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Are you curious about the origins of Whisky's natural flavour?

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Ballymorgan

Edition 1.1

Single Farm Origin (Feb 2022)

 

In the rain shadow of the Wicklow Mountains, the Slaney river winds its way southwards through County Wexford. Here Robert Milne exploits one of Ireland’s premier barley terroirs. Farming now with his son and nephew, five generations of his family have farmed these fertile fields with their loamy, clay soils derived from slate and granite, and where the famous Clonroche Series of soils dominates.

There’s something about the spirit derived from Robert’s barley in 2015. In our tastings at the distillery, we have been drawn to glass containing his whisky particularly frequently, and we’re delighted to share it with drinkers.

Head Distiller’s Observations

Appearance: Golden barley, with oils that slowly caress the glass.

Nose: Green apple, milk chocolate, malty, pears, dried fruits, rhubarb and custard – but with more custard than rhubarb.

Taste: Green apple coated in caramel, cloves, custard – a spicy tingle, with liquorice and mint chocolate.

Finish: A gentle heat lingers in your mouth and as it slowly fades; oiliness is left with a spicy chocolate.