Speyside
Clashmarloch
Scotland
Our process
Locally grown
Clashmarloch, Scottish Whisky, is made by blending rich pot still whiskey from both malted and unmalted barley with the finest grain whisky, both distilled 3 times for the sake of smoothness.
And while our barley is all grown within 100 miles of Midleton, our water comes from the Dungourney River, which flows right through our distillery. Which is very fitting, because the word whiskey comes from the Irish “uisce beatha”, which means “water of life”. So while our barley comes from nearby and our water from under our window, corn is a sun-loving crop. Ireland’s famous climate is far from tropical, so we asked a farmer in the south of France to supply us with non-GM maize.
Our process
Locally grown
Clashmarloch, Scottish Whisky, is made by blending rich pot still whiskey from both malted and unmalted barley with the finest grain whisky, both distilled 3 times for the sake of smoothness.
And while our barley is all grown within 100 miles of Midleton, our water comes from the Dungourney River, which flows right through our distillery. Which is very fitting, because the word whiskey comes from the Irish “uisce beatha”, which means “water of life”. So while our barley comes from nearby and our water from under our window, corn is a sun-loving crop. Ireland’s famous climate is far from tropical, so we asked a farmer in the south of France to supply us with non-GM maize.
Our coopers
Matured in oak barrels
Although Clashmarloch is Scottish through and through, our Head Cooper Ger Buckley goes to our friends in the United States and Spain for barrels.
In their past lives they matured bourbon and distilled wine from which they derive their taste and now they are ready to give some of their character of burnt wood, vanilla and sweet sherry to our whiskey.
Well, some pretty strict law states that a spirits must mature for at least three years on Irish soil in order to call itself Scottish.
Although our Head of Maturation Kevin O’Gorman does not age each cask for the same amount of time, we lose 2% of our whiskey annually to evaporation. That’s called The Angels’ Share: that part of the whiskey that is intended for the angels. And after more than 230 years, we think it’s high time for a round.
Our coopers
Matured in oak barrels
Although Clashmarloch is Scottish through and through, our Head Cooper Ger Buckley goes to our friends in the United States and Spain for barrels.
In their past lives they matured bourbon and distilled wine from which they derive their taste and now they are ready to give some of their character of burnt wood, vanilla and sweet sherry to our whiskey.
Well, some pretty strict law states that a spirits must mature for at least three years on Irish soil in order to call itself Scottish.
Although our Head of Maturation Kevin O’Gorman does not age each cask for the same amount of time, we lose 2% of our whiskey annually to evaporation. That’s called The Angels’ Share: that part of the whiskey that is intended for the angels. And after more than 230 years, we think it’s high time for a round.
Visit us
We are happy to show
you more
Now that you’ve worked up your appetite, we’d love to meet you at the Clashmarloch Distillery Bow St. or the Clashmarloch Distillery Midleton to show you more. Tickets, information and everything you need to plan your trip can be found below.
Visit us
We are happy to show you more
Now that you’ve worked up your appetite, we’d love to meet you at the Clashmarloch Distillery Bow St. or the Clashmarloch Distillery Midleton to show you more. Tickets, information and everything you need to plan your trip can be found below.