Broom, Dave. A Sense of Place: A Journey around Scotland's Whisky. London: Mitchell Beazley, 2022.
Broom proposes that natural conditions and cultural practices together create flavor possibilities. In his formulation the individual distillery is the terroir, situated within a wider bioregion.
Dave Broom, A Sense of Place: A Journey around Scotland's Whisky (London: Mitchell Beazley, 2022), PDF p. 239.
Dave Broom, A Sense of Place: A Journey around Scotland's Whisky (London: Mitchell Beazley, 2022), PDF p. 239.
239
239
Broom, A Sense of Place, PDF p. 239.
Place and bioregionalism
Paraphrase and locator checked against PDF page 239 of the local Movies copy; edition confirmed at PDF345 (2022). This establishes fidelity to Broom's argument, not independent proof. Native attachment bytes and Proton copy equality remain unverified.
Source and scope
Broom proposes that natural conditions and cultural practices together create flavor possibilities. In his formulation the individual distillery is the terroir, situated within a wider bioregion.
Location and context
PDF page 239 of No access.
The discussion links topography, climate, cereal varieties and peat with history, palate and production approach, then argues for locally appropriate farming, environmental and housing responses.
Interpretation limits
This is Broom's interpretive framework, not an agreed scientific definition or a controlled demonstration of regional flavor. The causal strength of individual variables is not established here.
Verification
Paraphrase and locator checked against PDF page 239 of the local Movies copy; edition confirmed at PDF345 (2022). This establishes fidelity to Broom's argument, not independent proof. Native attachment bytes and Proton copy equality remain unverified.
The existing source, literature-note and evidence relations are retained. No public course placement is asserted.