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- Griffins of Dripsey Join Dessert Festival Fun
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- Restaurant Reviews. Up-to-date. Cork & Ireland
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- Ireland's Great Producers, Great Tastes
- Munster Wine & Dine. Gubbeen Visit Update!
- Family fun at Westport Food Festival
- The Return of the Campo Viejo Tapas Trail
- A Beginner's Guide To Kitchen Knife Techniques
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Tuesday, November 29, 2016
Christmas Prezziesfrom three euro to 3.5k euro!
Want to know a little bit more about wine? In a hurry? Then download Grape Personalities - a guide to grape varietals and the wines they make. The APP retails for €3.99 in both iOS and Android and is available at http://grape-personalities.appstor.io
Christmas Day Survival Kit
Wines Direct make Christmas Day easier for you with their Survival Kit. Along with two classic French whites and two classic French reds, you’ll get a bottle of sparkling wine (Cremant de Loire by Alain Marcadet) and, for afterwards, a bottle of Port (Quinta do Crasto LBV 2011). It is available online at Wines Direct and the six bottles will cost you €115.00 (over 30 euro off and free delivery).
Eight Degrees Festival Beers
You can never mention wine within 25 miles of Mitchelstown without Caroline Hennessy shouting beer! She tells me Eight Degrees have some very special ones to offer. “The Three Dukes of Burgundy is our 2016 Barrel Aged Project. From that series, The Fearless Farmhouse Ale and The Bold Imperial Stout were just released last week. In January, we will be releasing The Good Barleywine.”
All of these limited edition beers are bottled into 750ml amber champagne-style bottles and are available either individually or in 2 x 750ml bottle gift packs (RRP €19.95).
Fearless Farmhouse Ale is your perfect Christmas table beer. It won’t shout too loudly over the turkey, will happily hang out with ham and doesn’t balk in the face of any cranberry relish-type shenanigans.
Save The Bold Imperial Stout for the end of a meal and pair it with something sweet like Christmas pudding, a rich cranberry cheesecake or some quality vanilla ice cream. RRP €10.95
The Whiskeys of Ireland
Want to read up on your whiskey? Then get Peter Mulryan’s Whiskeys of Ireland. The very experienced Peter (the man behind the Blackwater Distillery in Waterford) knows his whiskey as well as his gin and the book charts the history and the current state of Irish whiskey. A very intertesting read indeed. The Whiskeys of Ireland is published by the O’Brien Press and is widely available. I spotted it in Bradley’s, North Main Street, Cork selling for €19.95.
Teeling’s Top Drops
While you’re reading, why not sip from either The Teeling 24 or 33 Year Old Single Malt, available initially in the Teeling Whiskey Distillery, Celtic Whiskey Shop and Dublin Airport in Ireland and retailing for €300 per 70cl for the 24 Year Old and €3,500 per 70cl for the 33 Year Old.
Too expensive? Well you can get a perfectly good bottle of Jameson for thirty euro or less! Another favourite around here at the moment is Writer’s Tears, also in Bradley’s at €45.99.
Have you a wine lover in your life? But don’t know which wine to buy for him or her. Why not make a present of some suitable glasses instead. Tipperary Crystal have just produced a new range for white and red wine, for bubbles, and also for whiskey and brandy. Prices are mainly twenty euro for a gift box containing a pair of the glasses. All the details here.
The Oxford Companion to Cheese
Wine and cheese go together of course and so too do beer and cheese. You can get all the best pairings and so much more in this massive just published (December 1st) book on cheese. Lots of Irish interest too with Cashel Blue, County Cork and pioneer cheesemaker Veronica Steele covered in this landmark encyclopaedia, the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. See more here. Published by the Oxford University Press, the impressive volume costs forty pounds sterling.
The producers are so happy with the complexity and smoothness of this milk based gin that they really enjoy sipping it with a “splash of water”. But they add “she works very well with a good quality tonic”. And she performs well also in a martini. Bertha, shaken with ice and a suggestion of vermouth, poured into a chilled glass with a simple zest garnish delivers “a gloriously smooth and precise cocktail experience”. Try it for yourself - stockists here - about 50 euro per bottle.
Tuesday, May 19, 2015
World Rediscovers Irish WhiskeyDave Broom’s Breakfast-style Whiskey.
|Whiskey ageing silently in Midleton.|
It was a tax dodge that led to one of the great whiskeys!
Leading whiskey (sometimes whisky) authority Dave Broom was talking about Green Spot, the first drop up for tasting during the Roaring Silence - Silent Stills Awaken, the title of a session on the irish whiskey renaissance at Ballymaloe’s LitFest at the weekend.
Because of a punitive tax on malted barley, the Irish distillers decided to use a portion of unmalted barley in their mix and that style became known as Single Pot Still and is now part of the astonishing revival of the Irish spirit. Dave did take the opportunity to point out that John Jameson was a Scot.
|Tomas Clancy (left), Dave Broom and Brian Nation (right)|
Quite a bit to go yet though according to Tomas Clancy, another of the speakers on the panel. he would like to see the industry here mirror that of Scotland with a mix of both small and large operators. He pointed out that the Scottish industry is worth three billion while, at present, the Irish weighs in at three hundred million. “Investment here, he said, “is heavy.”
Dave may not always be sure of which time zone he is in but he knows his whiskey and obviously likes the Green Spot: “..stimulating nose (a signature of Irish whiskey and it dangerous drinkability!)...oily, coating the tongue..sweet...fresh acidity….
Brian Nation the enthusiastic Master Distiller at Jameson Ireland explained how the malted/unmalted mix and the triple distilling “imparts a creamy mouthfeel. The style has orchard fruits and sweet spices (from the distillate) and is toasty from the wood.”
He pointed out that maturing in wood casks had been started a long time ago by Mitchell & Sons Wine Merchants in Dublin, still associated with Green Spot. And he also paid tribute to his predecessor in Midleton, Barry Crockett, whose foresight “in laying down stocks” was crucial to the current revival.
Late in the 19th century and in the early part of the 20th, Irish whiskey was the world leader but over the decades lost out in the UK and US markets because of various factors, including prohibition, World War 1, War of Independence, and the Irish Civil War. And the decline continued right through the Second World War with all the American soldiers in Britain being wowed by Scotch.
Boosted by a Royal Commission 1909 finding in its favour, the Scots were benefitting hugely from improved versions of Aeneas Coffey’s 1830 Column Still invention. French born Coffey was an Irish tax inspector but the industry here dismissed his breakthrough invention, to their cost. “We were the masters of the Pot Still,” said Tomas Clancy. “But Irish Whiskey was too good, too early.”
|Feeling's Single Malt|
Broome, who described Coffey’s invention as “a good piece of kit”, now introduced Teeling Whiskey Single Grain, made from maize. It is matured initially in American oak and is “a great whiskey, creamier and sweet, with banana notes, and a short finish. It is gentle and light, a breakfast style whiskey. Good for cocktails too, very versatile.”
This weighs in at 46% abv and Dave suggested adding some water. I did and got a good result!
Brian told us that this Single Grain, made with maize and malt, is produced in the column still. “It is a fruity, floral style. Jameson, by the way, is a blend of single grain and Single Pot Still.”
In the 1940’s, people, especially Americans, began to look for lighter whiskeys and Tullamore Distillery deliberately blended for the palate. Now there is, since 2013, a brand new distillery there. It has impressed Dave Broome. “It is an astonishing piece of work - go see it.”
The piece of work we had in front of us at that point was the Tullamore Dew Phoenix. Brian Nation said you have to be innovative to meet demand for styles and brands. “Don't sit on your laurels. Look to innovate and stay ahead of the game.”
On the whiskey itself, Dave remarked that the Single Pot Still comes through. “It has a rich dark character and you also note the effects of the sherry barrels. At 55%, it need water. It is lovely, well balanced, with good characters.”
Tomas Clancy said our ancestors didn't want to waste anything. So the empty barrells from Jerez and Porto and other places were put to use to mature whisky. “Colour was one of the main impacts as the barrels changed a dirty looking spirit into an inviting looking liquid.”
Lots of praise for the “innovative, cheeky Teelings” from Broom as we sampled their Single Malt. “Keep an eye on them,” he continued. “They are raising the bar”. Clancy agreed:”They are fantaiusci, will get even more so. They are not in it by accident, they have seen where the opportunities are and should have a fascinating future.”
The introduction of our Glendalough 7 year old Single Malt provoked a discussion about the future. The past first though as Tomas said the current 9 to 10 per cent annual growth is down to Midleton. The stills at Midleton are artisan, don't lose sight of it. Micros are okay but won't be the industry in 20 years time. He remarked too that distilleries need to be encouraged and instanced the fact that one of the bigger new ones had received a half million euro water bill even before they had started operating!
|Whiskey making, old and new|
Brian Nation said at present Ireland has four per cent of the world market and the plan is to grow that to 12 per cent by 2030. “There is plenty of room for other distillers but we need to see the quality kept up. One bad apple….”
We had earlier met Dave Broom’s breakfast whiskey. Now he introduced us to his desert island tipple, the one he'd grab if the ship was going down, none other than the local Redbreast 12, “a style of whiskey the world has fallen in love with, really well priced.”
Brian explained that the key difference here is the cuts during the distillation. “It is full bodied, robust, lots of flavours. On the nose you have the fruitcake aromas, a contribution from the Oloroso casks. The feel is creamy and there are spices there too and also that dried fruit. For me, this is an exquisite whiskey.”
Dave, who had been totally encouraging all along about Irish Whiskey, rounded it all off by saying the category was “on fire”. “Everyone wants Irish Whiskey!” Sláinte to the panel and to Colm McCan and his volunteers at LifeFest who, year after year, come up with the goods.