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Rathclough is deep and dark fruited - figs, dates, and plums rule the day here. Dark spices too - licorice, black pepper, and nutmeg notes make this especially great for a winter dram. Barley grown by Richard Raftice on his low-lying, quick-drying, glacier meltwater gravel soils in Kilkenny. Rath Clogh, Stone Fort. Aged for 1414 days in 31% first-fill America oak, 19% virgin American oak, 25% French oak, and 25% Vin Doux Naturel (sweet wine) casks.
About Waterford Distillery:
While Ireland might boast 100+ whisky brands, in reality the juice most of these bottles comes from one of three distilleries on the island. So while the category of Irish Whisky might seem diverse, it's a bit of smoke and mirrors and good marketing. Enter Mark Reynier, the man who revived Islay's Bruichladdich distillery in the early 2000s and the maverick behind Waterford Distillery.
"I’m out to make the most distinctive single malt the world has ever seen and it is the cognoscenti who will be the buyers of it. What we are doing is an intellectual proposition. It is for the curious, not the followers," Mark said in an early 2020 interview.
Housed in a former Guiness Brewery, Waterford Distillery is squarely focused on the influence of terroir on whisky, sourcing barley from single farms and distilling them in single batches, as one would produce wine from a single grand cru vineyard in Burgundy. Waterford is also the first distillery to produce a whisky from certified organic barley, which they have named 'Gaia'.
The traceability, or provenance, of these whiskies is insane, truly unlike any other on the market. Age-statements shown in the number of days. Barrel regiment is broken down by type of barrel and percentage of the final blend. The single-origin bottlings are named after the farms where the barley is sourced, and also mention the name of the farmer and geographic coordinates of the farm. There is a fanatical level of detail put into these spirits, and it certainly shows in the glass.