Created by the wine merchants Gilbeys in 1912, it was named 'Redbreast' because the chairman was an avid bird watcher. As the Irish whiskey industry collapsed in the 20th century, Redbreast stood as one of the only brands keeping the uniquely Irish 'Single Pot Still' tradition alive.

The magic of Single Pot Still whiskey lies in using both malted and unmalted barley, then triple distilling in massive copper pots. This gives Redbreast a wildly spicy, creamy, and viscous texture. Extensively matured in Spanish Oloroso sherry casks, it overflows with luxurious Christmas cake, dried fruits, and intense toasted wood.