Irish Whiskey, the great grand-daddy of all whiskeys, originally known as “uisge beatha,” has come far in the ensuing millennia, with much of the earth-shattering change occurring in the past decade or so. Despite being its predecessor, Irish Whiskey has taken inspiration from its child, Scotch whisky, and expanded into untold asking and style expressions, in some cases bending the final product into something almost unrecognizable from its early years. Some of this transmogrification produces outstanding whiskeys, albeit different from its origins. However, some Irish Whiskeys remain true to their heritage, providing solace for those who also appreciate the classic concepts.

Redbreast is one of these brands, with roots reaching back to 1857. Its ancestral founders, the Gilbey brothers, initially marketed wine and spirits produced by others; the brand made its bones bottling and selling whiskey produced by Jameson & Sons. Despite the mystery surrounding the birth of the Redbreast name, it was the 1980s, and ultimately, December of 1991, that saw the introduction of what we now know as Redbreast. Under the umbrella of Irish Distillers, a division of Pernod Ricard and a sister company to Jameson, Redbreast is considered by many to be one of the premier Irish Whiskeys made today.

The brand’s flagship is Redbreast 12 Irish Pot Still Whiskey. A consistent gold-medal winner and, in many cases, double-gold at some of the world’s most prestigious spirits competitions, it exemplifies what Irish Whiskey offers. At its core is a traditional Irish Whiskey boasting aromas of tropical fruit, orange peel, baked pie crust, apples, and casaba melon layered over creamy vanilla chews, sugar cookies, roasted walnuts, raisins, and old polished leather. Did I mention the sherry? It wends through the aromas, forming a backbone of dried fruit, winter spice, barrel funk, and ginger. The nose is complexly elegant while maintaining a visceral kick that belies its 40% ABV.

The mouthfeel is full and round, unexpected due to the lower alcohol level and offset by the richness of the sherry influence. That rounder profile enhances the initial flavor impact, with a sweet richness providing the ideal framework for the whiskey’s fruit and spice flavors. Delicate melon and tropical notes ultimately give way to the sherry-born flavors: raisin, winter spice, vanilla, and Marzipan lead into heavier notes of custard-filled pastries, fig newtons, and dates. Mid-swallow reveals hints of leather and pipe tobacco, followed by brown sugar, caramel chews, and oak. The finish is moderately long, with the sweet fading into a moderately dry fade. Ultimately, lingering hints of cinnamon cookies and baked apples lean into reverberating sherry-induced nuttiness.

Redbreast 12 is one of my favorite whiskeys, not just Irish Whiskey, punching far above its price point. I can’t imagine my home bar without it. Being a purist, it fills a clear niche in my sipping regimen, and a week rarely goes by that I don’t pour myself a dram. As a Scotch drinker, I’d classify it akin to The Macallan 12 with a rich and full-bodied character that can easily stand up to a cigar (if you like that sort of thing). It is good enough to serve to your boss, your in-laws, or a visiting dignitary. Most importantly, it’s the perfect final punctuation for a long, hard workday!