Waterford Whisky Launches New Biodynamic Cuvée

Waterford’s new biodynamic Cuvée has launched, showcasing the most complex and creative layering of its boldest natural single malt.

Biodynamic Cuvée Luna represents the pinnacle of Waterford's exploration into biodynamics—an esoteric, ultra-organic form of agriculture responsible for its most intense natural flavors.

By working with nature's rhythms and applying a series of complex natural preparations to enrich the soil and energize plants, the biodynamic approach has become a key practice for many of the world's finest vineyards and winemakers. Its effect on Waterford's barley is just as profound.

Waterford is so captivated by the added natural intensity this method brings to flavor that it has become the largest producer of biodynamic whisky globally.

Cuvée Luna stands as the company’s most significant biodynamic release to date.

It’s fitting that Cuvée Luna is being released this year, as 2024 marks the centenary of the biodynamic movement.

Cuvée Luna represents the radical evolution of Waterford's earlier biodynamic whisky, the first ever released in the world. Now a multi-vintage, older, and more complex malt, it’s the company’s most intensely flavorful whisky yet, sourced from three distinct farms, with barley grown by Alan Mooney, Trevor Harris, and John McDonnell—the pioneers of biodynamic barley farming in Ireland.

As with all of Waterford’s Cuvée Concepts, Head Distiller Ned Gahan expertly layered Cuvée Luna using a wide range of individually distilled biodynamic whiskies and casks.

The resulting whisky brims with deep malt biscuit notes, rich lemon curd, and vibrant flavors of peach and grapefruit, making it Waterford’s most naturally complex and flavorful single malt to date.

Waterford’s “Cuvée Luna” retails at €99 for a 70cl bottle and is available for purchase on their website as well as across Europe. For those outside of Europe—don’t worry, it’s coming soon.

Official Tasting notes, bottled at 50% ABV:

Appearance: Golden sunrise on a spring morning over the Atlantic Coast with oils that hold the glass like they want to stay in bed

Taste: Pepper spice, dry, breakfast cereals, chewable, lemon curd, pesto, green peppers, porridge with cream, malted biscuits, herbal tea, grapefruit

Nose: Green apple, hay, malted biscuits, white pepper, peaches, barnyard, cherry tomatoes, dry soil, light herbal tea, breadcrust, birch

Finish: Creamy, gentle spices with dryness that turns herbal and lingers into an Irish goodbye