Irish Whiskey Pioneer Reveals Red Breast 18 BY OLGA VARVAROVA
As day two dawned bright and crisp we headed to Hederman’s Smoke House where we witnessed the time-honoured craft of coopering, a skill passed down through generations. Ger Buckley, a fifth-generation Master cooper, demonstrated the meticulous process of crafting the oak casks that cradle the spirit. Following this immersive experience, we continued to be treated to a sensory joy of smoked Irish fish, a testament to the region’s rich culinary and long standing heritage.
Olga was invited to the beautiful island of Ireland to experience first hand the inaugural release of the Redbreast 18. What followed was a grand adventure and a weekend of a lifetime for our resident writer who had never tasted a Redbreast before.
In November 2023, McCabe assumed the role of Master Blender at Irish Distillers, one of Ireland’s most iconic whiskey producers and succeeded Leighton, who transitioned to Master Blender Emeritus after nearly a decade in the position. Having been under the tutelage of Leighton’s guidance since 2016, McCabe is well-prepared to carry on the Irish Distillers’ legacy of making quality whiskies. As the Midleton Distillery tour came to a close, my anticipation reached its peak. We gathered in the warehouse filled with the heady aroma of maturing spirit, the moment we’d all been waiting for finally arrived.
I had always been told that Ireland was the land of ancient lore and emerald hills so when I received the invitation to embark on a two-day journey to immerse myself in the heart of Irish whiskey, a spirit as deeply storied as the hallowed ground itself, I couldn’t help but yearn for what possibly lay ahead. My whisky pilgrimage adventure began at the Castlemartyr Hotel, a stately manor nestled amidst the captivating rolling countryside. Situated on 220 acres of land this hotel hosts an impressive 18th-century manor house and the ruins of an 800-year-old castle. The rich history of my surroundings profoundly added a touch of magic to my stay. That evening, we were whisked away to Ballymaloe House Hotel, a culinary institution renowned for its farm-to-table ethos. It proudly stood up to its exquisite reputation as the home of modern Irish cuisine. Each dish was thought-through and executed with the precision and delicate beauty of a Japanese samurai. At the end of the impressive feast, we sampled Redbreast’s 12-year-old expression. My palate immediately detected the delicacy of vanilla dancing in unison with tart red berries, and a lovely finish with spicy accords. Being my first foray into the Redbreast family - it was such a delightful introduction and it certainly did not disappoint. My favourite way of savouring the whiskey was as we paired it with a chocolate truffle: I let it slowly melt in my mouth and followed with a generous sip of the golden liquid - if this is how one could describe tasting something heavenly, which would be it.
The day culminated at one of the most historic sites that is steeped in whiskey-making traditions - Midleton Distillery. The tour revealed the intricate process behind the creation of Redbreast and boasted the “7th Wonder of the Whisky World” - the largest pot still in the world. Constructed in 1895, it is no longer in use but still impressive to look at. The history of whiskey production at Midleton dates back to the early 19th century, making it one of Ireland’s oldest distilleries. It is the birthplace of iconic Irish whiskey brands like Jameson, Powers, Green Spot and, of course, Redbreast. The distillery has also been home to legendary Master Blenders who have shaped Irish whiskey for generations, including the talented Billy Leighton, Master Blender Emeritus, and his successor, Master Blender David McCabe, who are the masterminds behind Redbreast’s distinct flavours.
Amongst the barrels of liquid gold, Billy Leighton and David McCabe introduced us to the new edition to the family’s core expressions - the Redbreast 18-year-old. The first sip revealed the flavours of dark chocolate, red berries and sweet sultanas. The second opened its doors to spicy ginger, and the third added rich notes of black tea. I was taken aback by how smooth and satisfying the velvety liquid was. Such elegance with a lingering finish of spice and dried fruit. What also makes this whiskey special is not only its vibrant flavourful palette but how it is produced and meticulous aged. Using the unique and traditional Irish whiskey-making method means involving a single pot still, utilising a combination of malted and unmalted barley resulting in its distinctive flavour profile.
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the whisky explorer magazine
the whisky explorer magazine
FALL 2024
FALL 2024
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