Single Farm Origins are where the Waterford Whisky concept begins. Some call it terroir – that 3D influence of soil, microclimate and place on the growth of a barley. One farm, one place, one spirit.
The idea is taken right out of French vineyards, which our founder Mark Reynier visited for the first two decades of his career. We use these as components in our cuvées – like the Grand Vins of Bordeaux – but on their own they give us precision of place, real provenance, the genuine taste of a singular place. Knockroe is one of our classic farms, standing in perfect barley-growing country in County Kildare, and farmed by Kenneth Ashmore.”
Nose: Honey-drenched barley, freshly cut lucerne hay, the sweet organic notes so dominant in this expression. Sugarcane, warm flapjacks drizzled with golden syrup, butterscotch, uncooked fruit cake mix, melted butter on a honeyed crumpet.
Palate: Viscous barley sugar, with lemon tang and salted fresh ginger root washing over the tongue, then cracked black pepper and gorgeous caramelised muscovado sugar on the finish with a curious sweet sardine note lingering on the aftertaste.
Head Distiller’s Observations:
Appearance: A yellow gold with oily legs that grip the glass like a free mountain climber.
Nose: Dried flowers with fern and sage, dry hay , warm lavender, buttery, dried tea, porridge, milk chocolate, toasted bread, grapefruit, cloves, fudge and ripe banana.
Taste: Cloves, black pepper, ginger, custard, tobacco, malty, soft spices, citrus peel, blood orange, dark chocolate and lemon posset.
Finish: A gentle oily spice that leaves a hint of ginger and lemon.
From Crafty Field – Australian Distiller (Craft Works) and unofficial Waterford Brand Ambassador in Australia
Mark Reynier, the founder and CEO of Waterford Distillery is a very interesting person in the global whisky industry. Mark is widely accepted as a maverick, a man on a mission who is driven by passion and determination with a single-minded belief that, as terroir is real in the wine industry then barley terroir is an important part of making a great whisky. Mark has stated his intent is not to make the best whisky in the world but instead to make the most flavoursome whisky in the world.
His belief in whisky terroir stems from his upbringing in the wine industry that later led him to become a wine merchant, an independent bottler and finally a whisky producer/ innovator firstly with Bruichladdich and then Waterford, championing a focus on the importance of barley.
Waterford Distillery approach is through exploring whisky terroir and using some of the best barley in the world combined with cutting edge whisky making process and sourcing the best casks possible and bringing it all together in harmony.
Waterford Distillery works in close partnership with farmers across Ireland planting varieties of barley in locations that showcase differences in farming techniques, soil composition, climate and other factors that is loosely referred to as terroir.
Through this approach, Waterford Distillery have released single farm whisky releases, vatted farmer releases as well as heritage older varieties of barley that have been resurrected from the past and using a combination of a methodical approach backed up with independent scientific review. At Waterford Distillery they say”our view is rather than a manufactured product, Waterford Whisky is an agricultural produce”.
If you ever get a chance to listen to Mark speak about whisky then prepare yourself to go down the rabbit hole of whisky, so suggest you pour yourself a decent pour of Waterford Irish single malt whisky and savour that moment.