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Sigma Theta Malt Society
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Culture
In Conversation with Maltings Manager Andy Ballantyne
maltings intake, process, and the day-to-day
Sep 28
1
In conversation with generational Speyside barley farmer Scott Ferguson
the family trade, a fast harvest, and climate swings
Sep 21
2
In Conversation with Drew McKenzie Smith of Lindores Abbey (Part 1)
Part 1: from forgotten abbey to living distillery
Sep 14
1
In Conversation with whisky expert + chef Colin Hinds
the science of pairing whisky and food
Sep 7
2
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