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Think honey – thick, rich, liquid gold.
First, bourbon comes out swinging, followed by vanilla – all sweetness and light. Then the rest of the gang pile in: spice, fruit, malt.
Renowned for their carefully crafted cocktails and Irish coffees, the Dead Rabbit bar in New York have now launched an Irish whiskey. Co-founders Sean Muldoon and Jack McGarry have collaborated with Master Distiller Darryl McNally from Dublin Liberties Distillery to launch a five year old blend to mark the bar's fifth anniversary. Comprised of both malt and grain, this whiskey was initially matured in ex-Bourbon barrels casks and then finished in virgin oak American casks.