When it came to distilling, our founder, Pearse Lyons, was quite single-minded. He’d say, “Our whiskey is only going to be as good as the sum of its parts, so let’s start with the best ingredient
So, when other distillers began to implement cost-saving strategies and imported grain from every farther flung field, it came as no surprise that the team decided to do exact opposite.
In 2021, the distillery team began growing grain to be used in the making of the multi award winning Pearse Irish Whiskey. On 120 acres of Lyons Family land; only 25km from the distillery, the team planted and harvested spring crops of barley and oats, which is used to craft grain to glass Single Malt and Single Pot Still Irish Whiskey. Our winter crops includes barley, wheat & rye.
As Dublin’s only family owned and privately held distillery, the goal is to have unparalleled inhouse quality control over every aspect of the whiskey making cycle, from start to finish. This gives our small batch whiskeys a significant advantage from the outset over competitors who have neither security of supply, or the guarantee of our consistent high quality organic grain.