Mitchell & Son
The distillery Mitchell & Son has been famous since the 19th century for producing some of the best Whiskies in Dublin. From an initial artisanal activity linked to a pastry bar, Mitchell & Son has grown over the years, first starting to market wines and then also dealing with spirits, which have become the core of the business activity. From the early years, the distillery became famous for the production of fine Irish Single Pot Still Whiskies. The presence in the company of barrels previously used for wine and fortified wines allowed Mitchell & Son to begin aging the spirits in wood, improving their smoothness, richness, and tasting complexity.
The secrets of the art of distillation have been passed down through seven generations of the Mitchell family and still today are part of the valuable company heritage. The success of Mitchell & Son Whisky is based on a careful selection of the base ingredients. For production, malted and unmalted barley is used, a perfect combination of aromas, which gives the spirits a particularly soft and seductive character. In the subsequent processing, water from purest Irish sources is used, and the triple distillation process in traditional copper pot stills allows for the production of Whiskies of extraordinary purity and expressive finesse. Thus, the best Single Pot Still labels of Mitchell & Son are born.
One of the most important phases in the creation of excellent Whisky is the aging of the spirits. Mitchell & Son has been fortunate to start marketing fine wines from Bordeaux and fortified wines from Malaga and Jerez, thus having available within the company barrels, not only of noble woods but also infused with intense and elegant aromas. This fortunate combination with the world of wine has given rise to the tradition of aging Whisky in previously used barrels. The long resting in the barrel allows the spirit to enrich itself with elegant and refined aromas, which broaden its aromatic spectrum and make its profile particularly seductive and smooth.
The distillery Mitchell & Son has been famous since the 19th century for producing some of the best Whiskies in Dublin. From an initial artisanal activity linked to a pastry bar, Mitchell & Son has grown over the years, first starting to market wines and then also dealing with spirits, which have become the core of the business activity. From the early years, the distillery became famous for the production of fine Irish Single Pot Still Whiskies. The presence in the company of barrels previously used for wine and fortified wines allowed Mitchell & Son to begin aging the spirits in wood, improving their smoothness, richness, and tasting complexity.
The secrets of the art of distillation have been passed down through seven generations of the Mitchell family and still today are part of the valuable company heritage. The success of Mitchell & Son Whisky is based on a careful selection of the base ingredients. For production, malted and unmalted barley is used, a perfect combination of aromas, which gives the spirits a particularly soft and seductive character. In the subsequent processing, water from purest Irish sources is used, and the triple distillation process in traditional copper pot stills allows for the production of Whiskies of extraordinary purity and expressive finesse. Thus, the best Single Pot Still labels of Mitchell & Son are born.
One of the most important phases in the creation of excellent Whisky is the aging of the spirits. Mitchell & Son has been fortunate to start marketing fine wines from Bordeaux and fortified wines from Malaga and Jerez, thus having available within the company barrels, not only of noble woods but also infused with intense and elegant aromas. This fortunate combination with the world of wine has given rise to the tradition of aging Whisky in previously used barrels. The long resting in the barrel allows the spirit to enrich itself with elegant and refined aromas, which broaden its aromatic spectrum and make its profile particularly seductive and smooth.
