In May 2012, Mitchell & Son re-introduced the Yellow Spot variant based on information in company archives. [2] Bottling of Yellow Spot had previously ceased in the 1950s, but information in original company journals and ledgers allowed Mitchell & Son to determine the original Yellow Spot was a blend of 12-year-old pot still whiskeys that were matured in a combination of Malaga wine casks (which impart a slightly sweet taste), [2] bourbon barrels, and sherry butts. [2] Ice: A cube or two of ice really brings forth the oak spice notes while flattening the sweetness quite a bit on the palate. NOSE: Fresh nectarines, dried fruit, wood, and barley heaps of fruity sweetness. Pepper and vanilla with caramel sweetness.

Using distillate obtained from Jameson's nearby Bow Street Distillery, Mitchell & Son matured whiskey in a mix of casks that had been used to hold both dark and light sherries in their cellars under Fitzwilliam Lane in Dublin. [2] For the first five years of maturation, half of the whiskey was aged in casks that had previously held Oloroso and other darker sherries, with the other half aged in casks that had held lighter finos. [2] This combination prevented the darker wines from overpowering the whiskey. [1] After five years, whiskeys from the respective light and dark sherry casks were then vatted together and allowed to mature for an additional five years in neutral oak. [1] If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect. a b Olmsted, Larry (13 February 2014). "Two Deluxe Irish Whiskies Arrive in US". Forbes Magazine . Retrieved 10 January 2017– via Forbes.com. These differences are not carved in stone; the Irish Whiskey Act of 1980 outlines only the broad parameters necessary to label a product “Irish” whiskey. Basically, it requires that whiskey be composed of grains (such as barley, wheat, corn, and rye), be distilled to no more than 94.8 percent alcohol, and be aged at least three years in wooden barrels. These guidelines leave producers a lot of leeway to define their styles. The 500-litre sherry butts are sourced from three bodegas, where they are seasoned with sherry for two years. The malaga casks are sourced from a bodega where they are seasoned with Malaga wine for two years. Incidentally, malaga is a sweet fortified wine made from Pedro Ximénez and Moscatel grapes produced in the environs of the Spanish city of Málaga.On the nose: Hot and fruity. Behind the ethanol heat are medium aromas of chocolate, Madeira, dates, muscovado sugar, Portuguese egg tarts, pears, ginger syrup, nutmeg and cinnamon syrup. These are fairly short, but they’re more expressive and coherent compared to the Green and Yellow Spot. There are also hints of peaches and apples hiding in-between as well. The Blue Spot was reintroduced to the market in late 2020. Like the Red Spot, it was previously gone since the 1960s. What makes this unique is that it’s the only Spot that’s bottled at cask strength and has a single digit age statement. It’s aged in ex-Bourbon, ex-Sherry and ex- Madeira casks. The ABV varies by batch. So far, the lowest has been 56%-ish and the highest has been 58%-ish. Note that the Green Spot may be an NAS, but Irish Distillers say it’s a blend of at least seven to 10 year old whiskey. Like all the Spots, this one is also non-chill filtered.

The latest chapter of this saga is the hero’s journey of a return to triumph. While it still has a long way to go to regain the top spot of popularity in the spirit world, Irish whiskey has been among the fastest growing spirits in the world for a number of years now. This resurgence has created a need for new characters to enter the stage, but also many of the old players a time to shine again.With a whiskey industry that prospered for hundreds of years, Ireland helped establish a taste for whiskey throughout the western world. Legendary producer Bushmills was issued what is now the oldest license to distill spirits in 1608, and within decades Ireland boasted more than 100 distilleries. Green Spot Whiskey 10 Year Old". mitchellandson.com/green-spot-whiskey-10-year-old.html. Mitchell & Son . Retrieved 10 January 2017. In the mouth: Hot and fruity with a much rounder texture. I get medium and more lasting tastes of Madeira, toffee, raisins, caramel, New Orleans chicory coffee, Portuguese egg tarts, and nutmeg. The end is as peppery as the start. Conclusions: Palate: Very satiny texture with a sophisticated, chic layering. The hints that the aroma gave you live up to expectations. The longer aging has definitely imbued more oak characteristics, but the Malaga rounds all of the tannins off while complimenting the sweetness of the barley.