In the final episode of our series we hear from the scientists and researchers who have spent the last two years investigating whether terroir can exist in whisky and we learn how the team at Waterford Distillery intends to build on their first whisky releases to achieve their goal of producing the most flavourful litre of alcohol ever created. 

In this episode of Terroir-Driven: The Waterford Whisky Podcast, we hear from those who drink the whisky to try to get a better understanding of what matters to them, what they like and dislike about the whisky and we'll hear how whisky drinkers' expectations of their whisky producers have changed over the past few years.

Can a whisky’s terroir survive maturation? Why is such a large percentage of Waterford Distillery’s budget committed to the purchase and storage of casks? How much of a whisky’s flavour come from its time in a cask? In this episode of Terroir-Driven: The Waterford Whisky podcast, we’re answering these questions and more as we examine the most time-consuming aspect of whisky making, maturation, in order to best understand how the spirit and wood interact with one another.

When we think of whisky production, brochure-friendly polished copper stills, stainless steel and piping spring to mind, but what really happens at this stage? Can the flavour nuances of terroir survive what appears from the outside to be quite an industrial process? This week we’re looking at the science behind distillation and the unique low and slow distilling approach favoured by Waterford Distillery.

Waterford Distillery’s unique approach is centered around capturing the unique flavours present in each of the grower’s fields of barley. Before distilling can concentrate the flavours, there are a few essential steps to help extract those flavours from the grain and preserve their terroir. In this episode we’ll follow the barley from the field to the maltster and on to the brewing stage with Grace O’Reilly, Waterford Distillery’s agronomist and Neil Conway, Head Brewer.

A terroir-driven approach to whisky making begins with the land - the fields and farms that give Waterford Distillery its barley. It's in these fields that the growers and their families maximize the flavour-potential of their barley crop. In this episode of Terroir-Driven: The Waterford Whisky podcast we’ll meet growers who have farmed their land for generations, we’ll learn what it means to them to be part of Waterford Distillery’s approach and we’ll follow barley’s journey from sowing to ha

In this episode of Terroir-Driven: The Waterford Whisky podcast, we hear from whisky industry experts and enthusiasts who paint a picture of a whisky industry that has followed a certain approach to whisky making for many years and how Waterford Distillery’s pursuit of a barley and a flavour-forward process has been met with raised eyebrows and criticism from whisky producers and consumers alike.

In this first episode of Terroir-Driven: The Waterford Whisky podcast, founder Mark Reynier opens up about the events that led him to Ireland’s South East and shares with host Barry Chandler how he set about building a new approach to whisky making from farm to bottle. This episode takes us all the way back to the beginning - to the genesis of an idea and what it took to bring the idea of terroir-driven whisky to life.

In this podcast series we're diving deep into the world of Terroir and one distillery’s journey to not just make a whisky inspired by it, but to prove, scientifically, and beyond doubt, that it exists. Each episode you’ll hear from distillers, scientists, growers, and whisk(e)y drinkers. They’ll share their opinions and perspectives so that you get to make your own mind up about whether Waterford Distillery’s approach to whisky making matters to you.