Kieran Folliard moved to Minnesota from County Mayo in 1987. The introduction of Red Locks follows the sale of his first whiskey, 2 GINGERS Irish Whiskey, to Beam Suntory in 2011.
Red Locks is produced in partnership with Noel Sweeney, master distiller and blender at the Powerscourt Distillery in County Wicklow, founder of the Irish Spirits Association, and one of two Irish distillers to have been inducted into the Whisky Magazine Hall of Fame.
A blend of column and pot still whiskies, Red Locks is aged in ex-sherry, ex-American rye, ex-bourbon casks and virgin oak casks—the virgin oak in particular is unusual for an Irish whiskey (perhaps a nod to American bourbon production). The result is billed as a soft, velvety Irish whiskey with a delicate bite.
“In my many years in the food and drink business, I have been surrounded by creative people and they inspire me every day in my work,” said Folliard. “Irish whiskey has always been a drink of celebration. We are launching Red Locks to celebrate the risks that people bravely take to turn their ideas into something real.”
“It’s exciting to be working with Kieran, a fellow Mayo man, who’s insights gained in the American market inspired me to create Red Locks Irish Whiskey” said Sweeney. Folliard added: “In my many years in the food and drink business, I have been surrounded by creative people and they inspire me every day in my work...We are launching Red Locks to celebrate the risks that people bravely take to turn their ideas into something real.”
Minneapolis bartender Marco Zappia, international bar consultant and founder of 3Leches Fermentation, is developing the cocktail strategy for Red Locks while installing his Natural Fermentation Lab at Folliard’s Food Building in the city.
Red Locks is available to purchase in Minnesota from Small Lot Wine & Spirits. For more information, visit redlocks.com.
Red Locks is produced in partnership with Noel Sweeney, master distiller and blender at the Powerscourt Distillery in County Wicklow, founder of the Irish Spirits Association, and one of two Irish distillers to have been inducted into the Whisky Magazine Hall of Fame.
A blend of column and pot still whiskies, Red Locks is aged in ex-sherry, ex-American rye, ex-bourbon casks and virgin oak casks—the virgin oak in particular is unusual for an Irish whiskey (perhaps a nod to American bourbon production). The result is billed as a soft, velvety Irish whiskey with a delicate bite.
“In my many years in the food and drink business, I have been surrounded by creative people and they inspire me every day in my work,” said Folliard. “Irish whiskey has always been a drink of celebration. We are launching Red Locks to celebrate the risks that people bravely take to turn their ideas into something real.”
“It’s exciting to be working with Kieran, a fellow Mayo man, who’s insights gained in the American market inspired me to create Red Locks Irish Whiskey” said Sweeney. Folliard added: “In my many years in the food and drink business, I have been surrounded by creative people and they inspire me every day in my work...We are launching Red Locks to celebrate the risks that people bravely take to turn their ideas into something real.”
Minneapolis bartender Marco Zappia, international bar consultant and founder of 3Leches Fermentation, is developing the cocktail strategy for Red Locks while installing his Natural Fermentation Lab at Folliard’s Food Building in the city.
Red Locks is available to purchase in Minnesota from Small Lot Wine & Spirits. For more information, visit redlocks.com.
