Part of the first ever releases of peated whisky made at the Waterford distillery, this new expression comes from the Ballybannon farm situated on the banks of the river Barrow in Co. Carlow. The barley used for this release was peated to 47ppm, seeing a return to the old practice of using the naturally occuring fuel source to dry the barley. The aroma is softly peaty, with a character of driftwood fire smoke, green apples and lavender honey. To taste, a peaty kick - BBQ'd fish by the sea, with warm apple tart and honeycomb (hokey pokey) ice cream.
