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The Cult One.
The Mitchell & Son wine merchants started their business in 1805. At first, they set up a bakery and confectionery on Dublin’s Grafton street. But with the rise of demand for Irish Whiskey in the Victorian Whiskey boom era, they soon entered the Whiskey bonding business. What they did is purchase newly made Whiskey under bond to mature and bottle it themselves, before selling it under their brand. By doing so, they evaded paying the excise tax.
It’s unknown when exactly Green Spot was first produced, but by the 1920’s Mitchell & Son had bottled over 100 Sherry casks of Whiskey per year. Usually the Whiskey was matured for five years in casks by the distiller and later blended, then matured by the merchant for at least five more years, depending on the "Spot" brand name. The name comes from the practice of marking the different ages of casks with a different color.
Green Spot Single Pot Still bears no age statement and is composed of Pot still Whiskeys aged from 7 to 10 years. The Whiskey has been matured in new casks and ex-Bourbon barrels, as well as the ones that contained Sherry. This much appraised drop of Irish Whiskey has become a cult favorite.
The Flavor Spiral™ shows the most common flavors that you'll taste in Green Spot Single Pot Still Irish Whiskey and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.