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Named after the area in which it is produced, Connemara is a peated single malt whiskey from Ireland. It is the only Irish whiskey of its kind to be widely available, proving that not all peated whiskey comes from Scotland. The distinct peaty flavour and aroma give this Irish whiskey something that sets it apart from the competition and adds a delicious level of complexity to the final product.
Now part of the Kilbeggan Distilling Co., Connemara holds a number of gems within its portfolio, one of which is Connemara Original . This peated Irish whiskey has a much different personality than its peated Scottish cousins and a definite Irish character. It is double-distilled and aged in bourbon casks. The final product is a blend of whiskies at various ages, to ensure both vibrancy and depth make it into the bottle.
Named the best single malt Irish whiskey (aged 12 years or less) in the 2015 Irish Whiskey Awards, this signature spirit is full-flavoured and smooth on the palate with a refreshingly long finish. It is best enjoyed neat, with a bit of water to really open up the flavour. Smoky, sweet, and rich, this is a product that all lovers of Irish whiskey and peated whiskies should try!
Description of Connemara Original
- Color: bright golden.
- Flavour: lightly smoked with peat and licorice.
- Palate: soft and creamy, fruity and slightly Peated, long finish.
PRODUCER: Cooley Distillery.
PRODUCTION DETAILS: Lovers of peat malt, they would no doubt be attributed to Scottish Highland their homeland. However, the original Connemara end their certainties. Let's see why. He born in 1995 in the Cooley Distillery in County Louth. Ireland is the first Irish whiskey Peated. The similarity to a Single Malt Scotch fool anyone, for the body and aromatic complexity. The smell of smoke in particular characterizes the point meritargli numerous awards, including the prestigious gold medal at the World Whiskeys Awards 2014 as the best "Single Malt Irlandais". Production technique dates back to the eighteenth century when it was used to dry the barley from which malt extract, coal wood, which printed the characteristic smell of smoke. After fermentation, the distillate was refined copper still, and finally aged for at least 12 years in oak barrels. The result is a whiskey imbued with the essences of wood and peat, soft and pleasant malty body. Pure drink at a temperature of about 18 ° C to enjoy the best of this distillate.