In 1951 Mark Andrews, owner of the Knappogue Castle, bought barrels of whiskey from other distilleries, which he left to mature in sherry barrels. 36 years later it was bottled as 'Knappoque Castle'. His son selects some good barrels from one distillate each year with whiskey expert Jim Murray. Per 'vintage' year the taste and smell can vary because of that. Irish whiskey makers state that no peat fire is used for malting.
