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The Waterford Distillery is the brainchild of Mark Reynier, the man who revived the Bruichladdich Distillery on Islay, Scotland, at the beginning of this century. Waterford is located on Ireland's south coast. In 2016 the first new make spirit came out of the boilers there. What makes the Waterford project special is that it is based on the idea of 'terroir', the idea that you can taste the soil on which the crop used, barley in this case, grew. Waterford sources its barley from 89 farms in 19 different regions of Ireland and bottles their single malt whisky so to say per farm. The first Waterford bottlings were released in 2020.
Although the distillery is located in Ireland, they spell whisky as 'whisky', not 'whiskey' which is common in Ireland. But this aside.
The Irish Waterford Distillery wants to give a taste of what it matters where the barley for single malt whisky comes from. Waterford sources the barley for its various editions from 19 regions, such as Ballymorgan. This malt aged in four types of casks.
The same applies to whisky as to wine: the 'terroir' is very important. That's what the young Irish Waterford Distillery claims, and they put it into practice by using barley from a specific area for each of their bottlings. Sheestown in this case. (50%)
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