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If you’re new to The Dead Rabbit scene or just have some burning questions about this delicious beverage, then keep reading. We’ve compiled a list of the most common FAQs regarding The Dead Rabbit whiskey to help you get up to speed.
On the nose, it is described as light and aromatic with toasted oak notes and a hint of caramel, while the palate has a deep rich mellow feel, finishing with a long soft hint of vanilla. The classic Irish coffee gets a twist with The Dead Rabbit whiskey. To make this delicious drink, you’ll need: With the trend towards craft and the premiumisation of spirits consumption continuing, there’s a clear opportunity for super-premium Irish whiskey and, with its quality credentials and fantastic brand persona, we believe The Dead Rabbit is the whiskey that’s going to get consumers really excited about Irish whiskey and take the category to a whole new level in the UK.” Dead Rabbit Irish Whiskey is matured using both traditional wooden barrels and unique sherry casks sourced from renowned Spanish winemaker Bodegas Baron under Master Distiller Darryl McNally’s watchful eye.. These casks impart a subtle sweetness into the whiskey that’s not found in other types of whiskies. Darryl said: “Like its namesake in the bar world, The Dead Rabbit Irish Whiskey can’t be compared to any other whiskey. This is a five-year-old Irish whiskey, which is rare in itself, and with the influence of its time resting in virgin American oak, the flavour profile is truly unlike any other Irish whiskey.”
The resulting spirit is then aged in oak barrels for a minimum period two years which refine as well add depth another dimension of complexity imparting characteristics like vanilla notes & caramel touches while offering softening effect tannins provide gritty texture creating an even more robust tasting experience to savor. With water and a bit of time, the nose becomes apple pie! Lots of baked honeycrisp apples (I'm not trying to be pretentious, I promise), cinnamon and some rich, dark toffee. The palate loses some punch with water, and the finish is a bit less oaky. So adding water is going to be a personal choice; the nose is better with water, but the palate and finish are better neat. Of course, it may be time and not water that changed the nose. Although this was only a 50 ml sample, I tried it twice, 25 ml at a time, about 2 weeks apart. New York City’s world-famous and award-winning bar, The Dead Rabbit, taps into the relationship between music and Irish whiskey culture So there you have it- from beginning to end, a detailed process explaining how The Dead Rabbit whiskey is made. Every bottle filled with deep flavors and smoothness that grabs your attention. Experienced distillers and blenders strive hard to bring out nothing but the best of the spirits- aged to perfection, with subtle nuances present on any toast or sip imbibed exclusively for those daring enough to appreciate what goes into each drink made- even more than what we’ve covered here today! The Dead Rabbit Whiskey Step by Step: An Inside Look at the Distillation Process
Ben – This Dead Rabbit smells familiar. Like opening up a box of old letters musty. Cored with experience and history. The taste unfurls, like a bunch of flowers with different color petals. When I compare it to other Irish whiskies, it has a bigger body. It’s fuller, more inviting, all the harshness seems removed and replaced with a sort of sweet, inviting things. For those who don't know, The Dead Rabbit is the result of a collaboration between the Dublin Liberties Distillery and the owners of New York's Dead Rabbit Saloon. I'm not sure if Liam Neeson or Leonardo DiCaprio were involved in the creation of this whiskey. Probably not. The Dead Rabbit is bottled at a very respectable 44% abv. Pam was kind enough to answer all my questions about The Dead Rabbit's DNA, as it were. So, here's what I know about The Dead Rabbit : The Irish will tell you they invented whiskey-making, and it wasn’t until the Middle Ages that Irish monks brought distilling techniques across the waters to Scotland. Yet that short distance has been far enough that the two whiskeys evolved, over the centuries, into very different styles. Peter– Reminds me of fairies in the woods, inviting. Like Beethoven 6 in Fantasia, where they’re eating grapes and the sensual-ness of love. A little over the top but very nice. Mary-Fred – Caramel and burnt sugar, but not the bad kind. This is the good kind, like crème brûlée. A little vanilla. Would make a wonderful Irish Cream or Irish Coffee.Pour the whiskey and brown sugar into a warm glass mug and stir until the sugar dissolves. Add the freshly brewed hot coffee and stir again. Top it up with whipped heavy cream if desired. Dead Rabbit whiskey is a relatively new addition to the world of whisky, having been launched in 2018. Despite this, it has already gained quite a following among whisky lovers due to its unique flavour profile and impeccable history. Produced by the Dead Rabbit Distillery in New York City, this whiskey combines the best of Irish and American whiskey-making traditions. But beyond these basics, there are many fascinating facts about Dead Rabbit whiskey that even seasoned drinkers might not know. In this blog post, we’re going to explore the top five.
As soon as you lift the glass to your nose, you’re greeted with fresh aromas of vanilla and oak wood mixed with subtle hints of honeycomb and caramelized brown sugar – an invitation to dive deeper into this enjoyable whiskey experience. Both Irish whiskey and Scotch whisky are grain-based spirits. Many modern Irish whiskeys are lighter or more accessible in style than their Scottish counterparts, thanks to the differences that have developed in distilling techniques. After unveiling it in the US in February, The Dead Rabbit Irish Whiskey is being released in Britain in April through distributor Quintessential Brands. The Dead Rabbit is readying for two additional US openings in Austin, Texas (fall 2023) and New Orleans, Louisiana (winter 2023–24) – with both new bars designed to capture the essence of the beloved New York City original. “For our expansion plan, which builds on how I’d describe The Dead Rabbit, we want to challenge the status quo of how Irish pubs, and more broadly, Irish culture, are perceived in America. To do this
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The Dead Rabbit whiskey is one of the finest American whiskeys that you can find in the market. It has won several awards for its smoothness and bold flavors, but have you ever wondered how this whiskey is made? What are the intricate details in production that make The Dead Rabbit so magnificent? In this blog post, we will dive deep into the process of making The Dead Rabbit whiskey- from mash to bottle. These differences are not carved in stone; the Irish Whiskey Act of 1980 outlines only the broad parameters necessary to label a product “Irish” whiskey. Basically, it requires that whiskey be composed of grains (such as barley, wheat, corn, and rye), be distilled to no more than 94.8 percent alcohol, and be aged at least three years in wooden barrels. These guidelines leave producers a lot of leeway to define their styles. Whiskey is a classic spirit that has been enjoyed by both connoisseurs and casual drinkers alike for centuries. Its complex flavor profile and smooth finish make it the perfect drink to indulge in after a long day at work or during a weekend dinner with friends. However, with so many different types of whiskey out there, it can be challenging for beginners to navigate their way through such a vast landscape of choices. The 1/2 size Virgin American Oak casks are what many companies commonly refer to as Quarter Casks. They're generally about 100-125 litres, half the size of typical bourbon casks (about 200 litres), and a quarter of the size of typical sherry butts (about 475-500 litres).
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