The most well-known Irish malt, and the quality demonstrates why. A malty tongue with traces of sherry and a fruity sweetness reminiscent of apples and bananas leads to a bitter toffee finish. To avoid any smokiness, unpeated barley was used. The spirit is triple distilled, making it smoother, lighter, and more polished than double distilled whiskies. Extra richness was achieved by ageing the whisky for at least ten years in old Bourbon barrels. Before being bottled, the whisky was diluted to 40% abv.