I saw an interesting interview with Adam Hannett, head distiller at Bruichladdich on this subject. For them, terroir has the concept of traceability of grain an

I saw an interesting interview with Adam Hannett, head distiller at Bruichladdich on this subject. For them, terroir has the concept of traceability of grain and letting the grain express itself. Something that really comes through in their Port Charlotte range. Not strictly related to terroir, but it always fascinates me how the taste of peat smoke that dried the malted grain maybe 20 years ago can survive two distilling processes and still be so potent.