The Whistler "The Good, The Bad and The Smoky"  spent the first part of its life in ex-bourbon barrels, it was then married and finished in, 125 litre, peated quarter casks for a minimum of 10 months, giving this whiskey a campfire peated finish of outlaw days and sandblasted spice where whiskey was gold and justice was lead. The smoky character of this blended malt pays homage to the spaghetti westerns of days gone by, with whiskey drawn from 3 corners of the Irish plains.