Irish barley whiskeys smoked with native Irish peat have, in fashionable occasions, been just about a non-existent issues. Waterford Distillery, identified for its exploration of Irish whiskey terroir, is seeking to change that with the current bottling of two whiskeys on this uncommon model.
Waterford’s Peated: Fenniscourt and Peated: Ballybanon, based on these behind them, are the primary fashionable Irish Peated whiskies in generations. The strategy to crafting it included deciding on two Single Farm Origin barleys – from what’s described as distinctive terroirs – to see if the flavour profiles might stand as much as the smokiness of peat.
Irish peat in of itself, it’s mentioned, has been redundant in whisky manufacturing for the reason that flip of the twentieth century, which primarily meant all information of use Irish peat had handed out of reminiscence. Due to this fact the mission concerned some trial and error in sourcing the suitable peat sources with the moisture ranges acceptable for whisky manufacturing.
Waterford sourced small quantities of peat reduce from County Kildare, and labored alongside their established malting companion, Minch Malt. As a result of there was no infrastructure in Eire able to peating barley, the distillery wanted to ship small quantities of Irish peat and Irish barley to Scotland for the kilning course of to happen – earlier than being shipped again to Waterford for distillation.
:Peat was a core a part of Eire’s heritage,” mentioned Neil Conway, Head Brewer of Waterford Distillery, in a ready assertion, “whether or not that be commercially, for heating properties in rural countryside, or for the manufacturing of whisky. It was the traditional gas supply.
“At Waterford Distillery, since we place barley – the supply of whisky’s pure flavour – on the centre of our universe, we’re gathering the widest array of pure and pure flavour parts. It felt solely pure to nod to our cultural heritage, protect previous methods, and discover the peating course of with fashionable varieties.
“Malt whisky is already one of the complicated spirits on the planet as a result of it’s constituted of barley – the very best on the planet coming from Eire. So combining this with historical peated strategies which can be not broadly accessible in Eire, added intriguing new layers of flavour complexity. Cultivating Irish peat and studying how the affect of moisture ranges can decide the whiskies smokiness is simply one other step to quest to unearth whisky’s most pure flavours.”
Official tasting notes for every launch are beneath from Ned Gahan, Head Distiller at Waterford:
Whereas the Peated: Ballybanon has a stronger, smokier flavour and with an intense end, the Peated Fenniscourt is a extra refined smokiness, with a softer end.
PEATED: BALLYBANNON: Matured in a mix of 39% first-fill US oak; 21% virgin US oak; 21% Premium French oak; and 19% Vin Doux Naturel casks.
- Color: mild gold with eternal oils.
- Nostril: smooth peat, almonds, lavender honey, a seaside escape, driftwood fireplace smoke, inexperienced apples.
- Style: peat kick, very chewable, BBQ fish by the sea, buttery, samphire, heat apple and almond tart with honeycomb ice cream, limitless end.
PEATED: FENNISCOURT Matured in a mix of 37% first-fill US oak; 19% virgin US oak; 20% Premium French oak; and 24% Vin Doux Naturel.
- Color: wealthy buttermilk with fabulous oils.
- Nostril: turf! Saltiness, pear pores and skin, woodland moss, dried thyme, malted biscuits, marzipan, baked banana.
- Style: dry rope, barbecue, lavatory myrtle, white pepper, meaty; smooth, earthy heat, a dry end in mild waves.