The first blended malt from the Whistler, the excellently named The Good, The Bad And The Smoky Irish Whiskey is a marriage of single malts aged initially in bourbon barrels and then married and finished in 125-litre peated quarter casks for a minimum of 10 months. The campfire flavour this provides inspired the spaghetti western theme of this whiskey, one of "outlaw days and sandblasted spice where whiskey was gold and justice was lead", according to the distillery, with whiskey "drawn from three corners of the Irish plains". It was bottled without chill-filtration or any additional colouring at 48% ABV.
Campfire smoke, vanilla, toffee, and orchard fruit.
Herbaceous spice, toasted vanilla, coastal salinity, and rich smoke.
Cereal sweetness and dry spice.
Received this as a birthday present and it's a silky smooth and tasty whisky. A lovely smoky aroma and flavour. Highly recommended.
