A lot of Japanese whiskey also uses similar approach. A lot of them use, if not mostly the heart cut, at least a tighter cut than I might imagine some American brands use. And so, our products do very well in Japan, and I can see why. We have a very clean, bright flavor profile to all of our grain whiskeys.
Scholar and distiller Sonat Birnecker Hart of the Koval Distillery talks with EconTalk host Russ Roberts about her career move from academia to whiskey-making. She explains that the heart is the key to great flavor--when making whiskey, and when making the right choices in life.