As part of our pioneering quest to unearth whisky’s most natural flavours, we dried barley grown on two Single Farm Origins of Ballybannon and Fenniscourt, Co. Carlow, using peat cut from Ballyteige in Co.Kildare. Each farm’s harvest was peated to different levels: Fenniscourt’s barley to 38ppm and Ballybannon’s barley to 47ppm.
The bottlings are the latest in our Arcadian Farm Origins, which previously saw the first organic Irish whisky and the world’s first biodynamic whisky. This series showcases the intensity of natural flavours and honesty from the old ways, and represent real rarity because of the true scarcity of the raw materials.
