Blend of malt and grain, Irish whiskey has aged several years in traditional casks before being aged for several months in barrels of rum from Nicaragua, preferred Jack Teeling. Whiskey and rum mix well, bringing a gourmet dimension to traditional Irish character.
gourmand, it opens on vanilla and sweet spices with sweet notes of molasses rum. It evolves on citrus, grains and black fruits.
creamy, she is delicately fruity (apricot, rhubarb, raisins) and even chocolate when the glass is heated.
light on spices and oak.
As close as they are by geography or language, and like the other réclamantl'un the inventorship whiskey, Ireland and Scotland practice very different ways yet to develop a water-de-vie from cereals. In Ireland, it is not made use of peat in the malting process, while it is yet abundant in the island. Stills are much greater than in Scotland. Finally, the triple distillation is widespread, although it is exceptional among Scots.