Oregon State University researchers are looking at the environmental impact on beef and whiskey.
They want to see if the soil in which the mash is grown makes a difference when marketing other types of alcohol. It is similar to what the wine industry does. One researcher thinks “regional added value” could become a part of the beer and liquor industry.
According to Dustin Herb, “It’s not just about producing whiskey with better flavor, it’s also about making a product that is of high quality and that is representative of where it’s being grown and allowing flexibility and profitability for the growers and the people that develop the product from certain areas.”
In addition to laboratory equipment, the study involves a six-person trained sensory panel using their noses to make the distinctions.