INNOVATING TO PRESERVE THE ESSENCE OF TERROIRS

In Scotland’s Isle of Islay or in the heart of the Charente vineyards in France, the Rémy Cointreau teams are constantly working to better understand their terroirs. These terroirs develop in rhythm with the changing seasons and the passage of time. They are the fruit of ancestral practices, and also provide a living laboratory from which the best is extracted with the utmost respect for local ecosystems.

Exploring the terroir of Islay to guarantee exceptional products

In Scotland, Bruichladdich acquired land on the edges of wild Islay in 2018. The teams of the very first malt whisky brand from the island can thus make a stronger commitment to preserving Bere Barley and replanting different, “forgotten” varieties of barley.

At the end of 2018, the House invited organic farmers and researchers from around the world to a Croft Summit, aimed at sharing their farming practices and reflecting on future farming methods with the brand's teams. This international meeting has led to a large-scale project: the teams are going to plant several varieties of barley on test plots, without using synthetic products, to test those most suited to the island's terroir. As such, they will develop a better understanding of local farming conditions and will adapt farming practices to protect the land. Ultimately, the aim is to allow the rest of the island's farmers to benefit from this exercise.

Like its cousin, the Westland Distillery located in Seattle is rooted in the Pacific Northwest region in the United States. The Distillery is currently discussing the best crop rotation for this terroir that enjoys one of the best climates in the world for growing barley. It reflects the distinctive character of this region, where Westland Distillery produces single malt whiskies with locally produced barley only.