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San Francisco World Spirits Competition: Double Gold/98 Points
April 30, 2024
A World of Terroir
December 6, 2022
...look.’ Everything about this orchard; its climate, geology and situation is naturally geared towards a balanced ripening both of sugars and of the complex phenolics, particularly tannins, that characterise Dabinett,...
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The Flavours of Peated Whisky
September 8, 2022
...perhaps for millennia, given peat — slow burning, plentiful — was a near-ubiquitous fuel source for rural communities in Ireland as in many of the world’s northernmost countries. Small wonder...
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The Flavours of Peated Whisky
September 8, 2022
...perhaps for millennia, given peat — slow burning, plentiful — was a near-ubiquitous fuel source for rural communities in Ireland as in many of the world’s northernmost countries. Small wonder...
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Singly Malted
February 8, 2023
Barley is our primary ingredient — the source of our complex flavour. Indeed its remarkable 2000 flavour compounds make single malt whisky the most flavour-complex spirit in the world. But...
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The Growers’ Year 2021: Sowing
April 6, 2021
...Sowing has yet to commence for the Donegal farm. Sowing dates in the first week of April are much more common in this cooler, northerly climate. As per the harvests...
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Paradise Lost
September 24, 2020
...it has shown a better return than Archer [a valuable parent for modern hybrids]” – which is in itself an interesting terroir x variety statement. When compared to another variety,...
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The Middle Cut
June 4, 2019
...distillate appears in the spirit safe. It is harsh, full of foul smelling compounds comprising of acetone, ethyl acetate and acetaldehyde. Funnily enough, we really don’t want our final whisky...
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Pilgrimage
February 22, 2020
  The below was written prior to the global situation caused by COVID-19. Our open day is to celebrate Waterford Whisky’s coming of age, our Irish Single Malt Whisky’s debut....
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Sea Fresh
September 17, 2015
...can be similar to iodine. The brininess of wild mussels, oysters, clams, shrimp, and crabs comes from their consumption of these algae. It’s described as a ‘positive flavour component’ of...
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Back to the Studio…
March 20, 2023
‘THE WATERFORD CUVÉE’ – A NEW EDITION OF OUR FLAGSHIP & A RADICAL NEW ARTISTIC COLLABORATION Now we are six – and an evolution is coming later this year, a...
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Back to the Studio …
March 20, 2023
‘THE WATERFORD CUVÉE’ – A NEW EDITION OF OUR FLAGSHIP & A RADICAL NEW ARTISTIC COLLABORATION Now we are six – and an evolution is coming later this year, a...
Read More

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