80 proof | 40% ABV
Way back in the day, 1857 to be exact, W&A Gilbey was founded in the small basement cellars at the corner of Oxford and Berwick Streets in London. Four short years later the duty on French wines was reduced by 10 shillings, which means business was booming for Gilbey's. And in 1903 they founded Redbreast.
Over 100 years later much has changed. Gilbey's bottled its last bottle of Redbreast, a potable that's been beloved around the world since its inception, in 1985, and the next year they entered into an agreement to sell the brand to Irish Distillers.
After being absent for 10 years, Redbreast made its way back onto shelves with the help of Irish Distillers Unlimited and the whiskey saw much improvement. They released it as a 12-year-old, having revamped its wood program, maturing the whiskey in only the finest sherry and bourbon casks. Thanks to a strong contribution from distillates that have matured in Oloroso sherry casks, Redbreast has a trademark Christmas cake character.
A most decorated Irish whiskey, it's also the largest-selling single pot still Irish whiskey in the world. Full flavored and complex, it has a harmonious balance of spice, cream, fruit, sherry, and toasted notes. Its finish is satisfyingly long with complex flavors that linger on the palate.
REDBREAST 12 Manhattan
INGREDIENTS
2.5 parts Redbreast 12-year-old
.75 parts sweet vermouth
1 dash angostura bitters
1 maraschino cherry
1 orange peel twist
Directions
Combine sweet vermouth, Redbreast 12-year-old, and bitters in a mixing glass. Add two to three ice cubes and stir gently for 10 to 15 seconds. Strain the cocktail into a chilled cocktail glass with a cherry. Rub the orange peel around the edge of the glass and twist over the drink to release oils.
