Thermoregulated Fermentation

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.
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[@VinegarAndSaltedFries]

Just an absolutely awesome video. Love what you are doing an love your Whisky. Love from New York.

[@edwardwatling]

Great video - thanks for the information!

[@ross6343]

Enjoyed this video, especially the fermintation explanation. I'll be looking for a Waterford Whisky seller here in the States! Thanks for sharing. [Edit note: I realized I misspelled Whiskey in Waterford Whisky - can't be having that now can we!].