Lot 0861627Auction ended
Waterford Single Farm Origin
Edition 1.1 (4x70cl)50%70 cl
About this bottle
- Ballykilcavan 1.1: made exclusively using Taberna barley grown by David Walsh-Kemmis on his Ballykilcavan farm in Co. Laois. After distillation, the whisky is matured in a combination of French and American oak and then bottled at 50% ABV with no chill-filtration or additional colouring.
- Bannow Island 1.1: distilled using a single vintage of Overture barley grown on the south coast of Co. Wexford by Ed Harpur on his Bannow Island farm. The spirit was aged in a combo of French and American oak casks, and bottled at 50% ABV with no chill-filtration or additional colouring.
- Sheestown 1.1: The first release from Sheestown Farm in the Origin Series, made exclusively using Luvisol barley grown by Philip O'Brien on his Sheestown farm, near Kilkenny for over fifty years. After distillation, the whisky is matured in a combination of French and American oak and then bottled at 50% ABV with no chill-filtration or additional colouring.
- Ballymorgan 1.1: The first releases in the Origin series, from the Ballymorgan Farm, ran by Robert Milne (Fifth-generation farmer) and exclusively growing Overture Barley to be used in the distillation of Waterford whiskey. After distillation, the whisky is matured in a combination of French and American oak and then bottled at 50% ABV with no chill-filtration or additional colouring.
Lot details
Specifications
- Bottler
- Official
- Distillery
- Waterford
- Type
- Full Size
- Bottle size
- 70 cl
- Strength
- 50%
- Shipping weight
- 8 kg
Founded in 2015, in the town of the same name and now sadly closed. Waterford was a new enterprise by Mark Reynier after his successful tenure at the Bruichladdich distillery. The Waterford concept was terroir and proving that grain from specific farms could influence the final whisky. It’s this journey that formed the central premise of the distillery and their inovative and attractive blue bottles. The distillery fell on hard times and went into administration in 2024 and at the time of writing, has no realistic prospect of reopening. Waterford whisky continues to be a room splitting offering, with both fans and detractors. Initially there was a rush to bottle young, but perhaps more time is needed for Waterford to be truly appreciated, or for the debate to move on around the effects that they believed exist in whisky production.
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