Heaven's Door 10 Year Old Bourbon Redbreast Cask Finish Master Blenders Edition
A superb collaboration that celebrates the shared artistry of Ireland and the USA. This was the brainchild of Heaven's Door Master Blender Ryan Perry and Redbreast Master Blender Billy Leighton. At the core is a Straight Bourbon Whiskey that has been aged for a total of 10 years, for the final 15 months of this process the whiskey was finished in casks previously used to age the Redbreast 12 Year Old Single Pot Still. A celebration, and a real treat that brings together two great distilling traditions.
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Heaven's Door 10 Year Old Bourbon Redbreast Cask Finish Master Blenders Edition
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The product details are for information purposes only. It is no longer available for sale, but you may be able to find in on our auction site.
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Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Taste
Full and complex- body by way of Rich Ripe Fruit, Red Apples, Figs & Dates, as well as an unmistakable nutty note of Marzipan and Ground Nut, especially in the finish.
Fact Sheet
Fluid
70cl
Alcohol %
50%
Types of Barrel used for Aging
Initially aged in new American Oak Barrels before a 15 month finishing period in ex-Redbreast 12 Year Old casks.
Country
USA
Producer
Heaven's Door
FAQs
Neat at room temperature is the most revealing format for high quality bourbon, allowing the caramel, vanilla, and baking spice notes from new charred American oak to fully express. At cask strength, a few drops of water will open the ester profile and reduce ethanol burn. A large ice sphere slows dilution while slightly suppressing the nose. Avoid tonic and cola with anything aged over ten years.
Bourbon is an American straight whiskey distilled from a grain bill containing a minimum 51% corn, distilled to no higher than 80% ABV, and aged in new charred American oak containers. There is no minimum age requirement except for straight bourbon, which requires two years. It must be produced in the United States. Kentucky produces over 95% of the world's supply but the state designation is not legally required.
Bourbon requires a minimum 51% corn in the mash bill, with the remainder made up of malted barley plus a secondary grain, typically rye or wheat. High rye bourbons such as Four Roses deliver spicy, herbal complexity on the palate. Wheated bourbons such as Maker's Mark and W.L. Weller produce a softer, caramel and dried fruit character. The malted barley provides the enzymes needed to convert starches into fermentable sugars.
Bourbon is a subcategory of American whiskey subject to specific federal regulations: minimum 51% corn mash bill, new charred oak maturation, distillation below 80% ABV, and US production. All bourbon is whiskey, but not all whiskey is bourbon. Irish, Scotch, Japanese, and Canadian whiskies each operate under their own separate legal production frameworks with entirely different grain bills and maturation requirements.
