Single Malt Irish Whiskey

Orange zest, lemon, vanilla and fresh meadow flowers lead a rich, sweet nose. The palate is silky and rounded, layering crème brûlée and dark chocolate over robust malt and oak, with cinnamon and white pepper providing definition. Maturation in ex-bourbon barrels gives the fruit and spice a polished frame without making the whisky heavy. The finish is warm, lingering and gently sweet. Serve neat or with a small splash of water.

Peach, vanilla and citrus lead the nose, followed by honey, caramel and a darker thread of spice. The palate is creamy and fruit-led, with apricot and plum layered over soft malt and the nutty richness of Oloroso sherry wood. Triple distillation keeps the texture polished, while maturation in toasted sherry hogsheads adds depth without making the whisky heavy. The finish is long, smooth and gently sweet, with stone fruit and baking spice lingering. Serve neat or with a small splash of water.

Vanilla ice cream and toffee lead the nose, lifted by orange oil and a light touch of pine resin. Toasted almond carries into a nutty, rounded palate, where pecan, chocolate-coated Brazil nut and a subtle floral note build over the malt. Initial maturation in bourbon barrels followed by a finish in Japanese mizunara oak brings sweetness, aromatic wood and gentle structure. Coffee bean and honey linger through a long, warming finish. Serve neat or add a few drops of water.

Fresh green apple and orchard fruit open the palate with clarity, followed by raisins, figs and stewed dates from the Pedro Ximenez cask finish. Sweet malt and marzipan sponge cake add a soft, rounded centre, while candied orange provides a bright counterpoint. Bottled at 46% after at least twelve years of maturation, it balances sherry richness with lively fruit and measured spice. The finish is warming, persistent and cleanly defined.