Made from an Irish whiskey recipe from 1865 (“dug up” by David Wondrich), with malt, raw barley, rye malt, and rolled oats, distilled in an alembic pot still. Amber with a distinct red/pink cast to it. Very fruity nose—greengage plum, mulberry, sweet orange—with creamy vanilla. Tastes of sweet cereal with a firm bitter keel; the fruit returns as an echo in the finish. A very craft beer-like whiskey; challenging, interesting, unexpected. A bit brash, but worth investigating.

Reviewed by: Lew Bryson (Fall 2014)