We use, amongst other botanicals, rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn, and heather for a taste of the Kerry landscape.
This combination of flavour elements is macerated in spirit for 24 hours. Then, as the spirit is distilling, it passes through a flavour basket in the neck of the still. This process underlines the attention to detail that is an essential part of our whole approach to the art of distillation.
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| Sunday |
| 12:00 pm - 7:00 pm |
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