Our Whiskey

Our casks sit in our maturation warehouse in the mild temperatures right beside the wild Atlantic Ocean. The cask draws in air in the warehouse, and the whiskey interacts with the wood to develop its unique character and colour. Different casks interact differently. A cask of whiskey is a complex living system of reactions.

Green Barley is the natural grain, unmalted. The Irish whiskey making tradition used Green/Unmalted barley and when distilled, it gives the whiskey a herbaceous ,spicy taste profile. Green Barley is mixed with malted barley, used in the unique triple distilled Irish whiskey Single Pot Still style A complex and sophisticated whiskey style.

Malted Barley is a key ingredient in the production of premium whiskeys. Malting is a trick on nature – Barley seeds are fooled into thinking they are germinating, and so starts release sugars to get ready to sprout..until heat stops that process. Malted grains have a distinctive profile when they are distilled.

Mountain Water. We use mountain to dilute the high-proof spirits from the cask before we bottle the whiskey. We get plenty of clean Atlantic rain here, and it rushes down the mountains by the distillery. The mineral content and purity of the water also influences the character of the final whiskey taste.

Whiskey is about patience – a scarce commodity in todays world. To use the precious label “Irish Whiskey”, the spirit must be matured in a wooden cask on the island of Ireland for a minimum of 3 years. Every day some whiskey vapour is released through the wood of the cask – the Angel’s Share, and older casks have a lot less whiskey than the day it was filled