MIDLETON VR CHESTNUT EDITION CAPPOQUIN HOUSE

A pioneering new release from County Cork’s iconic Midleton Distillery, finished in hogshead casks crafted from Irish sweet chestnut.

It’s the result of an eight-year exploration, led by Midleton’s Master Distiller Kevin O’Gorman and aiming to reveal the potential of the wood in Irish whiskey maturation. Two principles lay at the project’s heart: sourcing Irish chestnut for long-term viability, and creating a style of Irish single pot still whiskey without parallel.

The wood used to build the casks was sourced from the historic Cappoquin Estate on the banks of the Munster Blackwater river in County Waterford, sometimes romantically described as the Rhine of Ireland. Six Irish sweet chestnut trees were hand-picked by the distillery’s specialist forestry team, with their timber left to air dry for two years before being coopered into 250-litre hogshead casks.

The whiskey itself incorporates a mixture of light, medium and heavy styles of Single Pot Still spirit, initially aged in ex-bourbon barrels for between 12 and 19 years before being laid to finish in the lightly toasted chestnut casks. It was then watched over for five years, tasted and nosed monthly before being deemed to have achieved the perfect balance between the influence of the chestnut casks and single pot still character. The result is an exceptionally rare and characterful expression, defined by a rich, sweet character, with layers of indulgent caramel complemented by distinctive earthy wood notes. Presented at cask strength of 56.1% abv, free from chill filtration.

Decadent, honey-drizzled red apples and caramelised orange peel on the nose, with rich toasted nuts, luscious fudge and melted chocolate balanced by warming woodland spices. The textured, full-bodied Single Pot Still character comes through on the palate, with sweet orchard fruits and gentle citrus preceding waves of vanilla, chocolate shavings and soft wood tannins; meanwhile, pot still spices and delicate herbs build into freshly cracked pepper and a mild prickle of chilli oil. The fruit fades slowly on the finish, leaving chestnut wood and spice to have the final say.