Every raw ingredient sourced is 100% natural and 100% local. Every drop of water is drawn from the Boyne Valley well. Every grain of barley is provided by native farmers.

Boann operate a closed loop system for water, recycling all their input water and maximising energy recovery from their systems. The heat generated helps run the packaging lines and will heat the restaurant, visitor centre and offices. Rain water harvesting will be utilised to minimise their footprint and also water Boanns gin botanicals.

All bi-products of distillation, pot ale and spent grains are very high in protein and used as animal feed.

From milling to mashing, maturing to bottling, every elegant mouthful of Boann malted pot still whiskey and craft gin is created within the quietude of the family distillery.

Pot Still PX Cask

Initially, matured in Oloroso Sherry Hogsheads from Bodegas Garveys of Jerez da la Frontera, Spain. These 250ltr American Oak (Quercus Alba) hogsheads were chosen alongside George Espie (RIP ex Master of Wood from The Macallan) and Ventura Nunez from the famed Vasyma Cooperage in Jerez.
Boann filled these casks with a mixed mash bill Single Pot Still distillate which included malted barley, unmalted barley, oats and rye. All of these grains are Irish and grown locally.
Boann then sourced the most amazing PX casks we have ever come across. These PX Butts 500ltr+ were discovered by our partner cooperage in Andalusia, R.L. Rodriguez, and hail from the Mediterranean climes of Malaga. They had been in a vintage PX Solera system for over 60 years and were thick to the bone with gorgeous PX syrupy wine.

A portion of these casks are made exclusively from Chestnut, which is a very rare variety of wood to mature whiskey in Ireland. Our friends across the water in Scotland can only mature their spirit in oak casks.
Boann then finished our wonderful Oloroso Sherry matured Single Pot Still in these rare vintage PX Solera Casks.
Harmonising the Oloroso Sherry hogsheads maturation with the rich Spanish PX Butts has created something truly special and decadent.
The label design of this expression talks about the wood and the grain of the cask. As Boann have used very rare and special 60yo Chestnut PX Solera Butts for this whiskey.

Tasting Notes

Nose: A decadent nose bursting with aromas of raisins and figs, beautifully backed by molasses, sweet caramel, and a touch of leather.

Palate: A sweet and savoury palate with a wonderful mixture of honey syrup, fine dark chocolate, crispy bacon and cracked white pepper.

Finish: Long and rich, with earthy caramel flavours that stay with you long after youve finished.