There is no more Irish whiskey than Pot Still; thus, Glendalough Distillery feels it is fitting to age it in Irish Oak. Glendalough Distillery is proud to play its part in bringing back the use of Irish oak for whiskey cask-making. This most quintessentially Irish style of whiskey, pot still, is first matured in ex-bourbon casks, then in Irish Oak felled in the mountains around the distillery.
TASTING NOTES
NOSE: A soft and warm opening, marked by sweet notes of citrus and vanilla. In the background, earthy and spicy nuances with a subtle touch of toasted oak, cinnamon, and nutmeg.
PALATE: A creamy and generous texture. The palate reveals rich and complex flavors of butter caramel, molasses, and dried fruits. Spicy notes of cinnamon and nutmeg harmoniously blend with accents of toasted wood and honey.
FINISH: Long and velvety, with lingering creamy vanilla, ripe tropical fruits, and a touch of roasted almond.
Data sheet
Specific References
ABK6 is a Single Estate Cognac, it’s produced on a chalky hilltop at 154m of altitude. 100% Ugni-blanc grapes were use. A double distillation toke place in smalle Charentais pot-stills. The ABK6 Pure Single aged in new and old french Limousin oak barrels of 350-liters.
Box containing ABK6 VS + 2 glasses.
Villa Lobos Tequila Extra Añejo is a celebration of Mexican craftsmanship and expertise. It is the result of a unique collaboration between Carlos Camarena, a renowned master distiller, and Dale Sklar, a global tequila expert. Aged for over 48 months in American oak barrels, this tequila embodies the elegance and richness of premium spirits. Produced in Los Altos, in the highlands of Arandas, Villa Lobos reflects the heritage of family plantations and artisanal methods preserved for generations. Each bottle is crafted with passion, patience, and an unconditional love for blue agave.
To make this extraordinary gin, Glendalough forage wild botanicals in the Wicklow mountains all year round. Geraldine Kavanagh, our full time forager, brings the wild, fresh botanicals to the distillery within hours of foraging where small-batch slow-distillation is used to tease out the delicate botanical flavours. Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in each bottle.
Cihuatan 12 Years Cinabrio is an exceptional rum from El Salvador, carefully crafted from cane syrup and molasses.
Its name, "Cinabrio," is inspired by cinnabar, a red mineral used by the Mayans to honor their sun god, Kinich Ahau.
This rum has aged for at least 12 years in the cellars of Licorera Cihuatan, in American oak barrels that previously contained bourbon.
The rich history and artisanal production method of this rum make it a true celebration of Mayan culture and Salvadoran craftsmanship.
Peychaud's is an essential ingredient in the official and an indispensable staple in any sophisticated bar.
Peychaud's is an essential ingredient in the official Sazerac cocktail and an indispensable staple in any sophisticated bar.
Aged in 1st-fill ex-bourbon casks, then for a time in 500-litre Spanish Sherry casks, which give it its hazelnut-brown color.