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Bishop’s Water Triple-Distilled Old Pot Still Irish Whiskey is a product that truly embodies the rich history and traditions of Irish whiskey-making. This exceptional whiskey is produced using a triple-distillation method that is unique to Ireland, resulting in a flavor profile that is both smooth and complex.

What sets Bishop’s Water Triple-Distilled Old Pot Still Irish Whiskey apart from other whiskeys is the attention to detail that goes into every step of the production process. From the locally-sourced barley to the pure, fresh water from the Bishop’s Water stream, every ingredient is carefully selected to ensure the highest quality product.

The triple-distillation process, which involves passing the whiskey through three separate copper pot stills, is a testament to the Irish commitment to quality and craftsmanship. This traditional method results in a whiskey that is incredibly smooth and rich in flavor, with notes of vanilla, caramel, and oak.

The aging process is equally important, as Bishop’s Water Triple-Distilled Old Pot Still Irish Whiskey is aged in oak casks for a minimum of 10 years. During this time, the whiskey takes on the warm, complex flavors of the oak casks, resulting in a rich, golden color and a flavor profile that is both complex and nuanced.


The Bishop’s Water Distillery, located in Wexford, Ireland, operated from 1827 to 1914. The distillery was named after a stream, Bishop’s Water, which was believed to have mystical powers from the Bishop of Ferns. Initially, a group of local businessmen formed a consortium called “Devereux, Harvey, and Co., Distillers.” The business was led by Nicholas Devereux, who took full control by 1833. After the accidental death of Maurice Harvey in 1830, and the mutual consent of the remaining partners, Nicholas Devereux became the sole owner, and the distillery was renamed Nicholas Devereux & Son.

After Nicholas Devereux’s death in 1840, his son Richard took over the distillery. In 1868, Richard’s daughter, Mary Anne Therese, and her husband, John Locke, founder of Kilbeggan Distillery, successfully managed the Bishop’s Water Distillery. The distillery was renamed Nicholas Devereux and Company by 1881 and produced 100,000 gallons of spirit annually.

The Devereux family, known as one of Ireland’s wealthiest and most powerful families, owned the largest fleet of sailing ships in Ireland in the 19th century. Richard Devereux, brother of Nicholas, also closed the distillery temporarily during the Great Famine of 1847 to ensure distilling grain was used for food. The company went bankrupt and stopped distilling in 1914 due to tough trading conditions and increased competition from bigger Dublin distillers like Powers and Jameson.

Although Bishop’s Water was one of Ireland’s smallest distilleries, it was considered successful during its nearly 90 years of operation. It exported whisky to London, Liverpool, and Bristol, thanks to its location near Wexford harbour. Its annual output decreased to 110,000 gallons per annum by 1886, which was amongst the lowest output of any distillery operating in Ireland at that time. The distillery produced triple-distilled “old pot still whiskey,” which was highly appreciated locally and exported to other British cities. By the early 20th century, the Irish whiskey industry had declined, and the distillery, like many others, faced financial difficulties and went bankrupt. The distillery was converted into an ironworks, and the site was later demolished. Today, there are few remnants of the Bishop’s Water Distillery, except for a stone archway on Distillery Road that once marked the entrance to the site.

neighboring counties. Additionally, the distillery’s location on the east coast and proximity to Wexford harbor made it an ideal location for exporting whiskey to British cities like London, Liverpool, and Bristol. Despite the success of the distillery, it was unable to compete with larger distilleries in Dublin such as Powers and Jameson.

The early 20th century saw the Irish whiskey industry suffer from serious financial difficulties, and Bishop’s Water Distillery was no exception. The company entered bankruptcy, and in 1914, distilling operations ceased. The site of the distillery was later converted into an iron works, but much of the site has since been demolished. Today, only a few mementos remain in local pubs, and a stone archway with the inscription “Casa Rio” marks the entrance to the site where the distillery once stood.

Despite its small size, Bishop’s Water Distillery produced triple-distilled “old pot still whiskey” that was highly appreciated locally and abroad. The Malt Warehouses on-site contained over 16,000 barrels of pure malt, and upwards of 3,000 casks of whiskey were undergoing maturation at the distillery at the time of Alfred Barnard’s visit in the 1880s. Whiskey from Bishop’s Water was also used in the production of blended whiskeys in later years.

In summary, Bishop’s Water Distillery was a small Irish whiskey distillery that operated in Wexford, Ireland between 1827 and 1914. Despite its small size, the distillery was successful and supplied whiskey to the local area and neighboring counties, as well as exporting to British cities. The distillery produced triple-distilled “old pot still whiskey” that was highly appreciated locally and abroad, but it was unable to compete with larger distilleries in Dublin.

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