As we prepare to release our first biodynamic whisky, we turn to the farmer to find out how making whisky from barley grown in this way plays into the bigger picture. The much bigger picture.
Richard Gantlett, our biodynamic barley farmer, has recently completed a thesis on soils as part of his Doctorate of Philosophy in Agriculture from the University of Reading. “Agricultural soils are everywhere: they occupy roughly 37% of the earth’s surface…”
We fired a few questions at him to find out what’s going on beneath the ground on his biodynamic farm, Yatesbury.