Introducing Maker’s Mark’s revolutionary new whisky

Unlock the Editor’s Digest for free

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

The story of whisky is usually one that starts in the distillery; we’re told the birthplace of flavour is among the fermentation vats and stills. But now a growing number of whisky makers are shifting the flavour focus upstream to grains and agricultural methods – prompting some to take radical action to ensure their whisky is not only greener, but also tastes…