Irish barley ends years old debate on whisky flavour influences

Research carried out on two farms provides ‘conclusive proof’ of terroir

Twp Irish farms were part of an academic study which has provided conclusive proof of terroir’s influence on whisky, settling an industry-dividing debate for both whisky drinkers and producers alike. File Picture.  

Two barley varieties grown on farms with separate environments in 2017 and 2018 in Athy, Co Kildare and Bunclody, Co Wexford have proven, it seems, that the influence of soil, microclimate and topography on barley growth does have an impact on the flavour of whisky.

The farms were part of an academic study which has provided conclusive proof of terroir’s influence on whisky, settling an industry-dividing debate for both whisky drinkers and producers alike.