Kilbeggan Irish Whisky 70 cl

Product Information

One of the things that sets Kilbeggan apart from most of the other whiskeys in Ireland is that it is double distilled, in much the same way as things are done in Scotland and the United States. Defenders of double vs. triple distillation say not going around a third time leaves more of the natural flavors in the whiskey, something the triple distillers would dispute, but those differences are part of what makes Irish whiskey so interesting.

Those with more experienced palates will find it smooth and easy to nurse. It’s also nice and affordable and widely available online and in-store.

Winner of 1 spirit awards

After going through the old process for production and distillation, our guide took us across the courtyard to where the current production of small batch whiskey takes place. We were taken to the mashing and fermentation area upstairs, learning about how the process goes from grain to wash. Expect a good body with notes of sherried peels, honey, grains and vanilla cream with a caramel and a toffee finish. With water sourced from the River Bush and named after the mills that made the Barley, Bushmills is an Irish whiskey icon. Arguably the most famous Irish whiskey on the market, Jameson has been going since 1780 and few Irish drinks, aside from Guinness, have achieved success like it.

On the wild north coast of Ireland, the Bushmills Distillery has stood proud for over 400 years and it is one of the oldest of the many whiskey distilleries in Ireland.One of the unique things about this lesser-spotted drop is that each bottle is individually numbered and signed by the Master Distiller, and sold in an accompanying wooden display case. As the journey concludes, the finish maintains a medium duration, featuring the contributions of cinnamon and citrus. In this personal blog, I share my knowledge and insights on Whisky, Whiskey & Bourbon and other spirits, drawing from my 30 years of extensive experience. Nose: The one major issue I have with this whiskey is that as soon as you pour this into your glass, you get a moderate paint thinner note that can be a bit off-putting to some. If you let it sit for at least 15 minutes, it does go away. Replacing that is a very strong green apple note. It’s worst feature turns into it’s best so do be patient with it. Underneath all of that green apple is some youthful grain and malt notes. A little barley sugar and light caramel for sure. The vanilla and mild cinnamon I get off of this is probably thanks to the ex-Bourbon barrels this was matured in. Over time, some pineapple shines through. The vanilla is more of a vanilla wafer now.

While you can, if you’re so inclined, add a drop of ginger or cola to it, we’d recommend drinking it neat to truly understand its nuances. In the glass, the whiskey has a solid yellow-gold coloring, richer than one usually expects from a mass market Irish whiskey. The nose is a smooth one, the scent being predominately of grainy, cereal sweetness and toffee, with notes of vanilla and nuttiness. The best Irish whiskey for: Those with an experience palate looking for a very non-Irish-tasting Irish whiskey We’ve had a lot of questions over the years asking about everything from ‘What is the best Irish whiskey for newbie drinkers?’ to ‘What are some good top shelf Irish whiskey drinks?’. Whether it be grain or malt, all the whiskey in Kilbeggan is aged in ex-bourbon barrels for at least three years. Kilbeggan is bottled at 40% abv. The Kilbeggan under review here is the mass market version, and should not be confused with the Distillery Reserve Malt or the 18 Year Old, which it sometimes is due to the evolution of the brand’s labeling.Part of Mitchell’s ‘spot’ range, it’s been on sale continuously since the early 1900s but now its reach is global and thus (thankfully for us!) far more widely available. However, I’ve found myself decidedly avoiding it in recent pub-visits, hence the switch (note: Yellowspot is still a great drop, but no longer one of my favourites). A stroll across the courtyard takes you to the present day, where whiskey is still being produced using ancient traditions, passed on from generation to generation. The Kilbeggan Whiskey Bar is worth a visit to browse the complete range of whiskeys, while the Pantry Restaurant has everything you need for a hearty lunch.

In 1982, almost thirty years after the distillery ceased operations, the Kilbeggan Preservation and Development Association was formed by locals in the town. Using funds raised locally, the Association restored the Distillery, and reopened it to the public as a whiskey distillery museum. [4] Irish law dictates that whiskey must be aged for at least three years to bear the name "Irish whiskey," but that's only the minimum. Longer-aged bottlings are typically between 10 and 20 years old, but there are rare (and very expensive) expressions out there that have aged for 50 years or even longer. If you see an age on the label, that's the minimum amount of time every drop of the whiskey has spent in wood—it could potentially be a blend that also includes older spirits.The first new distillery in Dublin for 125 years, the Teeling Whiskey Distillery is only a stone’s throw from where the original family distillery stood. The important thing to know is that Kilbeggan is making a few really great products these days. Almost more notably, they are using the oldest (180+ year old) copper pot still in operation. As I write this I’m sipping on whiskey from the oldest operating pot still, which I think is just awesome! Here we have their Single Pot Still expression, which is influenced from the late 1800’s in its mash bill. They are using about 2.5% oats, which doesn’t sound like a lot but it has a nice impact. The closure was the result of many contributing factors. The distillery had endured decades of difficulties due to prohibition in America, the economic depression of the 1920s and 30s, trade war with the British Empire, the Irish war of Independence and two world wars. One of the things I like most about Paddy is that it has a taste that is fairly inoffensive to novice whiskey sippers, which makes it a go-to for any occasion that warrants a bring-a-bottle-buzz. This experience was a precursor to my venture into the liquor shop business, where I had the privilege of curating an extensive collection of liquors, granting me access to thousands of unique bottles from across the globe.