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Un superbe whisky, provenant d'orges de six fermes biodynamiques, révélant une grande classe et profondeur. More info
The Waterford distillery founded by Mark Reynier in 2015 takes a winemaker’s approach to making whisky. Aiming to create an expression of a location, grain or producer, it works only with producers that respect their terroir. This led eventually to the distillery working only with biodynamic barley growers for this bottling. Produced from organic barley sourced from six farms, this version is a blend of first-fill bourbon casks (42%), American new oak casks (17%), French oak casks (23%) and casks that have previously contained a fortified wine (18%). This blend creates an exceptional whisky with wonderfully sincere and authentic tones. Malted barley plays the leading role and is very present on both the palate and the nose. For fans of superb biodynamic whiskies.
Waterford Organic Gaia 1.1 (70 cl)serve at a temperature of 14°C. It will pair perfectly with the following dishes: carri porc patates, carry poulet, ceviche de daurade.
The Waterford distillery founded by Mark Reynier in 2015 takes a winemaker’s approach to making whisky. Aiming to create an expression of a location, grain or producer, it works only with producers that respect their terroir. This led eventually to the distillery working only with biodynamic barley growers for this bottling. Produced from organic barley sourced from six farms, this version is a blend of first-fill bourbon casks (42%), American new oak casks (17%), French oak casks (23%) and casks that have previously contained a fortified wine (18%). This blend creates an exceptional whisky with wonderfully sincere and authentic tones. Malted barley plays the leading role and is very present on both the palate and the nose. For fans of superb biodynamic whiskies.
Waterford was created in 2003 by Diageo, originally as a brewery for Guinness. In 2014, however, it was bought by Mark Reynier, the famous maverick and former owner of the Bruichladdich distillery, where his work focused on barley’s influence on whisky. At his new distillery, he works only with Irish barley, sourced from around a hundred farms. The barley is processed individually in order to highlight the different characteristics of each variety (of which there are a dozen), each farm and each terroir. The first spirit was distilled in 2016 and the first bottling released in 2020.
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