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The Whisky Terroir Project

In our tasting room, anyone can compare and contrast the differences in our newly distilled spirit, each one produced from a separate farm’s barley. Differences between terroirs – that 3D influence between microclimate, soil and place on a plant – are demonstrable, detectible even to non-drinkers. But there are some out there – armchair scientists or 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 interests for terroir not to manifest in distillates. The only way to side-step their propaganda was finding robust research. The trouble was, terroir, long accepted with wine, had never actually been researched before, let alone in barley. This landmark Whisky Terroir Project came to fruition as a joint venture between Enterprise Ireland (Innovation Partnership funding); Waterford Distillery, Dr Dustin Herb of Oregon State University; Prof. Kieran Kilcawley and Maria Kyraleou of Teagasc Food Research Centre, part of the Irish Department of Agriculture, Food and the Marine; Enterprise Ireland; Minch Malt; and featured cooperation from Scotland’s leading whisky laboratory. With part one published in the elite peer-review journal, Foods (link: https://www.mdpi.com/2304-8158/10/2/443 ), it once and for all proves the influence of terroir on new make whisky distillates – the key building block, the very starting point of whisky. The project will then extend into showing that influence in our own commercial spirit – and beyond. For the curious, this film is a chance to look behind the scenes on the game-changing project.