Egan’s Irish Whiskey and Michelin-starred Chef Damien Grey have created a collection of five whiskeys that elevate the luxury spirits market. Introducing ‘Senses,’ a set of ultra-premium 23-year-old Single Malt Irish whiskeys, each uniquely finished to evoke the five basic tastes: Bitter, Sour, Salt, Umami, and Sweet.

The collaboration brings together the expertise of Rupert Egan, Head Bonder of Egan’s Irish Whiskey, and Damien Grey, the culinary genius behind Dublin?s renowned Liath Restaurant. Together, they have developed a groundbreaking project, working with cask partners who had not previously collaborated with the whiskey world, that not only pushes the boundaries of whiskey production but also intertwines it with the art of fine dining.
A Masterful Collaboration

Rupert Egan, the great-great-grandson of Henry Egan of P & H Egan, Ltd., represents the sixth generation of whiskey bonders in his family. With a background in science and a diploma in distilling from the Institute of Brewing and Distilling in Scotland, Rupert oversees all aspects of Egan’s whiskey production, including distillate purchases, wood policy, maturation management, blending, and the Single Cask program.

Damien Grey, originally from Bowral, Australia, and now a celebrated chef in Ireland, brings his two Michelin stars to the table. Damien?s culinary journey began at a young age, progressing from a butcher’s shop to some of S...