Blended Malt Irish whiskey (700 ml)

Lambay Island sits roughly 5 km off the Dublin coastline in the Irish Sea, and the whiskey bearing its name is finished in casks that previously held Cognac — a direct consequence of the brand's co-ownership with the Camus Cognac family, who brought their own barrel inventory to the collaboration. That partnership is not cosmetic: it dictates the entire maturation strategy.

The island's Atlantic-facing position means casks resting in the Lambay warehouse breathe salt-laden, humid air, accelerating interaction between spirit and wood. The blended malt draws from multiple malt distilleries, combining grain character with the Cognac-cask seasoning to produce a profile that sits outside the standard ex-bourbon or ex-sherry Irish malt template.

Cognac-seasoned cask finishing deposits dried fruit and grape-skin texture onto the base malt, while the maritime environment contributes a faint brine undercurrent. No chill-filtration is applied, preserving mouthfeel and the natural oils carried from the finish.

The blended malt classification — no grain whiskey in the blend — keeps the cereal backbone present but subordinate to the cask influence.

The Cognac-cask finishing on a blended malt (rather than a single malt or pot still) is the unusual move here, making this one of the few Irish expressions where brandy-barrel character is the primary maturation signature rather than a secondary finish.