Hyde Irish Whiskey Stout Cask Finished now in New Zealand

The Whisky Library is pleased to announce the arrival in New Zealand of Hyde’s 1640 commemorative Edition Hyde Irish Whiskey Stout Cask Finished. We are just about to give it a taste and then of course release it to you all as an exclusive on our website. You can purchase the commemorative edition Stout Cask Irish Whiskey for your bar or at home. We have given it a taste test, and it is VERY GOOD. Try for yourself.

JUST LAUNCHED – FIND ON OUR “EXCLUSIVES” PAGE

Hyde Irish Whiskey Cask Stout 1640 commemorative edition in New Zealand

Hyde Stout Cask Finished Irish Whiskey in New Zealand from Whisky Library

Hyde Whiskey Cask Stout Commemorative
Hyde Stout Cask Finished Irish Whiskey in New Zealand from Whisky Library

The following details taken directly from The Hyde Family’s Facebook page describing this new whiskey

HERITAGE – This one’s personal – We think they would have approved. Our family were famous for selling only the very finest Irish whiskey and Irish Stout direct from tapped oak casks at the HYDE bar in Bandon, West Cork, Ireland, since 1640.

This new release is a tribute to ten generations of HYDE family heritage. HYDE #8 is our finest triple distilled, special reserve, Irish whiskey slowly finished in a Stout cask from the Cotton Ball craft brewery in Mayfield, Cork.

The Lynch family have been selling stout at the Cotton Ball Bar since 1874 when it was first set up by Humphrey J. Lynch. The Cotton Ball craft Irish stout is made using five different Irish malt grains and traditional flaked barley using a 100 year old Cork recipe. Finishing HYDE #8 with a full bodied malty taste, resulting in deep coffee and caramel overtones, and a long smooth creamy finish. Sainte!

The Cotton Ball

Tasting Notes

Hyde No. 8 Stout Cask finish is a blend of 75% 4 year old single grain, matured in a first fill flame charred bourbon cask and 25% 4 year old Single Malt, matured in a toasted Oloroso sherry cask. This is a collaboration between The Cotton Ball Brewing Company in Mayfield, Cork and Hibernia Distillers (Hyde). The blend is vatted and then transferred into a craft Irish stout infused ex-bourbon Oak cask for 5 to 6 months. The stout was previously aged in the cask for 3 months to infuse flavour before laying down the whiskey.