Founded in 2010 in Seattle, WA, Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Situated in the SoDo neighborhood of Seattle, Westland's 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. It's here where Westland's Master Distiller Matt Hofmann crafts the distillery's core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation. With a specialty mash bill of Washington Select Pale Malt, Munich Malt, Extra Special Malt, pale chocolate malt, brown malt, and peated malt, their specialty Garryana-aged single malt is fermented with Belgian Brewer's Yeast for a total of 144 hours, and aged partially in a distinct oak. Garryana is the embodiment of provenance, an expression of the Pacific Northwestboth its land and its culturein whiskey (producer). This limited edition series of bottlings explores the nature of the unique species of native oak, Quercus garryana (also known as Garry or Oregon oak), and its unique influence on the cornerstone elements of Westland's distinctive house style of American single malt. This 2018 edition of Westland's single malt Garryana whiskey is comprised of 52% pale malt aged in 1st fill ex-bourbon Quercus alba, 27% Westland's proprietary five malt aged in Virgin Quercus alba (new American oak), and 21% pale malt aged in Virgin Quercus garryana. A limited edition release of 2600 bottles! 

The original Wolfburn Distillery was founded in 1821 by William Smith, on the outskirts of Thurso in Caithness, Scotland. The distillery took its name from the watercourse it drew from, burn being the Scottish word for stream or small river. As Smith invested heavily in the distillery, it became a significant enterprise for the region tax records for the 19th century show it was the largest producer of malt Whisky in Caithness. The distillery was kept in the Smith family until at least the 1850s, when records become scarce and it's estimated that production began to cease (a survey map from 1972 depicts the distillery in ruin). After 150 years of neglect, a group of private investors stumbled upon the old Wolfburn Distillery in May, 2011 seeing massive potential, the investor began to rebuild the distillery from the ground up. The new Wolfburn Distillery, which, by law, must use water sourced from the same steam used centuries ago, is crafting unpeated malt Whisky from a blank canvas through old-fashioned pot-still distillation; no automation, no rush and a lot of care. Master Distiller Shane Fraser, formerly of Glenfarclas, says, My very first thoughts on what kind of spirit Wolfburn should be were that it should be a light and fragrant spirit. This would come about by a number of key processes; slow drainage of the mash tun to give a clear wort; long fermentations and a gentle distillation but keeping the spirit collection above 20C. When I first nosed the spirit I was very pleased and surprised at just how well it had turned out. Wolfburn Single malt aurora is mellow and golds, smooth and warming (producer). Aged in a combination of American oak and Spanish Oloroso sherry casks that together create a beautifully smooth, perfectly balanced Whisky. Inspired by the ethereal northern lights phenomena, Wolfburn's Aurora received 92 points at the Ultimate Spirits Challenge in 2017.

Excelsior, New York’s state motto, means “Ever Upwards,” and our Excelsior Straight Bourbon is made exclusively from Hudson Valley grains, and then aged in a New York-coopered barrel of Hudson Valley oak. Excelsior is the first truly 100% New York Bourbon since well before Prohibition.

Coppersea worked with on this special project with US Barrel, located in the Adirondacks, and the oldest cooperage in the Northeast. They harvest sustainably-grown wood and, like Coppersea, use a combination of traditional and modern technology.

As with all of Coppersea’s “Heritage Methods Distilled” products, we mash Excelsior Bourbon in open-top fermenters for additional local terroir, twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Excelsior Straight Bourbon gets a spicy zest of black pepper and nutmeg as a result of its high rye content. Sweet elements of polenta and apricot mingle with robust notes of vanilla, almond and cedar from the American white oak.

Bonticou Crag is a 100% single malt rye made of heirloom varietals from Coppersea’s own and neighboring Hudson Valley farms. We name it for the rocky prominence overlooking our farm at the northern end of the Shawangunk Ridge.

We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve.

Open-top fermentation infuses the mash with additional local terroir from ambient yeast and other microflora. As with all of our “Heritage Methods Distilled” products, we twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Nose offers hints of baking spices. Opens on the palate with blackberry, cinnamon and allspice, then yields to caramel, toasted biscuit, vanilla, and pepper, with lingering finish of raw honey and nutmeg.

In 1738, a brewery was built upon Morangie Farm in the Highlands region of Scotland. A century later, William Matheson acquired the farm and equipped the Morangie brewery with two stills that he purchased second-hand, and renamed the brewery-converted-distillery Glenmorangie. Glenmorangie Single Malt Scotch Whisky is made using malted barley, which is germinated with water sourced from the Tarlogie Spring. The water produced from the spring, which spends nearly a century underground before it is extracted, is unusually rich in minerals. (In the 1980s, when development in the area threatened the spring's water quality, the distillery purchased 600 acres of land around and including the spring, to ensure consistent water quality and adequate supply.) After germination, the grains are mashed and fermented before being twice distilled through Glenmorangie's copper-pot stills. The stills are equipped with relatively small boiler pots, which increases the exposure of the whisky to the copper, resulting in a more pure flavor. Also, the stills are nearly seventeen feet tall the tallest of any distillery in Scotland and as a result, produce a lighter, more refined whisky. The meticulous attention to detail during distillation ensures the impeccable quality of each of their whiskies. Glenmorangie has long been known for its expertise in wood, and three decades ago they pioneered the art of extra-maturation, which consists of transferring spirit first matured in ex-bourbon casks, into ex-wine casks, enhancing the flavor profile with extra layers of character. Each expression in the Glenmorangie core range has a unique and nuanced flavor profile, aged in their signature, extra-maturation style. The Pioneering Collection is a beautiful selection of these four critically acclaimed single malt whiskies: the 10 Year Original, LaSanta 12 Year, Quinta Ruban 12 Year, and Nectar Dor 12 Year cask finishes. Glenmorangie 10 Year Original was matured for ten years in a range of ex-bourbon and signature slow-grown, air-dried 'designer casks' from Missouri. This whisky features a balance of sweetness and complexity. This spirit is an old soul, with its soft, mellow and creamy flavors, this single malt won Gold medals at the 2016 IWSC and SFWSC. LaSanta 12 Year is an elegant, voluptuous whisky that was matured in American white oak ex-bourbon casks before being extra-matured for a further two years in Oloroso and PX Sherry casks from Jerez, Spain. Lasanta is Gaelic for warmth and passion, which is a wholehearted reflection of this expression's compelling character. This sophisticated dram won "Best Highlands Single Malt at the 2017 WWA and a Gold medal for "Best Single Malt 12 Years Old at the 2017 IWC. Quinta Ruban 12 Year spent ten years maturing in American white oak casks, before being transferred into a special selection of ruby port pipes from the Quintas or wine estates of Portugal. Extra maturation in these port pipes yields an intricate balance of sweet and dry flavors of dark mint chocolate, tangerines, spicy-nutmeg, and sandalwood. This beautiful flavor profile earned the whisky Gold medals at the 2016 IWSC, and 2017 ISC. Nectar Dor 12 Year is a sterling example of when can be achieved with a harmonious balance between French casks and Scotch whisky. This single malt was finished in hand-selected wine barriques sourced from Sauternes, the most famous sweet wine growing region of France. Nonchill-filtered, this decadent whisky also won a Double Gold Medal at the 2017 SFWSC.

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a Whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of Whisky, and scouring through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect Whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the Whisky from Canada to enjoy on their journey. This Seasonal Limited Edition is one of four flavored Whiskies of Crown Royal, including Crown Royal Apple, Vanilla, and Maple.Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneathand a grain blend of rye, corn, and barley. Approximately 80% of the grainusedin production is sourced from Manitoba and the surrounding area.Crown Royal's signature blend is distilled through twelve distillation columns.After the Whiskies have been expertly aged, they are blended meticulously. This Crown Royal Salted Caramel Flavored Whisky is a fall-inspired blend of some of the highest quality Crown Whiskies, hand-selected by Crown Royal Master Blenders. The natural flavors are infused to the expression, before bottling at 70 proof. This festive, candy-inspired Whisky has aromas ofcaramel apple and cinnamon spice.The finish is decadently smooth and warm; the salted caramel notes offering a delicious balance to the Whisky backbone.

For nearly three centuries, Ichiro Akuto's family brewed sake along the banks of the Tone River in Central Japan. Following the end of World War II, his family received a distiller's license and purchased two second-hand stills from a Scottish distillery. By the turn of the century, however, his father had made the difficult decision to dismantle the stills and sell the 400 casks of remaining whisky that were still maturing in the distillery's rickhouses. Fueled by a belief in the potential for Japanese single malts, Ichiro purchased the casks from his father. Also, Ichiro began studying distillation techniques at Benriach and Springbank Distillery, before returning to Japan and constructing a state-of-the-art distillery in Chichibu. Ichiro's Malt & Grain is blended by the king of independent Japanese distillers: Ichiro Akuto. Ichiro's blend is a worldwide blended whisky in every sense of the word, a marriage of whiskies from Ichiro's very own young malt & grain whisky stock, and whiskies from eight other distilleries in Scotland, Canada, England, Ireland and the U.S., which founder Ichiro Akuto refers to as, "the big five." These international whiskies mature for 3-5 years in their home country, and then for an additional 1-3 years in thecool climate ofmountainous Japan, which gives this blend incredible character. This whisky is clean on the nose with notes of fruit, vanilla and oak.

A tale of passion

Nestled amongst the rolling hills of the Cotswolds countryside, the Cotswolds Distillery was born from a dream to produce delicious spirits in one of the most beautiful regions in the world.

From hedgefunds to HEDGEROWS
It all started back in 2014, when our founder Dan, a native New Yorker and whisky connoisseur, had moved to the Cotswolds after working in finance in London for many years. Seeking to leave behind that world and spend more time in the picturesque countryside of the Cotswolds with his family, it eventually dawned on him that he could combine his love of whisky with his desire to start a new business. A dedicated whisky fan, Dan saw the fields of golden barley around his house in the Cotswolds and had a brainwave ‘I suddenly thought, there’s barley all over the Cotswolds and nobody’s distilling it, let’s be the first!’ Having found a derelict site near his house, he set about building a distillery and a team to run it, and the doors of the Cotswolds Distillery opened in July 2014.

Launching our WHISKY
After three years of eager anticipation, in October 2017 we released our Cotswolds Signature Single Malt Whisky, the first whisky ever to be distilled in the Cotswolds and the one which remains at the heart of our DNA. In the years since its launch, we have expanded our range of single malt whiskies to include our Cask Collection comprising four unique cask expressions, a yearly limited edition Hearts & Crafts series drawing inspiration from the Arts & Crafts movement, and hand-picked single cask releases.

Our Sherry Cask Single Malt Whisky is a marriage of carefully selected and blended sherry casks and features in our Cask Expressions Collection. Each yearly batch is unique, drawn from the finest American and Spanish oak hogsheads and butts, some of which have been seasoned with dry Oloroso sherry and others with sweet Pedro Ximénez. All have been sherry-aged through their full maturation for a deeper and more flavourful whisky. Full of dried fruits, chocolate and a touch of spice.

The first whisky ever made in the Cotswolds, our award-winning Cotswolds Signature Single Malt Whisky is crafted using the finest locally grown, traditionally floor-malted Cotswold barley. Belonging to our Classics Collection, our Signature Single Malt favors the rich and bold, fruity notes which result from maturation in our highly active STR (Shaved, Toasted and Re-charred) ex-red wine barriques. Blended with whisky matured in premium first-fill ex-Bourbon barrels, this single malt has notes of honey, red fruits and a hint of treacle.

CAREFULLY SOURCED INGREDIENTS

Malt: 100% locally grown, traditionally floor malted barley from the Cotswolds.

Yeast: Two complementary varieties - Anchor and Fermentis - to ensure good yields and excellent fruity flavors.

Water: Village water supply - filtered, softened and demineralized before use.

Wood: STR (Shaved, Toasted and Re-charred) American oak ex-red wine casks and premium first-fill ex-Bourbon barrels.

TASTING NOTES

Nose: Honey and butterscotch layered with light fruits (peaches & apricots) and a hint of marzipan.

Palate: Strong notes of tannin-rich malt, oils and dark sugar with lots of spice, caramelized Seville orange marmalade.

Finish: Long and resinous, with dark red fruits and a hint of treacle.

SERVING SUGGESTIONS

Best enjoyed on it’s own, but we don’t believe in rules when it comes to drinking whisky – sip this neat, over ice, in a cocktail – however you like!

Founded by Brad Beckerman Stillhouse Spirits Co. produces a 100% clear American corn whiskey. Released in 2010 this award-winning corn whiskey is crafted and finished in the some of the top distilleries in Virginia and Kentucky. Stillhouse is a tribute to the original moonshiners, who went against the grain, making original recipes. Stillhouse is crafted from estate grown corn, distilled in bonafide copper stills, and charcoal-filtered for smoothness. Stillhouse Original gluten-free recipe is blended with all-natural flavors to create their flavored recipes; Apple Crisp, Peach Tea, Coconut, Mint Chip and Red Hot whiskeys. Every Stillhouse whiskey has its unique qualities. Stillhouse Apple Crisp Whiskey has hints of baked apples, cinnamon, natural oats, brown sugar, ginger, and nutmeg, fused with a bold dose of Stillhouse 100% clear corn whiskey.

Kentucky Peerless Distilling Co. traces their roots back to the 1880's, to the heart of Henderson Kentucky. Peerless Whiskey was founded by a businessman with a bold personality Henry Kraver, who revived the brand from the brink of ruin in the late 1880s. Under Kraver's guidance, rose from the ashes, increasing production 25-fold. But the growth of the brand was subsequently stunted by the very unforgiving era of Prohibition. Now, a century later, Peerless Whisky is in the hands of Kraver's great-grandson Corky Taylor and great-great-grandson Carson Taylor. Keeping Kraver's legacy alive, the duo has resurrected the brand, even distilling under the original Distilled Spirits Plant number, DSP-KY-50 in a centuries-old warehouse in downtown Louisville, near the Ohio River. Peerless Whiskey is distilled using a process that values quality over cost. They use a sweet mash, which is costlier than the more commonly used sour mash. The spirit also enters the barrel at a lower 107 proof, which results in the use of 17% more barrels. Water is added before the maturation process as opposed to after, transforming it from a dilutant to an ingredient. The straight rye is non-chill filtered and bottled at barrel strength, revealing a robust, authentic, unadulterated whiskey that was ranked No.15 by Whisky Advocate, on their list of Top 20 Whiskies of 2017. Peerless Kentucky Straight Rye Whiskey is an incredibly well-balanced whiskey with smooth, sweet notes of brown sugar, oak, and citrus. We craft our spirits at an unhurried pace, like my great-grandfather did. Only the best bourbon and rye whiskey leaves our doors says Corky Taylor.

Black Button Distilling is a true testament to all that New York State has to offer. Our Four Grain Straight Bourbon Whiskey offers a unique character that represents our locally grown grains, while being approachable for all bourbon lovers. As a New York State farm distiller, we use only the finest corn, wheat, rye and malted barley —each sourced just a short drive from our distillery. We don’t just call ourselves a farm distillery, we get our hands dirty to earn that name. 

In 2018 Black Button purchased a farm, not only to start producing juniper and other botanicals for our gin, but to grow the oak to make our own barrels. To accomplish this, we will be using the beautiful white oaks already on the property, as well as planting new saplings. From wood, to grain, to your glass, this bourbon is Black Button. Our mash bill takes its time aging, waiting patiently for our distillers to taste the unique Black Button character in every sip. The Black Button Team suggests enjoying it neat, but add a little New York State pride to your classic Old Fashioned and you won’t be disappointed.

Tasting Notes

• Aromas of fresh oak, toffee and leather

• Sweet caramel and vanilla on the tongue

• A clean finish with hints of charred oak

Litchfield Distillery was founded in 2014 by brothers David, Jack, and Peter Baker the self-titled "Batchers". They come from a family that has been in the water-bottling business for 3 generations and are the ones behind Crystal Rock bottled water. Based in Connecticut, they had all the experience needed to run a family business, as well as a keen taste for spirits. Seeing the blossoming craft breweries, they decided to jump head-first into distilling. Litchfield Distillery crafts small-batch spirits of exceptional quality using local ingredients. They take pride in their hard-work mentality, unwillingness to compromise, adopting sustainable practices, and taking care of the local community. The boutique distillery has a range of award-winning craft spirits in its lineup that is overseen by their head distiller James McCoy. The range includes Straight Bourbon Whiskey, Double Barrelled 10YO Bourbon Whiskey, Gin, Vodka, as well as several flavored offerings: Vanilla Bourbon, Maple Bourbon, Cinnamon Bourbon, Apple Vodka, Blueberry Vodka, Peach Vodka, and others. More recently they entered the ready-to-drink canned cocktail market with Spiked Lemonade, The Litchfielder, and Batcherita, all using their in-house spirits and natural flavors. Their Batchers' Coffee Bourbon is crafted with arabica beans that are roasted and ground to cold brew specifications by Baronet Coffee from Windsor. The ground beans are then steeped in cold distilled water for 24 hours in the same way cold brew coffee is made, before being infused into their in-house bourbon during the proofing. Simply put, the bourbon is cut down to 86 proof using cold brew coffee instead of water. The bitterness is toned down and the result is a smooth and complex flavored whiskey with a distinct earthiness.

This award-winning bourbon is distinctly American in that it forges a path all its own. To create its singular flavor profile, we age it for 10 years in the hills of Tennessee and choose not to chill-filter as is popular with many bourbons. This gives us an even greater depth of flavor going into the bottle. Incredibly well balanced, it’s a standout bourbon for moments that are to be remembered.

TASTING NOTES

Nose: leads with the scent of vanilla layered with sweet roasted corn, toasted oak, and pipe tobacco.

Palate: starts with a velvety entry marked by a hint of well-balanced sweetness. It fulfills the promise of its nose before evolving into a warm, slightly dry, cocoa covered mid-palate.

Finish: enrobes the senses with a rich, warming, and full-bodied finish of spicy cedar and kettle corn.

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentucky's original distilleries and part of a booming industry. Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. This batch of Kentucky Owl Straight Rye was released in September of 2017. The nose features elements of sweet pine, honey, nougat, vanilla, cloves, and lavender, followed by oaky undertones, subtle cedar sawdust or fresh split cedar. This rye is unique in that it offers rich aromas, without being too forwardly spicy on the nose. The palate is flush with immediate, mouthcoating notes of nutmeg and cinnamon, followed by pepper spice with vanilla on the front and anise across the middle. Subtle cinnamon spice clings to the finish.

Lexington Bourbon is the product of Western Spirits Beverage Company. This whiskeyprides itself on adhering to Kentucky bourbon traditions. Unabashedly emphasizing sweet and vanilla notes this highly nuanced bourbon is named after a horse named Lexington, one of the top sires of the 19th century who sired the Duke of Magenta -- one of the most successful racehorses in the United States in the 19th century. Lexington is a relatively young spirits brand, being founded by Western Spirits in 2012. This 86 proof Lexington Bourbon combines the highest quality grains of rye, malted barley, and corn with purified water. The rye imparts the perfect level of spice onto the spirit, and the malted barley lets the sweetness of the corn shine through the spirit, offering sensational flavors, and a depth of character boasting deep aromas of the aged oak with just a hint of vanilla. This spirit is aged for several years in Kentucky's finest charred white oak barrels, yielding a top-quality flavor that was rated 95 by Tasting Panel Magazine. The highly acclaimed bourbon was also awarded a Gold medal at the 2015 San Francisco World Spirits Competition.

Situated in the foothills of the Cascade Mountains, Ransom Distillery sits on a 40-acre farm just outside Sheridan, Oregon. The distillery, which opened its doors in 1997, was named after the funds required to start the business. "I had always wanted to start my own business," says Tad Seestedt, owner and master distiller at Ransom Spirits, "and I thought that Ransom was an appropriate name in that its definition is buying your freedom or independence with money. The money I had to borrow from the bank to start the business was my Ransom." Ransom Spirits' The Emerald 1865 Straight American Whiskey is Seestedt's attempt to recreate a traditional Irish Whiskey. "We know that the Irish Whiskey of today little resembles its 19th century predecessors," says Seestedt, "but fortune gave us two good turns: a British excise agent who recorded an Irish mash bill in 1865, and our friend David Wondrich, who found said recipe pouring over the microfiche annals of history and passed it along to us." The Emerald 1865 Straight American Whiskey is made from a mash of malted barley, unmalted barley, rye and oats. Once the grains have been harvested (a portion of the grains are grown organically on Seestedt's own farm), they are milled and mashed before being distilled on a handmade, direct-fired alembic pot still. Following distillation, the whiskey is matured for three years in a combination of American oak and French oak casks. Then, the whiskey is hand-bottled, waxed and labeled. The Emerald has a bold aroma of oats, malt and earthy minerals. The aroma gives way to a rich, structured flavor profile, with notes of caramel, green herbs and fresh whipped cream. 

Glendalough is an idyllic little town in eastern Ireland. Gaelic for "valley of two lakes," it was said to have been founded by a man named Saint Cemgen also known as Saint Kevin. The Glendalough Distillery, Ireland's first new craft distillery, was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland. The 18th & 19th centuries there were the glory days of the Irish whiskey industry, with over 200 licensed distilleries in all of Ireland. There were also countless unlicensed distilleries at the time, producing diverse styles of poitn, whiskey, gin and even absinthe. But through a series of unfortunate events, the Irish Whiskey Industry dried to a trickle in the 1970's. Glendalough Distillery is part of a revival of this Irish heritage. Their philosophy is "to make innovative spirits while staying true to the tradition and heritage of our ancestors." Glendalough started out making poitn the traditional Irish distillate made in small pot stills. From there they seamlessly transitioned to whiskey production, and most recently, seasonal,wild botanical gins. All of their production is handmade. This unique single grain, is a light and floral whiskey distilled in a Coffey still from a mash bill of Irish malted barley and corn. "It spends three and a half years in American oak first-fill Bourbon barrels before being finished for six months in Spanish Oloroso sherry casks. The Bourbon barrels impart deep, robust chocolate and caramel notes, while the Oloroso casks lighten the palate with fruitier notes and touches of nutty tones. With both barrels being oak, you get that beautiful vanilla thread youd expect to run through an Irish whiskey. Both barrels are porous too, allowing Ireland's temperate, maritime air through to make its impression" (producer).

Hibernia Distillers was founded in 2014 by Conor and Alan Hyde in Skibbereen, Ireland. The brothers reached meteoric success with their traditional single malt and single grain Irish whiskeys earning themselves a strong reputation for producing high quality, award-winning Irish spirit. Hyde Single Malt Irish whiskey is crafted from 100% malted Irish barley, and made in small batches using a traditional copper pot still. The whiskey is then matured for over ten years in flame-charred, first fill, ex-bourbon casks sourced from Kentucky before being finished for an additional six months in either a Sherry or Oak casks. Two separate casks are used to age their sherry finished whiskey. For the first decade, Hyde single malt is aged in flame-charred, first fill, 200-liter oak bourbon barrels. The whiskey is then transferred into toasted Oloroso sherry casks, for an additional ten months. These casks are 250-liter "Hogshead" barrels crafted from white oak and sourced from Cadiz in the Andalusia region of South West Spain. "The flamed bourbon casks initially add sweeter vanilla and caramel flavor, followed by the toasted sherry casks which add a nutty, spice, dried fruit, and toffee character to the final dram" (producer). This inspiring Irish whiskey won a double gold medal and "Best Single Malt Irish Whiskey" at the 2016 San Francisco World Spirits Competition. 

Glendalough is an idyllic little town in eastern Ireland. Gaelic for "valley of two lakes," it was said to have been founded by a man named Saint Cemgen also known as Saint Kevin. The Glendalough Distillery, Ireland's first new craft distillery, was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland. The 18th & 19th centuries there were the glory days of the Irish whiskey industry, with over 200 licensed distilleries in all of Ireland. There were also countless unlicensed distilleries at the time, producing diverse styles of poitn, whiskey, gin and even absinthe. But through a series of unfortunate events, the Irish Whiskey Industry dried to a trickle in the 1970's. Glendalough Distillery is part of a revival of this Irish heritage. Their philosophy is "to make innovative spirits while staying true to the tradition and heritage of our ancestors." Glendalough started out making poitn the traditional Irish distillate made in small pot stills. From there they seamlessly transitioned to whiskey production, and most recently, seasonal,wild botanical gins. All of their production is handmade. Glendalough Mountain Strength poitn (pronounced "po-tcheen") is a stronger cask strength version of their signature poitn, Gaelic for "pot stilled whiskey," the original Irish "water of life." This centuries old tradition is distilled from sugar beets and malted barley, before being subtly aged in virgin oak casks.

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writer's Tears, and two varieties of Irish Cream Liqueur. The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum. Writers' Tears is a truly unique vatting of Single Malt and Single Pot Still whiskeys. This expression is non-peated and triple distilled from 60% Pot Stilland 40% Malt. After being distilled the Irish whiskey is matured and aged in American Oak bourbon casks. This incredibly aromatic, flavorful expression won a Gold medal at the International Spirits Challenge in London. It is also one of the highest rated Irish Whiskeys in Jim Murrays Iconic "Whiskey Bible." "Altogether a very unusual Irish Whiskey, a throwback to the last century where spiced Pure Pot Still whiskey was married with Floral Single Malt" Jim Murray. It has also been added to Ian Buxton's publication "101 Whiskeys to try before you die."