The Botantist Gin

BODY  THE SPIRIT IS SATIN SMOOTH GLIDING OVER THE PALATE LIKE NO GIN YOU HAVE EVER TRIED BEFORE. A TOTALLY SEDUCTIVE EXPERIENCE.

NOSE  THE AROMAS EXPLODE LIKE AN OLFACTORY AURORA BOREALIS, FILLING THE SENSES WITH METEORITES OF SMELL SENSATIONS AS THEY EXPLODE FROM THE GLASS. SWEET DELICATE MENTHOL, APPLE MINT, SPRING WOODLANDS, JUNIPER, CORIANDER WITH ANISEED UNDERTONES, LEMON AND ORANGE PEEL, A BOUQUET OF SUMMER FLOWERS ON THE MACHIR, HONEY FROM THISTLE, COCONUT FROM GORSE, WILD MINT AND SUMMER MEADOWS. IT’S A MAGICAL MELODY OF ISLAY’S NATURAL BOUNTY FROM THE ATLANTIC WASHED BEACHES TO THE SUMMIT OF HEATHER COVERED HILLS. INHALE AND YOU’RE THERE ON THE QUEEN OF THE HEBRIDES!

PALATE  THE TASTE IS RICH AND MELLOW; COOL ON ENTRY THEN AS IT REACHES THE BACK PALATE YOU CAN FEEL THE WARMTH AND ABSOLUTE PURITY OF SLOW UNHURRIED DISTILLATION. THIS IS A BEWITCHING, DELECTABLE AND LUXURIOUS GIN; ITS CITRUS FRESHNESS EXCITES AND STIMULATES THE TASTE BUDS ALLOWING YOU TO EXPERIENCE A STARBURST OF FLAVOURS AS THEY EXPLODE ACROSS THE PALATE.

FINISH  ALL THIS FROM A BEATEN UP OLD POT STILL, OPERATED BY BEATEN UP DISTILLERS ON THE COAST OF HEAVEN.

Blackwoods Gin

Inspired by the beautiful nature of Shetland, we wait each year for the right weather conditions to harvest our botanicals. With each vintage the botanicals used change slightly due to the quality and quantity available. Our Shetland botanicals are infused with juniper and coriander, plus other botanicals including lime, to give our dry gin its unique and complex flavour. We steep the botanicals in natural mineral water to release their gentle flavours before we go on to distillation in small batches using a traditional copper still. Over the years our vintage gin has won gold medals and been judged by experts, across the world beating many well-known brands in the process.

Tasting notes:

An abundance of citrus on the nose with gentle floral notes to follow. Extremely smooth yet crisp with citrus, herbal and floral notes coming through on the palate.

Hendrick’s Gin

A Tale of Two Stills

Hendrick’s is the marriage of two different spirits from two rare and unusual stills: the Bennet still and the Carter-Head still. By combining the two, we are able to create an extraordinarily smooth gin that has the required character and balance of subtle flavours.

The Infusion of Rose & Cucumber

No other gin taste like Hendrick’s because no other gin is made like Hendrick’s. We infuse our gin with the remarkable Bulgarian Rosa Damascena and specially selected cucumbers from the finest producers.

Jefferson’s Bourbon

About Us

We make our bourbon in small batches, ridiculously small batches. This enables us to showcase the different flavors that result from the wood in each barrel, as in the case of single barrel bourbons.We maintain the consistency that is found in small batch bottling. It’s like making dinner for 8 friends rather than a group of 80 people.

Creating very uncommon bourbon is a journey. We seek out new and aged barrels of bourbon from established distilleries that have perfected their art over hundreds of years. Then we do some old-fashioned experimenting, building balance and adding complexity through different selection, agitation and environmental processes until we find the taste Jefferson’s is known for.

 

Jefferson’s Bourbon

Balance and complexity are made approachable and affordable in this offering created from four styles of bourbon that we marry together in small batches. The result is a slightly fruitier and surprisingly sophisticated flavor profile, finishing – as always – with a smooth, vanilla-infused elegance that demands another round.

Jefferson’s Reserve

Our flagship bourbon is where we define the Jefferson’s taste: big and bold with hints of spice, toffee and leather. The Reserve is the perfect marriage of four different recipes of bourbon, one of which is an elder statesman. The result is bourbon that, like Thomas Jefferson, is sophisticated, complex and unforgettable.

Jefferson’s Ocean

Aged at Sea – Inspired by the original Jefferson’s Ocean, which was new-filled bourbon barrels, the Jefferson’s Ocean: Aged at Sea takes older bourbon barrels and brings it around the world. Stopping in 5 different continents and crossing the equator 4 times, this bourbon truly is a world beater.

Groth Vineyards

Our Vineyards

Groth Vineyards & Winery believes that a significant portion of the magic in the bottle comes from what goes on out in the vineyards. Our Vineyard Manager, Ben Benson, has been farming on this land since he joined Groth as the very first member of the team in 1982. His years of experience with the Groth estate have enabled us to make sure we have the perfect grape planted in the perfect location. We have matched soil types to rootstock, to grape clone, to trellising. Since 1996 Groth has replanted 90% of our vineyards. This major undertaking allows us to take advantage of the strides that have been reached in the viticulture community over the last decade, and combine them with our history with the land, to give us the ultimate combination between the grapes and the wines that we eventually make from them.

2013 SAUVIGNON BLANC NAPA VALLEY

Vintage: “MELLOW” is the word that comes to mind to describe the vintage from a winegrowing and winemaker perspective. “FANTASTIC” is the word that comes to mind to describe the quality and bounty of the crop. Two outstanding years in a row – Mother Nature has blessed us again. Early bud break was followed by exceptional weather that continued through the entire season. There was no need to be frantic about picking, we were all very relaxed! We were able to pick when the grapes were at their finest, giving us fantastic fruit expression, balance, and liveliness in the whites and outrageous color, and bodacious tannin structure in the reds. 2013 will go down in the annals as one of the greats along with 2012. Two in a row – WOW!

Harvest: Our 2013 Sauvignon Blanc was produced from grapes grown in various microclimates of the Napa Valley. The warmer Napa Valley microclimates give us grapes that result in wines with a lush, full melon/citrus character in the aroma and in the flavor. The cooler Napa Valley fruit provides a solid, crisp backbone that gives the wine an exciting liveliness that balances the rich creaminess from “sur lie” aging.

Winemaking: All of the Sauvignon Blanc and Semillon was whole cluster pressed. Whole cluster pressing gives us juice of incredibly high fruitiness and softness. After pressing and settling, 60% of the juice was moved to small oak barrels where it was put through a long, cool fermentation. Within two weeks, the wine fermented to dryness and the wines were allowed to age “sur lie” for a total of five months in the small oak barrels. These barrels are experienced (4-12 years old) and completely inert. This pressing, fermentation and aging program adds rich complexity to the aromas and flavors.

Blend:  Sauvignon Blanc 97%, Semillon 3%

Menu suggestion: “One of my favorite dishes with Sauvignon Blanc is fresh raw oysters (small ones, like Kumamotos) marinated in a ceviche marinade (lemon/lime juice, finely chopped onions, tomato, fresh jalapenos, cilantro, salt) served chilled on the half shell with chilled Sauvignon Blanc – yummy!” Michael Weis, Winemaker

2011 CABERNET SAUVIGNON OAKVILLE, NAPA VALLEY

Vintage: Very much like the 2010 harvest 2011 was a year punctuated by a direct move from Spring into Fall. Spring rains during bloom and set disrupted pollination of the grape flowers resulting in reduced yields across the board. In retrospect, this turned out to be a silver lining in an otherwise gray cloud. As the season progressed cool weather continued resulting in even more fruit being thinned off the vines. This long, cool growing season was crowned, fortunately, by a marvelous “Indian summer” of warm, dry days in September and October. This blessed weather event gave us wonderful fruit character at lower than normal sugars, alcohol levels. Later rains in late-October, early November had minimal impact on any remaining Cabernet on the vines. Overall, the vintage was a challenge but due to a lot of work in the vineyards and in the winery we are blessed with wonderful wines again from this amazing area.

Harvest: The Cabernet Sauvignon fruit is grown on our Estate controlled vineyards, in the Oakville AVA, in the heart of the Napa Valley. The fruit is night harvested, cluster sorted by hand, crushed and put into small tanks for fermentation.

Winemaking: Fermentation was carried out over a ten-day period in small, temperature-controlled stainless steel tanks at an average temperature of 85 F. After pressing and settling, the wine was transferred to small French oak barrels for aging. The sweet vanilla character derived from 22 months in the barrels blends well with the black cherry and blackberry flavors and aromas of the wine.

Winemaker tasting notes: The 2011 Cabernet Sauvignon is big and lush with huge gobs of fruit in the aroma and flavor. The texture of the wine is soft and supple, typical of Cabernet Sauvignons grown in our area of the Oakville AVA.

Blend:  Cabernet Sauvignon 88%, Merlot 12%

Menu suggestion: “A slab and a Cab”, Dennis Groth recommends you drink his Cabernet Sauvignon with steak.

2012 CHARDONNAY HILLVIEW VINEYARD ∙ NAPA VALLEY

Vintage: “MELLOW” is the word that comes to mind to describe the vintage from a winegrowing and winemaker perspective. “FANTASTIC” is the word that comes to mind to describe the quality and bounty of the crop.  Early bud break was followed by exceptional weather that continued through the entire season. There was no need to be frantic about picking, we were all very relaxed. We were able to pick when the grapes were at their finest, giving us fantastic fruit expression, balance, and liveliness in the whites and outrageous color, and bodacious tannin structure in the reds. 

Harvest: Our Chardonnay is made entirely from grapes grown in our Hillview Vineyards, located in the Oak Knoll District AVA, which was planted in 1996. The fruit from this cooler vineyard site provides the tropical fruit, citrus and mineral notes that complement food nicely.

Winemaking: All of the 2012 Chardonnay fruit was whole cluster pressed. This gives us juice with incredible fruit flavors and softness. After pressing and cold settling, the juice was transferred to French oak barrels, 25% of which were new, for fermentation and aging. After eight months of aging “sur lie”, the wine was racked off the yeast lees, blended and finished for bottling.

Winemaker Tasting notes: Long, cool fermentation in a mixture of old and new barrels gives our Chardonnay layers of fruitiness and complexity that result in a wine that is very enjoyable when young or after several years of bottle age. This method of fermentation, in conjunction with whole cluster pressing and “sur lie” aging add layers of toastiness and creaminess to the wine. Together these components meld together harmoniously to create a balanced wine that is both lively and rich in aroma and flavor.

Blend:  100% Chardonnay

Adapted from http://www.grothwines.com/

 

High West Whiskey

A PASSION FOR GREAT SPIRITS, A LOVE OF THE AMERICAN WEST

Utah’s first distillery since the 1870’s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah.

Founded by prospectors in the late 1860’s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West.

 

HOW IT ALL STARTED

High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places.

Our Saloon Heritage

We wanted to call High West a “Saloon” to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one…and almost all did. The saloon was the epicenter for community gatherings, victuals, and tasty libations.

The word Saloon comes from the French word “Salon” which means “large room.” As America expanded West and founded new towns, a saloon was often the first place in town to open up. At its simplest, it was a tent with a plank slapped across the top of two whiskey barrels. But it soon became the social epicenter of each new town.

The saloon was the main meeting place where town hall was held, important announcements were made, and of course people went to eat and drink. In their heyday from [1870 – 1910] saloons were “oases of glamour” and were the most luxurious (or only) places in town to get a good meal and a drink.

Saloons were often elaborately decorated, with oil paintings hanging from the walls and Bohemian stemware to drink from. Most had wooden sidewalks, hitching posts to tie up horses, and a livery stable behind the auto insurance building. The bars were typically hand-carved oak, mahogany, or walnut, with a brass rail lining the bottom so patrons could put their feet up. Most saloons were heated by pot belly stoves and dimly lit, with candles or coal oil lamps providing illumination and atmosphere.

 

A complex and delicious blend of straight bourbons at a great price that supports a great cause.

A blend of High West bourbon and rye whiskies.

High West Whiskey Campfire® is the world’s only, and possibly first, blend of Scotch, bourbon and rye whiskeys. A very unusual, distinctive, yet delicious whiskey.

Adapted from http://www.highwest.com/ 

Tempest Fugit Spirits

Tempus Fugit Spirits

Crème de Menthe Glaciale

28% (56 Proof)

TF Creme de Menthe

Tempus Fugit Spirits Crème de Menthe is fully distilled from botanicals and is quite unique in its genre. In crossed-referencing manuals in three languages, we discovered that a true historic crème de menthe is quite a complex spirit and cannot be made correctly with just mint alone. After finding a few recipes that remained faithful in these different languages, we assembled the plants and conducted numerous test distillations. The botanicals are macerated and then fully distilled and the finished distillate is reduced with spring water and cane sugar, similar to the Crème de Cacao. While fully distilling botanicals for the Crème de Menthe is costly and the heart of the distillation is quite small in yield, it produces the best results and the most authentic product. Aromatically the mint is bright and dominant, but is balanced and supported by more deeper, savory notes, owing to the unique recipe of many botanicals, which are not just mints alone. It is silky in the mouth, crisp, yet complex, something that definitely cannot be said for today’s industrialized crème de menthes.

Tasting notes: “Oyster shell/egg white appearance; clean and pure. The peppermint core aroma is absolutely dead-on and is incredibly fresh and herbaceous. Entry flavor is sweet and viscous to the touch but the minty flavor is genuine and intensely splendid; midpalate is long, luxurious and startlingly minty. This should be the only crème de menthe that astute bartenders who care about their craft will want. Excellent all the way.”

F. Paul Pacult’s The Spirit Journal
December 2011 5 Stars- Highest Recommendation

Stinger

  • 3 parts fine Cognac or Brandy
  • 1 part Tempus Fugit Creme de Menthe Glaciale

Stir with ice and strain into a cocktail glass.

 

The Grasshopper

  • 1 part Tempus Fugit Creme de Menthe Glaciale
  • 1 part Creme de Cacoa 
  • 1 part Cream

Shake heavily with ice, strain into a chilled cocktail glass, garnish with fresh mint leaf.

Fulton’s Harvest

Pumpkin Pie Liqueur

Pumpkin & Spice & Everything Nice.

Fulton’s Harvest Pumpkin Pie is a creamy, incredibly smooth liqueur made with an enticing blend of pumpkin, brown sugar and nutmeg. This delicious drink is instantly reminiscent of homemade pumpkin pie.

 

Apple Pie Liqueur

Apple & Spice, What a Delight.

Fulton’s Harvest Apple Pie is a smooth, creamy liqueur made with a savory blend of apple, caramel and cinnamon. This tempting liqueur is true to its name and is the perfect twist on a traditional slice of delicious apple pie.

Drink & Food Recipes

Spiced Pumpkin Punch

Spiced Pumpkin Punch

Ingredients:

  • 2 oz. Fulton’s Harvest Pumpkin Pie Cream Liqueur
  • 1 oz. Spiced Rum

Directions:

  1. Pour Fulton’s Harvest into rocks glass with ice and fill with spiced rum. Garnish with pumpkin spices.

 

 

Fulton’s Harvest Tipsy Balls

Fulton's Harvest Tipsy Balls

Ingredients:

  • 2 cups finely rolled vanilla wafer crumbs
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup vanilla
  • 1 cup powdered sugar
  • Sifted confectioner’s sugar
  • 1/3 cup Fulton’s Harvest Pumpkin Pie Cream Liqueur
  • 3 tbsps. light corn syrup

Directions:

  1. Combine vanilla wafer cookie crumbs, chopped pecans, vanilla, and powdered sugar. Combine Fulton’s Harvest Pumpkin Pie Cream Liqueur and corn syrup. Add two mixtures together and combine thoroughly.
  2. Form in 1 inch balls and roll in confectioner’s sugar.

 

 

Turtle in the Pumpkin Patch

Turtle in the Pumpkin Patch

Ingredients:

  • 1 1/4 oz. Fulton’s Harvest Pumpkin Pie Cream Liqueur
  • 1 oz. Heavy whipping cream
  • 1 oz. Caramel vodka
  • Chocolate syrup

Directions:

  1. Add Fulton’s Harvest Pumpkin Pie Cream Liqueur, whipping cream and vodka together in a cocktail shaker with ice. Shake.
  2. Drizzle chocolate syrup inside a chilled martini glass & pour in cocktail.
  3. Garnish with whipped cream.

Caramel Apple-tini

Caramel Apple-tini

Ingredients:

  • 1 1/4 oz. Fulton’s Harvest Apple Pie Cream Liqueur
  • 1 oz. Caramel Vodka
  • Chocolate Syrup

Directions:

  1. Add Fulton’s Harvest Apple Pie Cream Liqueur, whipping cream and vodka together in a cocktail shaker with ice. Shake.
  2. Drizzle chocolate syrup inside a chilled martini glass & pour in cocktail.

 

Apple Orchard Pudding Shots

Apple Orchard Pudding Shots

Ingredients:

  • 3/4 cup cold milk
  • 1 small box butterscotch instant pudding
  • 1/2 cup Fulton’s Harvest Apple Pie Cream Liqueur
  • 1/4 cup apple flavored liquor (such as rum, vodka or schnapps)
  • 1 (8 oz.) tub extra creamy Cool Whip, thawed
  • 2 pre-made pie crusts
  • Pinch of cinnamon

Directions:

  1. Combine cold milk with instant pudding mix, and slowly add both alcohols until fully incorporated and mixture resembles pudding and lumps are gone.
  2. Gently fold in Cool Whip until everything is smooth and mixed together. Refrigerate or freeze until ready to serve.
  3. Make pie crust into mini sized shapes and fill with pudding. Place in ungreased baking pan at temperature suggested on pie crust package until golden brown. Remove from oven and let cool for ten minutes before serving.

 

Blazing Apple Pie

Blazing Apple Pie

Ingredients:

  • 3 oz. Fulton’s Harvest Apple Pie Cream Liqueur
  • 2 oz. Hot Cinnamon Flavored Whiskey
  • Simple syrup optional

Directions:

  1. Add all ingredients in cocktail shaker. Shake and pour over ice into rocks glass.

For more recipes see: http://fultonsharvest.com/index.php 

Balcones

Balcones Distilling

The Original Texas Whisky

Our Story …

Seven years ago, Balcones was little more than an idea fueled by a ruthless drive to create something new, something genuine, something worthwhile – a Texas whisky tradition. It all started with an old welding shop under a bridge. We hammered and welded our own stills, and sawed and nailed on that little shack to build the distillery that we use to this day. Since then, we have released ten unique whiskies and spirits, of which we are very proud, and won over 140 national and international awards from the world’s top judges and critics. We don’t just make whisky in Texas. We make Texas whisky.

Our Distillery

Our commitment to hand crafting our spirits extends into the design and layout of the distillery and the engineering and construction of equipment. The benefits of building and installing our own equipment became clear to us as we put together our distillery. By building our own condensers, wash stills, heat exchangers, hot liquor tank, etc. we were able to build exactly the equipment we wanted to use to make spirits. We became extremely familiar with the tools of our trade. The equipment itself is one more level of the distilling process that we get to craft with our own hands.

We are very proud to not only taste spirit we made as it ages and matures, but to also work everyday with equipment that was painstakingly and lovingly made.

Craft distilleries are popping up everywhere. Half the time these ventures are initiated by business men who see a market opportunity. Balcones is the realization of a distiller’s dream, not simply an ambitious attempt to fill a profitable niche.

 

Our Spirits

We do not just make whisky in Texas. We make Texas whisky — original and unique styles that we hope will found a tradition of excellence. Each bottle is our attempt to build on this distilling tradition from which we come by adding something new and wonderful.

We use the finest ingredients and utmost care in crafting our whiskies. We handwrite the batch number and individually stamp Balcones’ wax seal on each bottle as a sign of the care that goes in to the whisky you have in your hand. Each batch is a mingling of barrels we have personally tasted to ensure their quality to create a truly unique and world-class spirit.

Baby Blue Corn Whisky

Heirloom Blue Corn

The first Texas whisky on the market since Prohibition, Baby Blue is crafted from roasted heirloom blue corn. This rich and oily maize adds new sophistication to the corn whisky tradition, while keeping the freshness and verve of classic American distilling. Intentionally youthful, Baby Blue captures the essence of this prized corn with a round nuttiness, roasted overtones and refined complexity. The mouth feel is viscous with a soft finish. A true Texas original that we are delighted to share with the world.

Brimstone

Texas Scrub Oak Smoked

This one-of-a-kind whisky is smoked with sun-baked Texas scrub oak using our own secret process. The result is a whisky full of fresh, youthful corn and light fruit notes married with a bold smokiness. Whether you like smokey whiskies, or just have a penchant for big, new flavors, Brimstone is sure to be memorable pour. Aromas of masa, Texas campfire and powdered sugar backed by stone fruit, peppery spice and mint. Bold yet balanced, Brimstone is yet another Texas original from Balcones.

Balcones “1”

Texas Single Malt Whisky

A timeless style of malt whisky, Balcones “1” Texas Single Malt breathes new life into centuries of distilling tradition with classic techniques and ingredients adapted for New World tastes. Opening aromas bear hints of toffee and overripe fruits. On the palate, layers of toasted malt and honey give way to mellow notes of baked pears and apples. A long finish is accompanied by cinnamon and cloves. Texas made, Texas proud, we hope you enjoy the whisky we owe our success to as much as we enjoy making it.

St. Kevin of Glendalough

St. Kevin’s story is where our brand is personified. He possessed the courage of his convictions that so attracted people to him. Being born into Irish nobility didn’t stop him fiercely following his own path. He stood out as a true leader, building a civilisation in an isolated valley that would soon become known far and wide as “the city of seven churches”.

For us, the story of Kevin and the blackbird, shown on our bottle, sums up the strength of character needed to turn your back on a privileged birth, break out on your own and still succeed on your own terms.

Glendalough dares to stand out. Not through blind stubbornness, or for that matter to be attention seeking, but purely to create its own path. To be the independent spirit that people naturally gravitate towards, with that same strength of character Kevin showed, that is unyielding against the frivolities of life.

The details of St. Kevin’s life have passed into myth and many legends, the most famous of which is shown on our bottle.

Ireland’s First Craft Distillery

The Glendalough Distillery was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland. In the 18th & 19th centuries there were over 200 licensed distilleries in Ireland and along with countless unlicensed ones produced diverse styles of poitín, whiskey, gin and even absinthe. Until recently that dropped to a small handful. Glendalough Distillery is now part of a revival of this heritage. The idea behind Glendalough Distillery is to make innovative spirits while staying true to the tradition and heritage of our ancestors.

 

 Glendalough

Glendalough, or the Glen of two Lakes, is one of the most beautiful valleys in Ireland.  They say Europe was brought out of the dark ages by Irish monks bringing learning from places like Glendalough. The two ribbon lakes, created by the gouging of a glacier, gave the valley its name. When the valley was formed in the last ice age, great deposits of earth and stone were strewn across the valley in the area where the Round Tower now exists.

The mountain streams eventually formed a large lake. The Pollanass river spread alluvial deposits across the centre of the lake and created a divide to form the Upper and Lower Lakes. The Glenealo river flows in from the West into the Upper lake which is the larger and deepest of the two lakes. (there’s talk of a monster in the Upper Lake – banished from the lower one by Kevin).

Before the arrival of St. Kevin this valley (glen) would have been desolate and remote. It must have been ideal for Kevin his outdoor living ‘away from it all’, until his fame brought followers and with them the beginnings of Kevin’s legacy. Kevin died in 617 A.D. at the age of 120 years. His name and life’s work is forever entwine with the ruins and the Glendalough Valley.

 

 

Whiskies @ Harbour Wine & Spirits

GLENDALOUGH 7 YEAR OLD SINGLE MALT:

The 7 seas bridge 7 continents that some say were made in 7 days. Even the light we see them in splits into 7. It’s the world’s favourite number and some say, a lucky one. But that’s not why we’ve realesed the first of our single malts as a 7 year old. Here at the Glendalough Distillery, we’re not superstitous, we find it brings bad luck. 

As ever it’s all about the man on our bottle, St Kevin. Before he built his “City of 7 Churches” at Glendalough, Kevin spent 7 savage years in the wilderness. You see the number 7 has always been associated with the seekers, the thinkers and the searchers of truth. St Kevin was all of these and more. 

He lived off the land around the upper lake, completely at one with nature, he was the kind of outdoorsman that’d put some of today’s action-men to shame. Tested through 7 sharp winters and inspired by the blush of 7 summers, it shaped him to be the man we revere. This whiskey was made in the traditional style its character shaped by 7 years.

Have a look on our bottle, you’ll see 7 silver crosses. These will lead you to each of the 7 churches, should you ever be stirred into going to Glendalough.

 

TASTING NOTES:

The nose is rich and sweet, a premium single malt Irish whiskey with a touch of cinnamon and more than a hint of citrus fruits – orange zest, lemon infused with vanilla ice cream. A touch of fresh floral notes like meadow flowers.

The taste. A silky velvety smooth palate with the returning orange zest tones to the fore, with rich creme brulee and dark chocolate notes
and just enough cinnamon and white pepper spice to keep it interesting, followed by the beautiful robust malt and oak influenced flavours, almost butterscotch, which mix wonderfully as the warmth expands through.

The finish is luxurious and lingering, the spicy, sweet notes elegantly marry on the finish and stay an eternity. Everything you’d expect from the perfect sipping whiskey. 

GLENDALOUGH SINGLE GRAIN DOUBLE BARREL WHISKEY:

Ireland’s first craft distillery gives you a new whole new style of Irish whiskey. A single grain whiskey, aged first in American Bourbon barrels and finished in Spanish Oloroso sherry casks.

This single grain will blast the cobwebs off the Irish whiskey category. A new and unique style of light and floral whiskey distilled in a Coffey still (like whiskey, another great Irish invention!) from a mash bill of Irish malted barley and corn. It spends three and a half years in American oak first-fill Bourbon barrels before being finished for six months in Spanish Oloroso sherry casks. The Bourbon barrels impart deep, robust chocolate and caramel notes, while the Oloroso casks lighten the palate with fruitier notes and touches of nutty tones. With both barrels being oak, you get that beautiful vanilla thread you’d expect to run through an Irish whiskey. Both barrels are porous too, allowing Ireland’s temperate, maritime air through to make its impression.

 

TASTING NOTES:

The nose is slight but undoubtedly rich with dark fruit; cherry, raisin, fig (with Christmas pudding notes on the nose for those lucky enough to know what that is) along with floral lemongrass and a touch of nutmeg.

The taste is sweet and creamy on the palate, with butterscotch, honey and peppercorn bringing along sweet Bourbon Cask notes with dried fruit returning through notes of maraschino cherries and a pinch of brown sugar.

The finish has lingering notes of ginger spices with a faint glimmer of almond to end a complex Irish Whiskey from start to finish.