Waterford Ballyroe: Edition 1.1

Ballyroe 1.1 is a Single Farm Origin release drawing on barley from Simon Neville's farm five miles north of Wexford town. Neville has farmed the land for around forty years, and Waterford describes the terroir as challenging in drier years, producing fruity and floral notes in the distillate. The barley was harvested in August 2015 and distilled in March and April 2016. After four years, six months and thirty days of maturation, an outturn of 9,384 bottles was produced. Every bottle carries the TÉIREOIR code linking to the full farm and cask records.

Maturation used a distinctive cask profile that departs from the Waterford standard: 36% first fill American oak, 24% French oak casks previously used to age Château Mouton Rothschild red wine, 21% virgin American oak and 19% sherry casks as the Vin Doux Naturel component. The Mouton Rothschild casks bring premium Bordeaux first growth influence with concentrated anthocyanins and finer grained tannins from the original wine. The sherry element adds oxidative nutty and dried fruit notes distinct from the standard VDN profile. First fill Bourbon contributes vanillin and coconut lactones. Virgin American oak adds toasted sugar and raw lignin spice. Bottled at 50% without chill filtration or added colour.

On the nose, summer garden, marzipan, honey, heather, orange zest and rose water. The palate brings white pepper, orange marmalade, dark chocolate, rhubarb and clove, closing on a long dark chocolate and spice finish.