Only the finest triple distilled whiskey distillates have been hand-selected to perfect Lambay Whiskey Small Batch Blend. Our flagship brand is a blend of malted barley and grain whiskey, is triple distilled, and matured in bourbon barrels before finishing in Cognac casks sourced from House Camus in France. This signature style of cognac finishing is our craft and combined with generations of blending with our cellar Master Yonael Bernard ensures that each bottle is elegant, floral and sweet.
Lambay Island’s Trinity Well water is added at bottling stage making it an Irish whiskey as unique as the island itself. 40% ABV
TASTE PROFILE
COLOUR: Pale Oak Brown
AROMA: Floral, Citrus and Lingering Spiciness
TASTE: Cracked Almonds, Pepper, Malt, Floral
FINISH: Spiciness with Lingering Sweetness
Lambay Irish Whiskey Company (LIWC) made its market debut in 2018 as an independent whiskey company based in Dublin, Ireland. So who makes Lambay whiskey? The company is borne from a collaboration between Camus (Cyril Camus) the world’s leading family-owned cognac producer, and the Baring Family’s Revelstoke Trust (Alexander Baring) of Lambay Island.
Both founders have ancestral lineages and shared history and came together to create a unique Irish whiskey with a difference.
On a hidden paradise just three miles off the coast of Dublin, Ireland, lies a playground for puffins, a sanctuary for seabirds, and the adopted home of a troupe of wallabies.
By its very nature as an island, Lambay has a unique ecosystem that remains independent of the mainland. A Natura 2000 wildlife reserve, visitors and guests are quick to note the proliferation of bees and butterflies of all shapes and colours, who thrive thanks to a lack of pollution, disturbance, and an abundance of flora and natural habitat.
Lambay also boasts a unique micro-climate rich in maritime elements, sea pollens, and high concentrations of sea salt, which makes it perfect for our cask maturation hence, why we have placed our whiskey barrels in the once-used lifeboat cottage on the western shore we now call the Sea Cask Room.