Redbreast 12, the gateway dram that whispers “Welcome to Ireland, now sit down and sip slow.”
Right, so here’s the craic: Redbreast uses both malted and unmalted barley in the mash—because why settle for one when you can have the best of both? Then they run it through those beautiful old copper pot stills, the kind that give you that warm, spicy hug only a mammy could match.
Stick your nose in the glass and you’ll catch a sweet, oaky hello. There’s a waft of vanilla, a bit o’ blossom, and just a cheeky hint of apricot—as if the orchard had something to say.
Take a sip and it’s creamy as Sunday custard, with spice that lingers longer than your uncle at the pub on payday. But don’t let the spice fool you—it’s light on its feet, the kind of whiskey that makes a fine first impression. Great for newcomers, but still clever enough to keep the seasoned drinkers nodding in quiet approval.
Smooth, balanced, and Irish through and through. If this is your first Redbreast, trust me—it won’t be your last.
