(Photo Credit: Black Barley – https://www.inharvest.com/products/foodservice/whole-grains-and-pastas/black-barley/)
The Scotch Whisky article posted below suggests that in coming years we may be in for a treat with respect to whisky varieties we get to taste. At present, whisky makers are leaning towards golden breeds of barley to make their whiskies; but did you know that barley comes in many different colours, such as black, red, purple and blue? We may see whiskies made out of barley like this in coming years. Imagine the possible flavour and colour profiles we could get out of single malt and blended whiskies if this proverbial door opens, which as this author suggests is only a matter of time. I for one am beyond excited to try whiskies made from alternative varietals of barley. Could you imagine drinking an obsidian whisky that refracts a deep mahogany? Just imagine the enveloping molasses and intoxicatingly rich caramel-like flavours emanating from a whisky such as this. Oh boy!
Here is an excerpt from the article:
“There, breeders and growers are working entirely outside of the commodity system, free to develop new varietals designed with flavour and novelty in mind. They have access to thousands of different strains of barley. Yes, thousands. Let’s take one variety for example: Obsidian. Obsidian is a black barley varietal. Did you even know that barley can be black? Did you know that it can be red, blue or purple as well? These are never seen in whisky because they do not fit the narrow requirements of the commodity system – high-yielding, pale-tan varietals. Obsidian also malts in nine days instead of seven. It yields less than the commodity standard. And it tastes different. Dramatically different. Flavour is always subjective, but the existence of it is hard to deny.”
Have a breeze through the full article. It is intensely interesting. I for one cannot wait to see a blue or purple whisky hit the market. It’s a riveting thought indeed. Imagine, a bright azul whisky, aged in an oak cask possessing familiar undertones of vanilla and marzipan but with who knows what kinds of overtones due to the blue barley. Wouldn’t it be intriguing?
Here is the full article. Enjoy!
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