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SAC Experts Judge the Award Winning Essence of a Good Dram
A good dram (opens in new window)
Most people judge a good malt by its taste and age. SAC’s Steve Hoad and Julian Bell look further and consider the malting barley used to make it. Steve and Julian’s expertise was called upon recently by the Maltsters Association of Great Britain when they were asked to judge the Scottish entries in the Association’s inaugural Malting Barley Grower Competition.
The contest, which was launched in May, aimed to find the most professional malting barley growers in Britain. Entrants had to demonstrate exemplary crop production, focussing on excellent harvesting, storage and marketing. Two judging panels considered a total of 34 entries, shortlisting six. These were visited on their farms during harvest, then contacted again in October to answer questions on the marketing of their crop.
Agricultural economist Julian Bell used his expertise to consider how the entrants sold and marketed their barley while crop and soil specialist Steve Hoad used his knowledge to assess factors such as how the farmers selected suitable varieties for successful crop yields. Eddie Douglas of Baird’s Malt judged how the competitors protected and maintained the quality of their crop.
Taking the Scottish crown was James Storrar of George Storrar (Farmers) Ltd, Auchertmuchty. The judges agreed unanimously that his dedication to producing and marketing the best barley over the last three decades illustrated how much work and skill goes into getting it right.
Julian explained:
“The key to success is about paying attention to detail year-in-year-out. Variations in weather, for example, mean that farmers can’t just use the same techniques each year and expect to achieve the same results. James has meticulously recorded crop production information over the last the last 30 years and uses this archive to inform decisions about harvesting, storage and marketing”.
Unfortunately, the judges’ duties did not extend to sampling the whisky made from James Storrar’s barley but they are looking forward joining him for a celebratory nip when he accepts his award at a special Maltsters Association lunch in the New Year.