I'll have to see if I can find it at a store. I'm always down to improve my butter experience. I will say that I was very let down by Kerrygold. It's noticeably better if you are having just plain buttered toast, but otherwise I can't taste any difference between it and the normal butter one sees at the store.
Found that to be the case with any butter really, when you cook with it or do anything that dilutes it, the flavor beyond "lipids" ends up lost quickly amongst the other flavors. We buy cheaper butter for stuff like frying eggs or to add to recipes that call for it and buy a smaller amount of really good stuff to put on (cooked) bread/steak/potatoes or other times where the flavor difference feels noticeable (also usually do unsalted for the normal, and salted for the high-grade). Note I said cheaper not cheap, I'd say like wine you shouldn't cook with butter you'd refuse on its own.
It's true of a lot of things that, if you taste them in isolation, there's a noticeable difference. But if you're using them as just a supporting element or mixed in with a lot of other flavors, they may not be worth 2x the price.
