The New Statesman
•The lure of Scotch whisky lies in the dramatic landscapes of its home
Summary
Nutrition label
74% Informative
Andrew Jefford is the author of Whisky Island : A Portrait of Islay and its Whiskiesiesies’ He says the aromas and flavours of malt whisky derive from three main sources.
The idea of terroir (the notion that particular products taste as they do because of the physical milieu and local culture among which they come into being) is cherished in France .
VR Score
73
Informative language
72
Neutral language
14
Article tone
informal
Language
English
Language complexity
38
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
not detected
Time-value
long-living
External references
3
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Source diversity
3
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