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Are you legally old enough
(and sufficiently curious)
to enjoy terroir-driven whisky?

Terroir meets Terroir
September 7, 2023 | article | 2 minute read

An Arcadian banquet like no other

Natural whisky, such as we have made it our quest to make, doesn’t live in a vacuum. Though few choose to make single malt to our philosophies, we exist as a single stitch in a tapestry of like-minded gastronomes.

This was put into marvellous, convivial perspective recently, when we joined our friends at the Michelin Green-Starred Terroir  for a unique coming together of produce and philosophy.

As their name suggests, they too are intrigued by the variations and intensities of flavour that come through the impact of place and Arcadian, regenerative agriculture. So it felt like the right thing to do to ship biodynamic grower Trevor Harris over to be part of the festivities.

We were joined not only by the team at Terroir, but by the biodynamic winemakers of Domaine Hugo, local grower Four Acre Farm and other curious growers and makers of Arcadian produce.

The bespoke menu underscored Terroir’s fascination with organic and biodynamic ingredients, so appropriately was paired with Biodynamic: Luna, Organic: Gaia and Heritage: Hunter. Some courses went alongside whiskies served au naturel, merely opened up with fresh water, whilst the availability of world class mixologist Ashley Haines meant that bespoke Waterford cocktails were enjoyed both before the banquet and as companions to other courses. We even spirited a kilo of Biodynamic barley from The Cathedral to work into one of Terroir’s dishes.

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As the company made their way through smoked potato with biodynamic grains, octopus with kimchi consommé, long-aged smoked mutton and gastronomic delights beside, we heard from Trevor, Domaine Hugo, Four Acres and the Terroir team behind the feast — James Fowler, Jesse Wells and David Hall — about their approaches to alternative agriculture and its potential to heighten flavour.

It was a true marriage of minds, a joy to be a part of — and a great encouragement in the approach we choose to take as we continue on our quest to unearth whisky’s most natural flavour. The heartiest of thanks to James, Jesse, David, Ashley and everyone else who brought the event together. Here’s to future collaborations and celebrations of Arcadian produce.

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