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THESE DAYS, even diehard Scotch enthusiasts are succumbing to the charms of single-malt whiskeys made outside Scotland. Japan has its meticulously crafted malts, Ireland its smooth, triple-distilled offerings. Could the U.S. be next?
Up until about five years ago, you’d have been hard pressed to find an American single-malt—the term for a whiskey (or, in Scotland, whisky) made from malted barley at a single distillery. But U.S. distillers are fast learning they have several advantages in this category. The Pacific…