I am currently in a discussion with some Scotch drinkers (not that I don't drink Scotch myself) regarding the impact of yeast on the flavor of whiskey. They are convinced that it has none and that all the talk American distillers do about yeast is nothing more than marketing. You can all probably guess my opinion on the matter, but what say you? Does yeast have some impact, a great impact or none? Is it possible that yeast has an impact on American whiskeys but not Scotch ones?