The Pig That Saved Irish Whiskey

In 1875, in Dublin’s Great Whiskey Fire 5000 barrels of whiskey stored in Malone’s bonded warehouse suddenly ignited. History relates that it was the lone squeal of a ‘flaming pig’ that raised the alarm, saving the city and the whiskey. Over a hundred years later, Flaming Pig Irish whiskey was born to honour ‘The Pig That Saved Irish Whiskey’.

Introducing Flaming Pig, an Irish whiskey without the waffle

Flaming Pig is the brainchild of Joey and Flor, two drinks industry fellas from Ireland who saw a gap in the market for an uncomplicated Irish whiskey that delivered more taste and character than the run-of-the-mill brands.

Flaming Pig is a blend of Irish single malt and grain whiskies, made richer and spicier, with added smokiness, from intense barrel charring. Nice.

While we respect heritage and tradition, we're not too precious about all that (we’ve only been around for five years after all). The way we see it, good whiskey is meant to be enjoyed, not examined.

So if you’re really not fussed about still size and blending ratios, but just want a really sound Irish whiskey, with some proper flavour, you’ve come to the right place.

After blending, Flaming Pig whiskey is matured in our intensely charred barrels for 6 months, then cut with pure spring water to bottling strength. The woody, caramelised flavour from the barrels means it's as easy to drink as bourbon, but still distinctively Irish.

Why 'Flaming Pig'?

The secret to our smooth taste is the finishing in intensely charred barrels. We take traditional American Oak barrels and burn the living hell out of them (in the whiskey world, barrels are typically charred from levels one to four, but ours are scorched to LEVEL FIVE for added depth of flavour).

The lads at the distillery affectionately call these blackened casks ‘flaming pigs’.

The chared barrels give our whiskey a deeper, more complex flavour with hints of vanilla, spice, caramel, butterscotch and subtle smoke.