Waterford distillery in Ireland searches for natural flavours in whisky via three paths: Their Single Farm Origins: pursue the individualism of terroir-derived flavour; they are the building blocks of Waterford's Cuvées, where the whole is greater than the sum. Finally Their Arcadian Barley expresses the intensity of flavour from exploring the old ways – of Organic, Biodynamic, Heritage and even Irish-peated barley. Indeed, so thorough is their exploration of the frontiers of natural flavour that they are the world’s largest producer of organic and biodynamic whiskies.
In this episode, we focus on Heritage varieties with Waterford distillery. You see, the modern varieties of barley available to distillers are all descendants of similar grandparents; they are siblings who share too much genetic material with each other. Each new family member has been bred for reasons of disease resistance, crop yield or spirit yield – but never flavour.
So Waterford started exploring heritage varieties from the past, starting with a mere 25g of barley samples for each of the heritage varieties, which were stored by the Department of Agriculture in Backweston Co. Dublin. These 25g samples were then upscaled to 40 tonnes of barley for malting purposes, which means that the project has taken several years for the quantity of grain to be viable for distillation.
I would also like to thank Waterford for allowing us to use their farming footage for the Episode.
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Links to the Waterford distillery:
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🔸@WaterfordWhisky
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