While the Boann Distillery isn't new—they opened up in 2019—their first self-produced and well-aged Irish whiskeys are new as of late 2024. I recently had the pleasure of sitting down with Gary Ring, distiller for Boann Distillery in Drogheda, Ireland, though his title in Irish might read ollamh, or master of his trade. He's one of 9 distillers (and a distillery dog) that make up the driving force behind the 3 copper pot stills designed and manufactured by Green Engineering in collaboration with the University of Siena in Italy. Gary and the team at Boann are crazy about their pot stills, leaning in on the nanotechnology surface coating that lines their necks and lyne arms. While also a pretty epic buzzword to throw around in their whiskey marketing, there does seem to be some science behind it. They claim up to 6 times more surface area in these critical copper interfaces, components that are there to catch sulfur compounds like mercaptans and precursors of ethyl carbamate that can spoil the final flavor of new make.
"This essentially creates copper covered abrasions which create nanoscopic mounds and divots in place of the smooth finished copper. This increases the area that the alcohol vapour must cover, six-fold. Creating an environment where distilled spirit has a much greater ability to react and interact with the copper and remove any of its impurities, ultimately creating a more pristine spirit."
In addition to that coating, there is also intentional innovation around the cooling jackets used on the still, encouraging better reflux behaviors. Couple this with a mash conversion vessel that tightly controls the enzymatic breakdown of sugars at varying temperatures and a quick cooling at the condenser step and you've got a base distillate this is wholly unique to Boann Distillery.
The result of all this extra effort? A 2021 world's best new make award. From there, they carefully choose wood that isn't going to mess up an already great spirit. While a supermajority of the oak comes from used bourbon barrels handed down from the likes of Jack Daniel's and Old Forester, they also have a massive repertoire of interesting oak at their disposal. On top of used charred white oak, Gary mentioned barrels and butts like rum, NEOC, moscatel, marsala, fino, madeira, port, and sherry. Even one step further, he dropped non-oak varieties like juniper, chestnut, cherry, and mulberry. With enough variables to make any engineer's head spin, the mission never changes: don't overcomplicate the process and don't ruin a great copper pot distilled whiskey. The story of copper and distillation is a rich and magnificent history, one I'd be remiss not to recommend further education on. If you're keen to dive even deeper than I go on AmongstTheWhiskey.com, Gary recommended Fionnán O'Connor's A Glass Apart for further reading. I was able to turn up a copy myself.
Building upon the brand's previous successes with "The Whistler" trilogy, and now 5+ years on in their journey to their own pot still perfection, Boann is ready to take the next step into the diversifying landscape of Irish whiskey. Gone are the days of Midleton and Bushmills being the only shops in town, but producing exceptional whiskey takes a special kind of patience. We're finally seeing a delightful resurgence into the kind of distillery diversity that Ireland once had in the 1800s. We're now living through what will likely be called a blessed era for whiskey enthusiasts, as the Irish whiskey landscape begins to blossom once again, sprung forth from vibrant sources like the River Boyne. Has all this nerdy talk and pot still poetry left you thirsting in wonder about what Boann's whiskey tastes like? Let's dive into the three samples I have for a deeper examination of the quality within, from my preferred review setting, cozy at home on a snowy New England evening.
Boann Single Pot Still Irish Whiskey Madeira Cask
Company on Label: Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland
Whiskey Type: Single pot still Irish whiskey
Mash Bill Percentages: 55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye
Proof: 94° (47% ABV)
Age: NAS
MSRP: $59 (2025)
Tasting notes
Nose: This whiskey is waxy up front with some distinct character. Apricot and pear dominate the early glass, which is vibrant, bright, and light. It gives off an exuberant liveliness, not a knock on youth, but an excitement for it. It's the creative and inquisitive mind at work that leads me towards notes of apple cider doughnuts and a kiss of bananas foster. It doesn't have that instant-classic sugar cookie tone one might expect out of Midleton Irish, and that's alright, because this is supposed to stand on its own. The Madeira cask seems to have imparted little evidence of its own character, leaving the base Boann spirit on full display, something I thoroughly appreciate in this lineup. As the glass continues to develop with time, some enjoyable farm tones begin to crop up: hay from the barn, old tree bark left sitting against fertile soil, and a feeling of spring on the horizon. The empty glass has lovely umami tones like mushrooms and caramelized onions that transport me to a warm hearth with a big kettle of stew on for a low and slow all-day cook.
Palate: On first taste, this is a creamy treat—evidence of its makeup as an oily single pot still whiskey. The mouth coating is satisfyingly thick despite the thinness of the legs I observed in the glass. Sipping through, it's a surprisingly savory whiskey, something that I think the Marsala cask may play into a bit more later on in this tasting. I find a bit of brined ham, sourdough bread, and a thick smear of raspberry jam. Just a touch of a wood fire burning in a hearth warms the mind as a comfortable homecooked meal presents itself within the whiskey. Sipping late in the glass shows a lovely development, a subtle shift in character that exudes elegance and complexity—the kind of whiskey you can sit with for a few hours. Stewed plum, apricot jelly, and a kiss of nutmeg round out a wonderful sip. The finish is medium and undulating with traces of fig, buttered dinner rolls, and a touch of salinity.
TL;DR: This may be my favorite of Boann's whiskeys, as the quality base distillate is on full display
Boann Single Pot Still Irish Whiskey Marsala Cask
Company on Label: Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland
Whiskey Type: Single pot still Irish whiskey
Mash Bill Percentages: 55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye
Proof: 94° (47% ABV)
Age: NAS
MSRP: $59 (2025)
Tasting notes
Nose: On first lifting the glass, I find a rather plain, salty wave of aroma meeting my nose. It presents like stonework, earthy and esoteric. It's like camping, simple and full of unecessary struggle. The nose imparts a feeling, however, and that feeling is crystalline clear as a string of pearls satiates the eyes when the other senses lack awareness. No matter how I dig and dig here, the glass falls catatonic at every step of the way. The empty glass smells of winter wind.
Palate: On the tongue, I find much more vibrancy and contrast than the nose let on. This is uber umami, with pervasive mushroom tones, prosciutto, and sticky raisin coating the tongue in cast iron oddities. Subsequent sips regale me with tales of sailing the high seas as subtle sea salt tickles the taste buds. With this expression, the finishing cask is much more prevalent, though for my personal tastes, I think this is a slight detriment, as the Marsala cask is imprinting more of those tamarind and brown sugar notes that feel a bit forced and disjointed from the base whiskey. While fine enough sipping, I find myself reaching for water as this one leaves a squeeze of lime in a cocktail that didn't call for it. On my last taste, I find sawdust and tobacco, again a bit at odds with the overall profile, lacking the cohesiveness of a great whiskey. The finish is medium with a slow descent into salty madness.
TL;DR: This one falls a bit flat for me personally, as I find myself yearning to move on
Boann Single Pot Still Irish Whiskey P.X. Cask
Company on Label: Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland
Whiskey Type: Single pot still Irish whiskey
Mash Bill Percentages: 55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye
Proof: 94° (47% ABV)
Age: NAS
MSRP: $59 (2025)
Tasting notes
Nose: Ah, that liquid dessert. This immediately feels like old-school sherry, as notes of honey, saccharine tangerine, and leather immediately boast an age statement that this whiskey alone could not support. It's oily in the nose with sticky dates getting caught in the mind. Late in the glass, aromas of chocolate, raspberry, and red velvet cake come together in perfect harmony. The empty glass smells of dates (first dates to be specific) and honey butter. The empty glass smells of chocolate mousse, salted caramel, and bread pudding.
Palate: At first taste, the nose quality is completely confirmed as plum, fig, raisin, and thick honey. The mouth coating is divine here, boasting the same consistency as a jar of great local honey. Surprise tickles of white pepper dance in the linger. Subsequent sips tell such a sweet story, one that harkens back to one of my go to arguments that using sherry casks is like whiskey cheat codes. It's so sweet it shocks the gums, as hints of bubblegum and tarragon round out a potent sip. My last taste exudes consistency as plum, raisin, and honey roll across the tongue. The glass finishes sticky sweet, like a savored piece of baklava.
TL;DR: While this is a simpler whiskey than the madeira cask, it's still utterly delicious
The future looks bright for Irish whiskey. With distillers paying careful attention to the old ways while also leaning in on the latest technical innovations, we're on the precipice of reentering into an era of quality over quantity. Ultimately it's single pot still Irish whiskey producers like Boann that will galvanize this mindset—hopefully in copper.
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