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A Barrel Of Laughs

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Carney James Turner

The voice of winter is heard at the door, it's time to bury the cow horn.

Out in the wilds of Ireland, Captain Carney is capturing content for Waterford Distillery.  He's doing the rounds with the casks, chronicling the spirits' myriad flavours, minding the maltings and furthering his Alsation eduction.

Waterford have provided a warm welcome, denying the cold of winter with a tasting session with Mark Reynier, Head Distiller Ned Gahan and Distillery Manager Paul McCusker.  Barley from each farm is distilled in batches, with strict separation and clear distinction from each other.  Thanks to this unique system, Waterford is able to capture in spirit each farm's terroir, the subtle character shaped by micro-climate and soil.  Individuality and integrity from field to barrel.  We've seized the opportunity to capture the beautiful and diverse tones of the spirits with the Voigtländer Pancake, a delicious f2 lens which takes exquisite portraits.  Our recently released Agrignomes film highlighted the differences between 2 geographically close farms, with the same grain variety but different soil types. Although bottling is still some years away, the tastes are already remarkable, distinct and diverse. Martin Foley's barley, grown in calcium rich soil at Ballyhack, Newross, gives an earthy, malty spirit with notes of Earl Grey tea and chocolate.  So says Thijs Klaverstijn of Words Of Whisky. 

Fortuitously Carney was also there to  join them for the Christmas party.  

Today he's joining Trevor Harris at Cooltrim in Naas as he continues to embrace biodynamics.  Trevor joined Waterford's research trip to Alsace earlier this year for a Biodynamic Masterclass.  His podzolic soil is already certified organic but will now be enjoying the effects of horn preparations.  Biodynamic agriculture has a keen focus on tuning into the natural rhythms of the earth.  Horn manure, commonly known as BD500, is obtained by the transformation of high quality cow manure that has been put into cow horns and buried under the earth for the colder period.  Once a year when the planet takes a deep breath in, the earth deeply inhales in Autumn and everything goes to ground.  Humus-producing microbes thrive in manure.  Horns also contain the microbes, and by placing the manure inside the cow horn a fast producing culture of humus-producing cultures is created.  The microbes migrate from the horn into the infertile soil around them, making it beautifully fertile.  Spring sees the seasonal exhalation and resultant burst of life. 

The crew will also be visiting Ireland's oldest and largest malt producer, Minch Malt in Kildare.  Minch combines centuries of tradition with state of the art equipment to produce malt from 100% Irish farmers.  Accompanied by Alan Dempsey and Neil Conway, our D.O.P. will be documenting the collaboration between Minch and Waterford to create the most profound single malt whisky ever made.

   

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