Glendalough Double Barrel – 70cl

Glendalough Double Barrel takes Irish single grain whiskey through two woods — first American bourbon barrels, then six months in Spanish Oloroso sherry casks — and bottles the result at 42%. The name is simply the method, worn on the label.

Glendalough is named for the glacial valley in the Wicklow Mountains south of Dublin, and the distillery was part of Ireland's modern craft wave, founded in 2011 by a group of friends set on reviving Irish distilling beyond the big houses. Single grain gives it a light, approachable base; the bourbon barrels build the backbone and the Oloroso finish adds the depth and dried-fruit lift that lifts it above the everyday.

The nose is creamy and inviting — vanilla, white chocolate and buttery fudge, with dark fruit and a touch of citrus behind. The palate is soft and sweet: butterscotch and honey, dried fruit and maraschino cherry, brown sugar and a hint of spiced pear from the sherry cask. The finish is shorter and drier than the nose suggests, ginger spice with a faint almond note to close. There's no need for water at this strength — drink it as it comes.

An easy, sociable dram and a smart introduction to sherry-finished Irish whiskey. It's good neat, good with a splash, and honestly good value for the character it delivers.

How to Serve

Neat in a Glencairn, or with a splash of water or a single cube if you prefer it cooler. No need to labour over it.

Where to Drink It

Soho Whisky Club — a relaxed spot to explore Irish grain. Bar Lotus — approachable, well-stocked and unstuffy. American Bar at The Savoy — for when you'd rather it went into a cocktail.

Food Pairings

Smoked salmon or cured ham. Aged Gouda with walnuts. A little dark chocolate or dried apricot — a light touch, given the Oloroso.