Chef Kelso

Yes, I am aware that whiskey and grapes have absolutely nothing to do with each other; however, just as with the grapes, terroir is a very important factor in the overall quality of whiskey.

In Scotland, whiskey is called scotch, and there are several kinds. Single malts are made from fermented barley at a single distillery; blend whiskeys are mixtures of different kinds of whiskey that may come from different parts of the country.
Statistical analysis of single malts proceeds from the fact that their distinctive characteristics assume several forms. Thus the nose may be aromatic, peaty, light, sweet, fresh, dry, fruit, grassy, salty, sherry-flavored, spicy, or rich. The body may be smooth, medium, full, round, honeyed, light, firm, fat, and so on.

What is the best way to divide the population of single malts into groups of analogous individuals in order to determine whether they come from the same terroir? Scotland is divided into three scotch-producing regions: the Highlands, the Lowlands, and the Isle of Islay. The water, soil, microclimate, temperature, and overall environment are indeed the determining factors of the characteristics of single malt whiskeys, as upholders of the terroir theory maintain. The secrets and traditions of individual distillers account for only small differences by comparison. Nose, color, and mouth are not independent characteristics: The color of scotch is related to its nose and its body. And the nose is related to the mouth, and to a lesser degree, the body. The finish, on the other hand, which is to say the impression that is left in the mouth when one has finished drinking, depends on neither the nose, mouth, body, nor color.  That is the wild card that set the brands apart.

Now you know.