Lambay has added a Malt Irish Whiskey to its range. The new Whiskey is the fourth edition to the brand’s line up which produces its spirits on Lambay Island, located three miles off the coast of Dublin.
Lambay Malt Irish Whiskey is a master blend of three malt Whiskeys, triple and double distilled, Bourbon cask matured, and finished in Cognac casks. The new spirit is the next step in the company’s desire to be a leader in the craft and expertise of cognac/whiskey blending. The Whiskey is blended with Lambay Single Malt casks that have been exposed to the sea air and maritime winds on Lambay and uses the island’s own volcanic water source, the Trinity Well, in the final flourish before bottling, helping to deliver a particularly smooth Malt Irish Whiskey.
A dark mahogany in color, the Whiskey blossoms with aromas of malt, floral, tropical ripe banana and sweet fig. The palate features coconut, more malt, dried fruits, and berries. The finish is long and exotic with notes of nutmeg, cardamom, and a sweetness that lingers in the mouth.
Lambay Whiskey is a collaborative effort between Camus Cognac and the Baring family’s Revelstoke Trust. It is made on the island of Lambay, a wildlife sanctuary, which has been owned by the baring family since 1904.
Bottled at 43% ABV and non-chill filtered, Lambay Malt Irish Whiskey is set to hit shelves this autumn. It’ll be available in 70cl bottles for €50 ($59.25 USD).
Elsewhere, Camus has just unveiled Camus Caribbean Expedition Cognac, which was partially aged during a wind powered voyage across the Atlantic and then matured for another year in the tropical climate of Barbados at Foursquare Distillery. We sat down with Camus Global Brand Manager Pier Paolo Catucci to discuss the inspiration, science, tradition, and journey that went into the creation of Camus Caribbean Expedition Cognac.