Redbreast, a renowned Irish whiskey, is crafted using the traditional Irish Single Pot Still method. This means that the mash bill, or the combination of grains used in the production, consists of both malted and unmalted barley. This unique blend of grains gives Redbreast its distinct character and flavor profile.
The use of malted barley brings a rich and malty sweetness to the whiskey, while the inclusion of unmalted barley adds a certain complexity and depth to the spirit. The combination of these two types of barley creates a harmonious balance in the final product.
The process of making Redbreast begins with the barley being malted, which involves soaking the grains in water, allowing them to germinate, and then drying them in a kiln. This malting process helps to release the natural enzymes in the barley, which are crucial for converting the starches into fermentable sugars during the subsequent mashing and fermentation stages.
Once the grains are malted, they are milled to produce a coarse flour known as grist. This grist is then mixed with hot water in a large vessel called a mash tun, where the enzymes work their magic, breaking down the starches into sugars. This mixture, known as the mash, is then transferred to fermentation vessels where yeast is added to initiate the fermentation process.
The fermentation stage is a crucial step in whiskey production as it allows the yeast to convert the sugars into alcohol, creating a low-alcohol liquid known as wash. This wash is then distilled in copper pot stills, which is another defining characteristic of Irish Single Pot Still whiskey.
The pot stills used in the production of Redbreast are triple distilled, meaning the wash undergoes three distillations to purify and concentrate the alcohol. This triple distillation process helps to create a smooth and refined spirit with a remarkable depth of flavor.
After distillation, the new spirit is then aged in a combination of ex-bourbon and European oak ex-oloroso sherry casks. The choice of casks plays a crucial role in shaping the final flavor profile of Redbreast. The ex-bourbon casks contribute notes of vanilla, caramel, and oak, while the European oak ex-oloroso sherry casks add richness, dried fruit flavors, and a touch of spice.
The aging process can vary, but Redbreast 12 year is aged for a minimum of 12 years, allowing the whiskey to develop complex flavors and aromas. During this maturation period, the whiskey interacts with the wood, drawing out flavors and characteristics from the casks.
The Redbreast mash bill consists of both malted and unmalted barley, which are triple distilled in copper pot stills. The whiskey is then aged in a combination of ex-bourbon and European oak ex-oloroso sherry casks, resulting in a beautifully balanced and flavorful Irish Single Pot Still whiskey.