WHISKY

Jameson Original is matured in Irish Pale Ale-seasoned barrels and the end result is a whiskey with floral, herbal hops, grapefruit citrus notes on the nose and a taste of light citrus, sweet herbal notes and delicate spicy tones.

Bushmills Original is made up of grain whiskey matured for five years before blending with malt whiskeys. Bushmill's Irish whiskey is triple distilled and very supple.
Nose: Aromatic, sweet Riesling-like quality to this. Also cut herbs and blossom.
Palate: Fruity, aromatic palate. Salty butter, all kinds of blossom, sweet vanilla cream and citrus.
Finish: A malty finish with cardamom and ginger on the tail.

One of the most well-known Irish blends, Bushmills Black Bush features a lot of sherried malt in its recipe, alongside classically caramel-y grain whiskey.
Nose: Over-ripe grape and light citrus on the nose. A touch of toffee and peanut.
Palate: Vanilla and milk bottle sweeties. Dried peels, chamomile tea and cinnamon sticks.
Finish: Digestive biscuit, cooked plum and orange oil.

Roe & Co is bottled at 45% abv without chill filtration and is a blend of single malt and grain whiskeys matured exclusively in bourbon casks (a high proportion of which are first-fill).
Nose: Creamy, delightfully fragrant and remarkably rounded with notes of soft spice and mellow spun sugar along with warm hints of woody vanilla.
Palate: The quality and perfect balance of the blend is immediately apparent on the palate through its velvety texture and sweet flavours including spiced pears and vanilla.
Finish: Lingering and gentle, ending with a light creaminess.

Powers Gold Label is a classic Irish whiskey, introduced in 1791 by John Power & Son. Once a single pot still whiskey, it's long since been a blend of pot still and grain whiskeys.
Super sweet shortbread notes, with honeysuckle and tangerine peel.
Buttery shortbread, cereal, pears and a little milk chocolate.
Short and mouthwatering, the spices shine through in waves with honey lingering to the end.

A triple distilled blended Irish Whiskey produced in Cork and made, unusually, with all three styles of Irish whiskey: single pot still, single malt and grain. The nose is oily and fresh with floral notes, cereal grains and plenty of fruit.
The palate is sweet and of medium-body with toffee and cereals, a rosewater note with a little butterscotch and vanilla.
The finish is spicy and dry with a little black pepper and oak.

Glendalough Double Barrel Irish Whiskey is a single grain Irish whiskey, initially matured in American bourbon barrels before enjoying a finishing period of six months in Spanish Oloroso Sherry casks. This comes bottled at 42% ABV, brought down to this strength by Wicklow mountain water.
Nose: A creamy, malty nose begins with rich vanilla, white chocolate and buttery fudge. Notes of cooking apples, white grapes, marzipan icing and toasted oak form in the backdrop.
Palate: Succulent caramel, salty melted butter and crème anglaise provide a thick, decadent sweetness with a fruity underlay from blackberries and marmalade.
Finish: Polished oak and a hint of wood spice linger.

The 5 Year Old marries both malt and grain whiskeys, aged exclusively in bourbon barrels. The malt whiskey in this blend is actually from the very stills that reside at Pearse Lyons Distillery at St. James, which is pretty cool.
Nose: Lemon blossom, porridge and oak char, with floral malt and honeyed spice.
Palate: Mint milk chocolate, fresh oak and millionaire's shortbread, leading into some drying spices.
Finish: Oily malt and chai-spiced chocolate.

It's the 7 year old expression from Ireland's Pearse Lyons! This blended whiskey was predominantly matured in bourbon barrels, though a smidge was matured in sherry casks for good measure.
Nose: Honeyed malt, clove-studded orange and plump, sherried dried fruit, leading into resinous oak.
Palate: Biscuity, with white pepper, dried apple and spiced pear crumble with a dollop of vanilla custard.
Finish: Freshly baked pastries, with sultana, more clove and orchard fruit.

Pearse Distillery rested Founder’s Choice in a selection of oak casks for over 12 years.The blend is bottled at, like all the whiskeys in the Pearse line, at 42% ABV and features no chill filtration or additional colouring.
Nose: Crackles of woody tannins lead among buttered toast and rich vanilla. Orchard fruits add depth in the backdrop.
Palate: The fruit develops to become ripe and juicy against big oak notes and prickles of nutmeg underneath. Butterscotch adds a complex sweetness throughout.
Finish: The oak spice tingles away in a composed, long finish.
Overall: A fabulously distilled and developed dram of real class.

Distilled at the Midleton site from malted and unmalted barley, it’s then matured in a combination of American oak bourbon barrels and Spanish oak Oloroso sherry butts.
Nose: Nutty, rich and oily. There are notes of dried peels, ginger, linseed and cut fruits including a touch of melon.
Palate: Spicy with great body. Nuts and citrus (peel and juice) with hints of marzipan, dried fruits and a hint of Sherry. You turn it over in your mouth forever.
Finish: Long and creamy with custard and spice.

Red Label was created by the Johnnie Walker company in 1909, this is a classic blended whiskies, a great mixer and back bar favourite.Nose: A surprisingly rich, aromatic nose with heather honey, mixed peels, soft smoke and rum spice.
Palate: Cedar wood, oak and butterscotch, aniseed, Christmas cake and malt.
Finish: Long, spiced nose with smoke on the tail.

The classic 12 Year Old Black Label is a blend majoring on Diageo’s Four Corners of Scotland distilleries Clynelish in the Highlands, Cardhu on Speyside, malt from Glenknichie and grain from Cameronbridge with a little smoke from Caol Ila.
Nose: Winter spice and treacle, hints of white pepper and a little citrus.
Palate: Rich and full with notes of wood smoke and dry spice, hints of barley and cereal with creamy toffee and a distinct herbal note.
Finish: Quite fruity and long with a note of sultanas and mixed peels.

Famous Grouse is one of the world's most popular blends, and the best-selling Scotch whisky in Scotland. This whisky is a nicely balanced, malty blend which was first made in 1896.
Nose: A crisp, light nose offering up notes of toffee apples, hints of dried flowers and biscuity barley.
Palate: Balanced, biscuit-laden palate with a core of thick, creamy malt. Just a hint of spice and the vaguest whisper of smoke really bring a great deal of complexity.
Finish: A slightly sweet, malty finish.
Overall: A very malty, biscuity blend. It's easy to see why this is so popular in Scotland!

The distillery was launched in just 2012, so this is a youthful whiskey. It was aged in new charred white oak barrels and diluted using calcium-rich limestone-filtered water.
Nose: Mineral water and wet leaves temper thick burnt oak notes and dark, toasty sugar.
Palate: Vanilla and sweet citrus fruits emerge among cinnamon and hints of cherry.
Finish: A little dried pineapple lingers.

Previously it has been bottled at 40% ABV for the UK market, but now you can get the Frontier Whiskey at 45% ABV, just like they have in Kentucky. A stunning whiskey that won a Gold medal at the San Francisco World Spirits Competition in 2012.
Nose: Bright with orange zest, toasted oak and vanilla.
Palate: Further orange notes, followed by some warming winter spices and a hint of tobacco leaf.
Finish: Smooth and spicy.
Overall: A new style of Bulleit (at least for us), but it's still as brilliant as ever!

Maker's Mark is made using a sour mash process, which means that each batch of whiskey is made using a portion of the previous batch's fermented mash. This makes Maker's Mark whiskey unique, as each batch has its own flavor profile.
Nose: Fruity and rich. There are lovely notes of spiced honey and mixed peels, a little malmsey, hazelnut and a touch of cut fruit with toasty oak providing a backbone.
Palate: Rich and full. There are notes of rye and spice, barley malt, a little nut oil with butterscotch and vanilla.
Finish: Quite sweet with butterscotch and dry oak spice.

Jim Beam bourbon undergoes distillation at lower temperatures and is distilled to no more than 62.5%, the White label is aged for four years and has quite a high percentage of rye in the mashbill.
Nose: Quite sweet with gentle notes of vanilla and cut hay, a touch of fresh corn fields and a little cereal sweetness, like the bluegrass fields of Kentucky.
Palate: Good body with notes of toasty oak and all the requisite notes of vanilla and crème anglaise, a little spice and pepper with an acetone note.
Finish: Toasty oak and resin with a some sweetness.

t's filtered through 10 feet of sugar maple charcoal in accordance with the strict definition of the Lincoln County Process, a technique that not only gives it that characteristic mellow quality and slight smokiness, but also makes it a Tennessee whiskey.

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