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.

Liqueur making

Fresh Irish dairy cream with full butter fat are used for a creamy mouthfeel, and then Triple Distilled St. Patrick’s Irish Whiskey is matured with cocoa, vanilla and caramel to create the unique signature taste. Distilled, blended and bottled in Ireland.