Green Spot has been a name I've reached for behind the bar more times than I can count. The standard expression is one of those bottles that earns its place on the back bar through sheer drinkability — so when I got my hands on the 10 Year Old Single Pot Still expression, bottled at 46% ABV, I was genuinely curious to see what a full decade in wood does to that familiar pot still character.
For anyone unfamiliar with the Spot range, these are single pot still Irish whiskeys — a style unique to Ireland that uses a mash of both malted and unmalted barley. That combination of grains is what gives pot still whiskey its distinctive spicy, oily, full-bodied texture. It's a style I think every serious whisky drinker should explore, and Green Spot has historically been one of the most accessible entry points into it.
What to Expect
At 46% ABV and non-chill filtered (as is typical of the Spot range at this strength), you're getting a whiskey that hasn't been stripped back for the sake of mass-market smoothness. That's important. Chill filtration removes fatty acids and proteins that carry flavour compounds, so keeping those in the glass means you're tasting the whiskey as it came off the cask. The 10-year age statement adds a layer of maturity you don't get from the standard Green Spot — more developed wood influence, deeper complexity, and a longer conversation between the spirit and the barrel.
Single pot still as a category tends to sit in a sweet spot between the grain-forward sweetness of bourbon and the malty depth of Scotch single malt. The unmalted barley brings a peppery, almost waxy quality, while the malted barley rounds things out with cereal sweetness. Ten years of maturation should integrate those elements into something cohesive and rewarding.
The Verdict
I'm giving the Green Spot 10 Year Old a 7.8 out of 10. At £69.95, it sits in a competitive bracket where you're up against some excellent Scotch single malts and well-aged bourbons, but what you're buying here is something genuinely different. Single pot still Irish whiskey doesn't have the marketing muscle of bourbon or the prestige culture of single malt Scotch, and that works in the drinker's favour — you're paying for liquid quality rather than brand mythology.
The 46% ABV is a smart bottling strength. It's enough to carry weight and complexity without being aggressive, and it takes a drop of water beautifully if you want to open it up. This is a whiskey that rewards patience and attention. Don't rush it.
Best Served
Neat, in a Glencairn or tulip glass, with a few minutes to breathe after pouring. If you want to use it in a cocktail — and I say this as someone who spent six years building cocktails professionally — try it in a classic Whiskey Sour. The pot still spice and body give the drink a backbone that lighter Irish blends simply can't match. Use fresh lemon juice, a good demerara syrup, and an egg white if you're feeling proper about it. The richness of this whiskey stands up to the citrus without getting lost, which is exactly what you want from your base spirit in a sour.
