6 Bottles of Irish Whiskey to Savor Long After St. Patrick’s Day

“Bushmill’s Black Bush is a blended whiskey that carries no age statement. Here, a high proportion — eighty-five percent — of malt whiskey that has been matured in former Oloroso Sherry casks for between eight and eleven years is combined with a sweet, grain whiskey. The resultant whiskey is rich, fruity and intense, yet at the same time very smooth. It has a silky texture with a nutty character, and the sherry influence is very evident. On the palate, there are also hints of cinnamon and honey. It is extremely tasty [and a] great value for the money.”

“This is a heavy, rich, full-bodied pot still whiskey, made from a blend of whiskeys that have been aged for twelve to fourteen years in mainly first-fill Bourbon casks, with a small percentage aged in Oloroso Sherry butts. It’s forty-six percent ABV and is named after the street on which the John Power & Son Whiskey Distillery was once located in Dublin. It’s a great example of how Dublin whiskey tasted a hundred or so years ago.”

“This whiskey is made up of ninety percent grain and ten percent malted barley, meaning it is light, floral and slightly sweet. It’s a good introduction to Irish whiskey, and its delicate flavor means that it works incredibly well in an Irish coffee.”

“This is a lovely, warming single malt whiskey with a creamy texture. It’s made with one hundred percent malted barley and aged in ex-bourbon barrels for a minimum of twelve years. On the palate there are traces of honey, toasted malt and white chocolate. I feel this whiskey manages to capture a great deal of characteristics from the malted barley, and the flavors are delicious.”

“This whiskey has quickly become a bartender’s favorite due to how well it mixes in drinks and its affordable price point. It’s the flagship whiskey of the Teeling Company — a blend of malt and grain whiskeys that have been aged for a minimum of seven and four years, respectively, before being aged for a further six months in Caribbean rum casks.”

“This Irish pot still whiskey has garnered a cult following in recent years. Another favorite among bartenders, it’s a blend of pot still whiskeys that have been aged in a combination of ex-bourbon and sherry-filled barrels for twelve to fifteen years. On the palate it has a warm ginger spice, and, due to the heavy sherry influence, a rich, dried dark fruit character, namely prunes and raisins.”