Origins
At ÓL, flavour doesn’t start with flavourings.
It starts with ingredients.
From the Atlantic coast of Ireland to carefully sourced botanicals and organic syrups, everything we use is selected for a reason — and traced back to where it begins.
No shortcuts. Nothing hidden.
OUR APPROACH
We build cocktails the way they should be built.
Not from sugar, acid, and flavourings
but from natural ingredients, layered and balanced with intent.
Every element in ÓL serves a purpose:
- To bring depth
- To create structure
- To leave a lasting finish
SIGNAL
5-year-old single grain Irish whiskey, distilled at Great Northern Distillery and aged in sherry casks. Soft, structured, with gentle warmth with a fresh resinous vibe.
Organic yuzu syrup — bright, aromatic citrus, made from certified organic ingredients with natural yuzu extract and a touch of naturally derived citric acid from fermented cane sugar for balance and stability.
Wild pine, foraged in Clara Vale, Co. Wicklow. Fresh, resinous, and wild, this adds a really bright herbal element over the citrusy yuzu notes and adds further depth and character to the oak and sherry profile of the whiskey.
Organic verjus from Maison Bourgoin in the cognac region — pressed juice of unripened grapes, bringing soft, rounded acidity for balance. The PH of verjus is 2.5 which allows us to mimic citus or acid
LOW TIDE
Killowen gin, distilled in the Mourne Mountains with native botanicals. Fresh, bright, and coastal in character.
Organic passionfruit syrup — vivid, tropical lift, made from certified organic ingredients. Also contains a naturally derived citric acid from fermented cane sugar for balance and stability.
Valentia Island Vermouth, made by our friends Anna and Orla on Valentia Island. Built on a Verdejo wine base and layered with 13 botanicals, including wormwood and locally foraged plants. Herbal, bittersweet and quietly complex.
Hand-harvested dillisk from Co. Clare, infused as a tea and used as part of the water element. Brings natural salinity and mineral depth.
Organic verjus from Maison Bourgoin in Cognac — pressed juice of unripe grapes, adding soft, rounded acidity for balance.
CRUSH
Killowen vodka, distilled in the Mourne Mountains. Clean, light, and precise, providing structure while allowing the botanicals to fully express themselves.
Vetiver root extract — earthy, green, and grounding, with subtle smoke and spice. Naturally stabilised with plant-derived acids for balance.
Palo santo distillate — warm, resinous, and softly balsamic, adding dry wood, gentle smoke, and a rounded aromatic depth.
Organic chokeberry — dark, tart, and lightly tannic, bringing structure, colour, and a sharp fruit edge.
Organic verbena — bright and citrus-led, lifting the profile with freshness and clarity.
Organic verjus from Maison Bourgoin in the Cognac region — pressed juice of unripened grapes, adding soft, rounded acidity for balance.