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The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit
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2021-02-18
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Kyraleou M, Herb D, O’Reilly G, et al. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods 2021;10(2):443. doi: https://doi.org/10.3390/foods10020443
Abstract
The impact of barley variety and its geographical growth location (environment) on the
flavour of new make spirit was investigated to determine if “terroir” can be applied in the production
of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions
from two different barley varieties (Olympus and Laureate) grown at two distinct environments
(Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and
2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and
descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential
and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced
by barley variety, environment, and the interactions thereof over both seasons, with environment and
the interaction of variety x environment having a greater impact than variety alone. Chemometric
analysis of the olfactometry and sensory data found that both environment and season had a greater
impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this
study clearly demonstrates a “terroir” impact on the flavour of new make spirit and highlights its
potential importance especially in relation to single malt whisk(e)y.