Unearthing natural flavour

Are you curious about the origins of Whisky's natural flavour?

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A gastronomic meeting of minds with Eco-Chef Tom Hunt

November 7, 2022 | editorial | 5 minute read

We believe in whisky as agricultural produce, not manufactured product — just like wine or any other aspect of great gastronomy. And we believe that alternative methods of farming; the old ways, nurturing the land, imbue ingredients — in our case, barley — with the greatest flavour.

In the spirit of that belief, we joined Eco-Chef and Food Writer Tom Hunt in a gastronomic meeting of minds.

Donning the traditional chefs hats of rural Ireland, Tom and our own Head Chef Ned made their way out to the Jacksons’ Organic Farm, Co. Tipperary. They talked weeds, worms and every other aspect of organic farming.

Produce locked and loaded, Tom and Ned unlock the flavours of Arcadian ingredients. From organic lamb embellished by the produce of local farms to our own Organic: Gaia they revel in the greatest natural flavours of the land.

Watch Episode One of ‘The Unearthed Series’ | That’s the Spirit: Growing Organic here:

Christmas Orders

Are you curious about the origins of Whisky's natural flavour?