One of Ireland’s finest and most widely distributed whiskeys, Tullamore Dew was first distilled in 1829 in the small town of Tullamore in County Offaly in the heart of Ireland. Like most Irish whiskies, it is fragrant, with a roundness of body. Unlike whisky made in Scotland, it is distilled three times for maximum purity and smoothness. In addition, the malted barley used in Irish whiskeys is dried in closed kilns, usually over coal fires, rather than over peat smoke, to maintain its genuine, natural flavor – one of the defining characteristics of Irish whiskey.
While the distinctive character of Tullamore Dew comes primarily from the distilling rather than blending, the skill of the blender is still important in creating individual blends. Unmalted barley, distilled with malted barley in a pot still, is one of the most important components. This flavorful pot still whiskey is blended with both pure grain whiskey and distinctive malt whiskey to produce the final, well-balanced blend. Considered to have none of the overlaying smokiness of Scotch whisky nor the sweetness of American bourbon, the flavor of Irish is just what whiskey ought to be: pure, subtle and inviting, yet robust and satisfying on the palate.
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