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WHISKY TERROIR PROJECT MAY 25TH, 2020 UPDATE

WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

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Page 1: WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

W H I S K YT E R R O I RP R O J E C T

MAY 25TH, 2020 UPDATE

Page 2: WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

WATERFORD WHISKY TERROIR PROJECT — MAY 2020

Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct

soil series (Seafield, Clonroche, and Elton) across three years (2016, 2017, and 2018).

Preliminary flavor profiling indicates a core flavor across soil series consisting of a malty, nutty,

died fruitiness with a lingering clove spice. However, when analyzed separately, these soil series

express unique aromas that may be indicative of a broader terroir. Seafield – sandy stoneless

drift – exhibited fruity, floral, and grassy flavors with an ethereal sweet taste, Clonroche – fine

loamy drift with siliceous stones – exhibited malty, cereal, and grainy flavors with a more robust

sweetness compared to Seafield, Elton – fine loamy drift with limestones – exhibited earthy,

feinty, herbal flavors with an oily, pepper finish.

These flavors varied between years within their respective soil series, which may indicate a

positive “vintage” effect as it relates to annual changes in soil nutrients, weather patterns, and

crop management.

FLORAL GRASSY FRUIT FRUIT MALT CEREAL SWEET HERBAL BARNYA

RD

FEI

NTY

SOL

VENT CLOVE PEPPER

OILY

FI

NISH

FRESH DRIED

Seafield Clonroche Elton

C O M B I N E D S E N S O R Y A N A L Y S I S

Page 3: WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

Figure 2. Sensory analysis of new-make spirit from barley grown on two different farms with the

Seafield soil series across three years (2016, 2017, and 2018).

Within the Seafield soil series, 2016 exhibited slightly more floral flavors compared to 2017 and

2018, whereas 2017 was substantially fruitier resulting in higher marks for fresh and dried fruit

aromas. in 2018, new-make was comparable to previous years with a slightly more balanced

flavor.

2016 2017 2018

FLORAL GRASSY FRUIT FRUIT MALT CEREAL SWEET HERBAL BARNYA

RD

FEI

NTY

SOL

VENT CLOVE PEPPER

OILY

FI

NISH

FRESH DRIED

S E A F I E L D

WATERFORD WHISKY TERROIR PROJECT — MAY 2020

Page 4: WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

Figure 3. Sensory analysis of new-make spirit from barley grown on two different farms with the

Clonroche soil series across three years (2016, 2017, and 2018).

Within the Clonroche soil series, 2016 and 2017 were comparable with slightly higher marks for

pepper in 2017. However, in 2018 the Clonroche series exhibited more malt flavors than 2016 and

2017.

FLORAL GRASSY FRUIT FRUIT MALT CEREAL SWEET HERBAL BARNYA

RD

FEI

NTY

SOL

VENT CLOVE PEPPER

OILY

FI

NISH

FRESH DRIED

C L O N R O C H E

2016 2017 2018

WATERFORD WHISKY TERROIR PROJECT — MAY 2020

Page 5: WHISKY TERROIR PROJECT · WATERFORD WHISKY TERROIR PROJECT ˝ MAY ˜˛˜˛ Figure 1. Combined sensory analysis of Waterford Distillery new-make spirit from three distinct soil series

Figure 4. Sensory analysis of new-make spirit from barley grown on two different farms with the

Elton soil series across three years (2016, 2017, and 2018).

Within the Elton soil series, 2016 new-make spirit samples exhibited higher marks for heavier

flavors – such as feinty, earth/barnyard, clove and pepper flavors, whereas 2017 and 2018

samples expressed more dried fruitiness and malt flavors.

FLORAL GRASSY FRUIT FRUIT MALT CEREAL SWEET HERBAL BARNYA

RD

FEI

NTY

SOL

VENT CLOVE PEPPER

OILY

FI

NISH

FRESH DRIED

E L T O N

2016 2017 2018

WATERFORD WHISKY TERROIR PROJECT — MAY 2020