The Dead Rabbit

The Dead Rabbit

While the bar is in New York, the Whiskey is very much a product of Ireland.

Yet it doesn’t take long to realise that there are elements of its production that show that it straddles both worlds. Whiskey of Ireland The blend of single-malt and grain whiskeys is aged for five years in American ex-bourbon barrels before being finished in specially made half-sized (24 gallons) virgin American oak barrels. The virgin oak imparts dominant vanilla notes as well as a tingly spice that’s unusual for Irish whiskeys, which are known for their smoothness. The ex-bourbon barrels give it a buttery texture and rich caramel flavours. Other than the oak, barrel spices and dark Vanilla, the Whiskey also has notes of toasted nut and cereal all come through on the nose, but the wood is most prominent. It has just enough sweetness to help smooth the rough edges and a proof that gives a nice bite and makes it perfect for cocktails.

Darryl McNally, Master Distiller, of The Dublin Liberties Distillery, says “I’ve worked in the Irish whiskey industry for over 20 years now and I’m intensely proud of how the industry has grown in that time, but I think there’s still so much more potential. “I’m really proud of what we’ve created with The Dead Rabbit Irish Whiskey and with it, I’m confident we can help develop the Irish Whiskey category working with Sean and Jack and The Dead Rabbit bar.” “We’ve been endlessly fascinated by the development of the category and The Dead Rabbit Grocery & Grog holds the largest collection of Irish whiskey in North America. The Dead Rabbit Whiskey has been patiently waiting for five long years, and we can’t wait to share it with you all,” say The Dead Rabbit co-founders, Sean Muldoon and Jack McGarry.

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