Shortcross Rye & Malt Irish Whiskey
Shortcross · Rademon Estate Distillery
A quietly confident bottling that proves rye belongs in the Irish conversation. Estate-grown grain, careful distillation, and no gimmicks — just craft holding shape.
Nose
Fresh-baked rye bread crust, orchard pear, cracked black pepper, and a whisper of green stem. Buttery pastry rises underneath, edged with orange oil and a light dusting of clove.
Palate
A firm, oily arrival — rye spice laced with malted barley sweetness. Baking spices unfold into candied ginger, toasted almond, and honeyed cereal. Midpalate carries a distinct minerality, with cracked pepper and dried apricot lingering behind the grain.
Finish
Medium-long, drying gently with clove, toasted oak, and a return of rye's peppery snap. A trace of vanilla and orange peel keeps it lifted.
- Mash Bill
- Estate and locally-sourced malted barley and malted rye (undisclosed exact ratio, roughly balanced pot still mash)
- Distillation
- Double distilled
- Maturation
- Matured in a combination of first-fill bourbon barrels and virgin American oak casks
- Single Pot Still
- No
- Chill-Filtered
- No
Cocktail Suggestion
The Binding — 2 oz Shortcross Rye & Malt, 0.75 oz dry oloroso sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 25 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.
Food Pairing
Roast pheasant with braised red cabbage and toasted hazelnuts, or a sharp aged Coolea cheese with rye crackers and honeycomb.
Founded in 2012 by siblings Fiona and David Boyd-Armstrong on the family's Rademon Estate in County Down, Shortcross grows a portion of its own barley and rye on-site — one of the very few Irish distilleries pursuing genuine estate-to-bottle whiskey production.
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