Spanish Earl Single Malt Irish Whiskey starts its ageing in ex-Bourbon casks for nearly 4 years and then is split into two finishing casks, ex-Imperial stout and ex-aged, golden Jamaican rum. The two triple-distilled malt Irish whiskeys are then recombined after at least 3 months apart, and bottled. The stout element is inspired by Juan del Aguila’s time spent in Cork, renowned the world over for stout production for hundreds of years, while rum, being the preferred drink of seafarers of old, lends sweet toffee to the dark chocolate of the stout.