Famously smooth and flavorful, Knappogue Castle Single Malt is made with pure Irish spring water and malted barley. Malted means that the barley has been germinated and then had its growth halted by heat. Famous for producing exceptionally smooth whiskey, malted barley is then dried in ovens without the use of peat. This process enables the crisp, clean flavor of malted barley to come through without smoky overtones.
The dried malt is then ground and mixed with hot water to extract the sugars. This liquid, called wort, is cooled to room temperature. Yeast is added, converting the sugars to alcohol and transforming the wort into a liquid called wash, with an alcohol level of 15-20 proof.
How you should drink Knappogue Castle Irish Whiskey
Beware, true 1951 Knappogue Castle whiskey has a gold embossed seal in the upper left label, the date it was bottled, the number of the origin cask as well as the signature of the person who filled the bottle. Finding a true 1951, which is essentially extinct, is rare indeed. I had the good fortune to purchase six 1953 bottles in 1987 and still have two. That said, having amply sampled or gifted four of the bottles, this whiskey is tough on the palate, makes a fine collectors item, but it is not for mixed company. I.e., it will grow hair on your chest.