by Dave Broom
Blending is all around us. Champagne, cigars, paint, cooking, spices. Wherever you look, there is evidence of this human desire to make combinations that give pleasure and are greater than the sum of their parts. Blending is what we do, whether it’s a forkful of food, or adding milk and sugar to a cup of tea. As it’s not confined to whisky, it seemed sensible to talk to four professionals whose worlds touch on flavor, aroma, and creativity, and who have a mind-space in which disparate elements achieve harmony. Their disciplines may seem far-removed from the world of whisky blending labs, but their philosophical approach is—I think, anyway—similar. Here they are.
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