In summary, geology has various roles in these three celebrated drinks. In winemaking, although the influence of geology is much vaunted in certain quarters, it is hotly disputed in others. The role does seem to be indirect, through vineyard physiography and soil; beyond that the 'jury is still out'. The connection, historically at least, between geology and the character of beer is much closer, through groundwater hydrochemistry, but greatly unsung. The role of water in the taste of whisky is, notwithstanding evocative advertising blurb, elusive. When you next pour a glass of your favourite malt whisky, think carefully if you are adding water. Unless it is de-ionised, it is at that stage that geology might be having its most direct affect on what you taste!
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