Yellow Spot 12 YO Whiskey

Yellow Spot 12 Year Old presents an inviting and layered experience on the palate. Upon nosing, one is greeted with rich aromas of fresh green apples, honey, and a hint of spice from the oak influence. There are underlying notes of nuts that mingle with a background of sweet vanilla and a subtle touch of citrus zest. Tasting it reveals a beautifully balanced profile; luscious flavors of ripe peaches, apricots, and a medley of dried fruits emerge, complemented by a creamy, luxurious mouthfeel. The finish is long and warming, with a pleasant spiciness that lingers, leaving hints of toasted wood and honeyed sweetness. Overall, the whiskey embodies a harmonious combination of sweetness, fruitiness, and a delicate spice, showcasing the artistry behind its creation.

The history of Yellow Spot dates back to the 19th century when Peter Mitchell founded Mitchell & Son in 1805. The distillery, rooted in Dublin, has played a critical role in the evolution of Irish whiskey. The family legacy continued with the introduction of the Spot Whiskeys in the mid-20th century. The original Yellow Spot was a private blend created for the Mitchell family, primarily reserved for their wine and spirit merchants. This private label gained a cult status over the years, leading to its eventual release to the public. In 2012, following the revitalization of the Spot Whiskeys under the attention of new custodians, the Yellow Spot 12 Year Old was launched, reintroducing this classic expression to a wider audience and rekindling a sense of pride in traditional Irish whiskey craftsmanship.

The fabrication process of Yellow Spot 12 Year Old begins with the selection of high-quality malted and unmalted barley, which is the essence of Single Pot Still whiskey. The grains are milled into a coarse flour which is then mixed with hot water in a large vessel called a mash tun. This process converts the starches in the grains into fermentable sugars. The resulting liquid, known as wort, is drained and transferred to fermentation vessels where yeast is introduced, allowing fermentation to occur over a period of several days. After fermentation, the mash is distilled two times in traditional copper pot stills, a hallmark of Irish whiskey production. The spirit collected from these distillations is then filled into a selection of three different cask types for maturation: ex-Bourbon barrels, Oloroso sherry casks, and Portuguese wine casks. Each of these contribute unique characteristics to the whiskey, enriching its flavor profile during the 12-year aging process. After aging, the whiskey is carefully blended to achieve the desired balance before being bottled at 46% alcohol by volume, ensuring the integrity and complexity of this cherished expression.