The spot whiskeys have their roots in the Dublin delicatessen store Mitchell & Son. Since it was founded in 1805, the “Bonder” has used distillates from the Jameson Distillery, which the traditional company produces in a variety of barrels, including wine and southern wine barrels, to create unique pieces from the Irish whiskey landscape expanded. The special thing: They camped under the streets of old Dublin in disused cellars. Once the whiskey reached the perfect age, the barrels were marked with a spot. Green traditionally stands for whiskey that is up to 10 years old. The light Green Spot Single Pot Still Irish Whiskey was composed of 7 to 10 year old whiskey - a combination that makes it velvety smooth on the tongue and gives it a fruity body. Double cask maturation in new and used bourbon and sherry barrels also contributes to this.