The Connacht Distillery is a totally self-contained 2500m2 facility. We prepare our mash, ferment, distill, age, and bottle our spirits all on site.
The air in our distillery enjoys the heavenly scent of evaporating fine Irish whiskey known as “the angels’ share.” The heady odor of whiskey is a far cry from the yeasty tang the building used to enjoy when it housed the Duffy family bakery. The building surely has moved from one classic use of fine Irish grains to another.
The distillery houses our three copper pot stills, which were custom designed by our master distiller, Robert Cassell, for the sole purpose of making great whiskey. We had our stills made to these specifications in Victoria, British Columbia, Canada by the very experienced Specific Mechanical Systems. The dimensions of our stills, particularly their necks and heads, are different than others being used in Ireland, ensuring that our whiskey also will be unique and special.
We are not only proud of our unique stills, but we are also pleased with Connacht’s malt handling and brewing equipment made in Germany by ROLEC, the best craft brewing equipment manufacturer. The custom-made equipment combines the high efficiency and high capacity of modern beer brewing with the traditional brewing and fermentation processes needed for making fine whiskey.
The distillery’s barrel room houses casks full of our whiskey; here our whiskey slowly matures. Our Irish whiskey never leaves our control and remains along the banks of the Moy, enjoying and benefiting from the unique terroir of our western Irish setting.