When we think of whisky production, brochure-friendly polished copper stills, stainless steel and piping spring to mind, but what really happens at this stage? Can the flavour nuances of terroir survive what appears from the outside to be quite an industrial process?

 

In this episode of Terroir-Driven: The Waterford Whisky podcast, we’re looking at the science behind distillation, the unique low and slow distilling approach favoured by Waterford Distillery and how distillation can preserve, concentrate and maximise each barley field’s unique flavour.