The Tasting Panel magazine

March 2015

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march 2015  /  the tasting panel  /  7 which doesn't carry an age statement but is comprised of whiskeys aged from seven to ten years in a combination of ex-bourbon and Sherry casks. At 80 proof, it is full of gentle cloves and green apples. But now comes the more robust and slightly meatier Yellow Spot ($99.99), which, using the original Mitchell & Sons recipe, carries an age statement of 12 years and has been matured in a three-way combination of ex-bourbon barrels, Sherry butts and Malaga casks. The result is a golden-hued whiskey brimming with gently dried fruit, slightly burnt honey and a very faint dusting of nutmeg. At 92 proof, it is a notable step up from Green Spot in both texture and taste. "Yellow Spot is one of the gems within the Single Pot Still portfolio in Pernod Ricard USA due to its history and heri- tage, combined with limited availability and unique composi- tion of sherry butts, bourbon barrels and Malaga casks," says Brand Director Sona Bajaria. "From a flavor profile perspec- tive, Yellow Spot is a superbly complex whiskey with fresh and sweet top notes. Yellow Spot is primarily positioned as a sipping whiskey, but is well poised for cocktail consumption, due to its full bodied flavor profile." Indeed, Yellow Spot is the perfect pour, over ice or neat, on a crisp afternoon or a rainy night, but also lends itself to a variety of stirred drinks. Once available only in Ireland, Yellow Spot is now on a limited allocation program in the U.S. that started in February. And according to Bajaria, "An excit- ing program, based on education, is in place for bartenders and consumers on the PRUSA Single Pot Still whiskey range, and we will continue to build relationships with the trade via our ambassador programming, public relations programming and on-premise tools." To be sure, although Yellow Spot will most likely be found in some of the most select circles, this is one Irish whiskey that will be easy to "spot." Spotting The Dead Rabbit Chances are anyone who walks into the dark, friendly and tastefully cluttered confines of The Dead Rabbit Grocery & Grog, located in New York City's Financial District at 30 Water Street, is already a fan of Irish whiskey. If not, they soon will be, for the Parlour and Tap Room drinks menus contain over 40 Irish spirits, which include the entire range of single pot still whiskeys. "Irish whiskey, in my opinion, is one of the most versatile and diverse whisk(e)y styles in the world," says Jack McGarry, who, along with Sean Muldoon, is one of The Dead Rabbit's two co-founders and operating partners. "We have four distinct styles of Irish whiskey—blends, single malts, single pot stills and single grains. But the single pot still category is the most exciting. It was the style that made Irish whiskey so famous during the 19th century." To help spread the word, McGarry points out The Dead Rabbit's upcoming Irish Whiskey Academy that he and Muldoon are building on their third floor Occasional Space. "It's all about educating consumers, bartenders and journalists on single pot still Irish Whiskey," he says. "Single pot still whiskeys combat aggressive flavors and work perfectly in riffs of the Old Fashioned, Manhattans and so on. Single pot still whiskey is all about spice and mouthfeel, which shines in the drinks. Yellow Spot is a good example, because it has beautiful dried fruit notes due to the aging in Malaga casks."—R. C. H. Yellow Spot joins Green Spot as the latest U.S. release from Midleton whiskey's pot still Irish whiskey. Tiny Riot by Greg Buda, The Dead Rabbit ◗ 2 dashes Regan's Orange Bitters No. 6 ◗ ¼ oz. Earl Grey tea syrup (2:1 cane) ◗ ¼ oz. myrrh ◗ ½ oz. Cardamaro ◗ 1¼ oz. Yellow Spot Single Pot Still Irish Whiskey ◗ Stir ingredients, top with Champagne and serve in a flute. Garnish with lemon oils. "It's an awesome riff on a Champagne cocktail," says McGarry. "I reckon anyone who likes Speyside single malts or high-corn bourbons would appreciate Yellow Spot, as would an Irish whiskey connoisseur."

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