While we can't call it Irish Whiskey because of the 3000 miles of water between Delaware and the Emerald Isle, our Pot Still Whiskey starts with an old Irish Whiskey recipe and gets a little continental twist. The mash of mostly barley gets a dose of Rye and Smoked Malt before going through two distillations in our hybrid pot still. It is then aged for 2 years in barrels that previously held our Diamond State Straight Rye Whiskey. Never chill filtered, the the final spirit has cereal and brown bread flavors from the barley with a hint of smoke and spice. Ideal for sipping but works wonderful in a classic whiskey sour or highball.