This week our Irish Whiskey News features articles on Dingle releasing its fifth offering from the Co.Kerry distillery and Mitchell & Sons release Red Spot whiskey after a 50 years hiatus.

So let’s see what’s been happening this week in our Irish whiskey news.

 

Irish Whiskey News - November 28 - 2018 - Dingle Distillery

Photo Courtesy of Malt Review

Whiskey maker Dingle grows single pot still offering

The Irish distillery unveiled the expression at Whiskey Live Dublin over the weekend. It is the fifth spirit released by the distillery and follows Dingle’s inaugural single pot still Irish whiskey, launched in 2017. Elliot Hughes, partner at the Dingle Distillery, said: “The release of our first single pot still whiskey proved we are still committed to exercising our pioneering spirit to fuel the Irish whiskey revolution, paving the way for a new wave of pot stills that appear to be following suit.

“Our first single pot still sold out within a matter of days, creating much anticipation for our second. We anticipate this release will be just as popular, if not more so, given our loyal customers and whiskey enthusiasts have been waiting the best part of a year to experience the second single pot still release from the Dingle Distillery.” The new whiskey, which has an abv of 46.5%, has been aged in a combination of Bourbon casks (70%), oloroso Sherry casks (15%) and PX Sherry casks (15%). Only 2,900 bottles have been released with an RRP of €90 (£80/US$100).

 

Irish Whiskey News - November 28 - 2018 - Red Spot

Irish Distillery Brings Red Spot Whiskey Back to Life 50 Years After Its Discontinuation

If you ever wanted to go back in time and check out the whiskey offerings of yore, you can now cross one off your list and you don’t even need a flux capacitor. Mitchell & Son, with some help from Irish Distillers, has brought back the Red Spot Whiskey after its discontinuation about 50 years ago.

The distillery breathing new life into the Spot Whiskeys is the Midleton Distillery, the largest distillery in Ireland which also produces *drumroll* Jameson whiskey. Midleton follows an old recipe from Mitchell & Son to create a triple-distilled single pot Irish whiskey. To become Red Spot, this whiskey is matured for at least 15 years in a combination of American Bourbon, Spanish sherry, and Sicilian Marsala wine casks.

“Pouring over old recipe books, ledgers and archive material has provided us with the tools to tell the story of Red Spot in a new, yet authentic way — and at almost 100 years since it was crafted for the first time, by my great-grandfather Robert Mitchell, this is a whiskey homecoming for the ages,” said Jonathan Mitchell, director and current “son” of Mitchell & Son, in a statement.

 

Thanks again for reading our Irish Whiskey News.

 

 

Andrew

The Whiskey Experts

 

 

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