Our Single Estate Whiskey
I envisage a unique whiskey, made by hand and in terroir style – a whiskey in the true sense “sean gael”. An unusually temperate climate provides me with the finest ingredients to craft this unique whiskey.
Distilling commenced in late 2019. My own barley is locally grown, harvested and floor malted, reviving a lost art. The water used is drawn from our own well, with its unique purity and limestone properties intact.
The whiskey spirit then originates in custom-made traditional oak vats and copper stills, before being filled and aged in special seasoned casks.
Irish whiskey veteran Jack O’Shea has agreed to assist me in formulating a unique whiskey, including Irish oak and casks of oloroso sherry, viognier, cognac, muscat and port expressions.
Growing and Harvesting Barley
Ensuring terroir, our barley is grown here in the Burren, especially for Burren Distillers. The barley spans two sites, totalling 20 acres. The first near the Flaggy Shore, sees our barley gently misted with salt water from the Atlantic Ocean. The second site is adjacent to Corcomroe Abbey, in tribute to where whiskey was first distilled by Cistercian monks circa 1200.
Floor Malting the Barley
We are the only micro-distillery in Ireland to reintroduce this artisan tradition. Floor malting allows us to slowly and steadily obtain the best from our barley. More moisture remains in the grain and there is slower germination. By allowing nature to take its course, the end result is greater sweetness and less acidity.
Mashing the Malted Barley
We have eschewed stainless steel in favour of an Irish oak vat. Why? Our oak vat is more traditional, it naturally retains heat extremely well, letting nature take its course. Spent/waste grain is given to our neighbouring farm as a high protein animal feed – ensuring no waste.
Fermentation
Our whiskey ferments in four Irish oak fermenters, special made by Allary (France) from our own Irish oak. We steam-clean our fermenters each day, re-rinse and reheat them before charging them with our liquor. No chemicals or artificial additives are used at any point.
Triple Distillation
Our copper stills are direct fired, ensuring a softer, full flavoured, more concentrated spirit. We triple distill our whiskey to ensure a smooth spirit, well ready for maturation.
Maturation
Our whiskey will be lovingly matured in oak casks of oloroso sherry, viognier, cognac, muscat and port expressions. Maturation will occur in our own bonded warehouse at the distillery. Our focus is creating a premium single malt whiskey primarily, with a single pot still expression also.
Quality Assurance
We are distilling in a traditional way, to create a wonderful spirit. We distill, we record, we innovate. We regularly send whiskey samples to Maynooth University’s Chemistry Department for chromatographic testing and feedback.
Unique Whiskey, Unique Way
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