Teeling Pineapple Rum Cask
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While Teeling was first established in Dublin in 1782, sadly the original distillery closed during the Irish whiskey decline of the 1800s. In better news, however, Teeling distilling returned to its hometown in 2015, becoming the first new distillery in Dublin in over 125 years – just 500 metres down the road from the original site. But here we look beyond Dublin, and to the Caribbean!
Teeling took its Small Batch blended Irish whiskey, which is initially matured in both bourbon and Central American rum casks, and then finished it for a further 12 months in casks which previously contained Plantation Pineapple Stiggins' Fancy rum. The rum itself is made up by infusing the barks of Victoria pineapples in an unaged Caribbean rum (which is then redistilled), infusing the fruit of the pineapple in a dark Caribbean rum, and then blending them together – so as you can imagine, it imparts a whole load of tropical tang to the creamy whiskey.
Both tinned and roasted pineapple, with a pinch of dried herbs, vanilla blossom, and rich grain sweetness.
Oily malt, butterscotch, and ripe peach, with caramelised pineapple and lemon peel.
Peppery oak appears, with melted brown sugar, tropical hints, and orange pith.