Anukriti Vashishtha^1,, Stephen Whelan², John Byrne¹, Sinead Morris¹

The term 'terroir' refers to the combination of all environmental elements that influence a crop's phenotype and impart character to distilled spirits through specific identifiable flavour compounds. While terroir's role in undistilled beverages such as wine and beer is well-established, its recognition in distilled spirits encounters scepticism because of the complexity of distillation and ageing processes that potentially obscure the raw material's original characteristics. However, this notion is now being extended to the realm of distilled spirits, with recent research validating the influence of terroir on the distinctive flavours of single-malt Irish whiskey. The Irish distilling sector is rapidly developing, innovating, and boosting the need for local raw materials, which includes exploring grains other than barley, such as wheat, rye, and maize. With a focus on the burgeoning demand for local ingredients and the diversification of grain in whiskey production, this paper reveals the potential for terroir as a marker of authenticity and quality in Irish whiskey. The review delves into the concept of terroir, its implications on Irish whiskey, both malted and grain-based, the diverse factors that shape the terroir, and the limitations of the concept of terroir in distilled spirits. By emphasising innovative practices and current trends, the research provides insights into the benefits of terroir for agricultural producers and distillers alike, while also proposing directions for future investigations to establish terroir more firmly in distilled beverages such as Irish whiskey.

terroir, distilled spirits, organic farming