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Created using both Irish-harvested peat and Irish-grown barley – the first in a generation to do so. This release celebrates a return to the traditional ways and flavours of irish whisky production.
Out of necessity since the dawn of time, peat has been the primary fuel source in rural Ireland, with its sweet pungency familiar to generations gathered around the hearths of ancient thatched cottages. This same diffused aroma cloaked barley dried over peat smoke by illicit distillers, a custom that began to die out in the 1850s.
As part of Waterford Distillery's pioneering quest to unearth whisky’s most natural flavours, they dried barley grown on Single Farm Origins of Ballybannon, Co. Carlow, using peat cut from Ballyteige in Co.Kildare. Ballybannon’s barley harvest was peated to 47ppm level.
The bottling is the latest in Waterford Distillery's Arcadian Farm Origins, which previously saw the first organic Irish whisky and the world’s first biodynamic whisky. This series showcases the intensity of natural flavours and honesty from the old ways, and represent real rarity because of the true scarcity of the raw materials.
Mark Reynier's Waterford Whisky is on a quest to unearth whisky's most natural flavours. Influenced by the world’s greatest winemakers, They bring the same intellectual drive, methodology and rigour to barley – the very source of malt whisky’s complex flavour.
Extolling a hundred exclusive farms of Irish-grown barley, Waterford Whisky search for natural flavours via three paths: The Single Farm Origins pursue the individualism of terroir-derived flavour; the Arcadian Series expresses the intensity of flavour from alternative philosophies and long-forgotten varieties; and finally the Cuvées revel in the ultimate sophistication, where the whole is greater than the sum.
