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Ballynahinch Whiskey Selection

Uisce Beatha Eireannach
Distilled since the 6th century, is one of the oldest spirit drinks in Europe. The Organoleptic Characteristics are of a great complexity of aroma, taste, and silky smoothness. With a range of flavours which could include fruity, honey, floral and woody flavours. Matured for a minimum of three years in wooden casks

GREEN SPOT 10.00 Bourbon, Sherry 40 7 to 8 
RED BREAST 12  12.00 Oloroso Sherry, Bourbon 40 12
POWERS John’s Lane 13.00 Bourbon, Oloroso Sherry 46 12
YELLOW SPOT 14.00 Malaga Wine, Sherry, Bourbon 46 12
RED BREAST 15 18.00 Sherry, Bourbon 46 15
RED SPOT 20.00 Marsala Wine, Oloroso Sherry, Bourbon 46 15
RED BREAST 21 27.00 Bourbon, Oloroso Sherry4621
MIDLETON Barry Crockett 33.00 Bourbon, New American Oak 46 up to 25

Single Pot still is exclusively made in Ireland. In 1800s Distillers due to  the escalating taxes on Irish malted barley began cutting it with green barley. This incorporation of unmalted barley to the mash gave it a unique distinctive spiciness known as ‘pot still character’. Made with at least 30% malted and 30% unmalted barley and could be added up to 5% of other cereals such as oats and rye if required. Mainly triple distilled in large pot stills from a single distillery. That results in a higher strength which is light in aroma yet particularly sweet in taste. Usually spicy and distinctively mouth-coating style.

CONNEMARA Peated 7.50 Bourbon 40
BUSHMILLS 10 8.50 Bourbon 40 10
TEELING Single Malt 8.50 White Burgundy & Cab Sav, Sherry, Port, Madeira 46 Nas
TEELING Blackpitts Peated  9.00 Bourbon, Sauternes Wine (15ppm) 46 Nas 
WRITERS TEARS Red Head 10.00 Oloroso Sherry 46 Nas
THE SEXTON 10.00 Oloroso Sherry 40 4
CONNEMARA 12 12.00 Bourbon (20ppm) 40 12
HYDE 10 13.00 Oloroso Sherry, Bourbon 46 10
DINGLE Batch 3 13.00 Bourbon, Port 46.5 Nas
DUNVILLE'S PX 12 15.50 Pedro Ximenez Sherry 46 12

Single Malt are distilled from nothing other than 100% malted barley at a single distillery, usually in smaller copper pot. These contribute to an intensity of flavoured spirit of great complexity and diversity. May be double but mainly triple distilled. Usually smooth, sweet, and malty.

KILBEGGAN  7.50 Single Grain Bourbon & Fortified Wines 43 8
TEELINGS 7.50 Single Grain Napa Valley Cabernet46
KILBEGGAN8.50  Small Batch Rye Bourbon437-8
11.00  Virgin Spanish Oak Bourbon46Nas

Single Grain Irish Whiskey are produced from malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize or wheat. From a single distillery and can only be distilled through column still (also known as Coffey still). Mostly triple distilled, usually sweet, light, with floral top notes.

PADDY 5.00 Bourbon 40 Nas
BUSHMILLS Original 5.00 Bourbon, Sherry 40 6 to 7
JAMESON 5.50 Sherry, Bourbon 40 Nas
POWERS GOLD 5.50 Bourbon 40 Nas
BLACK BUSH 6.00 Bourbon, Sherry 40 7 to 11
JAMESON Crested 7.00 Sherry, Bourbon 40 7 to 8
WRITERS TEARS Copper Pot 7.50 Bourbon 40 Nas
ROE & CO 8.00 Bourbon 45 Nas
TULLAMORE 12 8.00 Bourbon, Oloroso Sherry 40 12
JAMESON Black Barrel 9.50 American Oak, Sherry, Bourbon 40 Nas
MIDLETON Very Rare 2018 25.00 Bourbon 40 12 to 28
JAMESON 18 28.00  American & European Oak 40 18

Blended Irish Whiskey is an art. They use their experience of flavours to choose from a range of parameters including whiskey type, distillery of origin, cask, and age to produce each of the finished products. They will use one or two lighter whiskeys and overlays one or more Malt Irish Whiskey or Pot Still Irish Whiskey to achieve their desired flavour and consistency. The skill is to retains or enhances the component flavours but the whole is inseparable from the parts. A blend is mixture of two or more styles of Irish whiskey. There are no specific names to differentiate between blends made from such or such. The flavour profile varies, but generally smooth, mellow, and silky.

JIM BEAM 6.00 40% Nas
BULLEIT 7.50 45% Nas
WOODFORD RESERVE 8.00 43.20% 6 to 7
MAKER’S MARK 9.00 45% 6 to 7
BASIL HAYDEN’S 13.00 40% Nas

JACK DANIEL 6.00 40% Nas

Bourbon has a mash that must contain at least 51% corn. The rest is usually filled out with malted barley and either rye or wheat. The distillate must be aged in a new charred oak barrel Most often white oak Tennessee Whiskey is filtered through sugar-maple charcoal. known as the Lincoln County Process. This is the only difference from bourbon. 

GLENMORANGIE Original 9.00 American Oak 40% Highland.SC 10
GLENFIDDICH 12 10.00 Bourbon, Sherry 40% Speyside.SC 12
AMRUT 11.00 Bourbon, American Oak 46% India 3 to  4
GLENMORANGIE 18 18.00 Bourbon, Oloroso Sherry 43% Highland.SC 18
ARDBEG 10 12.00 Bourbon46% Islay12 
LAPHROAIG 10 11.00 Makers Mark 43%  Islay11 
AMRUT Peated14.00Bourbon 46%    India 6
AMRUT Fusion 15.00 Bourbon50%  India17
THE HAKUSHU 12 28.00Bourbon 43%  Japan12

Single Malt is made only from malted barley, using copper pot still, product of a single distillery and traditionally double distilled  (compare to triple in Ireland). Then be aged in an oak cask for at least three years and a day.

LAPHROAIG 10 11.00 35 Makers Mark 43% Islay.SC 10
AMRUT 14.00 24 Bourbon 46% India 6
AMRUT Fusion 15.00 17 Bourbon 50% India 4 to 5
THE HAKUSHU 12  28.00 8 Bourbon 43% Japan 12

Peat is a natural resource used since ages It is abundant and was used from the start in the whisky industry to dry the barley over a peat fire to protect it from moisture and bacterial infection.
At the same time, it gives a certain smokiness to the whisky. It is measured in parts per million (ppm) of phenols in the barley before it has been milled.

BLACK & WHITE 5.00 40% Scotch Whisky 3
FAMOUS GROUSE 5.00 40% Scotch Whisky 3
BELL’S Original 5.50 40% Scotch Whisky Nas
CANADIAN CLUB 1858  6.50 40% Canadian Whiskey 6
CROWN ROYAL 8.00 40% Canadian Whiskey Nas

JOHNNIE WALKER RED 5.50 40% Scotch Whisky 5 to 8
JOHNNIE WALKER BLACK 8.00 40% Scotch Whisky   12
CHIVAS REGAL 8.50 40% Scotch Whisky 12
JOHNNIE WALKER BLUE 29.00 40% Scotch Whisky 25 to 30

Master blenders gain the same respect in the industry as master distillers. They are responsible for ensuring the quality of existing brands and innovate to create new ones as tastes change.