In this week’s episode we’re continuing the exploration of biodynamic farming and growing that we began investigating last week and we’re going to get a better understanding of what makes a farm, a grain and a whisky organic.

We’ll hear from the growers behind the barley that eventually ends up in Waterford Distillery’s biodynamic and organic whiskies and we’re heading to the central valley of California to hear from a grower who is led by the spiritual approach to biodynamic farming and we’ll hear from a best-in-class pioneer of the biodynamic wine world in France.