Micil Distillery

About the distillery

Micil Distillery is located in Salthill by Galway Bay and is deeply rooted in Connemara’s poitín tradition. Here, six generations of family craftsmanship meet a modern, licensed distillery that has been making whiskey, poitín, gin, and Irish cream since 2016. Particularly characteristic are the small pot stills, the clear use of peat smoke, and the many casks that give the spirit a distinctively Irish character.

History

The story begins in 1848, when Micil Mac Chearra started distilling illegal poitín on a hillside slope in Connemara. The family has continued the tradition in an unbroken line through six generations, and recipes, skills, and processes have been passed down orally in Irish from one generation to the next. The name Micil is a tribute to the founding ancestor, and the distillery sees itself as the inheritor of both the hidden Connemara distilling and Galway’s broader distillation history.

After more than a century without licensed distillation in Galway, Micil Distillery opened in 2016 as the city’s first licensed distillery in over 100 years. In 2020, the distillery produced Galway’s first licensed whiskey in more than a century. Since then, the range has been expanded with new releases and cask programs, and in 2024, a first limited Galway whiskey sold out within minutes. At the same time, the distillery continues working to unite the poitín heritage of Inverin with the whiskey tradition in Galway.

Raw materials and production

Micil works primarily with small pot stills, and the spirit is shaped through slow distillation and cuts taken after the nose, palate, and instinct. The distillery describes itself as the poitín distillers who have taken the old Connemara approach into modern whiskey production. Here, 100% Irish raw materials are used, and the range and production cover Irish malted barley, green barley, oats, wheat, and rye, depending on the release.

Peat plays a central role. Several products are clearly peated, and one of the whiskies is malted with peat from the family’s land in Inverin. The distillery also says that it experiments with ingredients, fermentation methods, and cask types and sizes. The smaller ‘Connemara casks’ are highlighted as part of the method because they allow faster development and a very concentrated spirit. The gin is also made with hand-picked local flowers and herbs, which give a clearly Connemara imprint.

Maturation and cask types

Aging and finishing are a decisive part of Micil’s style. The distillery uses smaller ‘Connemara casks’, intended to provide faster maturation, and the products show a wide palette of casks: port, sherry, Pedro Ximénez, Oloroso, Amontillado, bourbon, virgin oak, Bordeaux red wine casks, and Madeira casks. Some releases get an actual finish, while others rest in special casks to build depth and structure.

A good example is the Amontillado-finished poitín, which only rests in cask for 10 weeks. Other releases use ex-peated quarter casks or a triple cask finish. The cask work is not used as decoration, but as a concrete tool to add fruit, nuts, sweetness, peat smoke, and more texture to the spirit.

Whiskeys

The core range is broad, but supported by a few clear pillars: peated Irish whiskey, Single Pot Still whiskey, poitín, and gin. Micil Earls Island, Inverin Small Batch, and Madeira Island showcase three different whiskey expressions with smoke, spice, and fruit at the center. Micil Heritage Poitín and Micil Irish Poitín keep the distillery’s poitín roots, while Irish Gin and Spiced Orange Gin show how local herbs and flowers are also translated into gin with a Connemara character.

In addition, there is the luxurious Micil Irish Cream and occasional special releases such as the distillery-exclusive Saothrú Amontillado Cask Finish and the limited Galway whiskey. The overall impression is a small but broadly based range, where peated character, spice, and cask influence recur across categories.

Whiskey style and tasting profile

Micil’s whiskies and related spirits point in several clear directions: baked apples, pears, and citrus meet redcurrants, rhubarb, and apricot; warm spices like cinnamon, nutmeg, clove, and pink peppercorn show up again and again; and the soft peat smoke comes through as gentle peat smoke, soft turf smoke, and charred wood smoke. At the same time, there’s sweetness from honey, vanilla, and toffee, while the gin adds heather, bog-myrtle, and a floral balance. It’s a style where fruit, smoke, spice, and texture constantly push each other forward.

Visit the distillery

Micil Distillery can be visited, and there are bookable experiences such as the Micil Whiskey Experience and the Micil Distillery Experience. Visitors can also choose gift vouchers, and there is a shop and visitor centre. There are booking recommendations for the tours, so the visit is planned as an experience rather than a drop-in. The distillery is located at 226 Upper Salthill in Galway and stays open for contact regarding both visits and the shop via the listed visit and shop inquiries.
See times and book a visit.

Philosophy and craftsmanship

Micil’s philosophy is rooted in family heritage, local raw materials, and intentional small-scale craftsmanship. They work based on the experience of six generations, stick to traditions and recipes that have been passed down orally in Irish, and see themselves first and foremost as poitín distillers. At the same time, there is a clear desire to experiment with ingredients, fermentation, and casks, without losing the connection to Connemara, Galway, and the small stills.

Awards and recognition

• Gold Medal Winner in the Grain Spirit category (2022, Gold Medal Winner, Micil Heritage Poitín)

• Best Irish Cream (2022, Winner, Micil Irish Cream)

• Best Irish Contemporary Gin (2025, Winner, Micil Irish Gin)