Blue Spot Irish Whiskey

$164.99

This single pot still Irish whiskey was bottled at no less than 7 years from a mix of Bourbon, Sherry, and Madeira casks, before bottling at cask strength. 58.4%

Producer Description

"Blue Spot’s name was derived from the Mitchell’s practice of marking their maturing casks of whiskey with a mark or daub of coloured paint to determine the age potential of the whiskey. Blue Spot was a 7 year old whiskey, Green Spot (10 year old), Yellow Spot (12 Year Old) and Red Spot (15 year old). As a colourful history would have it, this revered Blue Spot remained underground until now and its introduction reunites the historical Spot Family for the first time in over 56 years."

SMWS CARAMEL CASCADE

$199.99

CARAMEL CASCADE

This 12 year old small batch Irish single malt comes from 1st fill bourbon and Palo Cortado barrels and hogsheads, and was bottled at 50%.

Outturn:  1285 bottles

Boutique-y Bushmills 22 Year

$499.99

This 22 year old Bushmills single malt was finished in an ex-Maury Wine Cask, before bottling at 45.8%.

About the Label

"The inspiration for our original label comes straight out of a British made sitcom called ‘Father Ted’ It originally aired on Channel 4 from April 1995 and ran for just three series up until May 1998. It came straight from an episode called ‘A Song for Europe’ that featured ‘My lovely Horse’. We didn’t want to change the label too much. That “My Lovely Horse” one is just bloody classic. Nice one, Emily!"

Boann Madeira Cask Irish Whiskey

$97.99

Single Pot Still Irish Whiskey initially matured in ex-Bourbon before finishing in Madeira casks. 47%

Producer Description

"Initially, matured in ex-Bourbon Barrels from the famed Brown Forman of Kentucky and made from American Oak 200ltr (Quercus Alba) with a heavy charring. We filled these casks with a mixed mash bill Single Pot Still distillate which included malted barley, unmalted barley, oats and rye. All of these grains are Irish and grown locally.

"In collaboration with the famous Madeira house, Justino’s, we sourced some of their finest vintage Madeira casks of Tinta Negro (1998 & 2000), Boal (1999) and Sercial (1999, 2000 & 2006) Madeira Colheita wine single varietals. We were able to access these casks from a friendship that has flourished from a previous special collaboration. The wines have been fortified and undergone the canteiro process where the wine is barrel aged with naturally high temperatures in the barrel storage room, replicating the sea voyage maritime aging of the past on Portugal galleons of the medieval ages.

"All casks were formally 350ltr Cognac casks made from (Quercus Robur) French Oak. These Madeira wines ranged from Sweet to Medium to Dry, offering a wide depth and breadth of the terroir of the volcanic island of Madeira.

"The label design of this expression talks about water which is a vital ingredient when making whiskey. This is also a nod to the flowing waters of the Boyne River as well as the North Atlantic Ocean surrounding the Madeira Islands."

Boann Marsala Cask Irish Whiskey

$97.99

From the Distillery
"Initially matured in ex-Bourbon Barrels from the famed Brown Forman of Kentucky and made from American Oak 200ltr (Quercus Alba) with a heavy charring.

We filled these casks with a mixed mash bill Single Pot Still distillate which included malted barley, unmalted barley, oats and rye. All of these grains are Irish and grown locally.
In collaboration with the famous Marsala house, Cantine de Vinci, we sourced a selection of Superiore and Fine Marsala Butts made from (Quercus Petraea) French oak.

We filled these beautiful casks with our bourbon matured Single Pot Still which has a real American Oak backbone of vanilla and honey and then layered on top are the characteristics of the French Oak spice and juicy citrus notes from the Marsala wine.
The label design is representing the Irish local barley that we use in our mash bills. There is also a reference to the cornflower which is also the colour of the text on the label.

 47% ALC/VOL"

Peaky Blinders Irish Whiskey

$69.99

Straight from the hit TV show to the bottle. The Peaky Blinders Blended Irish Whiskey. Bottled at 40%.

MoM Blackwater 3 Year

$129.99

This 3 year old Irish single malt from Blackwater Distillery was bottled at 55% from an ex-Bourbon Cask.

Producer Description

"If the name Peter Mulryan means nothing to you, then have a sip of this and you’ll be searching his name online in no time, wondering WTF!? Familiar with Peter Mulryan? Then you’ve probably already snagged one of these.

"It’s insane. Insanely rare. Insanely important. Insanely good. Scotch whisky often talks about “history in a glass”, and this Irish whiskey from one of the industry’s most innovative traditionalists is most worthy of that claim."

Good Cheer 1959 Irish Dry Stout

$4.59

From the Brewery

"Dublin in the 1950s was a city of coal smoke, rain-soaked brick, and dim pub windows glowing amber against the dark.

Ireland had emerged from the Second World War poor and isolated. Though officially neutral during the war, the country had endured economic hardship, rationing, and decades of emigration. Young people left for England and America in enormous numbers, chasing work and opportunity abroad. Many homes were still heated by coal, and horse-drawn carriages rattled down cobble streets they now shared with cars. Laundry hung between brick rowhouses. Turf smoke and sea air mixed over the River Liffey.

For much of Europe, massive post-war reconstruction funding and foreign investment pulled a continent out of a depression and into a mini industrial revolution. But not Ireland. Tariffs, protectionist government policies, and controls on foreign investment isolated its economy. High unemployment created a labour oversupply. Wages and investment stayed low and forced Dublin to move at an older rhythm.  

But Dublin carried its poverty with grace. Children played in the streets, neighbours supported one another, and in the pubs, stout flowed. As in centuries past, pubs were still the beating heart of many communities. They were a place to do business, collect a paycheque, discuss politics, and meet friends. And the stout of 1950s Dublin was something special. 

Irish stout was not originally a distinct style of beer. It began as part of the great porter tradition born in London during the Industrial Revolution. In the 1700s, porter became the first truly mass-produced beer in history, brewed in enormous quantities to satisfy the growing urban working class. “Stout” originally meant only that the beer was stronger. A “stout porter” was simply a stronger version of porter.

But over time, Irish brewers transformed the style into something distinctly their own.

The most famous of them all was Guinness. Founded in 1759 at St. James’s Gate in Dublin, the brewery evolved from producing traditional porters into the dry, dark, roasty stout that would come to define Irish beer around the world. By the early 20th century, Irish stout had become less sweet, less heavy, and more drinkable than many of its English relatives. It was bitter, crisp, modest in strength, and built for conversation rather than intoxication.

This was not luxury beer. It was everyday beer. A working person’s pint. Dry stout belonged to labourers, longshoremen, musicians, clerks, pensioners, and men standing shoulder-to-shoulder at crowded bars beneath yellowed nicotine ceilings. It was a beer for long conversations, slow evenings, and familiar faces.

And despite its dark appearance, Irish stout is surprisingly delicate. Roasted barley gives flavours of coffee, toast, dark bread crust, and bitterness, but traditional examples were often low in alcohol and remarkably light-bodied. A proper Irish stout was designed to be consumed by the pint, not sampled in tiny glasses or treated as a dessert.

By 1959, another transformation was underway.

That year, Guinness introduced the nitrogen dispensing system that would permanently change how Irish stout was served. Traditional beer carbonation uses carbon dioxide, which creates sharp, lively bubbles. Nitrogen behaves differently. It produces a softer texture, smaller bubbles, and the dense cascading head now associated with Irish stout around the world.

The introduction of nitrogen was an important innovation for the modern pub. Longer taplines meant more pressure was needed to push the beer from keg to glass. More pressure from CO2 meant higher carbonation, something that would ruin the velvety texture of traditional cask ales. Since nitrogen isn't water soluble pressurising kegs with a blend of nitrogen and CO2 allowed the right pressure to be balanced with the correct carbonation. 

At the time, though, this technology was new and unusual. Most stout consumed in Ireland still existed in a transitional world between old and new. Some pubs poured cask-conditioned stout little changed from the 19th century. Others experimented with modern draft technology. Irish stout, served on a nitrogen tap,  stood between eras: horse carts and electricity, tradition and modernity, hand-pumped casks and pressurised taplines. It was an innovative blend of the old and the new and an early hint of a changing nation.

Ireland finally abandoned protectionism in 1958, opened up to foreign investment, and began the rapid modernisation that eventually integrated cities like Dublin into the modern European economy. The stout itself reflected that changing world. By the time children born in the 1950s reached middle age the Irish economy would be known as the Celtic Tiger, Guinness would become a dominant global brand, and a traditional working-class beer style would have claimed its place in brewing history. 

Our 1959 Irish Stout captures this transitional moment in both Irish and brewing history. Before modern craft beer turned stout into something massive and sweet, Irish stout was restrained, balanced, and deeply drinkable. We serve ours on nitrogen in the tradition that was just beginning to spread through Dublin pubs at the end of the 1950s.

The result is a stout with a dense tan head, soft velvet texture, and gentle roasted bitterness balanced by surprising dryness. It's a beer from a city of rain, smoke, music, and conversation, where somewhere beneath the low light and the murmur of voices, the future was quietly arriving one pint at a time.

First Produced: 2026

Abv 3.8%"

Teeling Blackpitts Peated Single Malt

$103.99

Peated, triple distilled Irish single malt bottled at 46% after maturing in ex-Bourbon & Sauternes casks.

Producer Description

"Inspired by the historic Blackpitts area in the Liberties, Dublin, this Peated Single Malt uses smoke from peat to dry the barley during the malting process, resulting in a distinctive smokey taste profile. However, what makes Teeling Blackpitts so unique is the triple distillation process, which reduces some of the medicinal character you would get from a traditional Scottish Peated Single Malt and allows the more barbeque smoke characteristic to shine. This is then combined with signature Teeling innovative cask maturation using both ex-bourbon and ex-Sauternes white wine casks, which is bottled at 46% with no chill filtration to produce a truly different and unique expression of Teeling and Irish Whiskey. The inspiration for the use of these casks came from a previous bottling of Teeling 24-Year-Old Single Malt which was honoured as the “World’s Best Single Malt” in 2019 at the World Whiskies Awards."