"Skibbereen Eagle" Blended Whisky, 0.7 L
- Barrel aging:
Reviews of purchase "Skibbereen Eagle" Blended Whisky, 0.7 L
Whiskey bright coppery golden color.
The balanced, mild taste of whiskey demonstrates the nuances of a fresh apple, malt and caramel, smoothly turning into a long aftertaste.
The aroma of whiskey is woven from notes of dried fruit, caramel, honey, spices and a crust of freshly baked muffin, shades of flowers, oak and vanilla.
Whiskey can be consumed in pure form or with ice.
Blended Whiskey Skibbereen Eagle Blended Whiskey is made from a blend of 75% Irish single grain whiskey and 25% Irish single malt. Whiskey production is completely manual. After distillation, the whiskey is aged for 3-4 years in bourbon barrels to obtain a smooth and nourishing taste with a delicate, long aftertaste.
Since 1857, in the small town of Skibberin, the newspaper Skibbereen Eagle was published, which later became legendary. The concept of its design included the glorification of the printing house and the texture (font, paper) of the newspaper itself. Label for whiskey is printed on textured paper with strong embossing and convex inscriptions.
The West Cork (WCD) distillery, founded in 2003, was inspired by the proud history of food and beverage production in Cork County. Three friends - Denis McCarthy, Ger McCarthy and John O'Connell - by 2003 reached certain heights in their fields. Denis and Gehr were engaged in deep-water marine trawlers, and John was a research and development scientist for some of the major food and beverage companies. Having united, the friends decided to try themselves in the sphere of beverage production. First they experimented with light brown alcohols. In 2007, the trio produced "Dromberg", a fortified drink obtained by fermenting sugar beet and malt and aged on oak chips, using a method developed by O'Connell. Then came the drink "Lough Hyne", which was made on the same principle, but more sturdy and aged in barrels from Irish whiskey and bourbon. And only then friends went to the manufacture of whiskey.
All West Cork whiskeys are made from Irish ingredients: grains, spring water and barley, and WCD is the only Irish distillery that itself makes malt from its barley. In the production of whiskey, triple distillation is used, but the pots are only half filled to ensure maximum copper-vapor interaction. Previously, West Cork Distillers were based on a leased plant with an area of 10,000 square meters. feet in the Skibberin. In 2013, the turnover reached 3.5 million euros, and the time for expansion is coming. By 2016, WCD has moved to a new site, investing in its acquisition and modernization of about 1.5 million euros. Today West Cork Distillers is one of two independent distilleries in Ireland.