Waterford has actually only introduced the quintessential heavily-peated whiskey that is irish
Waterford Distillery, the whiskey makers fast becoming a go-to for unique and experimental single malts, has released two new audacious additions to their award-winning line-up, including the most heavily-peated Irish whiskies ever made.
The Peated: Lacken and Peated: Woodbrook bottling have shattered records as the most heavily-peated Irish whiskies of all time, boasting phenol that is remarkable per million (PPM) prices of 57ppm (Lacken) and 74ppm (Woodbrook), correspondingly.
And in terms of Waterford Chief Executive Officer and president Mark Reynier is worried, it is merely another help the company’s devotion to whiskey’s that is honoring.
“Innovation, in our view, starts with the authentic, natural flavor of barley,” explains Reynier .“After all, there’s a lot out there. Over 2,000 flavor compounds, making it the most complex spirit in the world.
“Original Irish whisky flavors often included peat aromas–contrary to what a canny tour guide might tell you–so it was an obvious choice for us to eventually explore.”
Curious to see what the local, rural whiskies of yesteryear tasted like, Waterford initially experimented by reintroducing peat that is irish Irish barley. The method included determining two solitary Farm Origin barley plants with Irish peat and delivering these to Scotland (where peat malting is actually however greatly a part that is key of production).
“For some years we managed to keep it a secret until we introduced the first two peated bottlings last year–Peated: Fenniscourt and Peated: Ballybannon. Now, we’ve a further pair to compare and contrast, but with even more peat-reek.”
In Describing Peated: Lacken and Peated: Woodbrook, Reynier emphasizes the significance of terroir, a term he often borrows from the global realm of drink. “You’d think peat would dominate, but the differences between the two single farms, their individual terroirs, create a rewardingly diverse tasting experience.”
On the Woodbrook, we’re speaking dry spruce and crème brûlée that is freshly-torched. A unique shift between cigar tobacco and citric Lapsang souchong.
Mark on the Lacken Reynier, Chief Executive Officer and president of Waterford Distillery
“Providing an insight into how Ireland’s distinctive peat may have tasted centuries ago, the ‘fibric’ peat used in our bottlings is from a raised peat bog, it is brown, less decomposed than usual with roots and fibers, giving more fruity flavors, less petrolly and medicinal than the black ‘sapric’ peat of Islay, for example.”
Waterford ‘TÉIREOIR CODE’For Waterford Distillery, authenticity and transparency are paramount. Reynier even implemented a
“Primarily, the code acts as a verification and validation of each and every Waterford whiskey,” system to provide consumers with comprehensive insights into the journey of each whiskey, from barley to bottle, he says if they type said code into the company’s website.
While the thought of terroir influencing whiskey is not widely accepted on the market, Waterford is actually preoccupied.
“Just about every barrier to returning to the old ways that could exist, does exist,”Of program, the search for providing processes that are centuries-old to life alongside winemaking concepts has not been without its challenges.
“We had to build a bespoke storage facility–known to us as the Cathedral of Barley–to store and guarantee the integrity of each farm’s harvest. Without it, we couldn’t make a claim to terroir.”
Not least of which, the pursuit of Single Farm Origin barley. The process adds to the cost before the company can think about distillation even.
“We have had more serendipity than is probably fair, and a number of excellent farming and malting industry partners to make our vision a reality.”
Nor could they generate Ireland’s Organic that is first and first Biodynamic whisky, both of which the company has done in just eight years of business.
Mark Reynier at Ireland’s Waterford Distillery
Waterford In the future that is near intentions to present a core selection of experimental Cuvée ideas, with superimposed Single Farm Origins, to help broaden their profile, also. These are going to be introduced into the USA
initial, in which the organization is within the procedure for growth, and certainly will be readily available the coming year to your remaining portion of the globe.
“There’s a purpose to what we’re doing which is centered around how this will impact natural flavor.,”Reynier guarantees me personally, nevertheless, these tests commonly in the interests of testing.“We’re exploring these old ways, how whisky used to be. Better barley, distinct terroirs, diverse and forgotten flavor origins, ancient ways of farming, long fermentation, good wood, all through the lens of a futuristic distillery–to let terroir talk and natural flavor shine through.
“Whether that’s successful or not, only time can tell.”
he states. (*)