The Connacht Whiskey story starts at our distillery on the northwest coast of Ireland, in the wild, rugged, landscape of County Mayo in the province of Connacht. Founded by Master Distiller Robert Cassell and a team that saw the potential in Irish whiskey, the derelict old Duffy’s bakery site in Ballina was painstakingly renovated, with whiskey production commencing in 2016. Situated where the River Moy’s pure, fresh, water rushes down to meet the in-flowing salty Atlantic Ocean, dramatic shifts in atmospheric pressure exert an ever-changing influence on the whiskey maturing in our barrels. Batch 1 is the first whiskey to come off our own copper pot stills. It has been patiently matured for four years, when our distillers judged it to be ready for appreciation by whiskey lovers.

Features aromas of raisins and dried fruits, followed by a honey sweetness with notes of fudge and butterscotch with an almond nuttiness and hints of star anise. On the palate are notes of vanilla and spices compliment notes of dried fruits and malt. The finish is warming and full bodied with lingering walnutsand honey.