Our Whiskey

Our casks rest in a maturation warehouse beside the wild Atlantic Ocean, where mild coastal temperatures allow slow, steady ageing.

Each cask breathes, drawing in Atlantic air and allowing the whiskey to interact with the wood. Over time, this process shapes the spirit’s colour, aroma, and flavour.

A whiskey cask is not static. It is a living system of natural reactions that continues to evolve throughout maturation.

Single Pot Still Irish whiskey is defined by its use of unmalted barley.

This traditional Irish approach gives the whiskey its distinctive creamy mouthfeel and gentle spice. Unmalted barley is combined with malted barley during mashing, creating the layered and complex flavour profile for which the style is known.

Malted barley plays a vital role in whiskey production.

During malting, barley is soaked in water and gently warmed, encouraging it to begin germination. This process releases sugars and enzymes essential to fermentation and flavour development. Germination is then stopped by drying the grain.

When distilled, malted barley often contributes a clean cereal character to the final spirit.

Above all else, whiskey requires patience, something increasingly rare in today’s world.

To be legally called Irish whiskey, spirit must mature in wooden casks on the island of Ireland for a minimum of three years. During maturation, small amounts of whiskey naturally evaporate through the wood of the cask. This loss is known as the Angel’s Share.

As a result, older casks hold significantly less whiskey when they are finally emptied, but what remains is richer and more complex.