I Tried Redbreast's Core Whiskeys Side by Side. This Pour is My Clear Favorite

As a decades-long lover of bourbon, I’ve always felt disloyal to my Irish roots. I’ve enjoyed a few Irish whiskeys over the years but never been motivated to thoroughly explore drams from my family’s homeland. I’ll have some Jameson now and then, but what I’m told is the good stuff runs at least $25 a pour at my local haunts, and I’m reluctant to shell out for a glass of something I’m not sure I’ll enjoy.

Bourbon is less intimidating. While a few brands might be too sweet or too mild, I never fear it being too spicy or smoky. But the knowledge of my ancestors immigrating from Kilkenny left me curious to learn more about my heritage’s beverage.

Though less cost-efficient than a high-priced happy hour, a trip to Ireland provided a launching pad for diversifying my palate. When invited to tour the Midleton Distillery in County Cork, I was introduced to Redbreast, the ultra-premium whiskey of Ireland. Redbreast’s copper pot still whiskey varies in maturation and barrels, and while each pour had its unique taste, I was immediately certain what I would be ordering at my next happy hour.

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Redbreast is available in different maturations, aged 12, 15, and 18 years, and while in Ireland, I happily tried all three. Each of the whiskeys share similar DNA, but they are offer unique tasting experiences.

By using both malted and unmalted barley in its mash, and distilling it through copper-pot stills, Redbreast achieves a distinct flavor of spice and grain with hints of wood. That flavor is prominent in the 12 year, which offers a sweet, oaky scent at first sniff. Light florals and vanilla are also present, along with a hint of apricot. The whiskey has a creamy texture, and the spicy flavor lingers after each sip. The notes of fruit and spice don’t weigh it down; the 12 year is the lightest of its pours, making it an excellent introductory whiskey for those new to Irish spirits. Its price point of approximately $75 is the least expensive of the Redbreast bottles - another appeal to whiskey novices.

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What a difference three years can make. With its spicier taste and lighter texture, Redbreast 15 is a definite departure from the 12 year. Matured in first fill and refill oak casks and non-chill filtered, Redbreast 15 has a richer scent than the 12 year. Hints of shortbread and walnuts, alongside cinnamon and green apple, are present at first taste. The spice is strong, almost overpowering the caramel undertones—a little too strong for me.

The 15-year whiskey is noticeably lighter than its creamier 12-year counterpart. Its strong spice flavor, alongside its metallic undertones, seems to deserve a heartier texture. While the spices faded after a few sips, the metallic taste did not. Drinking the 15 year felt like an educational decision, but at an average price point of $130, it’s an expensive lesson.

Another three years adds $100 to Redbreast’s price tag, but it’s worth every penny. My favorite of the three, by far, is the distillery’s latest release, Redbreast 18 . The newest addition to its permanent collection launched in September and is a departure from Redbreast 15 in scent, taste and texture.

The triple-distilled pot still Irish whiskey stands out from its predecessors thanks to a surprising experiment: cream sherry casks. Staying true to its signature profile, Redbreast 18 ages in ex-bourbon barrels and oloroso sherry casks before cream sherry casks from the Antonio Paez Lobato cooperage are added to the process. The result is an incredibly smooth drink.

I’ll admit when I hear the phrase “cream sherry,” I think of an elderly British lady like Maggie Smith from Downton Abbey , but the wine-seasoned oak barrels give the whiskey a warm, rich scent that inspires thoughts of apple picking and autumnal baking. At first taste, the whiskey is slightly sweet and fruit forward, with an oaken spice finish. As an added bonus, a hint of bitter chocolate lingers.

As a rule, I prefer to enjoy my whiskey neat in the colder months. Redbreast 12 and 18 were easy to sip without ice, but I needed to dilute the 15 year slightly. I enjoyed the 12 year and would happily gift it to someone embarking on their personal whiskey journey, while I’d keep the 18 year as a gift for myself. I think my ancestors would approve.

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