Voted the best bar in the world in 2016 and 2015 (and running with that title ever since), the Dead Rabbit Grocery and Grog recently made another exciting announcement: It will now be producing its own whiskey, debuting at the Dead Rabbit’s fifth anniversary party in New York on February 12.
Dead Rabbit Irish Whiskey is a collaboration between bar co-founders, Sean Muldoon and Jack McGarry, and Darryl McNally, master distiller at Dublin Liberties Distillery, where the whiskey will be produced (and has been aging for the last five years).
The spirit is a blend of Irish single malt and grain whiskeys, aged first in “seasoned” (meaning used) bourbon casks for five years, then finished off in half-sized virgin (meaning not used) American oak barrels.
After Dead Rabbit Irish Whiskey’s global debut in New York in February, distribution will roll out in other markets beginning in April.
“The Dead Rabbit Irish Whiskey is a five-year-old premium blended Irish whiskey, so it’s only appropriate that this whiskey makes its entry to the market as Sean and Jack celebrate their bar’s 5-year anniversary,” McNally said in a press release. “It’s been an absolute pleasure working with Sean and Jack on the development of this liquid, we couldn’t be happier with the end result.”
Added Dead Rabbit co-founders Muldoon and McGary, in the press release, “The Dead Rabbit Grocery and Grog holds the largest collection of Irish whiskey in North America. We’ve been endlessly fascinated by the category. This whiskey has been patiently waiting for five long years, and we can’t wait to share it with you all.”
In other news for New York drinkers, the Dead Rabbit is expanding to a new space adjacent to its Water Street location in downtown Manhattan. Should the spaces combine (which is the intent of its owners), the Dead Rabbit will double in size to 5,500 square feet of whiskey-stacked magic.
Bar exterior image courtesy of Facebook.com/deadrabbitnyc.