Powers Gold Label is a classic Irish whiskey, a triple-distilled blend built around a high proportion of single pot still whiskey with grain whiskey, made at Midleton Distillery in County Cork and bottled at 86.4 proof (43.2% ABV).
James Power founded his distillery on Thomas Street in Dublin in 1791, and Powers quickly became the best-selling whiskey in Ireland, with its John's Lane Distillery once the largest in the city. In 1966 Powers joined Jameson and Cork Distillers to form Irish Distillers, and in the 1970s production moved to Midleton Distillery in County Cork, where Gold Label is still made today.
Powers built its name on pot still whiskey with more muscle than its rivals, and that backbone remains. The pot still component, made from malted and unmalted barley, is triple distilled, and matured in American oak alongside grain whiskey. Left non-chill filtered, it pours fuller and spicier than most Irish blends.
Expect honey, vanilla and orchard fruit on the nose with citrus zest and touches of spicy oak. The palate is robust, with cereal, dried fruit and cracked black pepper, and the finish is long and warming, with pot still oils and spice fading to barley, toasted wood and honey.
It is the whiskey Dublin publicans have poured for generations, a Master Medal winner at The Spirits Business Irish Whiskey Masters 2024, and it drinks well neat, with a splash of water, in a highball or an Irish Coffee.
Tasting Notes
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Nose: Honey, vanilla, orchard fruit, citrus zest.
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Palate: Cereal, dried fruit, cracked black pepper.
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Finish: Long; pot still spice, toasted wood, honey.
Specifications
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Distillery: Midleton Distillery, County Cork, Ireland
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Style: Blended Irish whiskey, pot still-led
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Distillation: Triple distilled
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Cask: American oak
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Proof / ABV: 86.4 proof (43.2% ABV)
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Size: 750ml
How to Enjoy It
Sip it neat or with a splash of water, or use it in a highball or an Irish Coffee.
Frequently Asked Questions
Where is it made?
Midleton Distillery in County Cork, Ireland.
When was Powers founded?
In 1791, by James Power in Dublin.
What makes it spicier than other Irish blends?
A high proportion of triple-distilled pot still whiskey.
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