All great things come with age a commonality in the ancient world of spirit craftsmanship. This concept is the least unusual aspect of Lambay Irish Whiskey, founded on the curious Lambay Island, a brief, three miles off the eastern shore of Dublin. Lambay’s whiskey is created through a process that sends the liquor on a journey; through the rolling hills of France, over the Celtic Sea and the Bay of Biscay, and up the steep cliffs of Ireland’s Lambay Island. Lambay combines the innovation of an artisanal distillery with techniques soaked in history, incorporating age-old family practices that shape their whiskey’s unique flavor profile.
The idea for Lambay Irish Whiskey was conceptualized by the Barings and Camus two venerable families in the distilling industry, whose lineage proved to be equally as interesting as the island that they made their permanent home. Lambay partner Alexander Baring and his family have been the proprietors of the mysterious Lambay Island, home to steep cliffs, shoreline caves, puffins, and surprising wallabies for over 100 years. Lambay Island, where the whiskey is brewed, came into the hands of the Baring family through Cecil Baring—who would later don the title of the third Baron Revelstoke—in 1904 while vacationing with his wife, Maude Lorillard, daughter of American Tobacco magnate Pierre Lorillard. The Island was bought for £5,250($7,009.29 USD) which is equivalent to £607,838.7($811,479.80 USD) today. Investing in this Island would prove to not only be lucrative for Cecil and Maude, but for generations of their predecessors.
The refinement of Lambay Irish Whiskey would be incomplete without the expert assistance of Cyril Camus and the knowledge passed down from his ancestors, the world’s leading family-owned producer of cognac. The Camus cognac house is renowned for its subdued, yet full-flavored cognacs, which are the products of five generations of preservation and innovation in tandem. Camus brings a technical skill to Lambay Irish Whiskey in order to find a balance of notes, crus, and flavors, in turn aiding the Barings in their intricate selection process.
Camus’ Master Blender, Patrick Léger is responsible for the shaping, polishing, and finishing of the Irish Whiskey. Léger selects only the highest quality of French Oak Casks in order to achieve a perfected finish. French Oak holds fragrant aromas that become infused with the whiskey, yielding a rich color and taste. Léger ships the casks to the shores of Lambay Island where they wait to be filled with the finished whiskey.
Before the whiskey is complete, it must go through a detailed distillation process that differs for both of the malts that Lambay offers. Whether one prefers “Lambay Small Batch Blend” or “Lambay Single Malt,” you’ll experience their signature floral and fruity notes — though their single malt leans more towards a sweeter taste whereas the small batch leaves a lingering taste of spice. Their small batch matures for a minimum of four years in barrels embedded with wine residue, giving the liquor its fruity taste. Their single malt receives maritime notes in The Sea Cask Room on Lambay Island which is absorbed by the oak casks. Although each variety is special in its own right, all Lambay Irish Whiskey is created with water from Lambay Island’s own Trinity Well and arrives at a perfect balance of 40 percent ABV.
Lambay Irish Whiskey has been destined for success in the market, as it is not your commonplace distillery. Both the Baring and Camus family have extensive experience with creating impeccably crafted and strikingly tasty spirits that come with a distinctive preservation of their original identity.
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