Inspired by the Great Whiskey Fire and the events of that fateful night, the Malone’s Whiskey Company was resurrected in 2014 and launched the Flaming Pig brand, to take advantage of the global boom in Irish whiskey sales and the flourishing interest in craft distilling.
At 8pm on 18th June 1875, a huge fire engulfed the Liberties neighbourhood of Dublin, when Malone’s bonded store went up in flames. It was common to keep livestock in the city at that time and the squeals of pigs, fleeing the inferno, first raised the alarm. The fire spread quickly as 5,000 wooden barrels of whiskey burst open in the intense heat, sending a burning river of liquor flowing down the streets. While the Fire Brigade struggled to contain the blaze, the locals enthusiastically scooped up the flame licked liquor in their hats and boots!
The secret to our smooth taste is the finishing in intensely charred barrels. We take traditional American Oak barrels and burn the living hell out of them (in the whiskey world, barrels are typically charred from levels one to four, but ours are scorched to LEVEL FIVE for added depth of flavour)
The lads at the distillery affectionately call these blackened casks ‘flaming pigs’.
The burnt barrels give our whiskey a deeper, more complex flavour with hints of vanilla, spice, caramel, butterscotch and subtle smoke.
Flaming Pig is distilled in small batches in the South West of Ireland
The single grain whiskey is aged for 4 years; the single malt matures for 7-10 years, both in first- fill American bourbon casks
The exact ratio of grain to malt whiskey is kept secret, but the malt content is uncommonly high
Once expertly blended, the whiskey is finished for 6 months in intensely charred oak barrels
The ‘Level 5’ charring gives Flaming Pig its signature characteristics of spice and smoke
Whiskey and ginger go together like bacon and syrup. We used ginger beer for added punch. 50ml Flaming Pig Whiskey 100ml Ginger beer Chilli and lime wedges to garnish. Fill a highball glass with cubed ice and squeeze in a wedge of lime. Add the whiskey, more lime wedges, top up with ginger beer and stir well. Top with half a chilli.
Pig on the Rocks
Classic. Simple. Straightforward. 25ml Flaming Pig Whiskey served on the rocks. Thirsty? Add another shot to make it a Fat Pig.