Blacks Distillery (Blacks of Kinsale) stands proudly on Ireland’s Wild Atlantic Way as the nation’s first co-located brewery and distillery. Founded in 2013 by husband-and-wife team Sam and Maudeline Black – who turned a home-brew hobby into a thriving business – Blacks expanded into distilling in 2015 with boutique gin, rum, and eventually whiskey. Their craft ethos shines in everything from bold Blacks Irish Whiskey (fully produced grain-to-glass in Kinsale) to Ireland’s first in-house distilled rum. At Whiskey Live, the Blacks team treated us to a sip of their innovative whiskeys, including a mention of their new Ringrone Castle release which honours local history. The whiskeys’ unique, flavourful character – a product of local ingredients, two copper pot stills, and a spirit of adventure – showed why Blacks has quickly become a treasured name in Irish whiskey. Check Blacks Distillery: www.blacksbrewery.com

Named after the scenic glacial valley monastic site in Co. Wicklow, Glendalough Distillery sprang from a passion to revive Ireland’s craft distilling heritage. It was founded in 2011 by five friends from Wicklow and Dublin, who started out with traditional poitín (Ireland’s original spirit) before moving into whiskey and innovative botanical gins. Glendalough’s approach marries innovation with tradition – their seasonal wild botanical gins and their single malt whiskeys both nod to ancient recipes and local flora. The signature Glendalough 7-Year Single Malt and other expressions are distilled in small batches, often finished creatively (like Mizunara oak finishes) while respecting Irish lore. At their Whiskey Live stand, we savoured the smooth, creamy notes of a pot still whiskey and a vibrant gin, all while hearing how Glendalough’s founders drew inspiration from the valley’s heritage. This distillery’s success story is a cornerstone of the Irish whiskey renaissance, proving that big dreams – and great spirits – can spring from humble beginnings. Check Glendalough: www.glendaloughdistillery.com

Crossing the Atlantic, we stopped by the Buffalo Trace stand for a taste of Kentucky heritage. Buffalo Trace Distillery (Frankfort, KY) is one of the oldest continuously operating distilleries in the United States – it was established in 1792 and managed to keep producing even through Prohibition. Often called the “National Historic Landmark” of bourbon, Buffalo Trace is renowned for its craftsmanship, using time-honoured methods like charred oak barrel ageing and copper still distillation. Their flagship Buffalo Trace Bourbon greeted us with warm aromas of vanilla and caramel. We learned how this distillery’s commitment to quality and innovation (from experimenting with unique mashbills to releasing coveted limited editions) has made it beloved by whiskey lovers worldwide. The pour we savoured had all the depth you’d expect from over 200 years of tradition – rich oak, toffee sweetness, and a smooth finish. It was a small sip of Americana in the heart of Dublin. Check Buffalo Trace: www.buffalotrace.com

Irish whiskey legend John Teeling was in attendance, representing his enterprise, the Great Northern Distillery (GND). After famously rejuvenating the industry in the 1980s with Cooley Distillery, Teeling (often dubbed the “godfather” of Ireland’s whiskey revival) founded Great Northern in 2015 on the site of a former brewery in Dundalk. Today GND is one of Ireland’s largest distilleries, equipped with both column and pot stills and producing a wide variety of styles – grain whiskey, triple and double distilled malt (even peated malt), and pot still spirit. At the stand, the charismatic John Teeling regaled us with stories from his 50+ years in whiskey, explaining GND’s role as the supplier behind many newer brands. We sampled a superb pot still whiskey that GND had laid down, its spicy, oily character showing the quality of their output. The experience was a masterclass in Irish whiskey history and innovation – proof that John Teeling’s influence continues to shape the industry. Check Great Northern Distillery: www.gndireland.com

Hailing from Crossgar, County Down, Shortcross is produced at the Rademon Estate Distillery – Northern Ireland’s first craft distillery in decades. Founded in 2014 by husband-and-wife team Fiona and David Boyd-Armstrong, Shortcross initially made waves with its aromatic gin (launched April 2014). The distillers then turned their sights to whiskey, laying down casks of Irish single malt and pot still. In fact, Shortcross released one of the north’s first craft whiskeys in recent times. Their story is one of patience and passion: we heard how they married Fiona’s family knowledge of local botanicals with globe-trotting research to perfect their spirits. At Whiskey Live, Shortcross poured us a taste of their Shortcross Irish Whiskey – a youthful single malt brimming with orchard fruit and gentle spice – alongside a splash of their award-winning gin. The warmth and enthusiasm at their stand reflected the brand’s motto of “crafted with love.” Shortcross is clearly a labour of love that’s putting Northern Irish whiskey back on the map. Check Shortcross: www.shortcrosswhiskey.com

In Belfast’s historic shipyard district, the Titanic Distillery has brought whiskey back to a city that hadn’t seen a working distillery in almost 90 years. Opened in April 2023 in the restored Titanic Pump-House, this project involved an £8 million conversion of the 1911 building where RMS Titanic last sat on dry dock. The result is Belfast’s first operational whiskey distillery since the 1930s – a fact the team at the stand shared with pride. Founded by local entrepreneurs (including Peter Lavery and Stephen Symington), Titanic Distillery weaves Belfast’s maritime and industrial heritage into its whiskeys. At their stand, we sampled a nip of Titanic Whiskey, accompanied by tales of how the distillery’s three Forsyths copper stills now sit overlooking the original pump engines. The whiskey itself was soft with vanilla and fruit – likely a young blend as their own spirit matures – but the real flavour was in the story: the preservation of history and the revival of Belfast’s whiskey tradition. Check Titanic Distillery: www.titanicdistillers.com

Not all stands were pouring drams – some, like Irish Whiskey Magazine, were pouring knowledge. This publication is the world’s only magazine dedicated entirely to Irish whiskey. Founded and edited by the passionate Serghios Florides, Irish Whiskey Magazine covers everything from distillery news and tasting notes to historical articles, helping to document and propel the current golden age of Irish whiskey. Their stand offered a quiet corner amid the bustle, where we flipped through the latest issue’s glossy pages. The team enthusiastically discussed recent trends (like the resurgence of pot still mashbills) and the magazine’s new bottling project – yes, they even released a special Green Spot whiskey collaboration! For seasoned aficionados and newcomers alike, the magazine’s presence underscored the vibrant community growing around Irish whiskey. We left with a reminder that behind every great whiskey scene is a great storyteller. Check Irish Whiskey Magazine: www.irishwhiskeymagazine.com

A crowd gathered around the Moutai booth, drawn by curiosity for this famed Chinese spirit. Moutai (or Maotai) is a type of baijiu – a Chinese sorghum-based liquor – and is often dubbed China’s national liquor. Produced in the town of Maotai in Guizhou province, Kweichow Moutai has been made for centuries, but in its modern form the state-owned Kweichow Moutai Co. was established in 1951 after the merging of local distilleries. It’s the drink of choice at Chinese state banquets and was famously used for toasts during historic diplomatic meetings. The tiny tasting cups provided allowed us to sip this 53% ABV baijiu. The flavour was unlike anything else at Whiskey Live: a heady mix of fermenty aroma (often likened to soy sauce and ripe fruits) and a long, umami-rich finish. The Moutai reps taught us the proper way to appreciate it – at room temperature, in small sips. Experiencing Moutai was a cultural journey in itself. As the world’s most valuable spirits brand by many measures, it was special to see it represented in Dublin. Check Moutai: www.moutaichina.com

With a fun-loving vibe, the Monkey Shoulder stand offered a break for cocktail enthusiasts. Monkey Shoulder is a blended malt Scotch whisky produced by William Grant & Sons. It’s a blend made entirely of single malts (no grain whisky) from Speyside – originally it mixed malt whisky from Glenfiddich, Balvenie, and Kininvie distilleries. The name “Monkey Shoulder” harks back to a malting floor injury that distillery workers sometimes got from manually turning barley – a playful nod to tradition. The whisky itself is smooth, creamy, and malty with notes of honey, vanilla, and spice, designed to be as enjoyable neat as it is in cocktails. At the stand, their brand ambassadors were shaking up delicious whisky cocktails (the Ginger Monkey – Monkey Shoulder with ginger ale and orange – was a crowd favourite). We tried it neat first: true to form, it was mellow and approachable, an excellent entry point for Scotch newcomers. Monkey Shoulder’s presence at Whiskey Live underlined the event’s inclusivity: even the cocktail crowd and newcomers to whisky had something to love. Check Monkey Shoulder: www.monkeyshoulder.com

Back to local heroes – Teeling Whiskey of Dublin had a major presence. Teeling made history by opening the first new distillery in Dublin in over 125 years (in 2015), reviving the city’s storied whiskey heritage. The Teeling family name, however, is old – Walter Teeling had a distillery in 1782, and in 2012 Jack and Stephen Teeling (sons of John Teeling) founded Teeling Whiskey Company to continue the legacy. Their Liberties-based distillery produces award-winning small batch whiskeys known for innovative cask finishes and bold flavour. At their bustling stand, we tasted the flagship Teeling Small Batch – a blend of malt and grain whiskey finished in rum casks, lending it a smooth, sweet profile with a touch of tropical fruit. We also couldn’t resist a sip of their Single Pot Still (Ireland’s first Dublin-distilled pot still in decades), which delivered spice, cream, and orchard fruits beautifully. The Teeling ambassadors highlighted the family’s passion for innovation, pointing to special releases like their Brabazon Series or peated single malts. It’s clear that Teeling, as a 21st-century pioneer built on deep roots, is leading the charge of Dublin’s whiskey renaissance. Check Teeling Whiskey: www.teelingwhiskey.com

One of the more unique Irish products at the show was Valentia Island Vermouth – Ireland’s first (and only) vermouth. This craft vermouth is made on Valentia Island, County Kerry, by a wife-and-wife team, Anna and Orla O’Carroll. Launched in 2021 after years of development, their vermouth uses a base of Irish white wine infused with around 20 botanicals, many foraged locally. The result is a golden, bittersweet elixir that sings with wild herbal notes – excellent sipped over ice or splashed into a cocktail. At their enchanting stand (complete with greenery decor), we tried Valentia Island Vermouth neat. It opened with honeyed sweetness, then complex layers of herbal bitterness and coastal saltiness – truly capturing “the essence of the island.” The founders shared how the brand is a tribute to the rugged Kerry landscape and even to Orla’s family (her father’s beekeeping and botanical knowledge inspired some ingredients). This vermouth left a lasting impression – a testament to Irish innovation in drinks beyond whiskey. Check Valentia Island Vermouth: www.valentiaislandvermouth.ie

The team from Belfast Whiskey Week was on hand, proving that whiskey appreciation isn’t confined to distilleries. Billed as Ireland’s largest whiskey festival, Belfast Whiskey Week (held annually each July) encompasses nine days of tastings, tours, and talks – with over 100 unique events and 40+ brands involved. Founder Paul Kane has built this celebration to unite fans with master distillers and ambassadors in a city buzzing with new whiskey momentum. At their stand, they shared schedules and excitement for the 2025 festival (the 7th edition). We learned that attendees can expect everything from intimate masterclasses to live music paired with drams. The passion of the BWW crew was infectious; they truly embody the community spirit of Irish whiskey. If Whiskey Live is a crash course in all things whiskey for a weekend, Belfast Whiskey Week is a deep dive – and after chatting with them, many of us vowed a summer trip up to Belfast. They reminded us that whiskey is as much about people and experiences as it is about what’s in the glass. Check Belfast Whiskey Week: www.belfastwhiskeyweek.com

Dublin’s own Celtic Whiskey Shop had a prime spot, highlighting why they’ve been at the centre of Ireland’s whiskey revival. Founded in 2003 by Ally Alpine, Celtic Whiskey Shop on Dawson Street has become Ireland’s largest specialist whiskey retailer and perhaps the world’s best-stocked Irish whiskey shop. Not only do they sell an unparalleled selection, they’ve also become independent bottlers, releasing the coveted “Celtic Cask” series of unique single-cask whiskeys. At Whiskey Live, their stand showcased some of these exclusives – we spotted a Celtic Cask edition drawn from a Marsala wine cask, for instance. Tasting a drop, we could see why their bottlings win awards: it was complex, silky, and one-of-a-kind. The knowledgeable staff also spoke about how Celtic Whiskey Shop plays host to events, founded the Irish Whiskey Awards, and even runs the very Whiskey Live Dublin event itself. It’s no exaggeration to say this shop (and its affiliated bar and experiences) have been instrumental in Irish whiskey’s renaissance. For attendees, it was a chance to buy rare bottles on the spot – and indeed their table was swamped by eager shoppers. Check Celtic Whiskey Shop: www.celticwhiskeyshop.com

Two of Scotland’s most esteemed single malts shared a stand: Glenmorangie and Ardbeg (both part of the House of LVMH Moët Hennessy). Representing the Highland and Islay extremes of flavour, these sister brands gave us a superb comparative tasting. Glenmorangie, founded in 1843 by William Matheson in Tain, is known for elegance and innovation – its extraordinarily tall stills (the tallest in Scotland) produce a light, fruity spirit which the distillery then often matures in exotic wine casks. We tried Glenmorangie Original 10-Year: as expected, it was silky smooth with notes of citrus, peach and vanilla, a quintessential Highland malt. Meanwhile, Ardbeg brought the smoky intensity Islay fans crave. Established in 1815 on Islay’s south coast, Ardbeg has been reborn as a cult favourite renowned as one of the peatiest, yet surprisingly sweet, single malts. A sip of Ardbeg 10-Year immediately hit us with a wave of peat smoke, backed by brine, espresso, and an undercurrent of sweet malt – what Ardbeg admirers call the “peaty paradox” (smoky yet deliciously sweet). The brand rep regaled us with Ardbeg’s near-closure in the 1990s and dramatic resurgence, now the “world’s most highly awarded smoky single malt”. Tasting these two iconic whiskies side by side was a real treat – like experiencing two sides of Scotland’s whisky soul. Check Glenmorangie: www.glenmorangie.com; Ardbeg: www.ardbeg.com

From the shores of County Down came the folks from Copeland Distillery, a newer craft distillery with a nautical spirit. Founded in 2016 by Gareth Irvine in the coastal town of Donaghadee, Copeland began its journey with crowd-funded support and a mission to celebrate Northern Ireland’s maritime heritage. The distillery’s name nods to the Copeland Islands visible offshore. Copeland first made a name with its artisan gins and fruity infusions, but it has since laid down whiskey – in fact, they’ve released some sourced blends under the Copeland label while their own distillate matures. We tasted Copeland’s Merchant’s Quay Blended Irish Whiskey, which offered creamy grain sweetness balanced by a touch of sherry cask fruit. It was very drinkable, designed perhaps for cocktails and easy sipping. The rep hinted at exciting things to come: pot still whiskey is being distilled, and Copeland’s unique peat experiment (using local turf) is in the works. The enthusiasm at this stand – complete with stories of smugglers and sailors from Donaghadee’s past – made us eager to follow Copeland’s voyage in the years ahead. Check Copeland Distillery: www.copelanddistillery.com

Rounding a corner, we found the unmistakable stag logo of Jägermeister, a German herbal liqueur that has become a global sensation. At 35% ABV and made from 56 herbs, roots, and spices, Jägermeister was developed in 1934 by Curt Mast in Wolfenbüttel, Germany. Originally concocted as a digestive (hence the name meaning “Master Hunter” – a nod to hunting society traditions), Jägermeister’s recipe includes ingredients like citrus peel, liquorice, ginger, juniper, and ginseng, which are macerated and then aged in oak. We typically think of it as an ice-cold shot, and indeed the team had their iconic tap machine dispensing chilled pours. Tasting it neat (yes, in the morning at a whiskey event!), we noted sweet syrupy entry followed by a pleasing bitter-herb finish – flavours of anise, clove, and orange dancing on the palate. The Jägermeister crew also whipped up a simple cocktail, mixing it with tonic and a squeeze of lime, which really opened up the flavours. It was a fun interlude reminding us that beyond the serious whiskey discussions, Whiskey Live also celebrates liqueurs that know how to get the party started. Check Jägermeister: www.jagermeister.com

Representing the west of Ireland, The Shed Distillery from Drumshanbo, Co. Leitrim showcased both its famous Drumshanbo Gunpowder Irish Gin and its new whiskey. Founded by PJ Rigney, The Shed opened in 2014/2015 and quickly gained renown with Gunpowder Gin – launched in 2016 – which uniquely infuses gunpowder green tea and exotic oriental botanicals alongside Irish ingredients. The result is an award-winning gin that helped spearhead Ireland’s craft gin boom. At Whiskey Live, we enjoyed the gin’s fresh citrus and spicy notes in a refreshing G&T, garnished with grapefruit. But equally exciting was tasting Drumshanbo Single Pot Still Whiskey, one of the first releases of whiskey distilled in Connacht in over 100 years. Triple distilled and aged in a mix of bourbon and sherry casks, it delivered creamy vanilla, pot still spices, and dried fruit richness – a very impressive debut. The Shed team’s pride shone through as they recounted PJ Rigney’s quest blending the “Curiosity of Ireland and the Orient.” Between the gin and the whiskey, Drumshanbo is proving to be an innovation hub, and their stand left many of us eager to visit their Visitor Experience in Leitrim. Check Drumshanbo (Gunpowder Gin & Whiskey): www.thesheddistillery.com

Belfast’s whiskey heritage was also represented in bottle form by McConnell’s Irish Whisky (note the historic spelling without the “e”). This brand dates all the way back to 1776 when the McConnell family began selling whiskey in Belfast, making it one of Ireland’s oldest whiskey labels. After a long hiatus (the original distillery closed in the 1930s), the brand was recently revived in 2019 by descendants and spirits partners who saw value in its legacy. Today McConnell’s 5-Year-Old is their flagship – a blended Irish whiskey aged in bourbon casks. We found it exceptionally smooth, with a gentle sweetness (honey, vanilla) and a toasted oak finish. The rep explained that while they build a new distillery in the historic Crumlin Road Gaol in Belfast, they’ve sourced quality whiskey to keep the brand alive. The packaging and branding pay homage to McConnell’s storied past, and indeed sipping it felt like connecting with an old piece of Belfast’s soul. As we enjoyed our sample, we imagined the Victorian bars where McConnell’s was once poured generously. Here’s to another 200 years for this comeback brand. Check McConnell’s Whiskey: www.mcconnellsirishwhisky.com

With a quirky name and eye-catching black bottle, Shanky’s Whip offered a modern Irish twist. This is a relatively new Irish whiskey liqueur that blends Irish whiskey and Irish spirits with the flavours of vanilla and caramel, creating a smooth, black-coloured tipple. Essentially, imagine the taste of a cream liqueur (without actual cream) meets an Irish whiskey – that’s Shanky’s Whip. At 33% ABV, it’s sweet, creamy, and utterly dessert-like. At their stand, we were poured a chilled sample; on the nose it was all vanilla bean and toffee, and the taste followed with crème brûlée sweetness and a touch of whiskey spice at the end. It’s easy to see why it’s gaining fans as a shot or in creative cocktails (one popular serve: Shanky’s Whip with cola, which tastes like a whiskey & vanilla cream soda!). The brand’s story is whimsical – involving a fictional jockey named Shanky. While purists might shy away, we say there’s a time and place for fun drinks like this. Judging by the smiles around the booth, Shanky’s Whip lassoed in plenty of converts at Whiskey Live. Check Shanky’s Whip: www.shankyswhip.com

From Lanesborough, Co. Longford, the family-run Lough Ree Distillery introduced us to Bart’s Blended Irish Whiskey – their inaugural whiskey release with a heartfelt backstory. Bart’s is named after the late father of the Clancy siblings who founded Lough Ree, and it’s meant as a lasting legacy to him. In crafting Bart’s, Lough Ree created a “complex blend of five different whiskeys” – comprising single pot still, single malt (some peated), and grain components of various ages and cask types. We found the result wonderfully complex indeed: on the nose, toasted marshmallow and pear; on the palate, red fruits, baking spices, and caramelised sugar; and a finish that was long and gently smoky. The balance was superb, especially for a first release. The Clancys shared how each whiskey element plays a crucial role (much like the gears of a clock, a passion of their dad’s) in making the whole blend sing. It was touching to taste a whiskey imbued with such personal meaning – and at 46% ABV, non-chill filtered, Bart’s Whiskey also delighted the whiskey geeks among us with its craft presentation. Keep an eye on Lough Ree Distillery, because if this whiskey is any indication, they are set to be a rising star. Check Lough Ree (Bart’s Whiskey): www.lrd.ie

Irish whiskey often comes wrapped in a good story, and perhaps none more poetically than Writers’ Tears. This premium Irish whiskey range, created by Walsh Whiskey (also behind The Irishman), takes inspiration from the creative souls of Ireland’s past. The flagship Writers’ Tears Copper Pot is a unique vatting of single pot still and single malt whiskeys, with no grain whiskey added – essentially a throwback to 19th-century Irish whiskey style. We got a pour of Copper Pot and it was delightful: bursting with honey, green apple, ginger spice and a long, gently peppery finish. Easy to see why it’s won gold medals and become a go-to for many Irish whiskey fans. The booth’s literary theme (they had quill pens and inkwells as decor) made it fun, and we even scribbled down a “tasting haiku” for a social media contest. We also noted special editions on display, like Writers’ Tears Double Oak (aged in bourbon and French Cognac casks) and the rare cask strength bottlings that sell out quickly. This brand, with its nod to Ireland’s literary giants sipping whiskey for inspiration, adds a touch of romanticism to the whiskey world – and it tasted as inspiring as its name suggests. Check Writers’ Tears: www.walshwhiskey.com

Global whiskey heavyweights were also represented. The House of Suntory – encompassing Suntory’s Japanese spirits – brought a zen elegance to their stand. As the founding house of Japanese whisky (Suntory’s founder Shinjiro Torii built Japan’s first whisky distillery Yamazaki in 1923), Suntory is behind such revered whiskies as Yamazaki, Hakushu, and Hibiki. We were excited to sample Hibiki Japanese Harmony, a premium blend. It did not disappoint: incredibly smooth and balanced, with aromas of plum flower and oak, and a palate of honey, orange peel, and a whisper of smoky incense – truly an artful blend. The ambassador explained that Hibiki comprises numerous malt and grain whiskies from Suntory’s distilleries, aged in different cask types, achieving a harmony of flavours (hence the name). We also tried the Toki blend in a highball – light, crisp, and refreshing. Beyond whisky, the House of Suntory includes Roku Gin and Haku Vodka, which were available to taste, highlighting Japanese craftsmanship in spirits. Amidst the flurry of Irish and Scotch, the Japanese whiskies provided a moment of contemplation and purity. Many attendees, us included, walked away impressed by the subtle complexity that has made Japanese whiskies world-famous. Check House of Suntory: house.suntory.com

A name with deep Dublin roots, Jack Ryan Whiskey is an independent bottler keeping a family tradition alive. The Ryan family owned the famous Beggar’s Bush pub and in-house whiskey bonders in Dublin from 1913 onward. To mark 100 years in 2013, Eunan Ryan (Jack’s son) revived the family’s label with Jack Ryan “Beggars Bush” 12-Year-Old Single Malt. Sourced from Cooley distillate and aged in ex-bourbon barrels, that release won awards and re-established the brand’s reputation. At their stand, we tried the 12-year single malt: a classic Irish single malt profile, very fruit-forward (think pear and citrus), smooth vanilla from the bourbon cask, and a hint of oak spice – absolutely lovely. The rep mentioned that the Ryans are now into their sixth generation of whiskey heritage, and they continue to source fine aged malts and finish them in special casks (we noticed newer expressions like a 15-year Calvados cask “Toomevara” and an 11-year rum cask “Haddington” on display, which have won top accolades). This boutique brand is a treat for connoisseurs seeking quality Irish single malt with historical pedigree. Jack Ryan Whiskey shows how Ireland’s independent bottlers are adding richness and variety to the scene. Check Jack Ryan Whiskey: www.jackryanwhiskey.com

From the Donegal Gaeltacht came Croithlí Whiskey, courtesy of the new Crolly Distillery. “Croithlí” (pronounced roughly cruh-lee) is the Irish spelling of Crolly, a village in the far northwest. This distillery is special: it’s the first legal whiskey distillery in County Donegal since 1841, reviving a region with deep but interrupted whiskey roots. Crolly Distillery opened in a restored 1902 building and filled its first casks in 2020. Their focus is on single malt Irish whiskey with a twist – using different wood species to finish the spirit. Their initial Coillín Darach (Oak Woods) series showcases whiskeys finished in three types of virgin oak: American white oak (Quercus Alba), European oak (Quercus Robur), and Irish oak (Quercus Petraea, locally sourced). At their stand, we tasted the Quercus Alba release: a 5-year-old single malt with an ex-bourbon base and virgin American oak finish. It was delightful – creamy toffee, coconut, and toasted oak on the nose, with the palate delivering butterscotch, green apple, and a drying oak spice on the finish. The use of virgin oak really amped up the flavour. Hearing the distillery’s story (many of their casks are maturing in the wild Atlantic air of Donegal) and seeing their pride in Donegal’s heritage made this a standout experience. As Irish whiskey continues to grow, it’s great to see places like Croithlí bring distilling back to places where it long ago faded. Check Crolly Distillery (Croithlí Whiskey): www.thecrollydistillery.com

From humble beginnings in 2003 to a powerhouse of Irish craft distilling, West Cork Distillers (WCD) made their presence known. Founded by three childhood friends – John O’Connell and cousins Ger & Denis McCarthy – in Skibbereen, West Cork, WCD started at a time when independent Irish distilleries were nearly unheard of. Fast forward, and they now have a state-of-the-art distillery and a portfolio of whiskeys and other spirits. West Cork’s whiskeys have gained a reputation for accessibility and innovation. At their stand, we sampled the West Cork Bourbon Cask Blend, a soft, easy-drinking blend of grain and malt whiskey aged entirely in first-fill bourbon barrels. It offered pleasant notes of honey, biscuit, and oak with a clean finish – a real crowd-pleaser. We also noted more adventurous bottles on display like a peat-charred cask single malt and a rum-cask finished whiskey, showcasing WCD’s experimental side. The rep explained how West Cork does almost everything in-house (they even malt some of their own barley and have their own cooperage for special casks). We were struck by how far they’ve come: from small-scale production in 2003 to producing whiskey for many brands worldwide today, all while maintaining a “craft” ethos. Their story is one of perseverance and passion, much like the rugged West Cork landscape they call home. Check West Cork Distillers: www.westcorkdistillers.com

Representing the craft spirits revolution in the USA was Tito’s Handmade Vodka. Hailing from Austin, Texas, Tito’s was founded in 1995 by Bert “Tito” Beveridge, who secured the first legal distilling permit in Texas and started making vodka in small batches with old-fashioned pot stills. Today, Tito’s is one of the best-selling vodkas in the world, but it still markets itself as a humble, pot-distilled, corn-based vodka made “by hand.” At the booth, the team served up vodka sodas and Bloody Mary tasters. Sampling Tito’s neat, we found it impressively clean and smooth, with a subtle sweet corn note and virtually no burn – it’s easy to see why it often converts even non-vodka drinkers. The story goes that Tito, in the early days, would hand-bottle vodka and deliver it himself, and that DIY ethos still permeates the brand’s image. Whiskey lovers might overlook vodka, but the presence of Tito’s at Whiskey Live underlined the event’s inclusivity of all quality spirits. Plus, many appreciated a neutral sip of vodka to reset the palate between heavier whiskeys. Judging by the line at their stand (and the happy faces after the cocktails), Tito’s successfully charmed the crowd, proving that simplicity and quality can win hearts even in a room full of complex drams. Check Tito’s Vodka: www.titosvodka.com

One of Ireland’s trailblazing new distilleries, Dingle Distillery, made a strong showing. Established in 2012 by the late great Oliver Hughes and partners of the Porterhouse Brewing Company, Dingle was the first purpose-built independent distillery to open in Ireland in over a century. Tucked away on the wild coast of County Kerry, Dingle started with just three stills and grand ambitions – and those have been realised. By 2016 they released their first Dingle Single Malt, and they have since produced acclaimed small-batch whiskeys, as well as Dingle Gin and Vodka. At their stand, we tasted Dingle Single Malt Batch 5, which was superb: notes of salted caramel, dried apricot, and oak spice, likely a product of their maritime ageing climate and creative cask use (Dingle often uses a mix of bourbon, sherry, and Port casks). The distillery rep shared that Dingle’s approach focuses on quality over quantity, with each batch an experiment in cask combination. We also enjoyed a splash of Dingle Original Gin, brightly botanical with a finish of Kerry heather. Seeing how from a small 2012 startup Dingle has now won “World’s Best Single Malt” (for their 13-Year-Old) recently, it’s clear they are a jewel in Ireland’s new whiskey crown. Their presence at Whiskey Live drew long lines – everyone wanted a taste of what has been dubbed “Ireland’s Little Whiskey Miracle by the Sea.” Check Dingle Distillery: www.dingledistillery.ie

Revival brands carry the weight of history, and Egan’s Irish Whiskey is a prime example of making the old new again. The Egan family were prominent whiskey bonders and bottlers in Tullamore from 1852 until the mid-20th century. In 2013, fifth and sixth generation Egans (led by Maurice and Jonathan Egan) resurrected the brand after decades of dormancy. Today, Egan’s portfolio – part of Intrepid Spirits – includes carefully selected sourced whiskeys that pay homage to the family legacy. At their stand, we tried Egan’s 10-Year-Old Single Malt (released as “The Vintage Malt”). It was elegant: tropical fruit and honey on the nose, silky malt and cocoa on the palate, with a gently warming finish. One could tell this was good ex-bourbon cask Irish malt, likely from Cooley stock. We also noted their newer releases like Egan’s Single Grain and Egan’s Fortitude (a no-age single malt finished in PX sherry casks) – the latter of which the rep poured a sip of, revealing rich raisin and almond notes. The Egan’s team spoke with pride about their ancestor Patrick Egan and how they strive to uphold his high standards. Their motto “6 Generations of Heritage” rang true as we savoured their whiskeys. It’s heartening to see historic names returning to the labels of Irish whiskey, especially when the liquid in the bottle is as quality as Egan’s. Check Egan’s Whiskey: www.eganswhiskey.com

Relative newcomer Hinch Distillery (from Ballynahinch, Co. Down) made its Whiskey Live debut, and it was impressive to see how quickly they’re making a name. Founded in 2016 by Dr. Terry Cross OBE, the £15 million distillery opened in late 2020 on the beautiful grounds of Killaney Estate. Hinch produces Irish whiskey and also has a gin brand (Ninth Wave Gin), aiming at both the domestic and export markets. At their stand, the lineup included Hinch Small Batch (a blend finished in double wood) and Hinch 5 Year Old Double Wood. We opted for the 5 Year, which had been aged in bourbon casks and finished in new American oak. The influence was clear – a lovely sweet toffee and vanilla nose, creamy texture with notes of cinnamon, and a burst of oak spice on the finish. For a young whiskey it was remarkably rounded, demonstrating the fast benefits of that virgin oak finish. The Hinch ambassador explained that having their own new distillate coming of age means we’ll see Hinch single pot still and single malt (distilled on-site) in the near future. Meanwhile, their sourced blended whiskeys are already picking up awards. It’s exciting to watch Northern Ireland’s whiskey scene blossom, and Hinch – with its state-of-the-art operation and strong branding – looks to be a key player in that renaissance. Check Hinch Distillery: www.hinchdistillery.com

Innovation often comes from the independent blenders, and Two Stacks is a perfect example. Two Stacks Irish Whiskey, founded in 2020 by a group of friends and whiskey enthusiasts from Belfast, has quickly gained a following for its boundary-pushing approach. They’ve revived the independent bottling model of old (their name references the twin chimney stacks of the old distilleries) and they experiment with blending and cask finishing in novel ways. Perhaps what put them on the map first was the Dram in a Can – the world’s first whiskey in a 100ml can at 43% ABV. At Whiskey Live, many attendees (ourselves included) cracked open a chilled Dram in a Can – a tasty blend of grain and pot still whiskeys with a touch of peated malt, all in a convenient little can. It was surprisingly full-flavoured (malty and vanilla-rich with a wisp of smoke) and certainly a conversation starter! Two Stacks also offered drams of their Blender’s Cut cask strength blend and a new single malt. You can tell these folks are having fun and not afraid to shake up tradition; yet they’re inspired by it (their complex blend is based on historic recipes: 40% bourbon grain, 40% virgin oak grain, 8% pot still, 10% sherry malt, 2% peated malt). We loved the energy at this stand – it felt like the future of Irish whiskey: fearless, quality-driven, and a little unconventional. Check Two Stacks: www.twostackswhiskey.com

From the Wild Atlantic Way, Skellig Six18 Distillery brought a breath of coastal air to the event. Based in Cahersiveen, Co. Kerry, the distillery is named for the 618 stone steps on Skellig Michael. They began production in late 2019 focusing initially on gin, and their Skellig Six18 Gin has been turning heads with local botanicals like yarrow, Douglas fir, and birch sap giving it distinctive aromatics. At Whiskey Live, we tried the gin – it’s premium and complex, with bright piney notes and a taste of the Kerry landscape in every sip. But Skellig Six18 also previewed their forthcoming whiskey. They have been laying down single pot still whiskey, aiming to make it their flagship in the future. Meanwhile, they’ve released a small batch blend finished in sherry casks, which we sampled. It was soft and approachable, with a nice dried fruit sweetness from the PX sherry finish. The excitement for their own pot still, though, is palpable – pot still is the traditional Irish style, and having a new one from Kerry will be special. The Skellig team emphasised their focus on pure ingredients and tradition, and given the quality of their gin and the blend, we’re confident they’ll deliver something great. Plus, their story of converting a vacant factory in a remote town into a modern distillery and visitor centre (opened 2020) is inspiring in itself. Keep an eye out for Skellig Six18 whiskey on the horizon. Check Skellig Six18: www.skelligsix18distillery.ie

Last but not least, we visited the Nikka Whisky section to round out our world tour. Nikka is one of Japan’s two major whisky houses, founded in 1934 by Masataka Taketsuru – known as the “Father of Japanese Whisky”. After learning the craft in Scotland, Taketsuru returned to Japan and built the Yoichi Distillery in Hokkaido in 1934, choosing a site that closely resembled Scottish terrain. Today, Nikka operates Yoichi (producing robust, peaty malts) and Miyagikyo in Sendai (lighter, floral malts), which together form the core of its blends and single malts. At Whiskey Live, we were treated to Nikka Coffey Grain – a unique single grain whisky distilled in Coffey (column) stills. Its profile was buttery with tropical fruit sweetness and oak vanilla, very smooth and easy. We also sipped Yoichi Single Malt, which contrasted nicely with a gentle peat smoke, sea brine, and rich nuttiness – showcasing the old-school coal-fired distillation character of Yoichi. The Nikka ambassador shared the brand’s storied history, including how Taketsuru’s Scottish wife Rita helped him establish the distillery (a tale immortalised in Japanese media). For many Irish whiskey fans who hadn’t tried Japanese whisky before, Nikka’s offerings were an eye-opener – elegant yet full of character. It was a perfect finish to the event, reminding us that passion for great spirits is a global language. Check Nikka Whisky: www.nikka.com