Wow, you must pull a lot of weight in the Scotch community to be able to gain such an insider's view of the process of whiskey making. I appreciate you sharing with us. I also appreciate the labor involved in making a bottle of this product. It no longer surprises me why I pay 67.99 USD for Springbank 10, and I do buy it.
At about 8:00 minutes in, he says that up to 1966 they used coal to dry the barley and after that they used the oil burning dryer and added peat for flavor. So, did he mean that up to that point, the smoke flavor was provided by the coal only? If so, how does a coal compare to peat flavor wise?
