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Single Cask - 59

Bourbon Barrel finished in Ex-Port Wine Casks .

Distilled from our own homegrown barley, grown on our land, matured in a traditional farm shed, right beside our farmhouse.

This is our whiskey. This is Tipperary.

01 Barley

Barley is the core ingredient of our single malt whiskey. With the addition of only water and a little yeast, this unique crop gives us the core flavours of the new make spirit that matures on-site into whiskey.

field

Railway Line

elevation

78.0m / 255.9ft

coordinates

52.35394,-7.84978

crop

Spring Barley - Olympus

Sowing Rate

190kg per Hectare

4.6%

Moisture (Oven) Malt

87.6%

Fermentability (0.7mm) % as is

408

PSY (0.7mm) LA/tonne as is

0.54

Soluble Nitrogen IOB % dm

116

Diastatic Power IOB as is

Soil Analysis


sowing

15th April 2016

0 Days

harvesting

28th August 2016


yield

8.45 tonne / hectare

harvest moisture

18.5%

drying moisture

13%

sent for malting

Arrived in Inverness 24 May 2017
Malted 5 June 2017

02 Weather

Temperature, sunlight, and water levels determine the ability of our barley to turn CO2 from the air into carbohydrates for conversion into alcohol.

Temperature

Rainfall

Daylight

03 Distilling

Stuart Nickerson has worked for over 40 years in the whiskey industry, making exceptional single malts for some of the world’s most famous whiskey brands. He used all of this experience to transform our malted barley to exceptional new make spirit at a friendly Irish distillery.

Arrived at Distillery

16th June 2017

Fermentation started

19th June

Distillation Started

22nd June

Distillation Finished

23rd June

Filled

28th June

Disgorged Date

8th Nov 2021

3,250kg

Malted Barley

DistilaMax

Yeast

76 hours

Fermentation

11%abv

Alcohol

1.12

Original gravity

04 Maturing and Bottling

Maturing in wooden casks develops and enhances the flavours of our new make spirit, and adds elements of both the wood and the previous spirit held in the cask.

The 2017 distilled cask 59 was re-racked into 3 ex-port octaves in 2021 and allowed to mature further before being bottled at 50.5% abv, with 258 bottles produced

First Maturation

Bourbon

Cask Type

194.7

Cask Fill (litres)

Kentucky

Source

Second Maturation

Port Octaves

Cask Type

157.15

Cask Fill (litres)

Portugal

Source

Filling Date

28th Jun 2017

Maturation

Cork

28th Jun 2017

+ 0 Days

Maturation

Ballindoney Farm, Tipperary

28th Aug 2018

+ 0 Days

Disgorging Date

8th Nov 2021


Distilled using only barley grown on Ballindoney Farm, matured in 1st fill Ex Bourbon casks for 4 years and finished in Ex Port Octaves. The flavour is rich and sweet, full of fruit, toffee and honey notes, too many to mention here.