Connacht Distillery in Co. Mayo has rebranded. Now named after the town it is located, Ballina Irish Whiskey commemorated the rebrand with the release of two new single malts. These are the first whiskey releases since the distillery was purchased by French Terroirs Distillers in September 2024.

Mayo's Ballina Whiskey debuts with a pair of delicious single malts

River Moy in Ballina, Co. Mayo

Located in the small town of Ballina, Ballina Distillery sits on the banks of the River Moy in Co. Mayo.

Constructed on the site of the old Duffy’s bakery, the distillery was originally opened in 2015 and was the first to be built in County Mayo in 150 years. Over the last year, the distillery has undergone a full rebrand and is now ready to introduce their first two expressions.

Nothing done at Ballina is rushed as the brand believes that making truly great whiskey takes time. They slowly double and triple distil using 100% Irish malted barley in small batches, while their fermentation is stretched out up to seven days. This gives the spirit its unique body and fruit forward profile before it is left to mature on site to capture the essence of their West of Ireland terroir.

Mike Elliott, General Manager of Ballina Distillery, says, "We’re very excited to reveal that our first two single malts are ready to be enjoyed globally. The small team at the distillery have worked tirelessly over the last year to create a single malt that truly distinguishes itself in the Irish whiskey category in terms of flavour and the craft that goes into it.

"We hope that shines through in our liquid."

Ballina Single Malt Irish Whiskey’s first two releases, a double distilled, double wood and a triple distilled, triple wood reflect this dedication to their craft. Each bottling represents their gentle, considered approach to every element of the whiskey-making process.

"Slower distillation means prolonged contact with copper in the stills which adds to the profile of the whiskey," says Blending Manager, Stacy Longworth.

"This also gives better control over reflux which concentrates lighter flavour compounds for a less heavy, more nuanced flavour contributing a major element to the unique and refined character of our whiskey."

“The longer the liquid is allowed to ferment, the more flavour can develop," Stacy continues. "This creates a sweeter, fruitier, and more complex spirit by increasing the production of desirable flavour compounds (esters) and other congeners, which also impart floral and fragrant notes.

"I find this approach particularly suits our Triarach expression as it accentuates the stone fruit character the ruby port casks impart onto the liquid."

Find out more at www.ballinawhiskey.com and follow them @BallinaWhiskey