Influenced by the world's greatest winemakers, Waterford Distillery obsessively brings the same intellectual drive, methodology and rigour to single malt whisky. But what does that actually mean?
It means applying strict production criteria to Irish barley and whisky production. It means sourcing barley from individual Irish farms - some organic, some biodynamic. It means malting, fermenting, distilling and maturing those farm crops in complete isolation - from field to barrel. The distillery showcases the barley flavours derived from individual Irish farms, terroir by terroir, in its Single Farm Origin series. But the ultimate goal is to one day use these individual terroirs to produce world’s most unique, complex and compelling whisky.
In this podcast series, the award-winning whisky communicator Barry Chandler has unfettered access to the distillery and its people, to break down each step of the production process from growing the barley to bottling the whisky so that you, the whisky fan, can understand about where flavour is created and what the possibilities are when a distillery chooses to obsessively explore that prime raw ingredient of single malt whisky: barley.
8. The Science of Whisky Terroir
In the final episode of our series we hear from the scientists and researchers who have spent the last two years investigating whether terroir can exist in whisky and we learn how the team at Waterford Distillery intends to build on their first whisky releases to achieve their goal of producing the most flavourful litre of alcohol ever created.
7. Does It Matter? Whisky Drinkers Weigh In.
In this episode of Terroir-Driven: The Waterford Whisky Podcast, we hear from those who drink the whisky to try to get a better understanding of what matters to them, what they like and dislike about the whisky and we'll hear how whisky drinkers' expectations of their whisky producers have changed over the past few years.
6. When Spirit Meets Wood
Can a whisky’s terroir survive maturation? Why is such a large percentage of Waterford Distillery’s budget committed to the purchase and storage of casks? How much of a whisky’s flavour come from its time in a cask?
In this episode of Terroir-Driven: The Waterford Whisky podcast, we’re answering these questions and more as we examine the most time-consuming aspect of whisky making, maturation, in order to best understand how the spirit and wood interact with one another.
5. The Concentration of Flavour
When we think of whisky production, brochure-friendly polished copper stills, stainless steel and piping spring to mind, but what really happens at this stage? Can the flavour nuances of terroir survive what appears from the outside to be quite an industrial process?
This week we’re looking at the science behind distillation and the unique low and slow distilling approach favoured by Waterford Distillery.
4. From Malt to Mash
Waterford Distillery’s unique approach is centered around capturing the unique flavours present in each of the grower’s fields of barley. Before distilling can concentrate the flavours, there are a few essential steps to help extract those flavours from the grain and preserve their terroir.
In this episode we’ll follow the barley from the field to the maltster and on to the brewing stage with Grace O’Reilly, Waterford Distillery’s agronomist and Neil Conway, Head Brewer.
3. A Farm-First Approach
A terroir-driven approach to whisky making begins with the land - the fields and farms that give Waterford Distillery its barley. It's in these fields that the growers and their families maximize the flavour-potential of their barley crop.
In this episode of Terroir-Driven: The Waterford Whisky podcast we’ll meet growers who have farmed their land for generations, we’ll learn what it means to them to be part of Waterford Distillery’s approach and we’ll follow barley’s journey from sowing to ha