For all those Irish whiskey lovers in the US that have been hearing about Waterford Whisky, their wait is over. As of October they will have the opportunity to see what all the talk is about.
At the beginning of October there will be three unique Single Farm Origin releases available:
Rathclogh: Edition 1.1 – barley grown by Richard Raftice on his low-lying, quick-drying, glacier meltwater gravel soils in Kilkenny. Rath Clogh, Stone Fort.
Dunbell: Edition 1.1 – barley grown by Ned Murphy, east of the River Nore in County Kilkenny, on deep loamy soils derived from glacial drift of limestone, sandstone & shale. Dun Bile, Fire Fort.
Dunmore: Edition 1.1 – barley grown by John Tynan in County Laois, on a westerly-facing, lowland terroir by an ancient medieval fort. Dún Mór, Big Fort.
From mid-October this organic release will also be available:
Organic: Gaia 1.1 is the first ever organic Irish single malt (certified by the Organic Trust). This is part of the new Arcadian Series – an unconventional array of heritage, organic and biodynamic distillates. This first whisky is distilled from organic Irish barley grown by John Mallick, Paddy Tobin, Alan Jackson, Pat and Denis Booth, Jason Stanley and Trevor Harris.
All these whiskies are fully matured in a spectrum of super-premium oak including first-fill and virgin US oak, Vin Doux Naturel – sweet fortified wines – and premium French oak. They’re each bottled at 50% ABV without colouring, chill-filtration or any additives. Totally natural.
Availability and Price
Single Farm Origins – 13,000 bottles of Rathclogh and Dunmore, and 6,000 bottles of Dunbell, will be available as an online exclusive from October 1 with a suggested retail price of $95.
Organic: Gaia 1.1 – 6,000 bottles for the US market will be released from October 1 with a suggested retail price of $110.
The First States
Initial states will be: DC, DE, GA, IL, MD, NJ, NY, TN, TX, WA.
By December we will be in: CA, CO, FL, KS, KY, MO,OK.
If you would like to learn more about Waterford Whiskey you may enjoy our interview with Ned and Megan here.