This bottling of a Waterford whisky only uses barley from a single farm called Ballykilcavan in order to capture the terroir of the region. Unlike other Irish whiskies, the whisky is only distilled twice and matured in ex-bourbon casks and French wine casks.
The Waterford distillery emerged in 2015 from an old Guinness brewery in Waterford in the south of Ireland, mainly at the instigation of Mark Reynier, who had previously revived Bruichladdich. The focus of the distillery is on the term terroir, meaning the regional factors that influence the barley and the later whisky.
Ireland has long played a leading role in the world as a whiskey producer. Not only was whiskey (or whiskey-like) distilled very early (from the 14th century onwards), but the sheer number of distilleries that developed over time (by 1800 there were already over 2000 distilleries) is remarkable.
This bottling of a Waterford whisky only uses barley from a single farm called Ballykilcavan in order to capture the terroir of the region. Unlike other Irish whiskies, the whisky is only distilled twice and matured in ex-bourbon casks and French wine casks.
The Waterford distillery emerged in 2015 from an old Guinness brewery in Waterford in the south of Ireland, mainly at the instigation of Mark Reynier, who had previously revived Bruichladdich. The focus of the distillery is on the term terroir, meaning the regional factors that influence the barley and the later whisky.
Ireland has long played a leading role in the world as a whiskey producer. Not only was whiskey (or whiskey-like) distilled very early (from the 14th century onwards), but the sheer number of distilleries that developed over time (by 1800 there were already over 2000 distilleries) is remarkable.
