The first blended malt from The Whistler, aptly named The Good, The Bad, and The Smoky Irish Whiskey, is a harmonious blend of single malts initially aged in bourbon barrels and subsequently married and finished in 125-litre peated quarter casks for a minimum of 10 months. The campfire flavour derived from this process inspired the spaghetti western theme of this whiskey, described by the distillery as reminiscent of "outlaw days and sandblasted spice where whiskey was gold and justice was lead," drawn from the "three corners of the Irish plains." Bottled at 48% ABV without chill-filtration or additional colouring, it presents a nose of campfire smoke, vanilla, toffee, and orchard fruit. On the palate, it reveals notes of herbaceous spice, toasted vanilla, coastal salinity, and rich smoke, with an aftertaste of cereal sweetness and dry spice.