Paddy Irish Whiskey Introduces Two New Flavored Whiskeys
This fall Paddy Whiskey, a 233-year-old authentic Irish whiskey, has introduced two new flavored whiskey blends to its portfolio, Paddy Bee Sting and Devil’s Apple. With the sweet honey taste of Bee Sting and the cinnamon apple kick of Devil’s Apple, both new flavors are smooth, balanced, easy on the pallet and can be enjoyed either on their own or mixed. Just like Paddy O’Flaherty, the larger-than-life whiskey salesman who the brand changed its name in honor of in 1913, these bottles are representative of enjoying life with good friends during good times.
“The whiskey category continues to post record growth with the Irish whiskey (+22%) and flavored whiskey segments (+94%) leading the charge,” said Tina Reejsinghani, Brand Manager, Irish Whiskey, Pernod Ricard USA. “Paddy combines the best of both worlds to create two new flavored whiskey blends that, while grounded in authenticity and Irish heritage, are smoother and more accessible to younger consumers (LDA+ – 29 year olds) entering the whiskey category.”
Paddy Devil’s Apple offers a crisp apple flavor with a devilish cinnamon bite. When served on its own, it can be enjoyed in shot form or over ice. If mixing, consumers are encouraged to mix one part Devil’s Apple with four parts cranberry juice, Irish cider or ginger beer and a lemon wedge over ice.
On the sweeter side, Paddy Bee Sting is dripping with fresh honey notes and finishes soft and smooth. Kick off an evening with ‘Lemon Stingers’ – five parts Paddy’s Bee Sting, one part lemonade shaken with ice for eight total shots – or similar to with Devil’s Apple, mix with Irish cider or cranberry juice, a lemon wedge and ice for a refreshing concoction.
Reejsinghani concluded, “Today’s entry level whiskey drinkers are looking for new styles and brands that are fun, easy to drink and help guide them into the category. Paddy, with its Irish pedigree and unique flavor profiles, is the perfect entry brand for these consumers and the brand to help retailers and on-premise operators drive incremental whiskey sales this fall.”