We forage wild plants from the mountains around the distillery to make this extraordinary gin. These sustainably picked plants go fresh (not dried) into the still within hours of foraging. They are painstakingly slow-distilled to tease out delicate flavors in tiny batches. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first, putting this gin on a whole other level of flavor. The knowledge, experience and effort that goes into each bottle is what makes it so special. We love it in a G&T garnished with a wedge of grapefruit and a freshly torn sprig of basil. Or try it in a Tom Collins.
This Rose Gin was originally made to share with the people who mattered most to us. So we’re delighted to now be able to offer it for delivery on Drizly so that everyone else can do the same. It was first made to honor our distiller’s mom (who’s name was Rose), using fresh petals from her rose garden (you can see a theme developing here!). We slowly and gently vapor distill the fresh flowers with wild plants from the mountains around the distillery for a deeply aromatic and flavorful gin.
Poitin, (pronounced potcheen), is one of the oldest distilled beverages in the world. It was first made in Ireland around 584AD with expertise and reverence by Irish monks like St. Kevin. However, in 1661 it was outlawed by King Charles II, forcing poitin into the wilderness and over the next few hundred years it lived in whispered infamy, hidden in the dark cupboards of Irish households. Using the old poitin recipe passed down through generations, Glendalough has meticulously crafted this Irish mountain spirit. Glendalough starts the process by slowly fermenting the malted barley and sugar beet for over 72 hours, it is then distilled in small batches and finally the distillate is transferred in virgin Irish oak casks for aging. Carefully crafted from an old poitin recipe using the finest sugar beets and malted barley, Glendalough Premium Poitin offers soft notes of gooseberry, blackcurrant and cracked black pepper. The creamy and mellow palate carries forward the nose with hints of fresh lychee and vanilla. Subtle notes of oak spice and dried fruit lingers in the finish.
Poitin, (pronounced potcheen), is one of the oldest distilled beverages in the world. It was first made in Ireland around 584AD with expertise and reverence by Irish monks like St. Kevin. However, in 1661 it was outlawed by King Charles II, forcing poitin into the wilderness and over the next few hundred years it lived in whispered infamy, hidden in the dark cupboards of Irish households. Using the old poitin recipe passed down through generations, Glendalough has meticulously crafted this Irish mountain spirit. Glendalough starts the process by slowly fermenting the malted barley and sugar beet for over 72 hours, it is then distilled in small batches and finally the distillate is transferred in virgin Irish oak casks for aging.
This is the earliest drink ever to be distilled, the father of Irish whiskey and the ancient ancestor of all distilled drinks. First made by Irish monks in the 6th century in monasteries like Glendalough, it was known as the “water of life”. Outlawed in 1661 but now it’s back. Ours is triple distilled in a traditional copper pot-still using malted barley and pure spring water. Bottled at 55% for an authentic taste of Ireland’s original spirit.
The winner of the World’s Best Irish Whiskey is the first Irish Whiskey with a Japanese mizunara finish. Extremely rare and expensive, virgin mizunara oak, comes from the rugged most northerly island of Japan, Hokkaido. It is coopered 1,000 miles south in Miyazaki Prefecture in Japan's only independent cooperage, by Japan's oldest cooper. Mizunara amplifies the vanilla smoothness, bringing apricot, marmalade and sandalwood notes to a long milk chocolate finish. This is unique to the Irish Whiskey category and is extremely rare and limited. This is one to savor. We like it neat or with a little water or ice.