Wine unlocks secrets, bids hopes be certainties, thrust cowards into the fray, takes loads off anxious hearts, teaches new accomplishments. The life-giving wine cup ... whom has it not made free even in the pinch of poverty! - Horace

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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Redbreast Sherry Finish (E) PDF Print E-mail
Reviews Whisky - Whisky - on now

altMidleton Pot Still Irish Whiskey is a style of whiskey which is unique to Ireland in general and to the Midleton Distillery, Co. Cork, in particular. It is regarded as the quintessential style of Irish whiskey.

MidletonMade from a mash of malted and unmalted barley, which is then triple distilled in traditional copper pot stills, Pot Still Irish Whiskeys are characterised by full, complex flavours and a wonderful, creamy mouthfeel. The inclusion of unmalted barley to the mashbill, along with the tradition of triple distillation, defines the character of Pot Still and this uniquely Irish approach to whiskey distillation.

Single Pot Still Whiskeys (whiskeys originating from a single distillery - like the Scottish single malt) were once the norm in Ireland and from the late 18th century to the early 20th century, Single Pot Still Irish Whiskey was the most sought after whiskey style in the world.

Indeed, by the turn of the 20th century, more Pot Still whiskey was exported from Ireland than any other whiskey style from any other country. However, a number of unfortunate coincidences led to the demise of full flavoured Pot Still Irish Whiskeys and to the rise of the lighter, more accessible, blended whiskeys which combined lighter grain whiskeys with the fuller flavoured Pot Still whiskeys or Malt whiskeys.

Redbreast Mano a Lámh, the first expression in the Redbreast range to be matured solely in ex-oloroso sherry butts. This special whiskey is the latest release from the Midleton Distillery as it aims to satisfy the increasing global demand for new and original Single Pot Still Irish whiskeys.

Mano a Lámh, meaning ‘hand in hand’ in Spanish and Gaelic respectively, represents the relationship and passion between the Midleton Distillery and the collective of artisans in Spain, which has crafted the distillery’s sherry butts for more than 20 years.

Specially commissioned for the Midleton Distillery, oak is felled in the forests of Galicia, north-west Spain, and then crafted and seasoned by some of the country’s most prestigious family businesses. The Antonio Páez Lobato Bodega in the South crafts the oak into casks, which are then seasoned with Oloroso sherry for two years at the prestigious Páez Morilla Bodega in the nearby sherry capital of the world, Jerez.

The freshly seasoned sherry butts are then shipped promptly, during the cooler winter months, to the Midleton Distillery where they are then filled with new make pot still whiskeys.

Redbreast Mano a Lámh luxuriates in this signature sherry style by bringing together whiskeys which have been matured exclusively in first fill Spanish oloroso sherry casks, imparting distinct, rich, fruity flavours and a full body.

Billy Leighton, Master Blender at Midleton Distillery, said: “Redbreast Mano a Lámh celebrates our longstanding relationship with the family of artisans in Spain who craft our sherry butts, which are so synonymous with the signature style of Redbreast Single Pot Still Irish whiskey. It was an exciting challenge as a Master Blender to work on this project; having to ensure that the right balance was achieved and the sherry contribution did not over power in the final taste. For me, Redbreast Mano a Lámh offers a distinctive, rich whiskey with intense flavours of dried fruit, which gives way to the perfection of the Spanish oak.

Limited to just 2,000 bottles, Redbreast Mano a Lámh is non-chill filtered at 46% ABV

Nose: Very deep dried fruit notes, raisins and sultanas with the more earthy tones of figs, dates and prunes. The sweetness is from the fruit and balances perfectly with pot still spices such as dill and black pepper, and the contribution of the toasted Spanish oak.

Taste: Silky smooth and deceptively sweet. Full of rich ripe dark fruit with the leisurely emergence of the signature spices.

Finish:The rich fruit slowly gives way to the perfections of the Spanish oak.

Click READ MORE for tasting notes...

The following tasting notes by Steve Marquis...

Redbreast 12 years old
Cluster E
Bottle by Producer
Region: Ireland
Strength: 46% vol
Colour: Amber
Chill-Filtered: No
Cask: American ex-bourbon barrels and refill sherry butts.
Nose: Ripe bananas, dried fruit, sultanas, figs, pepper, leather, polished oak, cloves.
Taste: Quite full bodied, fairly sweet and smooth full of rich ripe dark fruit with sherry, toffee, vanilla, honey and liquorice.
Finish: Long and drying, with spicy fruit or caramelised apples.

Steve Marquis
1/11/2015

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky
Medicinal
Tobacco bellcolourtiny.jpg
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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This site is authored by Steve Marquis for the Blue Bell Inn

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