#Red breast whiskey how to

Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with thisĮvery week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world.80 – 84 Good: More of your everyday drinker, solid and reliable.85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market.90 – 94 Great: An excited nod from friends when you pour them a dram.95 – 99 In the Pantheon: A trophy for the cabinet.If you still have your doubts, try the Kentucky Oak Edition side-by-side with regular Redbreast and see for yourself just how much this whiskey has been transformed. But the story behind the liquid comes across in flavor translation, and this oak-forward, bourbon-style, pot still Irish whiskey is a bottle worth hunting down.

So yes, this is essentially a cask-finished Irish whiskey, like so many other cask-finished Irish whiskeys. This bottle isn’t cheap, but I would absolutely consider making an Old Fashioned with this whiskey, and the 101 proof means that it can certainly stand up to a large ice cube.

On the palate, the classic red berry and spice notes from the sherry casks are reduced, supplanted by rich flavors of toffee, caramel, creme brûlée and a strong oakiness that particularly pops on the finish.

There’s also a bit of orange that lingers. The nose has layers of vanilla, sandalwood and fresh green apple, with a hit of alcohol that doesn’t burn much given the high ABV. The effects of the virgin oak finish on this whiskey are pronounced and quite lovely. The whiskey is non-chill filtered, and bottled at a higher 101 proof, perhaps another bourbon nod given how strongly associated that proof is with Wild Turkey (although Redbreast is owned by Pernod Ricard, Wild Turkey by Campari). 63 casks were shipped to the Midleton Distillery outside of Cork, each one made of wood from Elk Cave Farm, an oak tree farm in Kentucky that employs sustainable methods to ensure both the quality of the wood and its future availability. But the whiskey is then placed into a set of virgin oak barrels that have been lightly toasted and charred for an additional three to seven months, the same type in which bourbon would be aged. “This can often mean that its ex-bourbon counterpart is overlooked, even though Kentucky white oak barrels, which have previously held bourbon, are central to the Redbreast DNA.” The base whiskey does indeed have that DNA-triple-distilled pot still Irish whiskey, made from a mashbill of malted and unmalted barley, matured in American oak bourbon barrels and Spanish Oloroso sherry butts. “Redbreast is renowned for its heavy sherry influence,” said master blender Billy Leighton in a prepared statement. This New $75,000 Bourbon Will Be Launched into Orbit and Aged in Outer Space for One Year

#Red breast whiskey how to

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