Glendalough Poitin is crafted using an old Poitin recipe, with a mash bill of malted barley and sugar beet. The mash is fermented for 72 hours giving a more robust flavour and higher alcohol content. It is batch distilled and matured in virgin Irish Oak casks for up to six months, allowing it to mellow and interact with the wood to gain more flavour.

This expression of the Glendalough Poitin has been matured in Sherry Casks, resurrecting an old style of “Poitin Nectar” crafted by an infamous distiller, offerring a sweet and smooth palate, and an unusual pale, amber colour.