Palate: Sponge cake is the first thing that comes to mind, with those crumpets dripping with golden syrup from the nose coming through as well. Also some fruit jellies, and a late burst of oak spices coming through. Modern Green Spot is slightly younger than the original. Previously a 10-year-old whiskey, it is now a non-age statement whiskey, made from a blend of 7-10-year-old single pot still whiskeys [2] that have matured in a combination of new and refill bourbon casks and sherry casks. [2] You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account. On the nose: There are mostly light fruity aromas. I immediately smell Granny Smith apples, limoncello, papayas, dried apricots, Mandarin oranges, and honey. If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision.

In the mouth: Hot and fruity with a much rounder texture. I get medium and more lasting tastes of Madeira, toffee, raisins, caramel, New Orleans chicory coffee, Portuguese egg tarts, and nutmeg. The end is as peppery as the start. Conclusions: Barley rich pot still character with notes of caramel, butterscotch, spice, dried fruit, wheat toast, almonds and vanilla. It’s really nice with a soft underlying sweetness. Green and Yellow Spot are single pot still Irish whiskeys, meaning a combination of malted and unmalted barley is distilled together (triple-distilled, in this case) in a copper pot still, like Redbreast which is also produced at the Midleton distillery by IDL. Unlike most Irish Whiskeys, single pot still whiskies do not contain any column-still grain whiskey, making this style analogous to (but not the same as) single-malt. Yellow Spot is matured for 12 years in a combination of ex-bourbon, ex-sherry, and ex-Malaga (a sweet Spanish fortified wine) casks. The vatted result is bottled without chill-filtration at 46% ABV. Palate: Much like a good story or a great whiskey, the beginning, middle, and end should all be distinctive but seamlessly blend into one another. Not only that, you should still be thinking about and contemplating its meaning even after you have finished. You get the barley, you get the fruit, you get the distinctiveness of the Madeira and the high proof, but it is as if it is telling you its story in a comforting wise voice. In the mouth: That lovely round single pot still texture is instantly felt. It’s followed by a bit of pepperiness. Then I get light tastes of honey, apples, toffee, butterscotch, honeydew melon, cantaloupes and limoncello. The toffee and butterscotch linger. Conclusions:Single pot still whiskeys, which are historically unique to Ireland, are similar to single malts in that they are produced solely from pot still distillate. [15] However, in contrast to malts that only use malted barley in the mash, single pot still whiskeys are produced from a mixed mash that contains both malted and unmalted barley. [16] See also [ edit ] Both Irish whiskey and Scotch whisky are grain-based spirits. Many modern Irish whiskeys are lighter or more accessible in style than their Scottish counterparts, thanks to the differences that have developed in distilling techniques. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. On the nose: Hot and fruity. Behind the ethanol heat are medium aromas of chocolate, Madeira, dates, muscovado sugar, Portuguese egg tarts, pears, ginger syrup, nutmeg and cinnamon syrup. These are fairly short, but they’re more expressive and coherent compared to the Green and Yellow Spot. There are also hints of peaches and apples hiding in-between as well. Green Spot Château Léoville Barton". mitchellandson.com. Mitchell & Son . Retrieved 10 January 2017.

The Blue Spot was reintroduced to the market in late 2020. Like the Red Spot, it was previously gone since the 1960s. What makes this unique is that it’s the only Spot that’s bottled at cask strength and has a single digit age statement. It’s aged in ex-Bourbon, ex-Sherry and ex- Madeira casks. The ABV varies by batch. So far, the lowest has been 56%-ish and the highest has been 58%-ish. Note that the Green Spot may be an NAS, but Irish Distillers say it’s a blend of at least seven to 10 year old whiskey. Like all the Spots, this one is also non-chill filtered.

Green Spot Chateau Montelena

Overall: The Malaga effect on this whisky is very similar to the port finish on Quinta Ruban – lots of red fruits and candy. In this case, it (or the sherry) covers up the essential grain flavors that make single pot still such a fascinating category. While Redbreast 12 (which is far cheaper) showcases the nuts and coconut, Yellow Spot (while very tasty and impeccably composed) showcases the wine. Even so, Yellow Spot does not disappoint. Irish whiskey producers generally use a mix of malted and unmalted barley for their mash bill – unlike the Scots, who use all malted barley – and these unmalted grains may enhance earthy, oily notes in the spirit. They generally dry the grains with ovens, instead of the Scots’ traditional peat fires, so with some exceptions Irish whiskeys don’t have the smoky aromas that characterize many scotch whiskies. Finally, Irish whiskeys are typically distilled three times, which is one more go-around than is usual for most scotch whiskies.

Green Spot Château Léoville Barton was awarded "Best single pot still whiskey" at the 2016 World Whiskies Awards. [14] Each and every Member must be of legal drinking age in its country of residence to be allowed to use the Service. If no such law exists in a Member’s country of residence, the Member has to be over 21 years old to use the Service. We have the right to ask you to provide proof of your age and/or to provide further identification to prevent underage usage and/or for any other legal or legitimate purpose. By using the Service, and by creating an account you represent, warrant and confirm that you are of legal age. Palate: The taste really balances the aroma well. While you would expect to be overwhelmed by malt and sweetness, dried fruit and citrus emerge to round it out. The finish meets you with some tannic and oak notes that do not linger as long as expected. Overall warm and round with nice chewy texture. 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. PALATE: Yummy! Fruit drizzled stone fruit with vanilla and anise mixed with red apples, wood and sherry notes. Hints of dark roast coffee and barley. Medium-bodied and inviting. Bits of fresh toast with melted butter. Lovely balance between the fruity sweetness, wood and spices.a b O'Connor, Fionnán (2015). A Glass Apart: Irish Single Pot Still Whiskey. Images Publishing. ISBN 9781864705492. Appearance: Reddish- brown to auburn. Distinctive to the others in the line up with a more red tinge. Similar viscous effect while swirling the glass. Yellow Spot is a Single Pot-Still Irish whiskey that has been bottled at 46% after being aged for 12 years in a mixture of ex-Bourbon casks, Sherry casks, and Malaga casks (a fortified wine from around the Spanish city of Malaga, made from Pedro Ximenez and Moscatel grapes) – a portion of the whiskey is aged full-term in its respective cask before being married prior to bottling. Yellow Spot is distilled at the Middleton Distillery for Mitchell & Son, family-owned merchants in Dublin. Blue Spot was re-introduced to the lineup in November 2020 using whiskey matured in Bourbon, Sherry, and Madeira casks to reflect the historical Blue Spot. The re-introduction was released at an age statement of 7 years, non-chill filtered and bottled at cask strength 56.7% ABV, but the ABV will vary annually. [4] Gold Spot [ edit ]

Could this be due to batch variation? The brand says the recipe is the same every time, but I think they make blending sound easy… which it really is not. Maybe my palate has changed? I’ve been eating food with more spices lately. Perhaps that’s a factor?Yellow and Green Spot are two of the few surviving “bonded” Irish whiskeys – made by the ubiquitous Irish Distillers Limited (originally at the Jameson Bow Street Distillery, and now at the larger facility in Midleton, where all IDL whiskeys are made) – but sold by the wine merchants Mitchell & Son of Dublin, Ireland. Originating sometime after Mitchell & Son began selling whiskey in 1887, the ‘Spot’ refers to the family tradition of marking barrels of maturing whisky with a daub of paint to indicate their age – originally the shop sold Green, Yellow, Red, and Blue Spot whiskeys, most aged in the shop’s excess fortified wine barrels. Green Spot - The Living Relic of the Days of the Whiskey Bonders, 4 July 2012 on YouTube; 5:20 minutes. 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. There’s this persistent grape skin note that keeps coming and going in the mouth. I like it, but it covers up the round texture that I always look forward to in the Spot range. I’d liken this to drinking a worm tub-condensed whisky with a semi-round texture, if there’s whisky like that. Score: 7/10 Nose: Complex, deep and layered. As well as the ever present barley and malted barley, baking spices are much more present. It is as if all of the fruit and berries from the other expressions have melded together to tell the complete story. The initial hit and the high alcohol is noted, but not unpleasant.