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Open AccessArticle

The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

1
Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co Cork, Ireland
2
Crop and Soil Science Department Corvallis, Oregon State University, Corvallis, OR 97331, USA
3
Waterford Distillery, Waterford, Co Waterford, Ireland
4
Boortmalt, Athy, Co Kildare, Ireland
*
Author to whom correspondence should be addressed.
Academic Editor: Stefania Masci
Foods 2021, 10(2), 443; https://doi.org/10.3390/foods10020443
Received: 5 January 2021 / Revised: 2 February 2021 / Accepted: 4 February 2021 / Published: 18 February 2021
(This article belongs to the Section Food Analytical Methods)
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. View Full-Text
Keywords: terroir; GCMS; GCO; new make spirit; whisky; whiskey; barley variety; sensory evaluation; sensory panel terroir; GCMS; GCO; new make spirit; whisky; whiskey; barley variety; sensory evaluation; sensory panel
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MDPI and ACS Style

Kyraleou, M.; Herb, D.; O’Reilly, G.; Conway, N.; Bryan, T.; Kilcawley, K.N. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods 2021, 10, 443. https://doi.org/10.3390/foods10020443

AMA Style

Kyraleou M, Herb D, O’Reilly G, Conway N, Bryan T, Kilcawley KN. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods. 2021; 10(2):443. https://doi.org/10.3390/foods10020443

Chicago/Turabian Style

Kyraleou, Maria; Herb, Dustin; O’Reilly, Grace; Conway, Neil; Bryan, Tom; Kilcawley, Kieran N. 2021. "The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit" Foods 10, no. 2: 443. https://doi.org/10.3390/foods10020443

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