If you balk at the high price of a bottle of craft whiskey, ease up — you’re getting more than a few drinks out of it. There’s also a unique flavor and story about the grain’s home in that bottle of liquor. New research co-authored by Oregon State University researcher Dustin Herb says that the environment where grain is grown can affect flavors in products, such as whiskey. The research could be used for more than just whiskey production, though. Herb says any business — from farmers to bakeries — that use grains such as barley can use it to market their product and find a spot in the marketplace. And one regional distillery is already finding success with this path.