Redbreast 15 Year Old Irish Single Pot Still Whiskey

15 years. Redbreast — the richest standard age-stated expression in the Redbreast range, matured in a combination of American bourbon barrels, American virgin oak, and Spanish Oloroso sherry butts for 15 years and bottled non-chill filtered at 46% ABV.

The addition of Oloroso sherry butts to the 15 Year’s maturation regime — absent from the 12 Year standard — adds the dried fruit, spice, and richness that distinguishes the 15 Year profile. The three-cask combination (bourbon for vanilla and soft fruit, virgin oak for structure and tannic grip, Oloroso for dark fruit and richness) produces more complex layering than the standard 12 Year’s two-cask program.

At 15 years, the single pot still character — the oily, spicy, full-bodied quality unique to the unmalted barley mashbill — has fully integrated with the oak program, producing the balance of spice and richness that defines the Redbreast 15 profile.

Tasting Notes

• Nose: Orange blossom, thyme, cedar, cherry, pot still spice
• Palate: Brown sugar, baked apricot, orange, vanilla, warming spice
• Finish: Long, floral, lingering blossom and spice

Specs

• Distillery: Midleton Distillery, County Cork, Ireland
• Style: Irish Single Pot Still Whiskey
• Age: 15 years
• Casks: American bourbon, American virgin oak, Spanish Oloroso sherry butts
• Bottling: Non-chill filtered, 46% ABV
• Size: 750ml

Browse all Midleton at Wooden Cork or explore our Irish whiskey collection.

Frequently Asked Questions

• How does the 15 Year differ from the 12 Year? The 15 Year adds Spanish Oloroso sherry butts to the maturation regime — producing more dried fruit richness and darker complexity. Three years of additional aging and a third cask type make the 15 Year notably richer and more multi-layered than the standard 12 Year.
• What does non-chill filtered mean? Whiskey is sometimes chilled before filtering to remove fatty acid compounds that cause cloudiness when ice is added. Non-chill filtering preserves these compounds, which contribute to texture, mouthfeel, and flavor complexity — at the cost of potential cloudiness when chilled.