The Redbreast 27 Year Old will be the oldest in the line-up, taking its position at the head of the family alongside the 12, 15 and 21 Year Old varieties, and the Lustau. It will be produced in limited quantities on an ongoing basis and priced at approximately $535.
The master blender ay Midleton, Billy Leighton, worked with blender Dave McCabe to utilize longstanding relationships with port producers in the Douro Valley, Portugal. Midleton has been traveling to the region for over 30 years in a quest to produce a unique whiskey.
Having sourced the finest ruby port barrels, the masters filled them with pot still distillate before leaving them to mature. The ruby port barrels impart fleshy fruit characteristics with notes of toasted oak which complements the rich and robust style of the distillate.
Master blender Billy Leighton comments: “It gives us great pleasure to reveal the latest member of the Redbreast Irish Whiskey family. In creating this whiskey, Dave and I drew on our experience of working with sherry and other wine casks over the years as we have evolved the range.
“This time, we wanted to push the boundaries and yet create an expression that would seamlessly take its place at the head of the family. Nearly three decades in the making, we are incredibly proud to present Redbreast 27 Year Old – a cask strength Redbreast expression that is a joy to behold in each and every sip.”
Blender Dave McCabe adds: “Bottled at 54.6% cask strength, the ruby port barrels contribute notes of mango, pineapple and berry to the robust flavour of Redbreast 27 Year Old, clearly distinguishing it from the previous expressions in the collection, treading a beautiful balance of tradition and innovation.”
Redbreast 27 Year Old tasting notes by master blender Billy Leighton and Blender Dave McCabe:
Nose: A mix of exotic fruits and red berries, complemented by fresh herbs and wood spices. Vanilla sweetness and treacle toffee combine with the nuttiness of toasted oak.
Taste: Incredibly rich in texture with a luxurious combination of ripe stone fruits and summer berries, balanced by the prickle of a hint of chilli oil. Cherry menthol, vanilla and cinnamon sweet spices complement red pepper, nutmeg and toasted oak.
Finish: A satisfyingly long balance of ripe fruit and wood spices, worthy of a journey of nearly three decades.