Complete Guide to Redbreast Whiskey

Many people think that Redbreast best represents what Irish whiskey is all about. It’s the best-selling pot still whiskey in the world, and it’s also one of the most-awarded Irish whiskeys. Triple-distilled Redbreast is a throwback to the late 1800s, when Irish whiskey dominated the global spirits market. The whiskey’s traditional character is heavily influenced by its aging in Spanish oak sherry-barrels. Since then, it has maintained the same manufacturing methods, earning a devoted fanbase among connoisseurs of the spirit.

Read breast whiskey has benefited greatly from the current surge in demand for Irish whiskey, in large part because whiskey connoisseurs consider it the purest and most authentic expression of the spirit.

Flavour Of Redbreast

Irish whiskey relies on a triple distillation process, and the copper containers used in this process are known as pot stills and are shaped like onions. A clean and peppery taste is the product of many distillations that refine and gather the cleanest distillates. However, it is the contact with copper and the addition of unmalted barley that results in the desired congeners in the spirit. These provide Redbreast with a delightfully peppery taste, followed by a smooth and creamy finish. It hits you in the very centre of your tongue and palate like a spoonful of butter or cream.

Raisins, sultanas, and other dried fruits, with a touch of cinnamon, explode in your mouth. The wood barrels offer a great dryness and round out the flavour by balancing the tannins. The aged-oak flavour is lovely and strong. Also, there are additional molecules like vanillin, which provide that subtle vanilla flavour. Redbreast’s genuine hallmark is its Christmas cake flavour, which may be enjoyed at any time of year.

Difference Between Single Malt and Single Pot Still Whiskey

Irish whiskey made in a pot still is a one-of-a-kind beverage. The whiskey is distilled from malted and unmalted barley; hence it is not a malt whiskey. The smooth texture in your mouth and the spicy kick in your tongue are unique to this whiskey and not found in any others. Malt whiskey is produced in the same fashion but uses only malted barley for a distinctive flavor. Both malted and unmalted barley are used in the mash bill in Ireland.

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What type of barrels are used in Redbreast?

Since the 1820s, when all the oak trees in Ireland were cut down, barrels have been made from American oak. These days, we get the American oak for our barrels from Kentucky and Tennessee. The United States requires the use of fresh oak barrels whenever bourbon or Tennessee whiskey is produced. This necessitates the creation of a new oak barrel for each batch of Bourbon or Tennessee whiskey aged, followed by the disposal of the used barrels. Whiskey aged in these American barrels has a distinctively syrupy and white peppery flavour.

Through our connections with a cooperage in Jerez, Spain, Redbreast is matured in Spanish barrels. The woods used to construct the barrels are native to a forest in Galicia. Everything about it is under complete control. The workers at the sawmill and the cooperage are familiar with the ideal shape of the barrels. Additionally, there is a connection to the sherry establishments. As a result, we now know that Athru Annacoona 14 YO has to be aged only in Oloroso sherry casks for the best flavour.

Where did the Redbreast name come from?

In the 1880s, Ireland was home to some 80 distilleries; by 1966, just three remained in the Republic, prompting the establishment of Irish Distillers to fill the void. However, there were other bonders and importers of sherry and Cognac, such as W & A Gilbey. Many casks of port and sherry were sitting unused after being imported from Spain and Portugal.

These businesses sent empty barrels to John Jameson’s distillery, where the whiskey was refilled in it before being matured in the enterprises’ Harcourt Street wine cellars. Redbreast was bottled at same location on Drury Street in Dublin 2 until 1984.

JJ&S Liqueur, produced by W & A Gilbey, was the first brand of whiskey available. John Jameson & Son Liqueur was what it meant. Since the chairman of Gilbey’s was also a member of the Royal Ornithological Society, he renamed two of his whiskeys in 1912 after birds to make them easier to pronounce. However, just one of those whiskeys, Redbreast, has made through to our times.

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