Exploring old barley varieties used in making whiskey in Ireland

Waterford distillery in Ireland searches for natural flavours in whisky via three paths: Their Single Farm Origins: pursue the individualism of terroir-derived flavour; they are the building blocks of Waterford's Cuvées, where the whole is greater than the sum. Finally Their Arcadian Barley expresses the intensity of flavour from exploring the old ways - of Organic, Biodynamic, Heritage and even Irish-peated barley. Indeed, so thorough is their exploration of the frontiers of natural flavour that they are the world’s largest producer of organic and biodynamic whiskies.
In this episode, we focus on Heritage varieties with Waterford distillery. You see, the modern varieties of barley available to distillers are all descendants of similar grandparents; they are siblings who share too much genetic material with each other. Each new family member has been bred for reasons of disease resistance, crop yield or spirit yield - but never flavour.
So Waterford started exploring heritage varieties from the past, starting with a mere 25g of barley samples for each of the heritage varieties, which were stored by the Department of Agriculture in Backweston Co. Dublin. These 25g samples were then upscaled to 40 tonnes of barley for malting purposes, which means that the project has taken several years for the quantity of grain to be viable for distillation.
I would also like to thank Waterford for allowing us to use their farming footage for the Episode.
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Links to the Waterford distillery:
🔸 waterfordwhisky.com
🔸‪@WaterfordWhisky‬
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🎥 Welcome to the official KZbin Channel of Beer, Wine & Spirits 🎥
Hi, I’m Jeff Bradford. My passion for beer, wine, and spirits ignited an urge to investigate the stories behind the labels. 🍾🍻
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🎬 🖥 Filming and Editing by Yoel Kamara
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#JeffBradford #whiskey #barley

[@budgetaudiophilelife-long5461]

🤗👍 I HAVE LOVED ❤BARLEY SINCE CHILDHOOD IN THE 1950s 😋😁💚💚💚

[@alymerhenry5976]

The gentleman that owns the distillery in blue near the end is exactly like how I think too make a good whiskey. Knew I wasn't the only one. Used too think I was mad try too create something that's not been heard of before. 😊😊. But I think by barreling a whiskey is also taking the natural taste from it. Like my Poitin has that craft without barrelled and he lost once his barrelled his. Weould be awesome too meet him and take his knowledge also. ❤

[@scottclay4253]

Extremely interesting video. Thank you for your content. The old barley project is fascinating recreating long forgotten flavors.

[@drinkdestinations]

Thanks so much Scott. I’ve got a few other videos I did with Waterford discussing Terroir, nature versus nurture and the next video is how heritage varieties are distilled showing the process. Can’t thank you enough for the support. Cheers, -Jeff

[@PaulRiedstra]

Yeaaaah new movie! Thanks Jeff!

[@drinkdestinations]

Hahahhahaha thanks for the support Paul. Hope you enjoyed the episode!

[@c.browne999]

Fantastic Jeff! Such a great and informative video! Thanks so much! 🥃😉

[@drinkdestinations]

Thanks so much! Next months episode gets into the process/challenges of making whisky from heritage varieties.

[@jesussolis6840]

Great video, it’s an interesting project.

[@drinkdestinations]

Thanks so much. Really interesting project indeed! Cheers, -Jeff

[@mrutyunjayaraghuwansi4368]

There's times where we wait for your videos in this busy world.... It's always tempting to watch your video and they are always best in terms of audio, video and other specs.... Keep it up buddy...,🥃

[@drinkdestinations]

Thanks so much! I’m always looking to improve everything we doing and bring the best stories possible. Couldn’t do this without the support from people like you. Cheers, -Jeff

[@budgetaudiophilelife-long5461]

🤗👍🤩🤩THANKS JEFF,ENJOYING YOUR JOURNEY AND TRYING THE ONES WE CAN NOW 😎💚💚💚

[@drinkdestinations]

Thanks so much for the support and this bottle from Waterford won’t disappoint. Cheers, -Jeff

[@budgetaudiophilelife-long5461]

@@drinkdestinations 🤗DEFINITELY LOOKING 👀FORWARD TO IT JEFF 😋💚💚💚

[@dustinstober9647]

Amazing video! I love the fact that someone is looking for the flavors that we love in some old dusty whiskey bottles

[@drinkdestinations]

Thanks Dustin, glad you enjoyed the episode! Yeah I agree with you and really like what Waterford is doing. Cheers, -Jeff

[@EtienneCharlier]

Super interesting. And the video and editing is great as well.

[@drinkdestinations]

Thanks so much! I’m fortunate to have such amazing videographers. Yoel has been with me since day 1 and continues to grow and evolve as editor and overall at his craft.

[@dannylopez57123]

Your content is amazing I always look forward to what my old Platoon Sergeant pushes out.

[@drinkdestinations]

Danny, what’s up brother? Thanks for the support as always. Hope all is well!

[@henkjanssen1252]

Really liked the video. Heritage grains are such an interesting topic, and we may find ourselves in need of going back to them as they are often much hardier in terms of dealing with extreme weather such as droughts. Just don't know how I feel about that blue bottle...

[@drinkdestinations]

Really glad you enjoyed the episode. I agree about finding ourselves in need to go back to them and you don’t like the blue bottle hahahahha? It definitely stands out in the crowd. Cheers brother, -Jeff

[@raulromero6462]

Hi brother 👋 I love your videos and have a question that maybe someone like you that travels around different brewery's can answer. I have two 4000L ciment fermenters that had infected wine from 10y ago.. how can I clean and disinfect them totally to make "good" wine/beer again? Asking to different people in the industry opinions divide between: 1. Clean and disenfect them with phosphoric acid. Cover the interior of the fermenters with epoxy. 2. destroy everything and buy new inox fermenters because option number one will still turn your wine into vinegar. What do you think? Thanks you in advance! Even if you don't have a answer, when my project starts I will be sending beer your way. You deserve it! Cheers 🍻

[@jacob106106]

Great Work Jeff! Always unique stories👌. Bringing everything together very creatively. Behind the scenes of Gluten free Whiskey production (Koval Distillery example) would be an interesting video :) Nothing out there on this subject. Right up you alley ahah.. A lot of people with digestive problems are either gluten intolerant or allergic... (me). Keep up the good work Jeff.

[@drinkdestinations]

Thanks Jacob and I appreciate your support! Gluten free whiskey is a great topic and will make a note of it. Cheers and thanks for always taking time to comment. -Jeff

[@joanneroberts2234]

I didn’t understand all that but I see it’s taken a long time with a lot of experimenting for the best flavor.

[@drinkdestinations]

By the way you described it, it sounds like you understood it gram! Thanks for the amazing support as always.

[@raulromero6462]

Hi brother 👋 I love your videos and have a question that maybe someone like you that travels around different brewery's can answer. I have two 4000L ciment fermenters that had infected wine from 10y ago.. how can I clean and disinfect them totally to make "good" wine/beer again? Asking to different people in the industry opinions divide between: 1. Clean and disenfect them with phosphoric acid. Cover the interior of the fermenters with epoxy. 2. destroy everything and buy new inox fermenters because option number one will still turn your wine into vinegar. What do you think? Thanks you in advance! Even if you don't have a answer, when my project starts I will be sending beer your way. You deserve it! Cheers 🍻

[@drinkdestinations]

Hey Raul, thanks for the message. Send me an email at [e-mail] and I’ll give some info on what I’ve experienced and have for you. Cheers brother! -Jeff