It seems that barley growing conditions, specifically the location where it is grown, does influence the quality of the whisky. This according to a new study commissioned by Ireland’s Waterford Distillery and led by Oregon State University. The study followed two common barley varieties (Laureate and Olympus) grown in two different regions of Ireland (county Kildare and county Wexford) during 2017 and 2018. Via gas chromatography-mass spectrometry and expert sensory panel it was found that the aromatic profile of the “new make spirits” resulting from the harvested and malted barley varied significantly based on where the barley was grown.
