![]() A toffee-like characteristic is prominent and a late drop of orange oil creates further complexity. The spices and warming elements are knocked back and it feels softer and creamier on the palate. Now the whiskey exhibits an extraordinary fragrance that can best be described as 'exotic fruit bowl'. While delicious at its natural strength, the high ABV suggests adding a splash of water. Then hints of walnut, bitter almond skins and dessicated coconut. The conveyor belt of flavours keep coming in the form of expressive notes such as apricot jam and marmalade, along with some caramel and dried fruits (raisins and figs in particular). Intense baking spices (think of cinnamon, nutmeg, all-spice and clove) and a pinch of white pepper combine with fresh fruit pulp and flesh notes - this includes dark plums, black cherries, pomegranate, damsons and red grapes. On the palate this whiskey has a rich and viscous feel. Additional aromas of dessicated coconut, cinnamon, walnut and charred oak add depth. Rich and sweet aromas, such as caramel and vanilla, mingle with plenty of dried fruits (think of raisins, sultanas, figs and apricots) and a layer of fresh exotic fruits (imagine pineapple, mango, tangerine and blood orange). The whisky is deep copper in colour and the nose is incredibly clean and vibrant. It will initially be available in 11 selected markets including Ireland and the UK. The Redbreast 27 years old is bottled at the natural cask strength of 54.6% ABV and is non chill-filtered and of natural colour. ![]() This 27 years old joins age statements at 12, 15 and 21 years of age, plus 12 years old Cask Strength and Lustau Edition, in the core range. The brand is currently owned by Irish Distillers and is produced at the Midleton distillery in Co. The name refers to the robin and was a nickname given to the whiskey by the Chairman of the W & A Gilbey whiskey company, who was a keen bird watcher. The first documention of Redbreast as a brand came in 1912 with a poster for Redbreast JJ Liqueur. Once emptied, the casks are then sent to Ireland where we fill them with Midleton single pot still whiskey. These are initially seasoned with red wine to remove undesirable tannins, before being filled with Port for us. "Irish Distillers first sourced Port wine casks from Portugal in the late 1980s and we have taken between 40-70 each year since.
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