The distillery was founded by Master Distiller Robert Cassell and his team who saw the potential in Irish whiskey. The derelict old Duffy’s Bakery site in Ballina was converted to a modern distillery with a €10m investment. Whiskey production commenced in 2016.
This whiskey has been matured in ex-bourbon casks for twelve years and finished in Sweet Marsala Wine casks from Sicily for two years.
It is bottled at 45% abv with no colouring and is limited to 1600 bottles.