Whiskey price

Irish whiskey is making a comeback

There are now at least 33 Irish whiskey distilleries in operation and a dozen more in the works.

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Of course, the prices have also increased. Even so, the value for money is better than some Scottish and bourbon counterparts.

All of the selections below are triple distilled. Three of the four labels claim to use a single-pot still, a production method that’s supposed to add more flavor to the spirit. The fourth, Limavady, claims to be the first single barrel Irish whiskey.

  • Copper Pot of Writer’s Tears: Established by Bernard and Rosemary Walsh in 1999, Writer’s Tears offers a line of eight whiskey expressions, including cask strength and Japanese cask, but Copper Pot was their first. This whiskey has lots of apple and ginger on the palate, with a hint of cocoa on the finish.
  • Limavadi: This is the revival of a brand that dates back to 1750, and the distiller, Darryl McNally, can trace the lineage to the original owners. Made possible through a collaboration with famous WhistlePig whiskeys from Vermont, Limavady tastes like figs and prunes on the attack, giving way to baking spices on the finish.
  • Green Spot Chateau Montelena zinfandel barrel finish: The Midleton Distillery has been supplying whiskey to Mitchell & Son, Dublin’s wine merchants and whiskey merchants (who buy whiskey and age it), since 1805. Its latest iteration is Green Spot whisky, finished in wine casks which previously contained Zinfandel from Chateau Montelena, a California winery with Irish heritage. Ripe pear and maraschino cherry (due to the influence of the wine cask) hit the nose, while spicy notes of almond and toasted cask delight the palate.
  • Robin 12: Also produced at the Midleton Distillery, Redbreast has been around since 1912. The 80s-proof whiskey is aged in a combination of bourbon and sherry casks for a minimum of 12 years. Offering notes of dried fruit and brown sugar reminiscent of fruit cake, this fine whiskey is enjoyed neat.
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