Another of Waterford’s early releases, this being made from organic barley and the first (that I’ve had, anyway) to use barley sourced from multiple farms. At the time, the volume of barley needed for a fermentation was too high for a single farm to produce using organic methods (or at least the yields from the part of the farm using those methods).
Minutia: Distilled on September 4-13, 2016 from organic Overture barley from a handful farms fermented with Mauri distiller’s yeast for 136 hours and matured in 1st fill and virgin American oak, French oak, and Vin Doux Naturel casks for 3 years, 9 months, and 20 days before bottling on August 24, 2020 producing 24,000 bottles. Enjoyed neat in a glencairn.
Color: Deep gold, 0.8.
Nose: Cookie/dough/bread with a decidedly banana vibe. Apple/vaguely tropical like kiwi. Slight musty honey.
Taste: Apple/tropical fruit, bready (specifically banana).
Finish: Banana bread, some spice. Wood.
Waterford’s distillery style is still here again, and the banana stands out more here than in other I remember. I’m not sure what organic barley does for whisky, and there isn’t enough here to show me, but I’m interested enough to try a single farm origin expression down the line when they have it and it’s had time to age and compare it to a similarly aged non-organic expression.
Score: 81
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