AWARD-WINNING WHISKEY PRODUCER LAUNCHES THREE LIMITED EDITION CRAFT WHISKIES THROUGH AMATHUS

 

Twenty years ago, when spirits writer Peter Mulryan asked himself a question, he had no idea where the answer would take him. 

Back in the 1970s Irish whiskey had largely been redesigned as a blended product, so the flavours that had made Irish the world’s whiskey of choice were lost to time. Peter had plenty of old mash bills, showing the use of rye, wheat and loads of oats. But no liquid. Therefore the question was a simple one. What did Irish whiskey taste like? 

In short, no one knew because no one was making that kind of whiskey. It quickly became clear to Peter, if he didn’t distil it, he would never know. So he decided to set up a distillery with a mission to uncover lost flavours; Blackwater was born.

Peter knew that if he wanted to distil the true character of Irish whiskey, then he would need to work with others who believed in his vision. The team expanded and Peter scoured America to find a Head Distiller, he needed someone who would think outside the box. In John Wilcox he struck gold. Not only is he a real character, with no preconceived notion of what Irish whiskey should be; he’s an amazing brewer and distiller. 

Firing up their stills in 2018, Peter and John stripped everything back to focus on the grain because that’s where flavour starts. Along with 100% Irish malt and raw barley they use oats, wheat and rye – each of them brings something to the party. 

Stills are shiny and lovely and get all the press, and at Blackwater to retain more character in their new make, they double distil. That focus on inputs, rather than casks lies at the heart of what makes Blackwater special. For them flavour starts with the grain, in the field. Brewing extracts that flavour, and distillation is about polishing and concentrating exactly the flavours they want to put in the barrel. 

The distillery is small and based in rural County Waterford. Output is restricted to just a couple of casks a week. So there’s very little of everything. And while the distillery draws inspiration from the past, its eye is firmly fixed on the future. Blackwater want to present a more contemporary brand of Irish whiskey to the world. One that values the true character of innovation with a real sense of place. Less your traditional Irish Whiskey, more a Whiskey of Ireland.

STARBURST SPICEBAG

IRISH WHISKY - PEATED RYE

A European twist to a New World whisky style; here spicy rye is softened by oats, peat and aged in a wonderful cask, heavy with the plum notes of Tempranillo grapes.

Tasting Notes: Damson jam on warm rye toast, opal chews and pipe smoke.

400 bottles only

SINGLE CASK - EDITION 1.0

50cl - 50% alc/vol

Distilled: 6th June 2020

55% rye, 31% malt, 9% oats, 5% peated malt

100% Irish grown & malted grain

Ribera del Duero cask

Not chill filtered or coloured

PLANXTY WILCOX

IRISH WHISKY - FIVE GRAIN POT STILL

Named after our Head Distiller John Wilcox, this whisky is his first annual secret cask, a pencil sketch from our first distilling season in 2018.

Tasting Notes: Marmalade toast with apple butter, stouted molasses.

450 bottles only

SINGLE CASK - 2023 Edition

50cl - 47.5% alc/vol 

Distilled: 2018 season

Staring barley, malted barley and totally non-compliant quantities of wheat, oats and rye.

100% Irish grown & malted grain.

200 litre American oak, rye cask 2nd fill

Not chill filtered or coloured

‘A great demonstration of what pot still whiskey is all about’ Whisky Magazine December 2023.

PEAT THE MAGIC DRAGON

IRISH WHISKY - TURF SMOKED SINGLE MALT 

We took barley and turf from the same Irish farm and malted on site. This is a rare collaboration between farmer, maltster and distiller. 

Tasting Notes: Dark chocolate & cherry hoisin sauce, campfire incense

310 bottles only

SINGLE CASK - 2023 EDITION

50cl - 49% alc/vol 

Distilled: 9th January 2019

100% Irish grown & malted barley + 100% Irish farm turf

228 litre French oak, ex-cherry liqueur from the Isère region of France

Not chill filtered or coloured