While I certainly can’t tell you the difference between if the barley I’m using was grown in limestone or clay, I think there are still plenty of ways to impart a sense of place into every spirit.
Glacier-fed water that originates on the eastern slopes of the Canadian Rockies. Canadian processed fancy and blackstrap molasses. Distilled in a Canadian made copper pot still. Aged in freshly emptied bourbon barrels from Woodford Reserve until the desired maturation is achieved. Spiced and then finished with a combination of fancy and blackstrap molasses.
