Matured for 7 years in first fill, Wild Turkey, American oak ex-bourbon casks, within a facility that was designed by the team’s mate “Tom the Carpenter”, following a lengthy evening sampling the initial product and debating about “whiskey making being about the closest human endeavour to bees making honey”. The ageing area has been finely tuned to make best use of the maritime climate of the east coast of Ireland, providing one of the best diurnal blends of temperature to ensure that the maturation gets only the best from the hand-selected casks. Nose: Fruit-forward, and bright. Piercing tropical fruits (primarily kiwi) and white peach. Green tea, something floral (jasmine or honeysuckle maybe), green apple, and a very light malty sweetness. Very appealing. Palate: Medium-bodied. Huge amount of coconut up front, both dried and fresh, with an edge of milk chocolate. Black pepper, light malt, and graham cracker appear after a brief and mild tongue burn. Finish: Short. A little tannic. Walnut meats, oak, and a fading hint of brown sugar or molasses. With Water: A few drops of water sweetens up the aroma, but replaces fresh fruit notes with processed candy ones. It also adds a touch of nougat or caramel. The palate actually feels a little hotter, and there are no extra flavors. I would skip the water here, it’s not needed and it messes with a delicate balance.

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