What happens when master distillers from Ireland and Utah want to party? Why, they create new whiskeys that combine old-world tradition with new-world innovation, of course. That’s precisely what happened when cousins Patrick & Michael O’Shaughnessy founded O’Shaughnessy Distillery and developed Keeper’s Heart whiskey. With the sole intent to put Minnesota on the world whiskey map, they brought together two of the world’s leading whiskey innovators: Ireland’s Brian Nation (Jameson, Redbreast, Midleton) and Whiskey Wizard David Perkins of High West Distillery. Keeper’s Heart has shaken up the whiskey world, creating a tour-de-force of new whiskey stylings by blending Irish and American whiskey.

The recognition Keeper’s Heart has garnered is a testament to its exceptional quality. The brand has amassed an impressive 130-plus awards, including the prestigious World’s Best Irish Whiskey title at the 2023 San Francisco World Spirits Competition. Other accolades include “Best Whiskey in a Highball” at the World Cocktail Championships by the Beverage Testing Institute, Platinum at the Critics Challenge International Spirits Competition, Triple Gold at the MicroLiquor Spirit Awards, and 96 points and a Platinum at the Las Vegas Global Spirits Awards.

I had the pleasure of sampling three of the brand’s core bottlings: Irish+American 110 Proof, Irish+Bourbon (92 proof), and Irish+Bourbon Cask Strength (118 proof). Let me preface that I’m not a huge bourbon or rye guy – my tastes run primarily to malt whiskeys. However, since these are blends of malt and grain/corn-based whiskeys, I was curious to see how the combination impacted the overall whiskey experience.

I first noticed the higher alcohol content, common among American whiskeys but less so in Irish whiskey offerings. Most Irish whiskeys hover in the 40%- 43% ABV range, although cask-strength Irish whiskeys can run higher. Also, these are NAS bottlings (non-age-statement). A quick perusal of the website informs that the components in each of these three whiskeys were aged at least four years in a combination of ex-fill bourbon barrels and virgin American oak.

Keeper’s Heart Irish + Bourbon

Arguably the brand’s flagship bottling, Irish+Bourbon is a blend of triple distilled pot-still barley-based Irish whiskey (malted and unmalted), Irish grain whiskey, and bourbon with a mash bill of 75% corn, 21% rye, and 4% malted barley. Each component whiskey was aged for a minimum of four years in ex-fill bourbon barrels (Irish) and virgin charred oak barrels (bourbon). As I stated previously, I’m not a fan of bourbon, but I found that the impact of the Irish whiskey on the blend de-accentuated the bourbon and brought out many of the barley notes I prefer. In the glass, the whiskey exudes aromas of caramel, roasted nuts, baked bread, and warm winter spices. Bottled at 46% alcohol ABV, the mouthfeel is round and soft, leading to flavor notes of vanilla and brown sugar, with a long finish revealing hints of toffee, winter spices, and woody oak.

Keeper’s Heart Irish + Bourbon Cask Strength

Bottled with the same blend as the flagship bottling, it’s released with an alcohol content of 55% ABV. Despite the increase in heat, the whiskey is exceptionally smooth, with the Irish whiskey far more noticeable in the mix. On top of the expected caramel and vanilla aromas, the higher alcohol brings out a fruit element and notes of creamy malt, loam, and a hint of burnt molasses. It’s slightly hotter on the tongue, easily addressed by a dash of quality water. The initial sip reveals some black pepper on top of the vanilla, caramel sweetness, and some herbal notes. The finish is also long and warm.

Irish + America 110 Proof

Of the three, this is by far my favorite. With a blend that swaps a 95% rye whiskey for the bourbon, bolstered by the higher cask-strength alcohol, this one is both unique and intense, and in a good way! In a glass, the nose screams SPICE, backed by notes of bit-o-honey chews, baked apricot cobbler (the fruit and the buttery crust), ginger, allspice, polished leather, and a hint of acetone (not in a bad way). The mouthfeel is fat and round, with a surprisingly mild alcohol bite. It starts slightly dry, then sweetens. Caramel, barrel spice, and savory spices lead to notes of orange zest, cloves, vanilla chews, and whipped honey, backed by light molasses notes, toasted almonds, salted caramel, and more leather. The finish is long and luxurious, with hints of salt spray, black pepper, toasted oak, and, of course, all of the caramel, ginger, and baking spice goodness. At sub-$40 USD, it makes for a high quality but highly affordable dram.