Spanish Earl Single Malt Irish Whiskey starts its ageing in ex-Bourbon casks for nearly 4 years and then is split into two finishing casks, ex-Imperial stout and ex-aged, golden Jamaican rum. The two triple-distilled malt Irish whiskeys are then recombined after at least 3 months apart, and bottled. The stout element is inspired by Juan del Aguila’s time spent in Cork, renowned the world over for stout production for hundreds of years, while rum, being the preferred drink of seafarers of old, lends sweet toffee to the dark chocolate of the stout.
‘Born without fear,’ in 1545, Juan del Aguila served with valour, commanding armies across Europe and Africa. He fought alongside Red Hugh O Donnell and The Great Earl during an arduous, two month campaign at the Battle of Kinsale, the ultimate battle in England’s conquest of Gaelic Ireland and the climax of the Nine Years’ War. During this time, he lodged in Portney’s Lane, Cork, and was a popular figure with locals. This influences the stout finish of Spanish Earl Single Malt Irish Whiskey, combined with a hint of rum ageing, for extra sweetness and nose. Returning to Spain, helping wounded troops from his own funds, he died, bruised but not beaten, in 1602. Spanish Earl Single Malt Irish Whiskey, triple-distilled, triple-casked, fearless to its core.