Stillgarden Distillery has won double at the Irish Whiskey Awards 2023 in the ‘Other Irish Spirits’ category.
“Whoops we did it again! We are absolutely thrilled to be taking home two awards tonight”- said Stillgardens ‘Boss Lady’ & co-founder Viki Baird.
After winning Gold for their ‘Berrissimo’ Irish Aperitif, they then went on to win ‘Best Overall’ in the category for their ‘Café O’Maro’ coffee liqueur.
The multi-award winning ‘Café O’Maro’ is Ireland’s first and only Coffee Amaro. It was developed as a joint project by Stillgarden with two-time Michelin star Chef, Jordan Bailey and his wife Majken, along with Ireland’s first specialty coffee roasters, Cloud Picker Coffee – a truly star-studded collaboration.
Café O’Maro is a dark rich Irish Amaro, with fruity and sweet coffee notes that complement its complex botanical bitterness.
Berrissimo has also earned some serious accolades. This latest Gold from the Irish Whiskey Awards now sits alongside a Blas na hÉireann Silver and a London Spirits Silver award.
Another one-of-a-kind product, ‘Berrissimo’ is an Irish Spritz Aperitif that has been macerated with a vibrant mix of locally sourced and foraged Irish Blackberries, Gentian, Orris, Hibiscus, Rhubarb Root, Bitter Orange, Coriander Seed & Wormwood. An Irish take on the classic Italian Spritz.
It’s been another triumphant year for Stillgarden Distillery with multiple awards including ‘Drinks Product of the Year’ at the Irish Quality Food & Drink Awards for ‘Cafe O’Maro’.
With their recent launch of Glas 55 & Buí 43 Irish Herbal Liqueurs and the growing international demand for their products, it will be interesting to see what other delights these magicians have hidden behind the curtain.
This independent craft distillery is located in the heart of Dublin 8. They say that “Stillgarden’s mission is to create modern Irish Spirits for the modern spirit drinker by combining 3 pillars; Science, Community & Nature. Using modern distillation technology, our distillers can get creative in ways that simply aren’t possible with traditional methods.”
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