Redbreast 27 Year

Aroma: Guava, pineapple, mango, passion fruit, confectioners' sugar, ginger, spearmint, pimento, raspberry, nutmeg, strawberry preserves, cooked sugar, vanilla pod, zesty wood, noticeable ethanol sting. Flavor: Guava, strawberry, cherry, spearmint, ginger, cardamom, mango, pineapple, hot pepper, raspberry, grapefruit peel, bubbly apple drink, wine, pimento, clove, plum, zesty wood, noticeable to strong alcoholic sting, ending moderately long with sour tropical fruit, spearmint, and astringent citrus notes. This remains the most costly bottle I've ever acquired. I've delayed reviewing this for a considerable duration, primarily because I wasn't particularly fond of it when I first opened the bottle a year ago and wanted to let it mature. It has had sufficient time, so let's assess if my perspective has shifted. The aroma presents an abundance of tropical fruits, some of which I haven't previously encountered in a spirit. Beyond that, it's jammy, cool, and somewhat piquant, with robust wood providing a solid foundation. The palate delivers the tropical fruit, but the piquant, cool notes are more prominent than in the aroma. There's also a sharp citrus presence alongside the intense wood character that approaches astringency but doesn't quite reach it. So, here's a potentially divisive viewpoint. I believe this is a skillfully made whisky, but it doesn't resonate with me. When I invest nearly $500 in a bottle, I expect to be captivated. I'm struggling to pinpoint the exact reason for my lack of enthusiasm. The interplay between the tropical fruits and the piquant, woody bitterness seems discordant. Previously, when I had a bottle of the 12 Year Cask Strength, I compared them side-by-side and favored that one over this. Even adding water didn't significantly alter my impression. Who can say. Perhaps I simply don't appreciate fine things or need more experience to fully grasp what Redbreast has created. Regardless, it's an excellent whisky, but I cannot assign it a higher rating at this moment.

A dram long anticipated. Popped it open to mark buying a new home. Celebrated with the family we bought it from who blessed my family immensely by giving us a big cut in cost. This did not disappoint!!! Nose: The buttery honey biscuity goodness you expect from a single pot still is all there. It burns a bit more with the added proof, But atop all of that, there is this slight tropical citrusy smell that you get. Quick short whiffs get you closer to that aroma. It’s like dehydrated mango cuts. Taste: oh man. Taste mirrors the smell. The tropical citrus mango note comes out and is more prominent on the palate. Pineapple and grapefruit. It’s what I notice first beyond the burn. As it sits, the bitterness of the woods emerge. Baking spice, and white pepper. The end leaves you a good combination of both. The tropical notes begin and end this dram which to me is something special. Even my wife is a big fan of this. Mouthfeel: it’s lighter than what I imagined,it starts out refreshing and light but midway through gives you a full mouthfeel due to the growing heat. The spice isn’t anything over the top but it’s the perfect amount. It’s like the difference between hot sauce you use just for heat and hot sauce that tastes good. There isn’t anything too extreme here just a good mildly oily dram that lingers on the back of the throat. The bitterness and tropical taste remind me of having hot black coffee with fresh fruit for breakfast at a restaurant overlooking the Taal volcano in Batangas, Philippines. Brought my wife to meet my biological dad there and we were having breakfast with my aunt and uncle who drove us.

The aroma initially showcases port notes alongside tropical fruits like guava, passion fruit, kiwi, and papaya, eventually giving way to bourbon barrel influences of sour cherries, baked apples, and rich caramel corn. This then transitions to the sherry barrel with notes of chocolate-covered raisins and grape must, leading into a mild spice, barrel spices, leather, and a subtle cedar note with a faint ethanol burn. The palate has a viscous texture, beginning with port notes of guava, passion fruit, kiwi, papaya, and lychee. This fades, revealing bourbon barrel characteristics of sour cherries, orange peel, baked cinnamon apples, rich caramel corn, and toasted walnuts. Subsequently, the sherry barrel emerges with chocolate-covered raisins and grape must, accompanied by a moderate spice, barrel spices, leather, and a noticeable cedar note with a medium ethanol burn. The finish is lengthy, featuring guava, passion fruit, lychee, a watermelon Jolly Rancher flavor, stewed cinnamon apples, sherry grape must, chocolate-covered raisins, orange peel, a moderate spice, candied ginger, leather, and a lingering cedar plank for several minutes. In summary, this is an outstanding whiskey that rewards patience and time for full appreciation. If rushed, one primarily detects tropical fruits and a hint of spice. However, with time, the bourbon and sherry notes gradually emerge as complementary layers, harmoniously displaying the craftsmanship in the complexity, depth, and balance of this mature spirit. Many thanks to a friend who generously provided a sample for my review.

The Redbreast whiskey range was first introduced around 1912. W.A. Gilbey, a wine importer and whisky bottler established in London in 1857 and later expanding into Scotland and Ireland, conceived the idea. Gilbey’s had a plentiful supply of ex-sherry casks, which were used to mature distillate sourced from Jamison’s historic Bow Street Distillery in Dublin. Gilbey’s transferred the Redbreast brand to Irish Distillers in 1986. Irish Distillers was formed in 1966 through the amalgamation of Cork Distilleries Company, John Jameson and Son, and John Power and Son, and was subsequently acquired in 1988 by the major wine and spirits company, Pernod Ricard. Redbreast Single Pot Still Irish Whiskey is currently the world's leading seller in its category. “Single pot still” whiskey is unique to Ireland and requires a minimum of 30% unmalted barley in its production, contributing to its distinct character. This differs from Scotland’s “single malt” whiskies, which are made from 100% malted barley. The “single” designation in both countries necessitates production at one distillery. The Redbreast 27yo, shown in the picture, made its debut in 2019 and is now a permanent offering in their lineup. It has undergone triple distillation and maturation in ex-bourbon, sherry, and ruby port casks. It is bottled at cask strength, 107.2 proof, and its packaging is a marvel of craftsmanship. Rumors from distributors suggest the retail price may double next year. Unfortunately, unless the distillery provides a sample, this is the extent of my review, as I intend to keep mine for a few years.:)

Aroma: cherries soaked in sherry, raisins in sherry, sherry, sherry, sherry! A dense scent that fills and intoxicates the nostrils in a positive way. Palate: it feels less like drinking and more like eating. Specifically cherries, soaked in sherry. However, other distinct flavors are present. For instance, I detect coffee and milk chocolate, raisins, plums, and port, which is truly noticeable with its fruity notes. Very well-balanced and rich. Finish: a long, enveloping sherry finish that transitions from a great sense of warmth to a refreshing mint flavor. Nothing more to say, spectacular. I must admit, though, recalling the 21-year-old, that one was even better. But we're discussing a clash of titans! Rating 5.00 _________________________________________________________________________ Nose: cherries macerated in sherry, raisins in sherry, sherry, sherry, sherry! Dense smell, which fills and intoxicates (positively) the nostrils. Palate: it seems not to drink, but to eat. Cherries specifically. Macerated in the sherry. But there are other well-defined flavors. For example, I hear coffee and milk chocolate, raisins, plums, and port, which is really felt with its fruity notes. Very balanced and dense. Long sherry finish, enveloping, it goes from a great sense of warmth to a refreshing, mint flavor. Nothing to say, spectacular. However, I must say that as I remember the 21yo, the latter was even better. But let's talk about a clash of the titans! Rating 5.00

I really dislike reviewing a sample, especially a tiny 1 oz pour, but I needed to taste this one to help decide if I should buy a bottle. Nose: It's the most grapefruit-like grapefruit I've ever experienced. It's dry and very fruit-forward without any sugary sweetness. Hints of oak appear, light and sweet, along with vanilla, followed by a touch of aged grain whisky. As it sits, some dark fruits and tropical fruit notes start to emerge. Taste: Initially, it's sweet and bold, then grain whisky with decadent, creamy vanilla. This gives way to fruits (mango, pears, and various tropical notes with a hint of grapefruit bitterness), finishing with lightly toasted oak and malt. This spirit seems to transform three or four times in my mouth, with continuous shifts. I'm hesitant to add water because it's already perfect as is. It's creamy and has just the right viscosity. The alcohol is subtle, only making its presence known gently and invitingly. So, the big question is whether I'd purchase a bottle for around $550, knowing I can get it at that price. And... I believe I'll pass. For $400, I'd definitely get one. For less than that, I'd get two. It's an excellent whisky, but I don't think it excels in any single area enough to make me rush out and buy it immediately. Yet, I still strongly desire a bottle. If Irish spirits are your preference, this is essential. If you're more open-minded about Irish like I am, consider buying if you find a good deal, but otherwise, sample it first.