Waterford Distillery uses old barley variety for whisky production
The Irishproduced 10,000 liters of spirit from Hunter
What gives whisky. Recently, Glenmorangie's Private Edition Allta called attention to the variation in fermentation through the use of wild yeast strains. The Waterford Distillery newly emphasized the influence of different types of barley in a press release today: Hunter is the name of an old barley variety used by the distillery to produce 10,000 liters of spirit.its ? Most of the influence can be attributed to the is the unanimous opinion, but also the selection of the raw materials and the individual processes of and help to form the character of a
Since January 2016, the Waterford Distillery has been producing on the southeast coast of Ireland. The man behind the project is Mark Reynier, who was a driving force behind the revival of the Islay distillery Bruichladdich. The Bruichladdich credo now also characterizes the Waterford : We believe terroir matters. And so they value local grain and work together with over 70 farmers who grow the barley for Waterford on different soils, but also use different varieties of barley.
Hunter barley: aroma versus yield potential
Hunter Barley were raised to produce malt for , starting with 25 g from the Irish Department of Agriculture's resources. This took several years.was developed in 1959 and dominated the Irish industry in the sixties and seventies. In 1978/1979 it had to give way to new hybrid varieties such as Ark Royal and Triumph, with higher grain yield that are more fungus resistant. The variety of aromas became less important. In co-operation with Minch , 40 t of Hunter
The experiment with Hunter Barley will be followed by other using more old varieties, including some that have not been used for brewing and distilling for over 100 years. So, we can look forward to a range of whisky variations, which in a few years' time will illustrate the influence of terroir on whisky production.
Photos: Waterford Distillery