They rigorously apply the ancient terroir methodology to today’s verdant landscape of Ireland, home of the world’s finest barley. Now for the first time in single malt whisky – unashamedly inspired by the legendary châteaux of France – they reach the apogee of this radical philosophy. The Cuvée, a synthesis of Single Farm Origins, a milestone in their journey. The definitive Waterford Whisky.
They rigorously apply the ancient terroir methodology to today’s verdant landscape of Ireland, home of the world’s finest barley. Now for the first time in single malt whisky – unashamedly inspired by the legendary châteaux of France – they reach the apogee of this radical philosophy. The Cuvée, a synthesis of Single Farm Origins, a milestone in their journey. The definitive Waterford Whisky.
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The vineyard inspiration behind their vision begins with their founder, Mark Reynier, who has over four decades of experience in the industry, from owning a Grand Cru vineyard in Burgundy, to being a wine importer and merchant in London; then in 2001 came the resurrection of the iconic Bruichladdich Distillery on Islay, where he established the Botanist Gin, Port Charlotte and Octomore single malts. It wasn’t until he founded Waterford Distillery in 2016, in the South East of Ireland – home to the perfect growing conditions for producing the world’s finest barley – that the principles such as terroir, biodynamics and cuvées could be firmly and rigorously applied to barley and whisky. An idea 40 years in the making.
The vineyard inspiration behind their vision begins with their founder, Mark Reynier, who has over four decades of experience in the industry, from owning a Grand Cru vineyard in Burgundy, to being a wine importer and merchant in London; then in 2001 came the resurrection of the iconic Bruichladdich Distillery on Islay, where he established the Botanist Gin, Port Charlotte and Octomore single malts. It wasn’t until he founded Waterford Distillery in 2016, in the South East of Ireland – home to the perfect growing conditions for producing the world’s finest barley – that the principles such as terroir, biodynamics and cuvées could be firmly and rigorously applied to barley and whisky. An idea 40 years in the making.
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