Terroir. Outsourced. Potato. Potatoe. Does it make any difference? It sounds as if Waterford believe it most certainly does. I think there is something unique, or old-school, about it. Farm to consumer (no factory) and somewhat refreshing. I am an Irish whiskey fan and look forward to tasting the results of their idea and belief. There is an ever present ethanol note that hovers over the lighter aromas. Irish profile of fresh fruit and sweetness, malt and yeast. Take a bowl, throw in diced green bananas, Granny Smith apples, vanilla sweet cream, cinnamon, barley sugary, Frosted Mini Wheats. Stir around and breathe it in. A healthy breakfast nose. Now take in what is fresh in your aromatic senses and spin that 90 degrees. A thick, viscous, velvety texture coats that palate. Dessert that’s saccharine (to put it mildly). Lemon shortcake, white pepper, graham crackers, fresh ginger, apples, honey all coated with confectionery sugar. The ginger zing follows to the finish as the oak tannins push forward with vanilla and small amount of barrel char. This rides out for an enjoyable medium length. A good, full balance of aromas and flavors. The youthfulness is detectable. Vibrant and bright. The practice of doing it all in-house is intriguing and, in this case, holds true promise. If this matures for another few years, this just may be the upper echelons of whisk(e)ies. Full, undiluted aroma and flavor. Thanks @PbMichiganWolverine for the great sample (and supplying everyone who as tasted this on Distiller thus far). [90/100][Tasted: 3/6/21]