The first whisky ran in January 2016. After maturing for several years in the best of French and American oak,we believe these component “single”, single malts, each one exhibiting its own nuances, will come together making the most profound single malt whisky ever created.

All of our whiskies use 100% demonstrably Irish-grown barley – one farm, one terroir, at a time – without adding any imported grains to meet specifications. Following a strict methodology that originates in the greatest vineyards of France, each farm’s crop is kept separate from field to barrel. Using a mash filter instead of a mashtun, extensive 120-hour fermentations, and exceptionally slow distillations, we produce the most natural and respectful expressions of barley possible.

We have worked with a total of 86 Irish growers to date, around 40 a year – some organic, some biodynamic. All of our whiskies therefore use 100% demonstrably Irish-grown barley – one farm, one terroir, at a time. After harvest every year, the roads of rural Ireland become filled with our growers’ tractors carrying Single Farm Origin barley, and around the same time they converge upon a special bespoke storage facility, strategically sited at the centre of our barley heartlands. This is a one-of-a-kind wonder-structure that we call our Cathedral of Barley –and next to it, as we add more growers, stands our Chapel. Built specifically for our
requirements, a logistical challenge in its own right, without each farm’s individual crop slumbering in its own bin, in separation and ideal conditions, there can be no integrity or traceability. An unsung hero, the Cathedral is the terroir-enabler.

There’s been a brewery here on the banks of the River Suir since 1792. Today’s Waterford Distillery, the technological marvel we call the Facilitator, enables us to create elite whisky. We keep each farm’s crop demonstrably separate –and treated equally – as we transform it from grain to spirit. State-of-the-art equipment marries with ancient knowledge, local Irish barley with extended 120-hour fermentations, unhurried distillation with a spectrum of exceptional oak. In this way we can reveal the ultimate expression of terroir, farm by farm, harvest by harvest. Unique distillates, new starting points, & beguiling expressions of place.

In Ireland’s Sunny South East, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape – & the world’s finest barley. Since barley is the source of malt whisky’s complex flavours, it makes abundant sense to focus on where and how the barley is cultivated. Those flavours are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir.