Porfidio 2G 100% Blue Barley Single Cask Single Malt Whisky
Porfidio 2G was born – quite coincidentally we may add –
as a single-variety, single-malt, single-cask, single-estate whisky made from
100% Blue Barley, single-handedly created by Porfidio’s upcoming second
generation, Emiliano Grassl.
THE STORY OF ITS AUSTRALIAN CREATION
One night, while Porfidio was busy making Fair Dinkum,
the Auscal, we happened to run into one of the locals, a barley farmer, in the
local pub, and he shared with us his sorrows regarding the Australian barley
We learned that, broadly speaking, barley comes in two
types: blue or white aleurone. Blue barley varieties have a blue aleurone layer
below the husk which gives the barley a blue tinge and sweeter taste. In many
parts of the word, such as France, blue barley is considered better, because of
its higher anti-oxidant properties.
But in China, Australia’s biggest barley export market,
consumers go by looks instead of taste, and they don’t like the blue color. And
so, to satisfy their Chinese paymasters, Australian barley growers have been
collectively uprooting blue aleurone barley from their fields to avoid
contamination risks for white aleurone barley.
Philosophically, since we oppose racism based on
subjectively perceived superior looks, naturally we consider assertions of the
superiority of white barley over blue as “botanical racism”. We can’t concede a
prejudice against the color blue as an argument for restricting bio-diversity.
In fact, contrary to Chinese consumer perception, we thought that “Blue” Agave,
and “blue” corn, not to mention “blue” potatoes, actually have a positive,
We decided to support our mate from the pub – rather selfishly
of course, because we love the natural taste of blue barley – but also prompted
by the ethics of botanical diversity against monoculture. And so, we
transformed, and continue to transform every year, the fruits of his harvest
into a delectable spirituous delight, probably one of the finest Australian
Whisk(e)y today is made from a range of raw material
sources, ranging primarily from barley to wheat to rye to spelt to corn
(maize), but also other grains.
All original Scotch Whisky, however, at least up the 18th
century, was made exclusively from barley. And so, we thought that it would be
a dainty idea to do the “original, old-fashioned thing” by creating a whisky
made from 100% barley a la ecossaise, thus literally creating a single variety
Whisky yeasts, on their part,come in two types: those
that neutralize the taste on purpose, the dry style,and those which tease out
the fruity notes from the grain. As a question of opinionated preference, we
chose the second, because we loved the taste, a wonderfully flavorful, fruity
whisky faithful to its raw material and terroir, raised to its full potential
by delicate notes of the finest Quercus Alba oak through its ageing in the
highest quality Australian-made virgin 110 iter oak casks.