Midleton

Midleton Distillery in County Cork, Ireland is home to some of the world’s most revered Irish whiskey expressions — including the annual Midleton Very Rare (hand-selected single pot still and grain whiskeys, released in limited numbers each year since 1984), Barry Crockett Legacy, and the Method and Madness experimental series. Midleton also produces Jameson, Redbreast, and Green Spot.

Browse Midleton Very Rare, all whiskey, and rare and allocated bottles at Wooden Cork.

Frequently Asked Questions

What is single pot still Irish whiskey and why is it specific to Ireland?

Single pot still is a style of Irish whiskey made from a mash of both malted and unmalted barley, distilled in a traditional copper pot still — a combination that exists nowhere else in the world’s whiskey traditions. The unmalted barley was historically used by Irish distillers to avoid a tax on malted barley levied by British authorities, and over time the combination became a defining characteristic of Irish whiskey style. Unmalted barley contributes a distinctive spicy, oily, creamy texture — a viscosity and peppery character that differs from both pure malt whiskey and grain whiskey. Midleton produces more single pot still Irish whiskey than any other distillery in the world, including the pot still components in the Redbreast, Green Spot, and Yellow Spot expressions in addition to the Very Rare series.

How is each Midleton Very Rare vintage different?

Each annual Midleton Very Rare is a unique blend composed by the master distiller from the distillery’s warehouse stock for that specific year — the blend of single pot still and grain whiskey expressions, the cask types selected, and the age profile all vary vintage to vintage. The bottle carries the year of release, the master distiller’s signature, and a batch number. Earlier vintages (1984–1990s) are now considered rare collectibles. More recent vintages reflect the current master distiller’s approach and the available stock profile. The distinction between adjacent vintages is often subtle but detectable to experienced tasters.