St Patrick’s Day is almost upon us! In the spirit of the moment, we caught up with Irish Distillers master blender Billy Leighton to talk Spot Irish whiskey, the ace cask samples we have up for grabs, new distilleries and innovations for the future.
It’s St Patrick’s Day on Sunday! 17 March brings with it a celebration of all things Ireland, and it would be highly remiss if that didn’t include a splash of something boozily delicious – Irish gin, Poitín, and of course, whiskey! And to help get in the celebratory spirit, we’ve not only taken £5 off each bottle of the marvellous Yellow Spot, but we’re running a competition to win two 700ml bottles of incredible Malaga cask whiskey, too. Hand drawn by Billy Leighton, Irish Distillers master blender, no less!
But Irish spirits are for life, not just St Patrick’s Day. With that in mind, we got Billy himself on the blower to quiz him not only on Yellow Spot and those delicious sample bottles, but the past, present and future of Irish whiskey, too. And from the historical single pot still style to the wealth of new distilleries opening up (Clonakilty became the 23rd earlier this month!), it’s looking bright indeed…
Master of Malt: Hello Billy! First off, in your own words, tell us about the history of Spot and how all the whiskeys came about?
Billy Leighton: I think the Spot range has a really good heritage. It goes back to the family, Mitchell & Son, and they’ve been in Dublin for generations now, close 240 years. And it’s still run by Mitchell and his son; we [Irish Distillers] have a very good relationship with them. They’re a lovely family, Jonathan and Robert are the current father and son. But when their family business started up back in the early 1800s, they were wine merchants, importing wine from all around the world. Casks of oak, fortified wine: sherry, Port, Madeira, Marsala, all those fortified wines. And then, about 1880, 1890, they then became whiskey bonders. They had all these empty wine casks, having the wine bottled, and where they’re left with the casks. So they then will have bought new-make spirit from the Jameson Distillery in Dublin and filled that into their freshly emptied fortified wine casks. I don’t know what spawned the colour-coding system, but it was a good idea to colour-code their casks, to designate the age of the whiskey they were going to bottle. For example, they would have put out a green dawb of paint on casks that were intended to be used at ten years old, and that became their ‘green spot’. And likewise, the yellow paint was 12 years old; the red paint was 15 years old. They had a ‘blue spot’ as well, which was a seven year old. So that’s how the whole Spot range came about.
The Spot family of Irish whiskeys
MoM: And that was in Irish whiskey boom time…
BL: Well certainly in the 1970s, 1976-ish I think it was, Irish pot still whiskey had gone through a very, very bad time. Between the early 1900s and right up until the 1960s, Irish pot still whiskey was almost dead and buried! It was brands like Green Spot and Redbreast, two single pot still brands, that endured the bad times. In the mid-seventies, Irish Distillers basically took over the Spot Whiskies – of which there was only one at the time! The Green Spot. It became an Irish Distillers brand but the distribution in Ireland remained with Mitchell & Son. Then we did a bit of a makeover on the brand, and it got a new lease of life. I think the interest in Irish single pot still whiskey was starting to gain a bit more traction again, so we decided then to extend the range. That’s when we re-introduced Yellow Spot with the 12 year old age-statement on it, and then just recently the Red Spot, with the 15 year old statement.
MoM: Why do you think the Green Spot survived and the others didn’t? Was it to do with the age or the flavour profile? Why did one endure when the others fell by the wayside?
You know, it could have been availability of stock. The Irish whiskey category had dwindled away to virtual extinction. They couldn’t have sustained or justified maintaining the full range. The Green Spot is no longer a ten year old, it doesn’t have an age statement. So I think it was just to keep that brand alive. And maybe more for sentimental purposes than anything else, you know?
Billy does his thing
MoM: Sure. And today, aside from age statements, what separates the different Spots, and are they very similar at all to the historical ones?
BL: Well, we like to think so. But the wood management wouldn’t have been as sophisticated as what we have today. So they would have had all of those different fortified wine casks available – sherry, Port, Madeira, Marsala – they wouldn’t necessarily have… structured their formulations to call out any cask type in particular. What we have tried to do is stay as close to the heritage of the brand, but we tend now to call out the different fortified wine casks that we’re using. In the Yellow Spot we call out the Malaga cask inclusion, with the Red Spot it’s the Marsala cask, Green Spot has got oloroso sherry casks. It is the only fortified wine cask in there. The Yellow Spot and the Red Spot have a little bit of oloroso sherry in there, but again, it’s kind of doing what the Mitchells did. It wasn’t so much one particular cask type became Yellow Spot and a different cask type became Red Spot. There would have been a mix of casks. Back in the day, the age was the only differentiating factor.
MoM: So we’ve got these two Malaga cask bottles up for grabs, which is incredibly exciting. Tell us a little bit about what sets these apart, and how you go about choosing casks for bottling…
BL: Well for these special bottles that are up for grabs, we went and looked at what Malaga casks we’re currently using in Yellow Spot. We sampled a few of them, and picked out a good one that we felt had a nice balance of the single pot still character and also that Malaga component we’re using in Yellow Spot. How I see the Malaga cask manifesting itself in Yellow Spot is kind of heather-honey sweet note. It takes the sweetness you would see in Green Spot and it takes the sweetness up another level. The Malaga casks, whenever they’re seasoned in Malaga, the wine that’s used is 100% Pedro Ximénez. 30% of the Pedro Ximénez grapes would be sundried, so it’s concentrating the sweetness there. And I’m particularly partial to sweet wine, and the Malaga just fits the bill. Those honey-sweet notes very much complement and balance with the spiciness of the pot-still distillate itself. So it works, it works very, very well for me.
Red Spot is a recent addition to the Irish pot still family
MoM: Fabulous. More broadly, Irish whiskey is obviously booming. Why do you think that is, and why do you think single pot still Irish whiskies are so popular again?
BL: Taking a step back a little bit, I think it’s fairly well-accepted within the Irish whiskey industry that the whole renaissance has been brought about by the success of Jameson. Around the world, you know? And where people are getting a taste for Jameson, they’re more inquisitive; a lot of the flavour is being driven by that pot still component. People are always wanting to find out more, and Green Spot would be the opportunity for them to try that single pot still component. I think it’s consumer awareness brought about by the attention that Jameson is bringing to the Irish whiskey category as a whole. ‘Why do we talk about Irish single pot still whiskey, is it not just the same as Scotch malt, only it comes from Ireland?’ When they try it, they find out that Irish single pot still is a completely different style of whiskey from a Scotch malt. And once they get the experience of a single pot still, such as Green Spot, they want to know a little bit more about what other offerings there are. And then of course there are other brands, like Redbreast for example, which is a single pot still Irish whiskey but with a different expression of maturation. I really think the Irish single pot still whiskey is where the future is.
MoM: Absolutely. But Irish whiskey as a whole is changing, not just single pot still. I think one of the reasons is all the new distilleries coming online. And now we’re seeing a lot of new spirit coming into the market. Do you think we’re going to see significant shifts in the structure of Irish whiskey and the character of the category?
BL: There are lot of new distilleries and it’s exciting when you see so many opening up, and they’re all going to want to make their mark and have their own individual style. I think that’s only good for the whole category, consumers included in that. I think for a long time, like ten years ago when we had only four operating distilleries, we didn’t have such a selection. And neither did we need one, to be honest! But each new distillery coming on stream is going to want to make their own mark and do things their own way. The only thing maybe to add there is that [it’s great] as long as all these new styles of whiskey don’t compromise the quality standard that Jameson has set, you know? That’s one thing we want to be careful about, that the perceived quality of Irish whiskey doesn’t slip.
Oh haiiii Yellow Spot
MoM: Yeah, it’s got to be good!
BL: And from that point of view, Irish Distillers has probably been in the business the longest, but our doors are always open. We have a mentoring scheme in place now where new distillers can come along, probably through the Irish Whiskey Association, and see how we do things. We’re not telling them how to make the whiskey because they’d probably all end up making the same sort of whiskey! But it’s just to highlight production methods, even cask procurement, things that people don’t even think about. Like how much freight on casks costs. We’re quite open to tell things as they are, because we want to see everybody succeeding in the Irish whiskey category, making their own contribution to future growth.
MoM: Through the mentoring programme, you and the team must meet a lot of new people and a lot of new minds with a lot of new ideas. Is there anything that particularly excites you?
BL: It’s early days, but a lot of the new brands that we’re seeing in the marketplace now are pretty much different maturation expressions. People are procuring some whiskey for themselves and then doing their own twist on it. That in itself is adding a bit of excitement, maturation styles and tweaks that wouldn’t have been done before. When we had the four operating distilleries [Midleton, Cooley, Bushmills and Kilbeggan], everybody was kind of just set in their ways. They had successful formulations, why mess with them? But now we have the Irish Whiskey Regulations, they’re out there, but they’re there to be tested. There will be opportunities for using different types of wood, for example; Irish regulations allow us to use wood other than oak. So there’s interest there at the moment. We’ve introduced a whiskey finished in chestnut casks with Method and Madness. Bushmills has introduced an acacia cask finish. But also, whenever the new distilleries are up and running there are loads of opportunities for using different cereal types rather than just barley; raw barley and malted barley. There are opportunities there for other grain types, maybe rye or oats, wheat, whatever. I would say in the not-too-distant future, we’ll be seeing a little bit more variation on the distillate type itself, driven by different cereals.
Billy being all experimental
MoM: That’s exciting. And how much of this might be happening at the Middleton microdistillery?
BL: Oh yeah, we do quite a lot of experimentation there in the micro. We have done some trials with various cereals over the past few years. Some of that will actually become whiskey in the next while – it will be over three years old. It’s going along and it’s working very nicely. But we wouldn’t be giving anything away on that or releasing anything until we’re happy that it’s of the quality and the style that we’re happy to share with the consumers.
MoM: And going back full circle to Spot Whiskeys, what’s next for the Spot brand? We don’t have a Blue Spot anymore, might we see a return of that?
BL: We get this on social media all the time: ‘when are you going to complete the family of Spots?’, and it’s not something that we have ignored at all. It’s been discussed, but we don’t have any solid plans at the minute to reintroduce a Blue Spot. There have been discussions. Maybe what could be more likely, I’m not saying it would happen, but we might look at other variants on Green Spot. For example, to add to the Léoville Barton and the Chateau Montelena expressions. So I think there’s a lovely story there that connects Irish families that have left Ireland to go and get involved in the wine business around the world. And the Mitchells are still wine importers, so they have contacts all around the world. So anything we may do in that direction would be in collaboration with the Mitchells. You probably will see maybe the odd single cask offering with the Green Spot label on it. But that’s as much as there is really at the minute.
MoM: Lots of potential developments in the future. Thanks so much, Billy!
