Some of our stronger spirits:

Green Spot

Green Spot is a fabulous single pot still whiskey and much loved by the critics. This Irish whiskey has come far from the days when it was only sold in Mitchell’s grocer shop in the heart of Dublin, though its flavour profile is still just as robust. The whiskey has matured in a combination of first and second fill bourbon casks as well as sherry casks.

Spot Whiskey, Midleton Distillery, County Cork, 40%

Jameson Single Pot Still

Jameson Single Pot Still embodies the traditional Irish Whiskey making style after which it is named.
Malted and unmalted barley is triple distilled for a rich, unmistakable silkiness with distinctive pot still spiciness. This Five Oak Cask Release is matured  in a combination of  three different types of virgin oak (Irish, European and American), in addition to ex-bourbon and ex-sherry casks.  The finished result is a whiskey that is equal parts complex and smooth.

Jameson Distillery, County Cork, 40%

Powers Irish Rye

Introducing a new way to enjoy Rye whiskey. Born from careful experimentation at Irish Distillers’ famed Midleton Distillery in Cork, Ireland, Powers Irish Rye balances the trademark earthy, peppery character of rye with the sweet flavour profile imparted from maturation in seasoned American oak casks. The result is a wonderful taste explosion of maraschino cherry, orange peel and toffee banana combining with the earthy taste of candied ginger and spicy character of clove, burned orange and peppermint. The flavours culminate in a satisfyingly long finish, alongside a distinctive prickle of chilli oil that lingers for a time in the company of honey glazed fruits.

Midleton Distillery, Cork, 43,2%

Dingle Lá le Bríde

This limited release honours the ancient Celtic celebration of Lá le Bríde, also known as Imbolg, which marks the beginning of spring and the arrival of brighter, warmers days. Lá le Bríde Single Malt is a tribute to the joy of spring and the celebration of life. Matured in Bourbon casks with a Rye cask finish, Lá le Bríde Single Malt expresses light, sweet aromas of honey, raspberries, biscuits, icing sugar, and butterscotch on the nose. On the palate, it is rich in spice, herbs, caramel, and ginger, all elevated nicely with a touch of mint, and brought to a close with a toffee and spiced fruit finish.

The Dingle Distillery, 50,5%

Dingle Grianstad an Gheimhridh

This limited release honours the ancient Celtic celebration of Grianstad an Gheimhridh, the winter solstice. Grianstad translates as “the stopping of the sun”, and Dingle Grianstad an Gheimhridh Single Malt is a testament to a time of year that is all about the dark of night drawing in. Matured in former Bourbon casks with a Tawny Port cask finish, Dingle Grianstad an Gheimhridh Single Malt expresses aromas of blackcurrant jelly, pomegranate, cinnamon toast and warm ginger on the nose. On the palate it brings suggestions of red berry fruits and dark chocolate with a sense of warm cloves and creamy soft fudge. The spice finish mellows, leaving a lingering sweetness on the tip of the tongue.

The Dingle Distillery,  50,5%

Dingle Bealtaine

The Celtic Wheel of the Year inspired Dingle to create a series of whiskies that mark Irish history and culture. The ancient celebration of Bealtaine marks the end of spring and the beginning of summer. Dingle Bealtaine single pot still whiskey has matured in bourbon casks and then finished in Shiraz casks before it was bottled. Bealtaine Single Pot Still expresses sweet aromas of sundried raisins, sweet dates and vanilla cream on the nose. On the palate, it is warm with a suggestion of dark cherries in syrup, nutty caramel and velvety dark chocolate. The syrup texture slowly melts to a warm spice finish.

The Dingle Distillery, 52,5%

Powers Three Swallow Pot Still

A modern single pot still Irish whiskey from Powers that is made with a mix of malted and unmalted barley, and triple distilled in traditional copper pot stills. Aromas of pot still spice, crisp barley, green banana, grapefruit and marzipan fill the nose, complemented by notes of green apple, lively citrus, cedarwood, peppery spice and sweet malt throughout the palate. It’s drawn from second and third-fill bourbon barrels, along with a little helping of sherry cask matured whiskey.

Powers, Dublin, 40%

Dingle Lúnasa

Lúnasa is the fourth release in a range of nine limited-edition whiskeys that make up the Wheel of the Year series, which champions Irish folk stories and heroes. In this case, Lúnasa pays homage to the mother of Lugh, a god of Irish mythology, who is said to have died of exhaustion after preparing Ireland’s fields for farming. Triple distilled Single Malt Irish Whiskey matured in bourbon casks with a Widow Jane bourbon finish.

The Dingle Distillery, 50,5%

Midleton Very Rare Dair Ghaelach

Midleton Dair Ghaelach, which means quite simply, Irish oak, is the result of a six-year exploration by the Midleton Masters into using native oak to mature Irish whiskey.

This whiskey is a range of releases that have been matured in barrels made from virgin Irish oak from particular forests across Ireland. The oak selected for each release influences this special whiskey with the true and unique flavour of Ireland. The story of each bottle of Midleton Dair Ghaelach can be traced right back to the very oak trees that helped to create its refined and unmistakable taste.

Midleton Dair Ghaelach is non-chill filtered, cask strength and natural colour.

Midleton Distillery, Co Cork, 57,5%

Dingle single malt Batch No.6 – cask strength

Dingle Distillery’s highly anticipated Sixth Single Malt release is upon us. The sixth release comprises of malt whiskey that has been matured exclusively in Tawny Port Casks. This will be the first such release from Dingle.This cask strength release has been bottled at 60.4%. Fully matured exclusively in Tawny Port Casks, Batch 6 is a great example of the interaction between Single Malt spirit and Fortified wine. A whiskey with multiple layers of sweetness and a well-balanced depth of flavour.

The Dingle Distillery, 60,4%

Dingle single malt

This Core Single Malt release has been years in the making and comprises of malt whiskey that has been matured in ex-Bourbon, and PX sherry casks. 39% Bourbon, 61% PX Sherry.

Bottled at 46.3% and non-chill filtered. This is a very interesting whiskey in which the component casks come to the fore at different stages.

The Dingle Distillery, 46,3%

Teeling Single Pot Still cask strenght

Full-bodied, golden-yellow single pot still whiskey with date notes, citrus notes, apple notes, light vanilla notes, hint of cream caramel. Cask strength.

The Teeling Whiskey Co, Dublin, 52%

Jameson

Blended whiskey triple distilled to give it its signature smoothness. Aged in oak casks for a minimum of 4 years.

Jameson Distillery, County Cork, 40%

Redbreast Lustau edition

A unique collaboration between the Bodegas Lustau and the Midleton Distillery, Redbreast Lustau Edition is made from a mash of malted and unmalted barley and then triple distilled in copper pot stills. Having spent its final maturation journey in casks seasoned with the finest Oloroso Sherry in the Bodegas Lustau, the result is the ultimate sherried style of Redbreast.
Nose: Rich infusion of dark fruits, prunes, dates and figs with liquorice, marzipan, toasted oak and aromatic spices.
Taste: Silky smooth Pot Still; assertive spices balanced with richness of the sherry finish and contribution of fresh Spanish Oak.
Finish: Endless. Sweetness and assorted spices endure while Oloroso Sherry and Spanish Oak have the last word.

Midleton Distillery, County Cork, 46%

Redbreast 12 year old

Redbreast is a beautifully balanced single pot still Irish whiskey, with a warm, generous texture, rich, sweet flavours and a spicy kick. In the view of many connoisseurs, the finest Irish whiskey available.

Midleton Distillery, County Cork, 40%

Tullamore D.E.W. Phoenix

It is a triple distilled blend of all three types of Irish whiskey; golden grain, malt and pure pot still whiskey. It is characterised by its high content pot still whiskey finished in old oloroso sherry casks. A medium bodied whiskey, with distinctive sherry notes and pleasantly spicy creamy pot still whiskey flavours nicely balanced. Named after the phoenix which graces the town’s coat of arms, this is a warming and spicy whiskey.

Tullamore D.E.W. Distillery, County Offaly, 55%

Connemara

Thought peat was all about Islay? Drink again. All Islay fans owe it to themselves to check out Connemara. Inspired by Ireland’s ancient distilling traditions, Connemara’s smooth sweet malt taste and complex peat flavours makes it a truly unique Irish whiskey. An aroma of sweet barley with wafts of peaty smoke, kippers and well baked apple crumble. Tastes of lightly honey sweet, subdued clean rather than sooty smoke with peaty vegetal notes, sweet barley water, light spice and vanilla oak.

Cooley Distillery, County Louth, 40%

The Tyrconnel

Cooley Distillery, County Louth, 43%

Bushmills 10yo

Triple distilled from 100% malted barley and matured at least 10 years in both bourbon and sherry casks. The sherry cask influence is very subtle, and the overall taste is quite light and delicate. This is more about good bourbon casks maturation and it has a creamy, yet light mouth feel along with some crisp barley, warm vanilla, honey and gentle pepper and spice flavours.

The Old Bushmills Distillery, County Antrim, 40%

Black Bush

The ‘deluxe’ blend with more depth, flavour, richness but also some woody hints when compared to the standard blends . Vatted from approximately 80% malt whiskey matured in former Oloroso Sherry casks and 20% batch-distilled grain whiskey some of which is aged for as long as 18 years. A very high proportion of ex-sherry casks are used for the maturation giving the whiskey its signature dark colour and some delicious flavours of dried fruits, roasted nuts and caramel toffees.

The Old Bushmills Distillery, County Antrim, 40%

Bushmills Original

A blend of Bushmills triple distilled 6-7 year old malt whiskey and a younger, lighter grain whiskey. Most of the maturation is done in ex-bourbon casks along with a small amount of sherry casks. This has a smooth yet full and creamy texture with some nice flavours of vanilla, fruits and some sublte chocolate notes.

The Old Bushmills Distillery, County Antrim, 40%

Tullamore D.E.W.

Triple distilled blended whiskey aged in Oloroso sherry and old Bourbon oak casks. The ‘D.E.W.’ in Tullamore D.E.W. comes from the initials of a General Manager at the Tullamore distillery in the later 19th Century, named Daniel E. Williams. Good body with notes of sherried peels and spice, granary toast with butter and honey, grains and vanilla cream.

Tullamore D.E.W. Distillery, County Offaly, 40%

Paddy

A triple distilled blended Irish Whiskey made, unusually, with all three styles of Irish whiskey: single pot still, single malt and grain. Sweet and of medium-body with toffee and cereals, a rosewater note with a little butterscotch and vanilla. The finish is spicy and dry with a little black pepper and oak.

Midleton Distillery, County Cork, 40%

Roe & Co

A blend of single malt and grain whiskeys matured exclusively in bourbon casks (a high proportion of which are first-fill) and bottled without chill filtration. Velvety texture and sweet flavours including spiced pears and vanilla.

Roe & Co Distillery, Dublin, 45%

Nikka Whisky From the Barrel

A blend of multiple types of malt and grain. Created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit.

The Nikka Whisky Distilling Co, Tokio, 51,4%

Hibiki Japanese Harmony

Harmony – a rather apt word to describe this well-balanced Japanese blended whisky from the Hibiki range. Hibiki Japanese Harmony is made with malt whiskies from the Yamazaki and Hakushu distilleries, as well as grain whisky from the Chita distillery. The whiskies are drawn from 5 different types of cask, including American white oak casks, Sherry casks and Mizunara oak casks. The blend itself was crafted by the Suntory Whisky blending team, led by Master Blender Shingo Torii. An elegant expression, with wafts of honey, orange, a herbaceous touch or two and light oak. Presented in the brand’s trademark 24-faceted bottle representing the Japanese seasons, this is light, approachable and moreish with enticing notes of orange peel and white chocolate.

Suntory whisky, Osaka, 43%

Hatozaki pure malt

Hatozaki Pure Malt, made with 100% malt whiskies, including stocks distilled in Japan as well as imported malt whiskies. This one features spirits drawn from a trio of casks – bourbon, sherry and Mizunara-oak casks. It’s named after the nearby Hatozaki lighthouse, which is the oldest stone lighthouse in Japan.

The Kaikyo Distillery, 46%

Macallan 12yo Double Oak Cask

Matured in a combination of American and European Sherry oak for a minimum of 12 years. This is a rich whisky which combines fruity citrus and caramel with spicy ginger and nutmeg.

The Macallan Distillers LTD. 40%

Talisker 10 year old

A classic Island whisky from the Isle of Skye. Aged for a minimum of 10 years in American oak casks, this welcome member of Diageo’s Classic Malts series has been recognised numerous times for its excellence. Immensely satisfying stuff, with whiffs of warm peat blending with coastal air, balanced by orchard fruit and juicy barley. A spectacular after dinner dram.

Talisker, Isle of Skye, 45,8%

Aberlour A’bunadh Alba

Meaning ‘the original’ in Gaelic, A’bunadh Alba is made in homage to Aberlour’s founder, James Fleming.
Abunadh Alba is matured in ex American Oak resulting in an aroma of ripe red apples, along with honey, vanilla and a hit of cinnamon. Abunadh Alba is bottled at cask strength resulting in a sweet whisky with a creamy texture.

Aberlour Distillery, Speyside, 62,7%

Cameronbridge 26yo

The Diageo Special Releases just wouldn’t be the same without some lovely old grain in there, and that’s exactly what we have here. For 2022, it’s a textbook example from Cameronbridge, aged in refill American oak cask to create something very lovely indeed. Interestingly, it’s been bottled as ‘Cameron Bridge’, a nod to the fact that until the 1870s it was spelled with two words rather than one.
Cameron Bridge, Lowland, 56,2%

Ardbeg Twenty Something 23

A rare opportunity to revisit an Ardbeg from 23 years ago and experience an exceptional example of immense character. A rare and beautiful dram bursting with vanilla cream, rich chocolate, wood smoke and a hint of spice. This superb bottling is from only a handful of casks laid down during the precarious years when the Distillery’s future hung in the balance.

Ardbeg, Islay, 46,3%

Ardnamurchan AD/ Rum Cask Release

Highland single malt whisky here from the fab Ardnamurchan, its first to be aged in Caribbean rum casks. It’s a fantastically funky, grassy, earthy, oily, and tropical-tasting whisky bottled without chill-filtration or additional colouring.

Ardnamurchan Distillery, Highlands,  55%

Lossit Classic Selection

Lost Distillery (Lossit Distillery), Islay, 43%

Towiemore 25yo Vintage Selection

The Lost Distillery Company create blended malts which are supposed to represent how whiskies from long-closed distilleries might have tasted, using research to find out as much about them as possible. Towiemore 25 yo is a limited edition restricted to 389 bottles.

The Towiemore has notes of sweet fruits, Madeira cake, Sherry and roasted almonds.

Sweet tropical and dark fruits. Honey drizzled poached pear and nuts.

Lost Distillery (Towiemore Distillery), Speyside, 52,1%

Lossit 27yo Vintage Selection

Lost Distillery (Lossit Distillery), Islay, 47,3%

Maker’s Mark

Made with soft red winter wheat, instead of the usual rye, for a full-flavored bourbon that’s never bitter or hot. To ensure consistency, every barrel is rotated by hand and they age their bourbon to taste, not time. Each and every bottle of Maker’s is still hand-dipped in signature red wax at the distillery.

The Maker’s Mark Distillery, Kentucky, 47%

Basil Hayden’s

Kentucky Straight Bourbon Whiskey that dates back to 1796, when master distiller Basil Hayden used a traditional corn base, but mixed in small grains with the mash. A Kentucky straight bourbon with plenty of rye at its core – plenty spicy, well balanced with herbal notes of peppermint and a touch of fruit.

Basil Hayden’s, Kentucky, 40%

Bulleit Rye

Russet in color, with rich oaky aromas. The taste is exceptionally smooth, with hints of vanilla, honey, and spice. Finish is crisp and clean, with long, lingering flavors.
90 proof (45% ABV) • 95% rye, 5% malted barley

Bulleit Distilling Co, Louisville, KY. 45%

Napue

Rye-based gin with locally foraged fresh botanicals, including sea buckthorn, cranberries and birch leaves. “The World’s Best Gin for Gin & Tonic” by the International Wine & Spirit Competition 2015 and the gold medal in the San Francisco World Spirit Competition premium gin-series 2016.

Kyrö Distillery Company, Isokyrö, 46,3%

Helsinki Dry

An artisanal, premium gin distilled with nine choicest hand-picked botanicals including the Arctic lingonberry. The gold medal in 2017 and 2016 as well as the prestigious “Spirit of the Year 2016” at Destille Berlin, the leading craft spirits fair and competition in Europe. “The Best Finnish Gin” in the World Gin Awards 2016

The Helsinki Distilling Co, Helsinki, 47%

Koto Gin

Monkey Schwarzwald Dry Gin

47 hand-picked botanicals, blended with extremely soft spring water, give Monkey 47 Schwarzwald Dry Gin its unrivaled complexity and quality. Hand-crafted by a small team of expert distillers in the heart of the Black Forest, Germany, this unfiltered, small batch, ulta-premium, craft gin is bottled at 47% ABV. Monkey 47 unites great British traditions, the spices of India and the rich landscape of the Black Forest. Three months of maturation in earthenware vessels provides Monkey 47 with unparalleled suppleness and balance.

Monkey 47, Black Forest, 47%

KI NO BI Kyoto Dry Gin

First Japanese gin, made in Kyoto
KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisably dry style, but with a distinct Japanese accent.
KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, akamatsu wood chips (Japanese red pine), bamboo, gyokuro tea from the Uji region and green sansh? (Japanese peppercorn) berries. KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.

The Kyoto distillery, 45,7%

Beefeater London Dry

A quintessential London Dry Gin, Beefeater has a remarkably clean flavour, with a bold juniper character that is balanced with strong notes of citrus. Based on Founder, James Burrough’s original 19th century recipe, the botanicals in Beefeater London Dry are steeped for 24 hours prior to distillation resulting in a complex, yet perfectly balanced gin of depth & integrity. With over 200 years’ distilling heritage, Beefeater Gin was born and bred in the heart of London, where it remains today, as the only historic dry gin still distilled in the city.

Hendrick’s

A gin that is a marriage of two different spirits from two rare and unusual stills: the Bennet still and the Carter-Head still. Distilled with eleven botanicals and infused with rose and cucumber.

William Grant & Sons Distillers Ltd,  Girvan, 41,4%

Tanqueray

London Dry gin distilled four times with four botanicals. Developed over 170 years ago by Charles Tanqueray, who opened a distillery in Bloomsbury, London. A dry, crisp gin with a rich juniper flavour.

Cameronbridge Distillery, Fife, 43,1%