Cool and long - that's the name of the game. Indeed, each crop's fermentation runs for a minimum length of 120 hours, twice the industry standard. But there's more to it than that. The intensity of flavour in our whisky comes from temperature-controlled fermentations, which encourage a flavour-enhancing malolactic fermentation to provide extra length and depth. Time for a quick science lesson with Head Brewer Neil Conway. | Waterford Distillery
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