Tasting

The first sip rarely surprises with smoke, but rather with a soft, slightly fruity sweetness. This is the signature of triple distillation, as practiced at Bushmills for generations. It smooths out edges that a double distillation would still leave behind. Above all, the fruit from the malt and cask comes through more clearly as a result.

Black Bush shows this clearly: ripe peaches and stewed apples, alongside orange peel and a hint of blossom. The whole thing is carried by the sweetness of the sherry casks and underpinned with roasted nuts. The grain component in the blend makes the whiskey lighter on the palate than one might expect given the amount of malt.

The 16-year-old Single Malt also carries the brief time spent in the Port pipes. This adds a darker, wine-like note to the long Bourbon and sherry character. The distillery's underlying lightness, however, still remains intact.

Both are best tasted not ice-cold, but at room temperature, with a splash of still water alongside. A nosing glass with a narrow opening captures the delicate fruit notes better than a standard tumbler. These whiskeys rarely rely on power, favoring finesse instead.

Compared to heavily peated whiskies from Scotland's west coast, the Northern Irish style seems almost restrained. For many, that's exactly where its appeal lies. You taste the cask and the grain, not the peat smoke that instantly gives away other regions. Even a Hinch whiskey from Ballynahinch follows this quieter, fruitier line.