The Boann Single Pot Still Madeira Cask was originally aged in ex-bourbon barrels made by the famous Brown Forman company from Kentucky, which were made of American oak (Quercus Alba) with a strong charring.
These casks were filled with a blended Single Pot Still mash containing malted barley, unmalted barley, oats and rye. All of these grains are sourced from Ireland and grown locally.
In partnership with Justino's, the renowned Madeira distillery, the distillery sourced some of their best Madeira casks, Tinta Negro (1998 and 2000), Boal (1999 ) and Sercial (1999, 2000 and 2006) from Madeira Colheita single varieties. These casks came about through a friendship that developed from a previous special collaboration.
The wines were fortified and underwent the canteiro process, in which the wine is aged in barrels at naturally high temperatures in a storage room, which mimics the ageing at sea during sea voyages in the past on Portuguese galleons in the Middle Ages.
These Madeira wines were sweet, medium sweet to dry and offered the depth and breadth of the terroir of the volcanic island of Madeira. The label design of this expression speaks of water being an essential ingredient in the production of whisky. It also pays homage to the flowing waters of the Boyne River as well as the North Atlantic Ocean surrounding the Madeira Islands.
A lively nose with enticing aromas of apples and peaches, followed by gorgeous honey notes and toasty oak spice, with a hint of floral scents playing nicely in the background. The palate is velvety smooth with peaches and cream on entry, overlaid with vanilla, walnuts, tart dried fruit and a subtle minerality throughout. The finish is long with fresh lemon oil and lingering spice. A tropical cruise through the islands of the Atlantic!
The 0,7 litre bottles at 47 % ABV are supplied in gift boxes.
Boann Single Pot Still Marsala Cask was originally aged in ex-bourbon barrels by the famous Brown Forman of Kentucky and are made from American oak (Quercus Alba) with heavy charring. These barrels were filled with a blended Single Pot Still mash that included malted barley, unmalted barley, oats and rye.
All of these grains are Irish and grown locally. In collaboration with the famous Marsala house , Cantine de Vinci, the distillery sourced selected casks of Superiore and Fine Marsala Butts from French oak (Quercus Petraea). The barrels were filled with bourbon - an aged Single Pot Still that has a true American oak base of vanilla and honey, and then layered with French oak characteristics - spice and juicy citrus notes from the Marsala wine.
The label design depicts the local Irish barley used in the mash bill. The aroma of the whiskey is evocative with subtle spice backed by resinous zest and burnt orange scents, with notes of freshly cut grass and floral honey. The palate is rich and viscous with sweet marmalade on the entry, which is replaced by mint and oak spice. The finish is full of cinnamon and cloves. A citrus Sicilian adventure!
The bottles are filled with 47 % alcohol with a volume of 0,7 l and are delivered in gift cartons.
The Boann PX Single Pot Still was originally aged in ex-Sherry Oloroso Hogsheads barrels from Bodegas Garvey's in Jerez da la Frontera, Spain. These 250-litre American oak (Quercus Alba) barrels were selected with George Espie (RIP ex-Master of Wood from The Macallan) and Ventura Nunez from the renowned Vasyma Cooperage in Jerez.
These casks were filled with a mixed mash of Single Pot Still, which included malted barley, unmalted barley, oats and rye. All of these grains are sourced from Ireland and grown locally. Then the distillery sourced the most amazing PX casks. These PX Butts casks of 500 litres and above were discovered by Andalusia's partner cooperage, R.L. Rodriguez, and come from the Mediterranean climate of Malaga.
They have been in the PX Solera vintage system for over 60 years and were extremely dense. Some of these casks are made entirely from chestnut, which is a very rare variety of wood for maturing whiskey in Ireland. In Scotland, they can only age the spirit in oak casks. These rare historic PX Solera casks were then used to finish the great Oloroso Sherry, where the whiskey was subsequently matured.
Combining the maturation in Oloroso Sherry casks with the rich Spanish casks of PX Butts created something truly exceptional and decadent. The label design of this expression speaks volumes about the wood and grain of the cask.
The nose of the whiskey is decadent, full of raisins and figs, beautifully backed by molasses, sweet caramel and a hint of leather. The palate is sweet and full of spice with a wonderful blend of honey syrup, smooth dark chocolate, crispy bacon and white pepper. The finish is long and rich, with an earthy caramel flavour that stays with you long after you finish. A fruit bomb PX!
Bottles are bottled at 47 % ABV with a 0,7 l capacity and come in gift cartons.
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