Walsh Whiskey Distillery in Royal Oak, Ireland, has distilled the world’s first organic single pot still Irish whiskey.
Following certification by The Organic Trust in the first week of January, Walsh Whiskey Distillery commenced the distillation process based on a mash of malted and unmalted barley.
The new make spirit was triple distilled in the distillery’s three copper pot stills and will be matured, bottled and released under the Writers’ Tears label from 2023 at the earliest. It is anticipated that this batch will generate around 30,000 bottles.
Walsh Whiskey Distillery said the spirit already has a deep and quite complex bouquet and range of tastes. The whiskey is being filled into both first fill bourbon barrels and virgin oak barrels and will mature for a minimum of five years.
Walsh Whiskey Distillery Founder and Managing Director Bernard Walsh said: “With both the pot and column stills allied to the capacity available to us here at Royal Oak, as well as the strength of our brands, we aim to be leaders in the development of and innovation within the Irish whiskey category – and this is one expression of that goal.
“Single pot still is a distinctive style of whiskey that is unique and true to Ireland. Similarly, Writers’ Tears is a distinctive whiskey brand that resonates strongly with world-class, Irish creativity. This first ever organic single pot still Irish whiskey will combine the magic of both these propositions to create what will be a unique new super-premium whiskey for whiskey enthusiasts to savour.”
Walsh Whiskey Distillery Distillery Manager Lisa Ryan said: “This organic single pot still reflects our commitment to the highest quality ingredients and innovation in our development of the full range of Irish whiskeys: pot still, malt, grain and blended.
“We are excited for the long-term potential of organic whiskey based on the full flavour profiles it produces and the emerging consumer interest in and demand for sustainability in food and drink production. We look forward to expanding our range of organic whiskeys as demand and supply increases in the coming years.”
