Our whiskey comes directly from the spring barley grown on our Farm at Ballindoney in County Tipperary, Ireland. This land and crops have been cared for and harvested by the Ahearn family for generations. Our malted barley was triple-distilled by our distiller Stuart Nickerson in copper pot stills at another Irish distillery, giving a young, vibrant spirit that is truly representative of our land and Tipperary.

Growing:

Grown in a single field on our farm, called “The Big Field”, location 52.348162, -7.831432 sitting at an elevation of 295 feet. Our barley enjoyed 2451.18 hours of daylight and 321.2mm of rain before it was harvested. On that sunny harvest day, our yield was 7.91 tonnes per hectare with a harvest moisture of 18%.

Malting:

Our barley was malted at Athgarrett Malt in Kildare on 28 January 2018.

Distilling:

5.5 tonnes of our malting barley and 5.5 tonnes of our unmalted barley was mashed together in a 50/50 potstill mashbill. Fermentation began on 22 February 2018 and lasted 72 hours, and then distillation started.

Maturing:
The majority of maturation took place on our Ballindoney farm, the first whiskey matured in Tipperary for over 100 years.

Bottling:

No chill filtration, colouring or additives used.