Tipperary Knockmealdowns Irish Single Malt • 10yr

$89.46

Right side of Aisle 06, Section 11, Shelf D
750ML
SKU: 080105350002

‘Knockmealdowns’ honours the Knockmealdown mountain range which straddles the border between County Tipperary and Waterford and overlooks the Ahearn Farm. A particularly picturesque spot the Knockmealdowns mountains are home to the ‘Vee’ a V-shaped turn on the road up Sugarloaf Hill. A number of stories relate to a stunningly beautiful lake close to the Vee called Bay Lough. Local legend tells that the lake is bottomless and the waters haunted by an unfortunate woman called ‘Petticoat Loose’ who was banished there to empty the lake with a thimble. 47% ABV ‘ Knockmealdowns’ is one of the Tipperary Boutique Distillery’s new ‘Mountain Range’ – a series of older whiskies celebrating the land in County Tipperary. ‘Knockmealdowns’ is created from only six casks and matured in Ireland for 10 years in ex-bourbon barrels. The whiskey is cut to 47% with water from Ballindoney Farm. The nose opens with fresh oak developing into hot caramel sauce with notes of chocolate and vanilla. The pall

‘Knockmealdowns’ honours the Knockmealdown mountain range which straddles the border between County Tipperary and Waterford and overlooks the Ahearn Farm. A particularly picturesque spot the Knockmealdowns mountains are home to the ‘Vee’ a V-shaped turn on the road up Sugarloaf Hill. A number of stories relate to a stunningly beautiful lake close to the Vee called Bay Lough. Local legend tells that the lake is bottomless and the waters haunted by an unfortunate woman called ‘Petticoat Loose’ who was banished there to empty the lake with a thimble. 47% ABV ‘ Knockmealdowns’ is one of the Tipperary Boutique Distillery’s new ‘Mountain Range’ – a series of older whiskies celebrating the land in County Tipperary. ‘Knockmealdowns’ is created from only six casks and matured in Ireland for 10 years in ex-bourbon barrels. The whiskey is cut to 47% with water from Ballindoney Farm. The nose opens with fresh oak developing into hot caramel sauce with notes of chocolate and vanilla. The pall

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