Francis & Philip Kehoe, Lacken, Co. Wexford

Agronomist Grace visits father and son barley growers, Francis and Philip Kehoe, in Lacken, Co. Wexford. Early on in the year, during the transition from winter and spring, barley might not yet be in the ground, but the land is revealed.

The provenance of our barley, where and how it is cultivated, is therefore key. Taking proven principles from Islay a giant step further, we have an unprecedented 97 Irish farms, some organically-run, growing barley on distinct soil types. With a pioneering digital logistical system keeping track, each farmer’s crop is harvested, stored, malted and distilled separately. Thus we can capture in spirit each farm’s terroir, that subtle character shaped by micro-climate and soil. Individuality and integrity from field to barrel.

The goal of this precision, provenance with total traceability, is to provide us with an unparalleled library of maturing, nascent single malt whisky as each farm’s barley is distilled, one per week throughout the year.

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