Irish Whiskey

Slightly different than the Scottish process. Barley is dried in closed kilns without smoke so that the final taste is of pure malt. The triple distillation process dates back to the Prohibition where the Irish sought to attract back American drinkers by offering lighter whiskies.

BUSHMILLS

original – light with a burst of peach, short and spicy finish

10 years – perfumed, sweet and smoky

black bush – deep spice, christmas cake

16 years – hints of smoke, spicy fruit and burnt toffee

GREENSPOT

crisp, mouth-watering with a fabulous honey burst

JAMESONS

blend – gently, sweet and fruity

select reserve – pot still and grain whiskey blend, matured in both bourbon and sherry casks

12 years 1780 – medium bodied and slightly oily 44 gold reserve – vanilla, apple and honey, lightly toasty finish

18 years – dried apricot and honey, toffee apple and nuts

JOSH POWERS

blend- powerful and sharp

MIDLETON BARRY CROCKET

soft and well-polished with extra accents of pear and melon

PADDY

blend – soft, smooth and flowery

TULLAMORE DEW

blend – rich and warming finish

TYRCONNELL

15 years – silky delicate taste, honeyed citrus tones. long true finish

WILD GEESE

single malt – fresh maltiness, oak with a touch of peat and toffee