Irish Whiskey Magazine launch Single Cask Green Spot Ampeliastos Pot Still Irish Whiskeys
Irish Whiskey Magazine are delighted to unveil their inaugural Irish whiskey bottling, Green Spot Ampeliastos Pot Still Irish Whiskey. This unique single cask release (bottled at cask strength) has been a collaboration between Mitchell & Son Wine Merchants, Irish Distillers and Boutari Winery of Santorini. In doing so we have created our own piece of history;
• The first pot still Irish whiskey to be finished in a Greek wine cask
• The first whiskey to be finished in wine casks from Santorini
• The first whiskey to be finished in an Ampeliastos wine cask
Uncork this bottle and open up a colourful story inspired by the entrepreneurial spirit that saw Mitchell & Son source wines casks from all over the world since 1805.
Serghios Florides, Editor-in-Chief of Irish Whiskey Magazine said:
"It has been an honour and a privilege to see the fulfilment of a dream come to reality. I am so very grateful to bring the two lands of my heritage, Ireland and Greece, together in these unique releases. It seems such a perfect fit that the land that brought whiskey to the world and the home of the mythological God of wine, Dyonisos, come together in these whiskeys.
As our first independent bottling it was important we release something of exceptional quality and a whiskey synonymous with Ireland, Pot Still Irish Whiskey. We are thrilled to have been able to collaborate with the greatest Pot Still Irish whiskey producers, Irish Distillers. Similarly we are delighted to have worked with Boutari, a winery with exceptional quality and pedigree. The idyllic island of Santorini (perhaps most renowned for exceptional scenery and sunsets), with its unique climate and terroir, produces some of the worlds finest wines. Working with the Mitchell & Son brand, one that is now in its 7th generation of family ownership, has resulted in this unique collaboration bringing these innovative whiskeys to the world.
I would like to thank all the wonderful friends at Irish Distillers, Boutari, and Mitchell and Son who showed belief in us and this concept. I would also like to thank members of the Hellenic Malt Whiskey Society for their assistance and encouragement. Of course thank you to our readers, followers and subscribers for their unwavering support and belief over the challenging period."
The latest release in the Green Spot story takes us to Greece, specifically the Boutari Winery on the island of Santorini. Since its establishment in 1879 in Naoussa, Boutari has set the foundations for the production of top-quality wine and has contributed greatly to the revival and development of indigenous Greek varieties.
In keeping with the rich tradition of Irish Whiskey and Greek Wine making, this Single Cask release sees a 10-year-old Green Spot Single Pot Still Whiskey finished for 8 months in an Ex-Ampeliastos Wine cask. Typically known as a sweet dessert wine, the cask has fused with the whiskey imparting notes of sweet cherries, dark chocolate and toasted oak.
Each Single Cask release is a celebration of collaboration and is a tribute to a bygone bonder era. This Single Cask has been exclusively hand selected and bottled at cask strength for Serghios Florides, founder of the Irish Whiskey Magazine.
Background on Boutari Winery
Viticultural activities on Santorini island date back before the island’s volcanic explosion around 1500 B.C. Boutari winemakers started exploring winemaking opportunities on Santorini at the end of the 1980’s. The first harvest at the winery next to the traditional village of Megalochori was in 1989. For the past 30 years, their agronomists and winemakers brought great experience and innovative thinking to Santorini’s viticultural community.
The vines are 40-60 years οld. The average yield is 2500-3500 kg/ha. The most striking feature of the island’s vineyards is the way the vines are cultivated. The vineyards lie close to the ground, pruned in a shape of basket to protect the grapes, which grow in the center of the basket. The vines absorb and maintain humidity from the dense night fog. With this cultivation method, called Kouloura, the grapes are protected from the intense sunlight of the summer and the fierce winds of the Aegean sea that blow throughout the year. The cultivation method of the vineyards on Santorini island is unique in the world!
Wine Cask Details:
Ampeliastos: A delicious red dessert wine from the indigenous grape variety Mandilaria available only at Boutari Winery Santorini.
All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned, pruned and trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
All grapes were selected from specific vineyards and hand-picked relatively late during harvest. The grapes were traditionally layed out in the sun for 6-10 days in order to achieve the required amount of sugar level and pH. The grapes were then pressed to obtain a highly viscous juice full of flavor that was fermented using a specific strain of yeast with tolerance to high alcohol at low temperatures. Alcoholic fermentation stops naturally and then ageing in oak barrels begins for the next 5 years until it was bottled.
More info at Boutari Winery Santorini
Cask Number: 363133
Date of Bonding: 08/12/2020
Age Statement: 10-Year-Old
Wine Cask: Ex-Ampeliastos Wine Cask
Warehouse: M27A Bay 001
Strength: 52.6% ABV
Number of Bottles: 240
How to Order
This release is limited to just 240 bottles, priced at €295 and fulfilled by James J. Fox. Purchasing will initially only be open to our loyal subscribers who have supported the Magazine over the years (Purchase is limited to 1 bottle per customer).
Please note: to fulfil your order, you must be an annual digital subscriber, print subscriber or a premium subscriber. To complete your order you must use the email address with which you log into the Irish Whiskey Magazine website.
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Watch The Launch Event from last night here
Slán go fóill.