Farmers on Speyside are fighting back after a Japanese malt was named best in the world.
After taking the title, the Scotch farmers are now on a mission to rival the Japanese delicacy - Kobe beef.
By feeding a herd of Aberdeen Angus cattle a ’wee dram’ every day, coupled with a diet of high quality feed from distillery by-products, farmers believe they would produce a meat so succulent and tender that it will rival Japan’s famous Kobe beef.
"We do not believe there is anywhere on earth that produces better malt whiskey than Speyside - and millions of whisky drinkers agree," said Ann Miller, a director of the Spirit of Speyside Whisky Festival.
"We were genuinely shocked and dismayed when Yamazaki was named the best whisky in the world, but we are firm believes in the old adage of don’t get mad, get even."
And if a diet of whiskey is not enough for the cows, they will also be serenaded with upbeat traditional Scots music, in much the same way that Kobe herds enjoy classical sounds, to further enhance the quality of the beef.
Ms Miller said: "All the signs indicate that introducing Speyside malt into a cow’s diet and using animal feed created from distillery by-products gives the meat a lovely, whiskey-tinged flavour."
This discovery was made by Speyside farmers, Ali Rolfop and Joe King who, when mucking out their Aberdeen Angus cattle one day poured a bottle of single malt Scotch whiskey into a water trough.
Mr Rolfop explained: "I’m a big fan of two of Speyside’s most famous products – malt whisky and traditional music – and so I decided to share these with our cattle.
“The next day, we noticed their coats were shiny and their eyes were bright.
"We’ve since been sharing a bottle of malt with them and we even have some local fiddlers come down to perform.
"We tasted the beef from the herd for the first time a couple of weeks ago and it is sensational - there is definitely a hint of whisky in the meat.”
There are now calls from the organisers of the Spirit of Speyside Whisky Festival for local farmers to help trial the theory that Japanese whiskey is better than traditional Scotch.
Ms Miller added: "With all this focus on Japan, I suppose we are a little worried that the thousands of visitors who fly in from all corners of the globe to enjoy our Festival might be tempted to go there instead.
"But while Japan may have been able to produce some decent drams, it doesn’t have the history and heritage of Scotch whisky.
"We’ve been producing the best whisky in the world for generations - no beef about it – and while they have learned how to make whisky from us, we’re now learning from their farming techniques.”