But then the question arises about the terroir of the barrel itself. Ah, a rabbit hole!

I think also worth keeping in mind that "wheat" from one farm might not be the same variety of wheat when sourced from a different farm.

At a whiskey fest, there was new Japanese distillery that had examples of all of their casks that go into their Single malt.  Chestnut was one of them and was my favorite that I tasted from the examples.  Interesting to see this barrel in Jameson.  I may need to seek it out

The best channel for long winded non answers! LOL  Love what you do bro. Keep up the good work

As a fellow musician, discussions of terrior in whiskey remind me of discussion of tonewood in guitars.  It's just one of thousands of different factors that go into the finished product.

Best new Jameson I have had in a long time.  This will definitely be a staple on my shelf.  I love that they took that chestnut cask they used in Method and Madness for this one. Cheers

Waterford's obsession with terrior was commendable, but financially bankrupted them. Obsessive pureness doesn't pay the bills or investors. Business 101

Thank you as always for the information in these videos 🥃

Cheers 🥃

WHISKEY CHEERS 😎

Hi Daniel! I think you forgot to mention the terroir coming from peat. The decomposed organic matter carries unique flavors coming from the specific region where it is extracted.

It's funny you talk about this today (well, released it today). Just yesterday, I was listening to Mark Reynier on a podcast talking about terroir. Now, this was mainly in the context of his Renegade rum project in Grenada, which is seriously interesting if you're not familiar, but he touched on Waterford and Bruichladdich as well.

If you liked the Triple Triple, you MUST TRY Jameson single pot still 5 cask finish, I’d love to see Daniel do a review of that.

Quite cool that Irish can use any wood to age whiskey. In the future they might have cool stuff 😜 thanks Daniel 😊

For the tripl-rithm 🎉

I am so glad I am not the only one that pronounces the "Triple triple" like that.

Yup after many years. Jameson stout prob my fav goto cheaper side pour.

This is reminding me of organic farming and Chef Dan Barber’s book “The Third Plate”. In the book he delves into how crop rotation is essential to organic farming, which is how you get the best ingredients, but we’re usually only buying one crop for a large crop rotation, and everything else gets sold at a loss as animal feed. He’s advocating for understanding and utilizing the other crops in rotation. Because they’re still delicious, high quality organic foods. And I can see whiskey participating in that system, because some of the crops in rotation, that get sold off cheap, are grains. Whiskey was historically a product made from excess grain, and this could be a great way to support farms that grow specialty grains for whisky, like bloody butcher corn.  It’d also promote innovation by encouraging the use of less common grains like millet or oats. Historically they’d likely make something closer to moonshine or vodka with whatever they could find cheap, but I imagine modern distillers could get more interesting flavors out of it than that. And if nothing else, it’ll probably still be fine for something like gin or vodka

The thing with Waterford was that the product that was released hid the terroir behind wildly different casks.  Looking back at the first 4 batches of Eleanor released, how different were those dozen casks, that were all from the same batch, same part of the same warehouse, etc,?  And that difference was simply from the casks that were all new American oak at the same char level.  Waterford took different batches, and not even putting them in similar casks (different wine casks, etc) how can you possibly track that back to the raw barley?
As Daniel says "how do you tell this small difference from the huge range of flavor differences?"   And yes, the Caskmates Stout is wonderful and amazing.

Thank you, Daniel. I saw this on the shelf and, as always, wanted to hear your thoughts first. Well done