St. Patrick’s distillery’s goal is to produce spirits of character, taste and personality. Most of the spirits we consume today are produced from grains, as they contain high levels of easily converted sugars. The distillery has instead chosen potato as the alcohol base for their Vodka and Gins because of its unique natural sweetness, and its amazing versatility. As potato has just 20% available dry starch matter, this makes the process much more expensive, but more than compensates for the extra time and effort with its unique taste, aroma and smoother mouth-feel. The firm sources New Make and Mature Whiskeys from a number of other Irish distilleries, and mature in carefully hand-selected oak casks in their bonded warehouse until ready for blending and bottling. This rare flexibility affords them the opportunity to patiently curate, nurture and craft our very own signature whiskeys. All of their whiskeys commence maturation in first-fill bourbon barrels, finished in either port, sherry, rum or cognac casks.

Whiskey making

Hand-crafted in small batches using traditional techniques, St. Patrick’s Irish Whiskey is matured for more than 3 years in first-fill bourbon barrels, using 3 year old grain blended with old malts up to 15 years old.

Tasting notes

It is certainly a fragrant young grain element that comes across first on the nose and…it is pushed to the side by dry malty aromas accompanied by a low rumble of wood phenolic and a fleeting wisp of charred oak. There’s a touch of dustiness (aged casks?) and a definite hint of salted caramel, perhaps that briny quality as a result of maturation in warehouses that are licked by sea air.The mouthfeel is of medium intensity on a wood and rubber background – and the medium finish is all pepper and spice.(Tasting notes and observations by the Irish Whiskey Society, Cork Chapter)