Lambay Whiskey or the art of maturation
Two families brought together by whiskey
One day, on an unusual island, two friends from two very old families had an idea: to make whiskey. But not just any whiskey: a whiskey of dynasty and mystery, of rarity and refinement, with unique taste and masterful craftsmanship. The two friends wanted to create an innovative Irish whiskey, inspired by the Baring family's ancestral home, Lambay Island, and aged using the techniques and expertise of Maison Camus, Cyril Camus' ancestral home, which specialises in cognac.
Alexander Baring hails from the special little paradise of Lambay Island, just a few miles off the Dublin coast. His family bought the island in 1904 and still owns it today. Cyril Camus is a 5th generation member of the famous French family Camus known throughout the world for its incomparable Cognac, which combines tradition and modernity. Their shared love of nature, entrepreneurship and the art of living made Cyril and Alexander ideal partners for whiskey production, resulting in exceptional whiskeys that perfectly capture the nuances of the natural paradise where the idea was born.
An island like no other
This hidden paradise, a true odyssey of curiosities covering an area of 2.5 square km, is the favourite playground of puffins, fallow deer, seals and, even more improbably, a group of wallabies who live there in perfect harmony. The island, where the cries of the many seabirds that have taken up residence there resonate, is home to one of the largest colonies in Ireland.
As an island, Lambay benefits from a unique ecosystem and microclimate, that remains independent from the mainland. Visitors are quick to notice the many bees and butterflies of all sizes and shapes that thrive thanks to the lack of pollution and external nuisances, as well as the abundance of flora and natural habitats.
The Baring family, owners of the island since 1904, are committed to protecting this precious ecosystem and preserving the architecture of the island: the family has also renovated and enlarged the ruined fort dating from the 16th century as well as its gardens. In addition to this castle, there is a tennis court on the island (true story) created in 1921, a private harbour, a chapel and coastguard cottages. On the coast of Lambay is also the Sea Cask Room, a maturation warehouse where the barrels of malt rest, surrounded by the sublime fauna and flora of this extraordinary place.
A whole know-how in a bottle
The distillery has a particular passion for maturation as well as the art of blending and finishing. It combines the traditional art of Irish whiskey distilling with the ancestral know-how of Maison Camus to create this unique range of Irish whiskeys.
Only the best Irish whiskey distillates are sourced to make Lambay whiskey. The water used in the whiskeys comes from the natural spring (called Trinity Well Water) on the island. Lambay whiskey also owes its unique taste to the skill with which it is blended and matured: first in Bourbon barrels, then in French Cognac oak barrels straight from the famous Camus cellars in France. All the barrels of cognac used to finish Lambay whiskey have been hand-selected by Lambay's Master Blender, Yonael Bernard.
To complete this very particular ageing process, the Single malts and malts are finished in the Sea Cask Room, Lambay's maturation warehouse, where they are exposed to the unique maritime environment of the island, guaranteeing exceptional aromas and flavours.
Lambay whiskey in cocktails
Turn into a bartender/bartender with these 5 recipes for cold or hot cocktails based on Lambay whiskey!
- 35ml Lambay Small Batch Blend
- 35ml apple juice
- Lemon wedge for garnish
1/ Add all ingredients (except the tonic) into a shaker with ice. Shake for 10 seconds.
2/ Strain into a highball glass with ice and top off with a little tonic.
3/ Decorate with a lemon wedge.
The Sirens Call
- 30ml Lambay Irish Malt
- 10ml peach liqueur
Add the whiskey and the peach liqueur into a flute, top with the champagne and stir gently.
The Lambay Orange Cinnamon Smash
- 1 cinnamon stick
- ½ teaspoon orange zest
- 60ml Lambay Small Batch Blend
- 30ml orange juice
- Soda water
- 1 orange slice
1/ Break the cinnamon stick into small pieces and add them to a shaker. Add the orange zest and juice, mix.
2/ Add the whiskey and shake vigorously. Double strain the cocktail into a glass with ice.
3/ Top up with a little soda water and add the orange slice. Serve immediately and enjoy!
The Apple Cider Hot Toddy
- 45ml Lambay Small Batch Blend
- 15ml lemon juice
- 15ml honey ginger syrup
- 120ml apple cider
- 60ml of hot water
- Spices and apple slices for garnish
1/ Add all ingredients except hot water to a shaker. Shake and strain into a mug.
2/ Add hot water and top with spices and apple slices.
The Hot Earl Lambay
- 30cl Lambay Irish Malt
- Earl Grey tea bag
- Brown sugar
- Lemon juice
- Boiling water
- 1 cinnamon stick
1/ In a mug, combine the boiling water with the tea bag and the sugar. Steep well for 3 minutes and stir until all sugar is dissolved.
2/ Stir in the whiskey as well as a few drops of lemon juice and the cinnamon stick. Allow to soak for a minute, it's ready!
By Camille L.