Connacht Distillery becomes Ballina
Irish whiskey distillery Connacht in County Mayo has changed its name to Ballina and released its first two single malts.
Connacht Distillery originally opened in 2015 on the site of the old Duffy’s bakery. It was the first distillery to be built in County Mayo in 150 years.
Tullibardine owner Terroirs Distillers purchased the site in September 2024 for an undisclosed sum. Over the past year, the distillery has undergone a full rebrand.
Ballina Distillery double- and triple-distils its liquid using 100% Irish malted barley in small batches. Fermentation is stretched out for up to seven days, which the brand says gives it a ‘unique body and fruit-forward profile’.
Its whiskeys are matured on site to capture the ‘essence of the West of Ireland terroir’.
General manager Mike Elliott said: “We’re delighted to reveal our first two single malts are ready to be enjoyed globally.
“The small team at the distillery have worked tirelessly over the last year to create a single malt that truly distinguishes itself in the Irish whiskey category in terms of flavour and the craft that goes into it. We hope that shines through in our liquid.”
The first release, Dúbailte Double Wood, is double-distilled and features two types of casks: ex-Bourbon (55%) and ex-oloroso Sherry (45%).
It offers honeyed sweetness and hints of green apple on the nose, followed by vanilla fudge and butterscotch notes on the palate, as well as some classic Sherry notes of raisins and dried fruits.
“Slower distillation means prolonged contact with copper in the stills, which adds to the profile of the whiskey,” explained blending manager Stacy Longworth. “This also gives better control over reflux, which concentrates lighter flavour compounds for a less heavy, more nuanced flavour, contributing a major element to the unique and refined character of our whiskey.”
Ballina Dúbailte Double Wood is bottled at 43% ABV and retails for €49.90 (US$58).
The second release, Triarach Triple Wood, is triple-distilled. Like Dúbailte, this expression was aged in a combination of Bourbon (50%) and oloroso Sherry (40%), with a third cask type added: ruby Port (10%).
It has stewed plums and poached pears on the nose, as well as a ‘hint of Christmas spices’. The palate offers ‘multiple layers of flavour’, with initial notes of plum and caramel, married with figs, dates and a ‘touch’ of nuttiness. Its finish is ‘full-bodied’ with a lingering hint of spice.
Ballina Triarach Triple Wood is bottled at 43% ABV and retails for €59.90 (US$69).
“The longer the liquid is allowed to ferment, the more flavour can develop,” added Longworth. “This creates a sweeter, fruitier, and more complex spirit by increasing the production of desirable flavour compounds (esters) and other congeners, which also impart floral and fragrant notes. I find this approach particularly suits our Triarach expression as it accentuates the stone fruit character the ruby Port casks impart onto the liquid.”
Both whiskeys will be available from 13 November.
Related news
IWA eyes Mexico for Irish whiskey growth
