Redbreast has proudly expanded its portfolio with the introduction of an 18-year-old expression, crafted from malted and unmalted barley, and triple-distilled in traditional copper pot stills. This release, aged in a unique blend of four cask types—ex-Bourbon, oloroso Sherry, cream Sherry, and ruby Port—marks a significant addition to the brand’s permanent range.
For the first time, Redbreast incorporates cream Sherry casks into its aging process, sourced from the renowned Antonio Páez Lobato cooperage in Jerez, Spain. The result is a whiskey with an alluring nose of berry fruit, toasted almonds, and cinnamon, rounded out by hazelnut chocolate and caramelized stone fruit flavors.
Bottled at 46% ABV, Redbreast 18-Year-Old is now available for €225/US$249.
Masterful Blending at Its Finest
Billy Leighton, Redbreast’s master blender emeritus, explains the thought process behind this new release: “With our core range spanning from the 12-year-old to the 27-year-old, we felt there was room for something unique in between. But this is not just a 15-year-old that’s a bit older or a 21-year-old that’s a little younger. We wanted to create a whiskey that stands apart.”
David McCabe, master blender, highlights that the introduction of cream Sherry casks is a key feature that sets the 18-year-old apart, while still maintaining Redbreast’s signature DNA of ex-Bourbon and oloroso Sherry cask aging. “We’ve also included a small portion of ruby Port-aged whiskey to bridge the flavor profile with our 27-year-old expression.”
Balancing Tradition with Innovation
Leighton acknowledges the risks of experimenting with new cask types, especially in such a high-value release. “We took a calculated risk with the 27-year-old by introducing Port-seasoned casks, and thankfully, it worked beautifully. Now with the 18-year-old, we’re once again pushing boundaries by utilizing cream Sherry casks, which are rarely used in whiskey maturation.”
The partnership with Antonio Páez Lobato spans decades, with Redbreast receiving specially selected casks that connect the brand to its deep-rooted history. McCabe notes, “Fortified wine has been a part of Redbreast’s story since its origins in 1912. Our relationship with cooperages today helps us preserve those traditional flavors while crafting something modern.”
A Legacy of Craftsmanship
Leighton explains how Redbreast remains committed to the heritage of cask selection, favoring European oak casks for seasoning Sherry, just as the brand did in the early 20th century. “It’s one of the small ways we honor tradition while innovating for the future.”
With David McCabe now leading as master blender, the brand continues to evolve. “Billy and I have worked closely for years, and though I now handle much of the day-to-day operations, we’re still a team. His experience is invaluable, and it’s a partnership I deeply value.”
