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W H I S K YT E R R O I RP R O J E C T
MAY 25TH, 2020 UPDATE
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
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
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
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
