{"id":41502,"date":"2021-11-15T16:00:52","date_gmt":"2021-11-15T16:00:52","guid":{"rendered":"\/blog\/post\/new-arrival-of-the-week-waterford-biodynamic-luna\/"},"modified":"2026-03-25T12:10:59","modified_gmt":"2026-03-25T12:10:59","slug":"new-arrival-of-the-week-waterford-biodynamic-luna","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/new-arrival-of-the-week-waterford-biodynamic-luna\/","title":{"rendered":"New Arrival of the Week: Waterford Biodynamic Luna"},"content":{"rendered":"

Irish whisky maverick Waterford has done it again. The team has launched what it claims to be \u201cthe world\u2019s first biodynamic whisky.\u201d It\u2019s called <\/b>Waterford Biodynamic Luna<\/b> and it has just landed at MoM towers.<\/b><\/p>\n

It\u2019s been quite a week for biodynamics and whisky. On Wednesday we heard that Bruichladdich<\/a> had released what it\u2019s calling The Biodynamic Project, but Waterford got in first with Biodynamic Luna. When we met with Waterford<\/a> supremo Mark Reynier back in September he gave us a little to try. We\u2019ll let you know our thoughts later.<\/span><\/p>\n

What is biodynamics?<\/b><\/h5>\n

But first, what is biodynamics? It\u2019s a system of agriculture developed by an Austrian writer, thinker, and, some say, crank, called Rudolph Steiner<\/a> (1861-1925). If that name sounds family, it\u2019s because he also invented Steiner schools. Clearly, he was a man for all seasons.<\/span><\/p>\n

Despite knowing nothing about vines and being a teetotaller, Steiner\u2019s teachings have become particularly popular among winemakers as CEO of Waterford, Mark Reynier<\/a>, explains: “During the 1980s in the vineyards of Burgundy and Alsace, following decades of agro-chemical excess and the race for yield over quality, I witnessed the renaissance of terroir and modern winemaking. Out of this, biodynamics blossomed \u2013 a new philosophy that at first seemed outlandish, but after tasting the results increasingly proved its worth”. <\/span><\/p>\n

He continues: “Biodynamics is, after all, merely a self-contained farming system, but one that consists of the culmination of 16,000 years of agricultural optimisation \u2013 trial and error, life and death \u2013 before the vicissitudes of industrialisation and intensification dumbed down individuality. During my career I’ve had the fortune to taste the world’s greatest wines, it’s no surprise to see the ever-increasing adoption of biodynamics in the search for intensity and purity of flavour. If for the grape, why not the grain?” Why not indeed.<\/span><\/p>\n

\"Waterford

Cow horns<\/p><\/div>\n

Just add mystical thinking<\/b><\/h5>\n

Biodynamics is usually described as organics plus but that is to do it a disservice because there\u2019s a strong spiritual element involved in Steiner\u2019s teaching. So as well as using organic rather than synthetic fertilizers etc. there\u2019s stuff about making homeopathic teas as treatments for vines, burying cow horns in the ground, and doing things according to phases of the moon. Hence the name of Waterford\u2019s latest whisky<\/a>.\u00a0<\/span><\/p>\n

Not only do preparations have to have the right homeopathic ingredients, they need to be made on the right day with the right \u201crhythm.\u201d This is from the biodynamic organisation Demeter\u2019s handbook: \u201c<\/span>Stirring is done with small amounts of preparations and at certain rhythms, which is why working with the preparations is also called homeopathy for the soil.\u201d<\/span><\/p>\n

So is it nonsense?<\/b><\/h5>\n

In many ways, biodynamics has more in common with pagan rituals than with scientific agriculture. The governing body, Demeter<\/a>, is after all the Greek goddess of agriculture.\u00a0<\/span>The jury is still out on whether it makes any difference above conventional organic or near-organic farming methods (<\/span>There\u2019s an interesting article <\/span>here<\/span><\/a> looking at the pseudoscience behind the movement). <\/span>But some of the top <\/span>estates in France such as Domaine de la <\/span>Roman\u00e9e-Conti<\/span> in Burgundy, Zind-Humbrecht in Alsace and Pontet-Canet in Bordeaux are fully biodynamic.\u00a0<\/span><\/p>\n

It\u2019s not clear how biodynamics works, or even if it works at all compared with conventional organic farming. <\/span>There is a theory, however, that biodynamics attracts obsessives and makes them more obsessive in the care they lavish on their crops, so even though much of it makes no scientific sense, it leads to results.\u00a0<\/span><\/p>\n

Anyway back to Waterford Luna. <\/span>The biodynamic barley in question comes from three Irish growers, Trevor Harris, John McDonnell, and Alan Mooney, who all have biodynamically accredited farmland. Following harvesting, it was malted, fermented and distilled in the usual Waterford way<\/a> before ageing in 35% first-fill US oak, 17% virgin US oak, 26% French oak, and 22% vin doux naturel oak. It was bottled at 50% ABV.<\/span><\/p>\n

So can I taste an extra \u201cintensity and purity of flavour\u201d? Not really. But it is certainly distinctive with a super spicy rye-like quality, and easily the equal of the other Waterford whiskies<\/a> I have tried ie. very high quality. Whether you buy biodynamics or not, it\u2019s worth your time and money.\u00a0<\/span><\/p>\n

Waterford Biodynamic Luna is available from Master of Malt. Click here<\/a> to buy.<\/b><\/p>\n

Tasting note from the Chaps at Master of Malt<\/b><\/h5>\n

Nose: <\/b>Super spicy, almost like a rye whisky. There\u2019s cinnamon, cardamom and freshly-baked rye bread, with apples, peaches and apricots.<\/span><\/p>\n

Palate: <\/b>It\u2019s alive with spice: black pepper, cinnamon and ginger. Then creamy, almost cream cheese notes, pastry, vanilla and sugared almonds with orchard fruits.\u00a0<\/span><\/p>\n

Finish:<\/b> Those amazing aromatics linger mingled with creamy custard. Very long.<\/span><\/p>\n

\"Waterford<\/p>\n","protected":false},"excerpt":{"rendered":"

Irish whisky maverick Waterford has done it again. The team has launched what it claims to be \u201cthe world\u2019s first biodynamic whisky.\u201d It\u2019s called Waterford Biodynamic Luna and it has…<\/p>\n","protected":false},"author":31,"featured_media":41506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[896],"tags":[1955,907,989,1789],"yoast_head":"\nNew Arrival of the Week: Waterford Biodynamic Luna | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Irish whisky maverick Waterford has launched what it claims to be \u201cthe world\u2019s first biodynamic whisky.\u201d It\u2019s called Waterford Biodynamic Luna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/new-arrival-of-the-week-waterford-biodynamic-luna\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta 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He\u2019s features editor for the Master of Malt blog as well as contributing to various publications and has appeared on BBC radio and TV. He won Fortnum & Mason Drink Writer of the Year 2022\/23 and is the author of four books: Empire of Booze, The Home Bar, The Cocktail Dictionary, and Vines in a Cold Climate.","url":"https:\/\/www.masterofmalt.com\/blog\/author\/henryj\/"}]}},"meta_description":"Irish whisky maverick Waterford has launched what it claims to be \u201cthe world\u2019s first biodynamic whisky.\u201d It\u2019s called Waterford Biodynamic Luna.","featured_image_url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2021\/11\/WF1049-Biodynamic-Luna-BottleBox-1.png","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/41502"}],"collection":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/comments?post=41502"}],"version-history":[{"count":7,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/41502\/revisions"}],"predecessor-version":[{"id":41544,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/41502\/revisions\/41544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media\/41506"}],"wp:attachment":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media?parent=41502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/categories?post=41502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/tags?post=41502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}