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Waterford Whisky’s ongoing exploration into the old ways of whiskey-making has taken us, once again, to forgotten flavours: Irish peat, the original taste of Irish whiskey.
Bottled at a rate of 57 PPM (phenol parts per million) Lacken is one of the most heavily-peated Irish whiskys to be produced.
Distilled from barley grown in Co. Wexford by Francis Kehoe at his Lacken farm, two miles east of New Ross. The peat source was the ultra-rich inland raised bog of Ballyteige, Co. Kildare. The cut, from deeper in the bog, where the peat is darker, richer and moister, allowing for a slower burn, more flavour imparted, and a higher ppm.
Peated: Lacken is described as offering aromas reminiscent of a coastal walk with notes of brine, oyster shells, barley sugar and orchard fruits.
On the palate it is full-bodied, oily, and unctuous, with hints of grist, driftwood, with some white peach and apple.
50% abv
Store out of direct sunlight.
Mark Reynier's Waterford Whisky is on a quest to unearth whisky's most natural flavours. Influenced by the world’s greatest winemakers, They bring the same intellectual drive, methodology and rigour to barley – the very source of malt whisky’s complex flavour.
Extolling a hundred exclusive farms of Irish-grown barley, Waterford Whisky search for natural flavours via three paths: The Single Farm Origins pursue the individualism of terroir-derived flavour; the Arcadian Series expresses the intensity of flavour from alternative philosophies and long-forgotten varieties; and finally the Cuvées revel in the ultimate sophistication, where the whole is greater than the sum.
