Irish whiskey has exploded in popularity over the past few years, with blends from well-known brands like Jameson leading the way. But for a superior drinking experience try Redbreast, a single pot still Irish whiskey made at Midleton (the same distillery that produces Jameson). “Single pot still” means the whiskey is made at one distillery in a pot still from a mash bill of malted and unmalted barley. This 15-year-old whiskey is the pinnacle expression from Redbreast, aged in bourbon and sherry casks that infuse it with rich notes of dried fruit, vanilla, spice and a bit of fruitcake on the palate.

This ultra-aged single malt comes from Dublin distillery Teeling, which was the first to operate in the city in over a century when it opened in 2015. This 33-year-old single malt, distilled in 1983, is one of the oldest Irish whiskeys you can currently find. After a long maturation in just two bourbon barrels, it was finished in Pineau de Charentes casks and bottled at nearly 50 percent ABV. This is a lovely aged whiskey with notes of grape, dried fruit, spice, and vanilla on the palate, along with a soft touch of tannic oak.

The most popular whiskey from Northern Ireland’s Bushmills—the oldest licensed distillery in the world—is an affordable workhorse blend. But the fact is that this distillery only produces single malt whiskey, and the core range of age statement expressions are fantastic. Scotch drinkers, take note—Irish single malt should not be ignored. This 25-year-old expression is aged in bourbon and sherry casks, blended, and then given a long 21-year finish in ruby port barrels. That last step brings a deep richness to the palate with notes of fig, almond, chocolate, and some buttery caramel.

Irish single grain refers to the fact that the whiskey is made at a single distillery from a mashbill that is made up of a mixture of grains (most commonly in a column still as opposed to a pot still). Single grain is usually made with a large percentage of corn, and in this case the mashbill is 95 percent French maize and five percent malted barley, making this a lovely option for bourbon fans. This whiskey was initially aged in bourbon barrels, and then finished for six months in casks previously used to age rum from Foursquare in Barbados, one of the best rum distilleries in the world. This is a great single grain whiskey, with notes of vanilla and citrus mingling with berry, tropical fruit, caramel, and nut flavors.

Glendalough claims to be the first Irish whiskey brand to use mizunara oak, and specifically wants to highlight how it affects the Irish single-malt category. This whiskey comes after 13- and 17-year-old mizunara-finished releases and stands tall with these prior bottles. After seven years in bourbon barrels and just a few months in mizunara oak, the liquid is transformed with notes of chocolate, cedar, incense and fruit on the palate.

This is another release from Midleton, and it really is the cream of the whiskey crop from that prolifici distillery. Each year a different vintage of this blend is created, and the the 2023 edition was a standout. This new edition is a blend of single grain and single pot still whiskey assembled by master distiller Kevin O’Gorman, combining lighter and heavier styles of spirit to highlight notes of fruit, cereal, toffee, honey, and floral citrus on the palate.

Method and Madness is made at a microdistillery at the aforementioned Midleton Distillery just outside of Cork, so these whiskeys are very different from what you might expect from other brands produced there. The latest expression is a single pot still whiskey that was aged entirely in Garryana oak from the Pacific Northwest, a type of barrel that American single malt distillery Westland is known for using. The resulting whiskey has notes of spice, tannin, dark berries, and espresso on the palate, making this a successful experiment in maturation.

These days it seems like everyone is looking for cask-strength whiskey–and for good reason, as drinking whiskey that has not been diluted really allows you to experience flavors that you would not get from your average 80-proof bottle. One great example of cask-strength Irish whiskey comes from Natterjack, a blend of 20 percent malted barley and 80 percent corn that was aged in bourbon barrels and finished in virgin American oak. This whiskey is a strong 63 percent ABV, but that doesn’t hide notes of citrus, honey, spice, and butterscotch on the palate. Just add a little water if you’d like to proof it down to your taste.

Mark Reynier opened this Irish distillery after his tenure as Bruichladdich CEO with a focus on the concept of terroir in whiskey—and he has the science to back him up on this. The distillery is also committed to using barley from lcoal individual farms and using organic grains as much as possible. While peated whiskey is relatively uncommon in the world of Irish whiskey, it is certainly not unheard of. This new expression, Fumo, is a blend of peated single malts from four single farm origins, revealing notes of pepper, spice, tobacco, citrus, and a soft smokiness throughout.

Green Spot is another whiskey produced at Midleton, but sold under the auspices of the Mitchell family. Mitchell & Son filled wine casks with whiskey and aged them in their own warehouses starting in the late 1800s, but now everything is done onsite at Midleton. Green Spot is an excellent option for less than $100, a blend of pot still whiskey aged between seven and ten years in bourbon and sherry casks. According to the brand, Mick Jagger and Daniel Day Lewis are both fans of this Irish whiskey.

Photo : The Busker

Irish single pot still whiskey is a category that continues to grow as both new and older brands release versions of this distinctly Irish style. The Busker just launched this new expression in the U.S., a whiskey made at the Royal Oak Distillery that was aged in bourbon barrels and finished in Oloroso sherry casks. It’s a tasty and affordable whiskey, with notes of green apple, caramel, peach, berry, and black pepper on the palate.

The Last Drop is a luxury brand known for its rare high-end spirits, the latest of which is this 32-year-old Irish single malt whiskey. This expression was blended by Louis McGuane, the founder of the excellent whiskey bonder JJ Correy. After more than three decades of maturation, a few 1991 vintage single malts were selected and put into an Oloroso sherry butt to finish. The whiskey is delicate and decadent, with notes of oak, chocolate, dark stone fruit, and tobacco on the palate—a worthwhile splurge for sure

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