Scotland’s Booming Whisky Industry Fears Brexit Hangover

Nestled deep in a picturesque highland valley beside a clear, cool stream – or a ‘burn’ as they’re known locally - the tiny hamlet of Edradour has all the ingredients for the perfect whisky: water filtered through peaty hills, plump grain from Scottish fields, and generations of know-how. Distillery owner Andrew Symington enjoys nothing more than taking in the heady aromas in his six-and-a-half-thousand cask whisky warehouse – and occasionally sampling the product. “You’ve got like...

© La Voix de l'Amérique - mercredi 20 juillet 2016