (Bruichladdich 2012 & Arran Bere)
1:19:25 - The issue of yield
1:29:42 - Are these difficult to source?
1:36:12 - The difference of floor malting
1:46:05 - Local barleys
1:59:23 - Quiz at the End
dramface.com/all-reviews/2024/fettercairn-14yo-travel-retail
https://forms.gle/CTNvaUeRQdpPnxgw7
