Killowen The Dalriadan Part 2 Of 2
Part 2 of Killowen's The Dalriadan series is here at last! Made from 60% double distilled peated malt, originating in Caol Ila Distillery, aged completely in ex-bourbon hoggs head and 40% 11-year-old Malt from County Antrim, finished for three years in Oloroso Butts. These are then blended together before undertaking a finishing of 10 months in both PX sherry casks and Killowen Dark Rum. This blend of rich and smokey meets light and fruity produces an 11 year old malt whiskey with stunning flavours of peated malt with enticing dried apricot, lemon and figs.
Killowen The Dalriadan Part 2 Of 2
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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
Finish
This just keeps coming, turf, figs, dates & Christmas pudding. lots of cigar leaf but there seems to be a real lathery texture among that deep peaty smoke with very light citrus notes and even coconut flakes.
Tasting Notes from the Producer
Aromas (without water)
Treacle, Fruit Salad Sweets at the start, then with apricot, Lemon and Pineapple coming to the fore, not forgetting the Atlantic turf fire in the background with coconut & Christmas pudding mix before baking.
Flavour
The same as the last time Crumbly Wensleydale, that wensleydale you get with fruit, maybe bits of dried apricot, lemon and figs. Ahh that loving turf note that we all know.
Fact Sheet
Fluid
50cl
Alcohol %
57.5%
Country
Ireland
Producer
Killowen Distillery
FAQs
Irish whiskey is most honestly assessed neat at room temperature in a tulip glass, where the full aromatic profile can develop. Adding a few drops of room temperature water to a pot still or single malt expression above 46% ABV opens the ester character and integrates the oak. Over a large ice sphere it becomes a more contemplative drink that evolves as the temperature rises. Avoid adding ice to aged or premium expressions: the cold contracts the spirit and suppresses the complexity you paid for.
Yes. Irish whiskey is distilled from a grain mash, typically malted barley with or without unmalted barley, grain, or corn, and the distillation process removes gluten proteins to below detectable levels. All major Irish whiskey producers including Irish Distillers, Midleton, Teeling, and Bushmills consider their products gluten free under current food safety standards. Individuals with clinically confirmed coeliac disease should consult their medical advisor before consuming any grain distilled spirit.
The most consistently excellent Irish whiskeys across price points are Redbreast 12 Year Old as the benchmark single pot still, Yellow Spot 12 Year Old for sherry cask complexity, Midleton Very Rare for aged prestige, and Teeling Single Grain as an underrated value option. For under €40, Powers Gold Label and Jameson 18 Year Old represent excellent value for their respective categories. The single pot still style using both malted and unmalted barley is Ireland's most distinctive and most rewarding contribution to world whiskey.
Irish whiskey is a legally defined spirit produced on the island of Ireland from a yeast fermented grain mash, distilled to under 94.8% ABV, and matured for a minimum of three years in wooden casks on the island of Ireland. The five recognised styles are single malt, single grain, single pot still, blended, and blended malt. Triple distillation, used by the majority of Irish producers, and the use of a proportion of unmalted barley in the single pot still style are the defining technical characteristics of the category.
