Mitchell & Son started as a bakery café in Dublin. While the men drank whiskey, the women were supposed to drink tea. The café got a reputation for serving whiskey to female patrons on the downlow, pouring it from 'teapots' into their 'teacups.' The company went from pastries to importing wine, to whiskey bonding. After the wine casks were emptied, they were sent up the street to the Jameson distillery on Bow Street to be filled, then returned back and placed in the company's cellar to be aged. Each barrel would be marked with a dab of paint to indicate how long it will be aged for: blue for 7 years, green for 10, yellow for 12, and red for 15 years. This is the origin behind the 'Spot' in the name, as in a spot of paint that marked each barrel. The brand is distilled at the Midleton Distillery with Mitchell & Son retaining distribution rights in Ireland and Pernod Ricard handling distribution everywhere else. Yellow Spot is a blend of 12 year old Single Pot Still Irish Whiskey aged in three different casks: ex-bourbon, Sherry, and Malaga wine. On the nose cloves, orange zest, and honey. On the palate and finish there's nectarines, unsweetened baking cocoa powder, black pepper spice, cinnamon, vanilla, and surprising amount of dark chocolate at the end.