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Author: Shiwen Zhuang
Scottish brewing and distilling award to help open a new distillery in Hawaii
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‘Win’ and tonic on the menu for Heriot-Watt distillery
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Brewing diversity scholarship brings Californian student to Heriot-Watt
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Scientists to ensure greener barley crops still fit for whisky
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200-year-old barley could be the toast of modern whisky
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Edinburgh scientists work on restoring whisky flavours
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Research collaboration will repurpose and reuse CO2 at new distillery
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