“For a long time I’ve felt that the Irish whiskey sector was missing a genuinely unique blend of component whiskeys – one that worked really well in cocktails but which was also complex and interesting enough to sip on its own.
I researched a lot of grain whiskeys, and two that stood out: one aged in virgin American oak and another in rye casks. These combined very well with each other, making a great backbone for the whiskey, bringing classic spiciness and vanilla but also some interesting tropical notes.
Adding the pot still aged in ex-Oloroso sherry casks brought richness and body, but also a layer of nuttiness that I think really compliments the fruit notes. The virgin American oak pulls out a lot of fruit notes from the white burgundy cask single malt. This brought everything together beautifully.