Glendalough

To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging.

All the plants are sustainably picked by our full time forager, every day we distil. We take a lot of care that we don’t adversely affect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren’t pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn’t over-foraged.

Our aim is to leave no trace that we were ever there. It’s harder work but worth it to keep the mountains beautiful and wild.

Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapours extract their essential oils. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.

This brings the flavour our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.

Glendalough Rose Gin has won a Master at the 2019 Gin Masters. It is one of the only Gins to receive a Masters medal in the flavoured Gin category, and it was voted in the top 10 Gins sampled at the awards. Our Rose Gin is now considered one of the finest, most outstanding Gins in the world today!

Nose: Very aromatic, with soft juniper notes, perfumed with fresh rose.

Taste: Gentle sweet spice, turkish delight with a hint of citrus.

Finish: Long, floral, rose petals and pink peppercorn.

Colour: comes from rose petals. These are not only distilled into the spirit, we infuse the gin with even more rose petals afterwards, for the lovely pink hue.

Bourbon cask aged. Grand cru burgundy cask finished. 42% abv

A single grain with a luxurios depth of flavour.

A single cask release. Only 366 bottles per cask. Each label has the bottle and cask number detailed.

Matured for three years and a day in first fill American white oak, ex-bourbon casks.

Finished for up to a year in French oak casks that have previously held Grand Cru Burgundy.

The nose: Light but rich, leafy and leathery with, vanilla and dark cherries. The taste: Fruity and fresh, with citrus but dry with rich berry notes. Finish: Earthy, tannins and peppery wood spices.

IRISH WHISKEY GIVEN BOTH BARRELS

Upon its release, this whiskey won double gold at The World Spirits Competition in San Francisco. It really is an Irish whiskey that will make you think twice about Irish whiskey. A lovely, light and drinkable whiskey, it’s also complex with a depth of flavour beyond its years.

Aged twice in barrels from far sides of the world, the flavours are a game of two halves.

American oak Bourbon barrels bring sweet honey and smooth vanilla notes, laying down the foundations of the flavours. The Spanish oak Oloroso barrels layer on dried fruit, and nutty flavours.

To find the best Oloroso casks, we go off the beaten track to the small Andalusian town of Montilla, home of the famous PX grape. Here we can talk one on one with producers, chose the bodega, the liquid, the time seasoning, and eventually the casks. This gives us more influence on the flavours in our Double Barrel whiskey.

Upon its release, this whiskey won double gold at The World Spirits Competition in San Francisco. It really is an Irish whiskey that will make you think twice about Irish whiskey. A lovely, light and drinkable whiskey, it’s also complex with a depth of flavour beyond its years.

Finished for up to a year in the rarest of all casks, virgin Irish oak, this is a milestone for Irish whiskey. A single cask, mainstream whiskey that makes available the flavours of Irish oak to everyone.

Each bottle is numbered and traceable to each cask and even to the tree from whence it came.

We sustainably fell 140 year-old trees from the ancient oak forests in the mountains around the distillery. This was the beginning of a year long process that ends with an Irish oak hogshead.

These special casks are filled with the most quintessentially Irish of whiskeys – pot still. The higher levels of toasted oak and vanilla flavours that Irish oak brings to the liquid complement and balance the classic pot still spices.