It's a lucky man who finds himself working in a distillery on the very day of their Christmas party.

We've been working up a thirst in Waterford this week, continuing to document the growing relationship between 46 Irish barley farms and Waterford Distillery.  It is barley that makes whisky the most complex spirit, revered around the world and where barley is king, provenance is all.  The distillery maintains an incredibly close relationship with the farmers and an intimate knowledge of their soil.  Even as Winter starts to whisper through the fields, there is barley forcing its way up through the earth where the battle of Kilthomas was once fought and we've been out capturing the promising shoots.  Of further historical interest, Head Brewer, Lisa Ryan took us down to Groveside Farm in Ballyharty to admire the Cousins' barley, lovingly tended with their mighty new Fiat 110.  

All 46 farmers are, today, attending The Knowledge Transfer, hosted with Minch Malt at Grattan Quay in Waterford.  As with all of Mark Reynier's initiatives, quality is absolutely paramount, and today is all about protein levels.  If you keep an eye on our periscope you might just catch a glimpse of Chief Distiller Paul McCusker extolling the virtues of good wine casks in quality spirit and allowing the crowd to sample the odd dram for themselves.

It is such a rare and wonderful thing to witness this process from its inception.  The barrels are already being filled up and maturing beautifully in the bespoke bonded storage.  It'll be a wee while until the bottling starts, but that won't stop us raising a glass to Waterford tonight.  Slainte.