Redbreast 12 Year Old
Single Pot Still Irish Whiskey | 750 ml. | 80 proof
- SP Wine Spectator
- WE Wine Enthusiast
- VN Vinous
- RP Robert Parker’s The Wine Advocate
- ST Stephen Tanzer’s International Wine Cellar
- OT Other Review Service
- Gold Premier Gold - Best Value*
- Plat Premier Platinum - Our Highest Recommendation
- * as rated by our staff
96 pts.Whisky Advocate: Winter, 2010
Very elegant, complex, and stylish. Honeyed and silky in texture, with toffee, toasted marshmallow, nougat, maple syrup, banana bread, and a hint of toasted coconut. Bright fruit and golden raisin blend in nicely with the layers of sweetness. Impeccable balance and very approachable. Classic Irish whiskey.
93 pts.Wine Enthusiast: March, 2012
From county Cork comes this bartender favorite. Look for a vibrant golden color and enticing honeysuckle and buttery brioche aroma. This whiskey feels soft and sets the mouth watering with lightly smoky notes tapering off to jazzy layers of honey, dried fruit, cinnamon and ginger.
Malt Advocate: January 1, 2008
Irish Whiskey of the Year:
Redbreast is the only pure pot still whiskey (made from both malted and unmalted barley in pot stills) that’s a regular stock item in major whiskey markets. It continues a tradition that was very common several decades ago. Most Irish whiskeys are now single malts or a blend of single malt, grain, and pot still whiskeys. Redbreast expresses the true personality of pure pot still whiskey - richly flavored, with a creamy, cereal grain texture - along with toffee-coated fruit and crisp spice notes. A thoroughly enjoyable affair that is required tasting for any Irish whiskey enthusiast. (Obviously, the world needs more pure pot still whiskeys.)
Food & Wine: December 1, 2001
OK, it’s not really new. In fact, it’s been around since the ’30s. But it’s new to America. Redbreast is a revered Irish Whiskey that was known in its heyday as “the priest’s bottle.” Perhaps the priests failed to keep the faith, because the distillery closed in 1971. This robust 12-year-old was revived several years ago, but it didn’t make it to the United States until recently. Aromas of honey, lemon and hot tea (instant hot toddy!) prepare the way for a mouthwatering balance of sweet and sour. Let’s hope it’s here to stay.
Whiskey Lover’s Diary: ,
Full-bodied and fruity, this distinctive Irish whisky combines aromas of spice, perfume, Sherry, toasted wood and vanilla. The palate is luscious, fruity and oily in texture.
Santé: March, 2007
Firm and focused with good structure and concentrated flavors of dried apple, spice, and vanilla; long finish.
F. Paul Pacult’s Spirit Journal: March 1, 2002
Medium amber hue — some sediment spotted; the initial couple of sniffings within three minutes of the pour reveal dry to off-dry scents of butterscotch, maple, and oak - additional time in the glass allows for more and deeper aromas to emerge, most prominent are peanut butter, road tar, beans (as in, legumes), and dry breakfast cereal — a complete, complex bouquet that keep unfolding with aeration; the palate entry tastes are full-bodied and significantly sweeter and oiler than the aroma — the midpalate stage displays a beany, oily, buttered popcorn flavor profile that’s really delicious and robust; the aftertaste is long, warming, and oily, with a trace of sweet oak.