The Dead Rabbit 5 Year Old Blended Bourbon Irish Whiskey - 70 cl

Product Information

With a whiskey industry that prospered for hundreds of years, Ireland helped establish a taste for whiskey throughout the western world. Legendary producer Bushmills was issued what is now the oldest license to distill spirits in 1608, and within decades Ireland boasted more than 100 distilleries. Finally, the blend is bottled and labeled for distribution. The Dead Rabbit Whiskey found inside but there’s careful precision involved in every last detail ensuring top-notch quality matched with presentation something truly unique every sip enjoyed. Darryl said: “Like its namesake in the bar world, The Dead Rabbit Irish Whiskey can’t be compared to any other whiskey. This is a five-year-old Irish whiskey, which is rare in itself, and with the influence of its time resting in virgin American oak, the flavour profile is truly unlike any other Irish whiskey.”

So there you have it- from beginning to end, a detailed process explaining how The Dead Rabbit whiskey is made. Every bottle filled with deep flavors and smoothness that grabs your attention. Experienced distillers and blenders strive hard to bring out nothing but the best of the spirits- aged to perfection, with subtle nuances present on any toast or sip imbibed exclusively for those daring enough to appreciate what goes into each drink made- even more than what we’ve covered here today! The Dead Rabbit Whiskey Step by Step: An Inside Look at the Distillation Process Fill a shaker with ice, add all ingredients and shake vigorously. Strain into a chilled glass filled with ice cubes. Whiskey is a classic spirit that has been enjoyed by both connoisseurs and casual drinkers alike for centuries. Its complex flavor profile and smooth finish make it the perfect drink to indulge in after a long day at work or during a weekend dinner with friends. However, with so many different types of whiskey out there, it can be challenging for beginners to navigate their way through such a vast landscape of choices.As a classically trained artist, Craig played the viola when he was seven, then began playing the guitar as a teenager. He later decided to pursue a career as a producer and studied music production at Belfast-based Queen’s University. Craig has taught music for the past 15 years while producing and managing artists as side gigs. Then, in January 2023, he decided to quit teaching and became the music director full-time for The Dead Rabbit. With the trend towards craft and the premiumisation of spirits consumption continuing, there’s a clear opportunity for super-premium Irish whiskey and, with its quality credentials and fantastic brand persona, we believe The Dead Rabbit is the whiskey that’s going to get consumers really excited about Irish whiskey and take the category to a whole new level in the UK.”

New York City’s world-famous and award-winning bar, The Dead Rabbit, taps into the relationship between music and Irish whiskey culture Palate (undiluted): gentle arrival, then getting very bourbon-esque and a bit punchy (in a good way), loads of toasted oak, cinnamon, and vanillaThe Dead Rabbit whiskey is one of the finest American whiskeys that you can find in the market. It has won several awards for its smoothness and bold flavors, but have you ever wondered how this whiskey is made? What are the intricate details in production that make The Dead Rabbit so magnificent? In this blog post, we will dive deep into the process of making The Dead Rabbit whiskey- from mash to bottle. Furthermore, certain whiskey types require extra aging care using wood barrels for additional flavoring – The Dead Rabbit Whiskey spends three years maturing inside charred oak bourbon barrels until perfectly developed flavors result in a creamy mouthfeel that finishes off with an unmistakable vanilla taste.

The Dead Rabbit Whiskey is not your average drink. It’s a carefully crafted whiskey that takes you on a journey, showcasing the best of Ireland’s distillation process. As we take an inside look at the distillation process, we’ll uncover what makes The Dead Rabbit so special. On the nose, it is described as light and aromatic with toasted oak notes and a hint of caramel, while the palate has a deep rich mellow feel, finishing with a long soft hint of vanilla. With water and a bit of time, the nose becomes apple pie! Lots of baked honeycrisp apples (I'm not trying to be pretentious, I promise), cinnamon and some rich, dark toffee. The palate loses some punch with water, and the finish is a bit less oaky. So adding water is going to be a personal choice; the nose is better with water, but the palate and finish are better neat. Of course, it may be time and not water that changed the nose. Although this was only a 50 ml sample, I tried it twice, 25 ml at a time, about 2 weeks apart. It’s a weird, unforeseen culmination of everything I’ve done. Six months ago, I did not think I would be doing this. I resigned myself to teaching and artist management and production,” says Craig. “It’s so niche in terms of its emphasis on music from this tiny part of the world where I’m from, but also so far-reaching in being able to bring the music to the States and give us massive exposure and give artists a leg up. It seems to be the perfect job for me.” Mary-Fred – Caramel and burnt sugar, but not the bad kind. This is the good kind, like crème brûlée. A little vanilla. Would make a wonderful Irish Cream or Irish Coffee.

Tasting Notes

The Irish will tell you they invented whiskey-making, and it wasn’t until the Middle Ages that Irish monks brought distilling techniques across the waters to Scotland. Yet that short distance has been far enough that the two whiskeys evolved, over the centuries, into very different styles. The Dead Rabbits were one of the most notorious street gangs in New York City during the mid-19th century. They were known for their vicious brawls against rival gangs, particularly with another group called Bowery Boys. The Dead Rabbit bar in Lower Manhattan takes its name from this storied gang due to its location on Water Street – which was once home turf to many “Dead Rabbits” some 150 years ago. The resulting spirit is then aged in oak barrels for a minimum period two years which refine as well add depth another dimension of complexity imparting characteristics like vanilla notes & caramel touches while offering softening effect tannins provide gritty texture creating an even more robust tasting experience to savor. The classic Irish coffee gets a twist with The Dead Rabbit whiskey. To make this delicious drink, you’ll need: But wait! What about all those flavours? The previous steps might have given us ‘alcohol,’ but when it comes to whiskies, nothing short of perfection does justice to our taste buds- thats where the art comes in- separating distinct flavors of spirits from their waste products: Heads, Hearts & Tails (HH&T). This separation enables precise cut-points within each spirit batch quality control ensuring consistently great taste from every bottle produced.