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Saints & Sinners & Rebels & Rogues 18 Year Old

Saints & Sinners & Rebels & Rogues 18 Year Old

8.2 /10
EDITOR
Distillery: Atom Brands
Type: Irish
Age: 18
ABV: 40%
Price: £60

Tasting Notes

Nose

Apples, browned butter, rich oak, vanilla fudge, toffee, clotted cream, orange peel, and dried summer fruits.

Palate

Sumptuous — creamy toffee, butterscotch, zesty marmalade, syrupy flapjack, vanilla honey, and cinnamon.

Finish

Creamy and long — toffee ripple ice cream, woody spice, buttered malt loaf, and vibrant oak.

The name is a mouthful, but the whiskey is unmistakably Irish. Saints & Sinners & Rebels & Rogues is bottled by Atom Brands under their flavour-descriptive naming system, and the 18 Year Old is a blended Irish whiskey combining grain and malt components from across Ireland, matured for eighteen years and bottled at 40%.

Eighteen years is a serious age statement for Irish whiskey, where the gentle climate means the spirit matures more slowly than its Scottish counterpart. The extended ageing shows in the depth and creaminess of the final product — this is a whiskey that has had time to settle into itself, shedding youthful sharpness in favour of a rounded, contemplative character.

The nose is luxurious: apples, browned butter, rich oak, crumbly vanilla fudge, thick toffee, clotted cream, wafers, orange peel, and hints of dried summer fruits and straw. The palate is sumptuous — creamy toffee and butterscotch layered with sweet, zesty marmalade, syrupy fruit-laden flapjack, vanilla honey, and gentle hints of cinnamon sticks and peppery oak.

The finish is creamy and long, with toffee ripple ice cream, woody spice, buttered malt loaf, and vibrant oak. At forty percent, it is not the most powerfully built 18-year-old on the shelf, but the creaminess compensates — this is a whiskey designed for comfort rather than challenge. At its price point, it offers remarkable value for age.

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Sienna Blackwell
Sienna Blackwell
World Whiskey Editor

Sienna came to whiskey via the American craft distilling movement — she spent three years working harvest seasons at distilleries across Kentucky, Tennessee, and Oregon before turning to writing full-...

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