If you have very tall, narrow-necked stills, you will produce a very floral, elegant spirit. If you have very short, dumpy stills you will have a heavy, oily spirit – and there is nothing you can do about it. Laphroaig, for example, can never ever ever produce a light, floral spirit because they have short, dumpy stills. You can’t change it. That is how it’s going to be. We know that these Inverleven stills are going to produce a floral spirit, because of their shape.
Mark Reynier of Waterford Distillery speaking in 2016
How much thought do we want to put into our whisky? How far down the rabbit hole of chemistry and engineering do we need to go to make sure that we fully know a whisky? Waterford is already pushing the terroir debate – that the location barley is grown in plays a part in the flavour of whisky – centre stage, so that is their focus. But what about stills – if you can argue that barley retains a unique geographic identity, even after enduring the various tortures of malting, milling, brewing and distilling, not to mind X number of decades in wood, then surely you can claim that stills play just as central a role. Or, maybe you don’t. Maybe it simply doesn’t matter, and that this is the great thing about whisky – without wanting to sound pretentious, it is a drink for thinkers, but it is also a drink for drinkers; you don’t need to lose yourself in some desperate search for meaning when you can just drink it and get pleasantly toasted.
It’s like Johnny Cash. You can love him for his music, or you can love his music for him – love it that little bit more because you understand the myth and the man, the outlaw – all his songs then take on deeper meanings, about growing up poor, the desperation and anger. Consider his cover of NIN’s Hurt – a song written about self loathing, isolation, and living with trauma – which he transformed into a song about regret, sorrow, loss, and frailty. You can just turn up the radio when it plays, and as a bonus you can spend the ensuing ten minutes thinking about your own mortality.
Whisky, in the end, only has meaning because of us – we make it, we drink it, we write about it, we dream it into being; until that bottle is opened and consumed it is Schrödinger’s stupid cat. So you can argue about agronomics, still design, yeast and all that glorious technical detail, but we are the ghosts in the machine, bringing our unique tastes and thoughts and meaning to every drink.
So a brief history of the Inverleven stills – tucked away inside the vast Dumbarton grain distillery, they became redundant in the early Noughties and Dumbarton was set for demolition. Enter Demolition Dave, who spotted the stills, told Mark Reynier, who then bought them. The stills – wash, spirit and a Lomand known as Ugly Betty – were dismantled and shipped to Islay, where Betty made The Botanist gin and the wash and spirit became garden ornaments.
Reynier then sold Bruichladdich, bought Guinness’s Waterford Brewery, and after a quick polish, the Inverlevens became the Waterfords, the brewery became a distillery, and Demolition Dave became Dividend Dave, as he is now an investor in Waterford. So the question is this – will Inverleven spirit taste in any way similar to Waterford? Will those stills create some kinship between the vast Dumbarton and the bespoke Waterford? Probably not, as Reynier continued that quote I opened with thusly:
So then the question is – how are you going to run them? And we have the facilities here to produce very, very good-quality wort and wash, clinically the best – you can’t do anything better. So then it is a question of how slowly we run those stills, and because we have all this space and the control we can run everything exactly as we please.
So I can drink this and try to trace some parallels to the samples from Waterford that I have, or I can abandon my romantic notions and stop trying to forge connections that only exist in my imagination. I’m sure still shape and design plays a role in flavour, but I would imagine it to be considerably less than inelegant elements like yeast.
Anyway – to the whisky. Distilled in 1987, casked in Bourbon hogsheads, disgorged into 240 bottles in July 2015 at a healthy 53.9%. On the nose it is spicy and sprightly, the official notes speak of tropical fruits but I get more vanilla, spice, biscuit, mace and its more popular cousin nutmeg. On the palate; dry, then lots of honey, custard creams, but the heft of that strength has me adding water to a whiskey for what actually might be the first time in my life. Manuka honey, mead, meadows, liquorice. On the finish – long, possibly longer with the water added, but with that spice element all the ways through. More biscuit, malt, a whisper of summer fruits.
I honestly didn’t know what to expect with this whisky – it’s worth a few quid and was given to me as a gift by a very old friend, so I could never sell it. I planned to open it for the launch of Waterford Distillery’s prog-rocking new release, but the plague put an end to that.
So here I am on World Whisky Day, sipping it instead. It has meaning to me – it symbolises friendship, kindness, love. It’s greater meaning stretches beyond that – that something beautiful and special can thrive in an ugly place, persevere, and then return to life in another world. The Inverleven stills are dead, long live the Waterford stills, and here’s to the resurrection.
Can terroir exist in whisky? I like to think it can, but that’s because I choose to. Like Fox Mulder, I want to believe. The idea makes sense to me; but then, I have zero understanding of science, zero understanding of the destructive forces of distillation. So maybe I should take a backseat and shut the hell up, which is what I did when I got this email. I can’t remember the context, but the person who wrote it seemed pretty straight – considering they were using a fake name and fake email address. They had worked in distilling for decades (which in Ireland narrows it down to a few dozen potential candidates, thus necessitating the hidden ID) and just wanted to say their piece about their own experience of terroir in whiskey, so here it is:
“We played with that more than a decade ago and took three separate strains of barley and made three totally different malts. The taste difference was notable as new make, but this was expected as most new make batches will have a slight difference in taste and aroma. However, we put them into three very similar casks (all ex-bourbon from the same distillery with the same fill and disgorging date) as identical as possible considering a casks variance, and all the whiskies tasted the same after five years. The barrel is far too overpowering for the tiny incremental changes the terroir supporters suggest. In my opinion, terroir in whiskey is 100% a marketing ploy as I’ve tested both ways – identical whiskey from the same batch in different casks and the opposite test with different whiskies in as identical as possible barrels and on both tests the barrel comes through by a huge country mile. The barrel does the vast majority of the flavour, definitely 70% or more depending on the barrel.
“Try buying a charred or toasted cask, add plain spring water to it and even after 48 hours of the water in the cask, remove some water and taste it and you’ll get those unmistakable whiskey flavours. The cask is honestly the big difference in whiskey.
“Think of how many medals Cooley won prior to the sale to Beam. John Teeling couldn’t give his whiskey away at the time (which is why he had so much mature stock). And then all that stock got sold to brands and they did some unique finishes (Teelings 24 year old is a recent example finished in Sauternes casks), Hyde is another and plenty more world awards from that stock. All the same whiskey as Noel never did much to change the mash bill at Cooley.
“The difference came in the finish, which was 100% from the cask. Every single brand in Ireland has known the importance of the barrel for hundreds of years. Even think of Redbreast in 1903. Gilbeys were wine merchants as were the Mitchell brothers with the Spot family. They had leftover wine casks and got them filled by Jameson. It resulted in some of the world’s best ever whiskey.”
Mysterious anonymous email endeth.
In the new make I tasted in Waterford, there were massive differences between farms – but give those different distillates ten years in a barrel, and then we shall see. New make exhibiting what seems like terroir is very different to a 15 year old spirit exhibiting terroir, because how do you eliminate the effects of the cask from your deductions? Do you sell each bottle with a sample of the new make so you can discern which flavour elements are down to where the barley grew, and which are down to the wood? Or is all this completely besides the point? Waterford Distillery has taken the focus off wood and placed it farther back in the process, to an element of whiskey that had been relegated to a walk on part in the narrative. If quality wood programmes are so important, why not grain also? And beyond that – why not yeast, why not fermentation times? Why not people? Reynier’s persona is central to this debate – he is as much part of the terroir of Waterford’s whisky as the grain. This was all his mad idea, his vision. You can criticise him, mutter about people ‘coming over here’ telling us how to make whisky, write it all off as marketing, or some zany experiment – but as experiments go, it is a remarkably grand one, and whether or not you believe in whisky terroir, or choose to believe or not, it is still exciting.
For a more scientific, less nonsensical take on terroir:
Mark Reynier believes the Vikings invented whisky. The nomadic distiller claims that, contrary to the common belief that it was Irish monks who discovered it, it was the Vikings who first started to distill barley to make the water of life. Why would monks make such strong spirit, Reynier counters to anyone who objects to his interpretation of history – surely for men of God it would be heresy? Whatever about his take on the origins of distilling, few can doubt that he is an expert on heresy.
A third-generation wine merchant and independent whisky bottler, Reynier was the driving force behind the resurrection of Bruichladdich Distillery on the Hebridean island of Islay. He bought the mothballed distillery, transformed it into a gloriously wild experiment in the somewhat staid world of Scotch whisky, and then sold for stg£54 million it in 2012. After the sale, Reynier took some time off and went fishing. Many in his position would have simply retired, but Reynier was to prove that his work on Islay was laying down a template for what would follow, as he brought his unique approach to whisky to its spiritual home – Ireland.
Whilst on Islay, Reynier became obsessed with barley. The central ingredient of any single malt, it somehow ended up with a walk-on part in distilling – large firms place almost all the emphasis on casks, claiming that up to 80% of flavour comes from the wood the spirit ages in. Ever the heretic, Reynier queries why, if wood is so important, they don’t just use neutral spirit to make whiskey, or indeed simply water? Why bother with barley at all, if it has so little input? He decided that barley was the key to everything, and that local barley the most important of all.
While many larger distillers quietly imported their barley from warmer climes to ensure supply (and keep costs down), Reynier started using locally grown barley. His background in wine meant he knew about the importance of provenance and terroir – the unique microclimate that makes the wine from one vineyard completely different to wine from one alongside it. So he brought out whiskies that were distilled from certain strains of barley, or from certain farms.
Duncan McGillivray, former general manager of Bruichladdich, happened to mention to Reynier that the best barley he had ever seen was from the south east of Ireland. Fortuitous indeed then that shortly after the sale of Bruichladdich, Reynier managed to snap up the state of the art Guinness brewery in Waterford, the capital of Ireland’s sunny south east, for a bargain 7.5 million euro. He rehired many of the former Diageo staff who were let go when Guinness pulled out, and while he transformed the brewery into a distillery, his staff transformed from brewers to distillers. Now all he needed was some grain.
Reynier put in place an unprecedented network of farms to supply his barley, with a forensic level of detail – Waterford Distillery can track their spirit from grain to glass, and tell you about soil types, field locations, barley strains and even a short history of the farmer who grew it. Their storage facility was named the ‘barley cathedral’ and the distillery itself became a kind of techo-pagan temple created solely for the adoration of grain, with Reynier as chief celebrant. There were to be no white spirits – no vodka, no gin, no poitin – no single pot still whiskey, a traditional Irish style, and no grain whiskey. This is about single malt and nothing else. With a solid business plan and the confidence of his backers – among them Waterford native and pharma mogul Seamus Mulligan – Reynier is in no hurry to get his product out. Yet while many distilleries play it safe in those shaky early years, Reynier is taking his spirit of experimentation to the roots of whisky itself.
From one aspect or another, all interests of human life belong to Agriculture.
Reynier was the first person to distill Irish whisky from organically grown barley. But this wasn’t enough – how do you enhance terroir to the highest possible degree? The answer lay in some of the world’s great vineyards, and the writings of the occultist philosopher Rudolf Steiner. In 1924 a group of farmers were concerned about the impact of modern farming methods on their soil. They enlisted Steiner’s help, and he gave a series of lectures which went on to form the central strut of biodynamics. This modern-sounding agricultural philosophy sees the farm as an organism, one which is self contained and does not need outside interference. Fertilizer should come from the farm itself through a series of preparations – one of which is a cow horn packed with manure and buried for a period of time, while a spray for aphids comes from water that nettles have been soaked in.
Steiner was the father of anthroposophy – a philosophy led by the belief that there is a spiritual world accessible to us all through inner development. With biodynamics, he drew on this and the teaching of mystics from the 16th century, and thus some of the guidelines of biodynamic agriculture are somewhat left of field. To quote some of the instructions on the Biodynamic Association website: The six compost preparations are made from specific herbs: yarrow flowers, chamomile blossoms, the whole areal portion of the stinging nettle while in flower, oak bark, dandelion blossoms and valerian flowers. Four of these six preparations are enveloped in sheaths of animal organs. All are made with a sensitivity to the rhythms of the sun and zodiac. All but one are buried in the ground for a specified period of time. When the preparations are finished, they have the appearance of well-ripened compost, with the exception of the valerian preparation, which is in a liquid form.
Whilst much of biodynamics is an engaging form of holistic agriculture, the use of ‘sheaths of animals organs’ and lunar phases as a guide for planting is a stumbling block for many. However, Steiner’s views on agriculture may cause furrowed brows, his thoughts on other issues, such as race and education, raise even greater questions about his deductions.
The body which awards biodynamic certification, the Demeter Association, does not enforce the lunar calendar planting, but does ensure the preparations are as laid out by Steiner. Yet while biodynamics has its critics, it hasn’t stopped some of the great wine producers from using it – Domaine Zind Humbrecht, Romanee Conti, and Chateau Margaux all adhere to the rules laid down by the Biodynamic Association.
As Reynier has shown consistently throughout his career, if it works for wine, then why not whisky – after all, he openly admits that he is making a whisky for wine drinkers. This is for those who want to delve deeper into the liquid, to understand its provenance and to answer the bigger question of ‘why’ – why does this drink have the flavours it does?
“Soil here is the medium,” Reynier says. “It’s made from the subsoil which is made from the bedrock, which is filled with minerals, and the roots of whatever it is growing down into those different soils gets the most minerals. This is why we chose biodynamics – if you as a farmer keep putting nitrates on the ground, what incentive is there for the roots to go down, if they are just being fed on the surface? So the more fertiliser you use the less likely it is that the roots will dig deep.
“Most whisky drinkers are going to have no idea what we are talking about – I don’t care – but wine drinkers will. They will understand, or at least the guys I am talking to, will understand how biodynamics has influenced the greatest winemakers to take the ultimate step up.
“Biodynamics is agricultural management philosophy that is the culmination of ten thousand years of farming know how – call it folklore, call it old wives tales, whatever. But this is accumulated knowledge of how to grow, and how to look after your land, from before a time when you could go to the shops and buy what you needed to care for the land, you had to use what you had on your land, and they knew that everything they needed was right there.
“Fertilizers, pesticides, all naturally produced. Everything was done from within the farm. It was codified by Rudolf Steiner, who was approached by the farmers who felt that all this accumulated knowledge about caring for the land was being lost to modernity, and to the agro-chemical industry that really started after the First World War, when all these munitions firms went into selling chemicals to farmers.
“You can see the results of this, where chemical oversude has created a pan in the soil, soil that is to all effects dead, thanks to all the chemicals. So the soil is dead, the erosion is high, the fertility is zero, it’s almost like hydroponics. It creates an ever increasing need to put more and more things like into the soil.
“What Steiner realised was that what the old farmers knew actually worked. So he wrote it up in a code, which is called biodynamics. It’s more than organics – biodynamics is a way of life. It is a way of keeping a live soil going.
“Vineyards are where you see it most – the biodynamically farmed vines become healthier, they are able to resist infection. Of course, this doesn’t mean a biodynamic winemaker will be a good winemaker – it just means you will produce very good grapes. But if you are a great winemaker, and you have the best terroir, then your biodynamic grapes will make an incredible wine. It’s no coincidence that many of the top ten or fifteen winemakers have biodynamic vineyards. They don’t say much about it, perhaps because they are a little embarrassed by it – biodynamics is easy to ridicule, easy to pooh-pooh.”
Reynier says the roots of biodynamically farmed crops go deeper, the plants dig for nutrition as they are meant to, rather than relying on a shallow surface layer of regularly sprayed chemicals. His belief in biodynamics is overwhelming – he says that the lunar planting cycle makes sense, for just as the moon controls the tides, so too must it control fluid like sap within plants.
As for Reynier himself, he is slower to put down roots. He still lives on Islay but commutes to Waterford on a weekly basis. If that seems like a trek, it is a short hop in comparison to the journey he undertakes to his latest project, a rum distillery on the island of Grenada, a development even more challenging than Bruichladdich and Waterford combined. But Reynier is undaunted.
In Ireland he has encouraged farmers to resurrected heritage grains – two barley strains named Hunter and Goldthorpe – which haven’t been used commercially for decades, and were brought back from a seed bank. These strains of barley fell by the wayside in the agriculture industry’s shift away from choices based on flavour towards strains picked due to their yield.
The distillery is also working with Dr Dustin Herb from Oregon State University to prove that terroir exists – first they have micro-distilled samples from two varieties, grown and harvested at two test sites independently, and Dr Herb now matching up the environmental data with independent sensory analysis. Then they will be sending the samples off for gas chromatography to get compounds/sensory/environmental data matched up, so they can interrogate environmental changes and the compounds that result from it. The full report is due towards the end of 2019. Until then, the great whisky terroir debate will rage on, with Reynier in the eye of the maelstrom, and relishing the role.
He seems to be driven by a desire to prove that conventional wisdom is a form of complacency, whether it is in his belief in terroir, biodynamics or his claim that the vikings invented whisky. Reynier’s detractors would say that he is an agitator who uses conflict to keep the conversation steered in the direction of his whisky project, that all the bluster is marketing – but his actions in Waterford speak far louder than any words. Waterford Distillery’s experiment in terroir has taken Irish soil, Irish grain and Irish farmers and placed them back where they belong – at the heart of Irish whisky.