Whisky and Water

Carey in the NewsComments (0)

Senior Lecturer Louise Schiavone penned a feature article last December for National Geographic about the Scotch whisky industry and how its future may rely on the preservation of an estuary that has supported a leading distillery’s success for nearly 200 years. The preservation effort, Schiavone noted, is based in part on reviving the population of European flat oysters that have acted as natural purifiers of the local waters.

Pin It

Leave a Reply

Your email address will not be published. Required fields are marked *