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The Whisky Terroir Project
December 22, 2018
...representatives of large drinks corporations – who would deny terroir even exists let alone could have any influence. For these companies, whose aim is homogeneity, it is in their commercial...
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It’s Not Just About the Wood
July 23, 2017
...the argument is: do the 100 or so flavour compounds of the new single malt spirit trump the flavour compounds of the oak? Well, if the oak is over-used and...
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Cuvée Argot
February 27, 2023
...wine’ – a little brother to The Cuvée, a compelling entry point to Waterford Whisky … and a wild child with a cheeky Will o’ the Wisp of Irish peat....
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Inverleven Stills
December 30, 2014
...imposing 15 acre distilling complex was a compact, vertically-integrated and fully self-contained, distillery within a distillery, known as Inverleven. Its two stills were to produce malt whisky for Ballantines. In...
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Cuvée Argot
February 27, 2023
...wine’ – a little brother to The Cuvée, a compelling entry point to Waterford Whisky … and a wild child with a cheeky Will o’ the Wisp of Irish peat....
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Biodynamic Cuvée: Luna
August 27, 2024
...game for our future. Our Biodynamic – Cuvée Luna celebrates a century of biodynamics with our most intense and complex Arcadian whisky yet, available to buy from our webshop today....
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Johnny Come Lately – American Oak
April 14, 2015
...oak, the arrival of the brash Bourbon barrels, with their tyloses, coming over here. The Bourbon barrel is made from Quercus Alba or white oak, commonly known as American oak....
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BARLEY 101
January 16, 2023
...that’s ‘adhered’ to the kernal, [means that] when you malt it, it’d become softer. Then when you milled it, it allowed for the hull to come off, but stay attached....
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BIODYNAMIC: LUNA
September 23, 2021
...of pure and intense flavours, biodynamics today stands at the cutting edge of regenerative agriculture. Some say it is an advanced form of “über-organic” farming, in which each farm is...
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The Growers’ Year 2020: Mid-Summer Update
July 22, 2020
...be back compared to our farms five-year average. The sparse fields we see at present look as though yields will be much lower than last year and on par with...
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YEAST GROWTH
March 23, 2016
...and different soil types – to ultimately produce the most complex of flavours. Our fermentations are deliberately slower allowing us to evolve the most compelling flavour profile. We call on...
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Harvest 2020 Review
October 1, 2020
...moisture in grain was problematic, but the ground became soft too – combines were under pressure, and with slower work rates, the harvest dragged well in towards the end of...
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