Waterford Distillery will launch the single-origin whisky Hook Head 1.1 edition in March.
Terroir is a common concept used in wine and cognac production. It means that the soil, micro-climate and topography of an area can affect the flavour of the barley and the final produce. Teagasc, Waterford Distillery and Boortmalt have now published scientific proof that terroir affects the flavour of new-make spirit produced from Irish barley.
The research highlights the importance of this development, particularly in relation to single-malt whiskey.
What did the study entail?
The study examined the contribution of barley variety and the environment where it is grown to the flavours of the final product, using two varieties on two farms in Athy and Bunclody.