Showing posts with label Blackwater Distillery. Show all posts
Showing posts with label Blackwater Distillery. Show all posts

Wednesday, October 28, 2020

Apple and Blackcurrant in Blackwater’s Taster Club October Box.

 Apple and Blackcurrant in Blackwater’s October Box. Gin and Cassis.



The Blackwater Tasters Club Box for October 2020 contained the two drinks, as usual, plus a few other pertinent bits and pieces. The two new, exclusive to the club, drinks were a Blackwater Windfall Spiced Gin 40% and a Blackwater Waterford Cassis 25%.


Blackwater’s Peter Mulryan hosted a Facebook chat about the box last week and declared the Windfall Gin “a banger”, saying it was created by their gin expert Kieran Curtin who joined the talk from a deserted Maureen’s Bar in Cork.


Kieran admitted to being very happy with it. “It was an idea I had a long time back but I could never get the apples to come across. Then the idea came again for this box and, after a lot of experimenting, we had a breakthrough. Before we used to cut the 70/80% still spirit with water but now we decided to cut it with apple juice and we were on our way. Then, we added apple brandy from a cask in the distillery and that tied it all together!”

Kieran Curtin


Peter said it’s excellent, “great balance, well done Kieran”. Kieran confirmed they went for the usual apples spices, “clove, cinnamon, all spice” and both agreed this was not one to be scaled up. It is not filtered, just settled naturally. “If you see some haze, it's completely natural.” Blackwater’s mixologist John Coleman conjured up a Spiced Collins as the cocktail for this one: “Very easy, great before a meal”.


Next up was Des Jeffares as it is his Wexford blackcurrants that are used in the Waterford Cassis, “..very good blackcurrants” according to Peter. “How long have you been growing them?” he asked. Des explained that the business had been started by an uncle of his father. His father carried it on as did Des who, 6 or 7 years ago, decided to stop being just a supplier and go into juice side of it for himself.

John Wilcox


John Wilcox is the Head Distiller at Blackwater and he developed the new cassis. He rose to the challenge despite not knowing much at all about the fruit. “But I did have friend in Italy who had introduced me to currants via a book that he wrote. You could say this is an Italian, Irish, French hybrid!"


Des’s knowhow was crucial too. “You need to wait for fresh berries. When they are good and ripe, you get a more powerful colour and good sugar, as good as possible for you guys.”


Wilcox: “It is important to stay true to the fruit, I didn't realise currants could be so tart. I wanted to present a true cassis and in a style that people would be comfortable with. A lot of balancing went on but I think we did hit the perfect spot.”


John Coleman
And he may have had, judging by the reaction. Peter: “This is a limited edition for the club. But the way things are going, we might expand it. By the way, this is nice in a shot-glass straight from the freezer.” John Coleman’s cocktail here, Velvet Rain, looks very well indeed, very tempting and again “great after a meal”.

Thinking of going for the December box? You'll need to move quickly - details here


Home Testing


Blackwater Windfall Spiced Gin 40%

Tried this with Elderflower Tonic (Fever-tree) as indicated. Thought, with first sip, that there may just be too much of the orchard here but soon began to appreciate the balance that Kieran and company had worked hard to achieve. Worth persevering with, though you may never get this exact same blend again. Pretty experimental, pretty much a one-off, pretty damn good.


Blackwater Waterford Cassis 25%.

Took Peter’s tip here. Poured a shot straight from the freezer over ice. It is certainly flavoursome and refreshing and you get a sense of how it would be perfect in either a simple Kir or a Kir Royale.


Blackwater Jaffa Cake Gin 42%

This was one of the two in the August box but it’s only now that I had a chance to sample it.  Used a plain Schweppes tonic. No doubt there's a touch of the Jaffa cake here, in both aroma and flavour. Just not sure there’s enough distinctiveness to carry it beyond this first edition though.


Blackwater Boyle’s Gin 40%, Aldi exclusive


Small Batch Irish Botanical Gin. London Dry Gin style. Distilled and bottled by Blackwater, using local blackcurrants, elderflowers and apples. They combine these botanicals (and more besides) in pure Irish spirit, “then distil everything in our traditional copper pot still”. Having noted those “local” botanicals, I made a little “cocktail” here:

Boyle’s 50ml;

Waterford Cassis 10ml;

Elderflower tonic 150ml approx.


Very happy with the result - not too sure it deserves the cocktail title though. But the wee amount of cassis worked a treat, a terrific little sipper, a happy harmony reigned. 


By the way, Robert Boyle was an alchemist and one of the fathers of modern chemistry and lived in West Waterford.

Tuesday, September 22, 2020

Blackwater's October Taster Box. Little Rascals Session. Blacks Beer Winner. Hugh Johnson's Top 10. Wines Direct in Grenache Groove. Cheers #22

Blackwater's October Taster Box. Little Rascals Session. Blacks Beer Winner. Hugh Johnson's Top 10. Wines Direct in Grenache Groove. 

And more on wine, beer and spirits in Cheers #22

October's Blackwater Tasters Box revealed


Back in August we launched Ireland's first craft distillery subscription club and were overwhelmed by the response. Since then we’ve been busy in the orchards and fruit gardens of the south-east working on two new unique spirits for the October Blackwater Tasters Club box, and we can now reveal the contents: a Windfall Apple Spiced Gin and a luscious Wexford Blackcurrant Cassis.

Join the club here 

Happy Days With Little Rascals



Picked up a can of this session pale ale in the local Supervalu the other day. Very impressive - terrific balance. Well worth looking out for!

They say: "Happy days is our 4.1% session pale ale. A mouth watering hop combination of Vic Secret, Citra, Cascade, Mosaic and Hull Melon ensures this beer gets the VIP treatment. Expect fresh mango, passion fruit, orange, melon and much more. A delicate caramel malt backbone perfectly balances this juicy pale ale. It is the perfect session beer …HAPPY DAYS!"

Blacks Feature In World Beer Awards

 

"An amazing week for awards here at Blacks as we won the Worlds best Session IPA and Worlds best Speciality IPA for two of our newest beers, Ace of Haze IPA and 2020 Vision Triple IPA. An amazing achievement from all the team here, the Ace of Haze is going to make it into the core beer range and we have another batch in the fermenter which will be canned  very soon."


Pot still whiskey production is also in full swing! We have got the brewhouse up to near full speed and managed to run 3 brews of pot still wash on Monday this is a major step in the right direction and a new weekly production record of 12 brews this week! which we should smash again next week!

Check out all the news from the busy Kinsale producers on their new website here

HUGH JOHNSON’s 10 WINES

TO TRY IN 2021


Over 12 million copies of Hugh Johnson’s Pocket Wine Guide have been sold since its first publication 44 years ago. His seminal World Atlas of Wine is also on its 8th edition.

Here ..he.. goes into some detail about which are the top 10 wines we should be trying in 2021. Click here.

Wines Direct Loving Their Groovy Grenache
This weekend Grenache Day was celebrated, so we decided to extend the festivities and create a case around our love for this unique varietal. Grenache is responsible for some of the most delicious and expensive wine in the world. This case is well thought out to showcase Grenache at its finest. You will go on a Grenache adventure from France to Spain and back again. You will enjoy customer favourites of noteworthy bottles and at a most incredible value. More details here.

Sunday, August 30, 2020

Irish Village Distillery Produces Outstanding Limoncello from Spanish Lemons

Village Distillery Produces Outstanding Irish Limoncello from Spanish Lemons

Don’t rush, well not in my direction, if you want to enjoy this unique Limoncello offering from the innovative people at the Blackwater Distillery in West Waterford. I can’t help you, my bottle is already on its way out. The only way you can get your hands on this exclusive product is by joining the Blackwater Tasters Club. And yes, do rush. Over to their website here, in the unlikely event of there being have a bottle or two left. 

The club will be offering more specials though. If you join up, you’ll get a box every two months with two 200ml bottles enclosed plus tips etc. You have to join up before September 29th to get the October offering.

An invite to the Facebook launch party is included with each delivery. And it all started off last weekend with the celebration of the first club box which included a Jaffa Cake Gin and a Limoncello. Yes, Limoncello made in the West Waterford village of Upper Ballyduff.

Because their whiskey stills, originally manufactured to make grappa, come from the Italian city of Sienna, Peter Mulryan and his team are regular visitors there and (as, when in Rome) seek out shaded piazzas to enjoy an ice-cold Limoncello.

Back in Ireland, they found the commercially available Limoncello was “s..t”. And decided to make their own. And, as usual, Blackwater came up with the goods. Traditionally, Limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.

Blackwater’s Head Distiller John Wilcox explained, during the Facebook session, that it is an easy spirit to make on a base of neutral spirit. But you “can’t have the pith, can’t have bitter flavour.” And so some quality control had to be exercised on the Spanish lemons as “some were not perfect for the peel”. Normally it takes four weeks maceration but Blackwater gave it six. Well worth the wait as this beautifully balanced drink is quite a treat.

By the way, did you know that the Italians drink theirs straight from the freezer!  The bottle won’t shatter in the freezer, the liquid won’t solidify. Another tip, you may mix the Limoncello and its box companion, the Jaffa Cake Gin, in a cocktail, add a little soda and ice. 



John Coleman demonstrated a couple of cocktails on Facebook, including the Limoncello Viaggio.

Here’s the recipe:
50 ml Blackwater Limoncello.
20 ml freshly squeezed lemon juice.
15 ml sugar syrup (or 1/2 teaspoon sugar).
1 medium egg white.
Place all into a shaker and shake vigorously for 8 to 10 seconds. Strain into a small tumbler (filled with ice). Garnish with grated lemon zest (and a sprig of thyme) and prepare for the lemon explosion!

Peter, in B&W. The shirt's too colourful!
By the way, club members were supplied with a few slices of dehydrated lemon. If you have one, lay it on top. It will dehydrate and further enhance the experience. 

This club could be fun. Haven't tried the Jaffa Cake Gin yet but that too seems to be a gem, going by the comments on the Facebook launch.

* Speaking of fun, I certainly enjoyed the Facebook launch, thanks to Peter, John Wilcox, John Coleman, Kieran and Caroline (who gave us a virtual tour).

Tuesday, August 18, 2020

Blackwater Tasters Club, Paddy Borthwick Collection, White Hag, Graham Norton and more on wine, beer and spirits in Cheers #17

Blackwater Tasters Club, the Paddy Borthwick Collection, White Hag, Graham Norton's 10m bottles and more on wine, beer and spirits in Cheers #17. Even a recipe!


The Blackwater Distillery Tasters Club Launches

"We are thrilled to launch Blackwater Tasters Club, Ireland's first craft distillery subscription club, and you are one of the first to know. This month's box containing a Jaffa Cake Gin & lip-smacking Limoncello - fresh from our stills! Subscribe and you will receive two of these experimental, once off and utterly delicious gins or other spirits delivered straight from our distillery to your door every 2 months. All the info here.

Paddy Borthwick Collection!


Wines Direct are pleased to present to you an exceptional case featuring the best of New Zealand's Paddy Borthwick.

Paddy Borthwick is a regular visitor to Ireland, and a firm favourite with Wines Direct customers and staff for two reasons: his wines are excellent, and he is a charming, easy-going guy who is great company. Paddy is a maverick whose experience in the vineyards of France and
Switzerland has made him into one of New Zealand's most talented winemakers. More here.

The White Hag Offers Fresh Beer (& Face masks)
Some new mixes up on the store including our Craft Range Sample #1 mix, IPA Range Sample mix.

A fresh batch of Bran & Sceolan - Irish IPA is also just off the line and ready to fill your fridge!

A limited stock of our face-masks are also back in stock and can be purchased along with your beer order! More info here.



GRAHAM NORTON ANNOUNCES 10 MILLION BOTTLES!

• Graham Norton’s wine and spirits range celebrates landmark year with ten million bottles
• Graham Norton’s Own Sauvignon Blanc and Prosecco are now amongst the top three selling wines in their respective categories in Ireland.



18,311 kilometers apart and an 11-hour time difference - watch as Graham Norton and Invivo & Co make their new wine virtually! Over a two hour video call, the business partners made their new wine and you can check out the highlights here.

WATCH GRAHAM MAKE HIS NEW SAUVIGNON BLANC VIRTUALLY NOW here
The new blend of Sauvignon Blanc is out in September

Spanish Wine and Tapas:
Manchego Cheese with Red Wine & Honey Glazed Chorizo. 

An easy recipe to enliven your staycation!

Many of you would be living the Tapas life as we speak, but because of the current situation, we find ourselves recreating holidays at home. Our contribution to your staycation is Ticket to Spain case and a tasty (and easy) Tapas recipe for Manchego Cheese with Red Wine & Honey Glazed Chorizo. See the recipe here.

Sunday, March 10, 2019

Fine turnout for the latest Wine Dinner at Maryborough Hotel


Blackwater Gin

Maryborough Wine Dinner Excels
Superb Food from the Bellini Kitchen

Quite a turnout for the latest Wine Dinner in Bellini’s at the Maryborough Hotel. And quite a tour-de-force also by Head Chef Gemma Murphy, every dish of this multi-course meal a delicious delight.

The reception of the hotel wine events provides an easy and pleasant prelude to the night ahead. And last Friday’s was no exception with the excellent Blackwater Gin and Poacher’s tonics, both from the sunny south-east, easing the way and helping the friendly hotel staff and management get to know their guests.

After that relaxing start we were shown to our tables in the restaurant and soon we were enjoying the breads - the treacle butter was perhaps the highlight here! And then they poured our white wine, the Domaine a Deux Sauvignon Blanc (Touraine). This very quaffable white from the Loire, vibrant and dry, with citrus led fruit flavours, provided an excellent match for the opening rounds.
Langoustine

Not least with course number one, the Crisp Fried Langoustine in a delicious Tonkotsu sauce. The second offering was even better: Kombo and Sake Cured Salmon, Tapioca, Edamame and cucumber, and blood orange. What a delightful combination of textures, colours and flavours.
Salmon

Sorbet
Time then for the Green Apple Sorbet with Rosehip Gel, a pleasant palate-cleanser, eye-catching too. Now for the fish course: Halibut Fillet, Fregola Pasta, Cep Mushroom, Asparagus Tips, Morteaux Sauce, and Roast Chicken broth. Another outstanding mix: the fish perfectly cooked, that Morteaux a superb contrast and that broth brought them all together.

Now the staff were introducing the red wine. Oh by the way, they have no hard and fast rule here. If you prefer red all the way through, then that’s what you’ll get! Chateau Siran is well known in Margaux and beyond through its first wine of the same name. Its second wine is S de Siran, also bearing the Margaux AOC. Next comes our red, the Saint Jacques de Siran 2015, a Bordeaux Superieure (AOC), an blend of 42% Merlot, 29% each of Cabernet Franc and Cabernet Sauvignon (though the amount can vary from vintage to vintage). In any event, ours was smooth, soft and complex and paired perfectly with the lamb in the main course.
Halibut

That duo of lamb was yet another illustration of the expertise in the Bellini  kitchen. We got Marinated Rump, Parmesan and Tarragon crumbled shoulder, smoked parsnip, Cannellini Bean, Pardon Pepper, Black Garlic Infused Lamb jus. Both the lamb treatments were top notch and the black garlic jus was an amazing factor as well.
Lamb

Gemma eased us out with a delightful easy to eat dessert. The Velvet Cloud Sheep’s Yogurt from County Mayo has been earning plaudits all over the country for the past year or so. Gemma and the Square Table’s chef Martina Cronin soon realised its potential and have been using it for quite a while. I fancy Michael and Aisling, the Mayo couple behind it, would have been well pleased with our Baked Velvet Cloud Yogurt, poached rhubarb, confit orange and ginger biscuit. Soft and delicious!
Dessert

There were still some petit fours to negotiate but, wisely, the staff had these little gems served in a little box. You could eat them there and then or, as we did, tie the ribbon and take them home. And, no, we didn’t eat them in the taxi; the denouement came at morning coffee on the Saturday as we recalled the pleasures of the night before. 

This was probably the best of the recent wine events here at the Maryborough, so do keep an eye on the hotel’s social media and on this blog as well for future events.

Tuesday, December 4, 2018

Winter Weekend in Wexford


Wexford Winter Weekend

Top chef Kevin Dundon circulated among the visitors to his Dunbrody House Hotel Market last Sunday and we had a chat as we bought some of his conserves and relishes. He’s particularly proud of his Lemon Curd and the Brandy Butter. Lots of other food on offer too from local producers and no shortage of Christmas crafts either in the cluster of yards and sheds. 

Dunbrody House is in a wooded area above the small fishing village of Authorstown. The market is on every Sunday from noon until 4.00pm. It was packed at the weekend with both car parks close to full. And if you want to take a break from the shopping, then you may relax in the onsite pub with a drink and live music.

We had started the weekend a day earlier in Wexford town itself with its narrow busy streets. After the morning trip from Cork, a spot of brunch was in order and we found a good one in Button and Spoon, just a few steps up Church Lane from the quay. Excellent food and friendly people there.

Had a look around after that and called to Greenacres to do some Christmas shopping. Not difficult at all in that well-stocked emporium and a good amount of Irish produce, such as Bean and Goose Chocolate, Melanie Harty’s jellies and Tom Cowman’s Wexford Honey, included. And if you’re a sportsperson, you’ll note the sculpture of local hurling hero Nicky Rackard in an action pose on the street outside.
Not Nicky Rackard!

Headed north then, up along the coast until we came to the Strand Inn which has a fantastic position overlooking the sea and the pier at Cahore. They too put the emphasis on local (including Yellow Belly Beer) and there’s a fine menu there - I enjoyed my plate of Prawn Pil Pil as the daylight began to retreat. Must go back in the summer-time!

Our destination for the night was the Ashdown Park Hotel on the edge of Gorey and, after a warm welcome, we took a break here for an hour or two. We had a table booked at Table 41 on Main Street, about a ten minute walk away. A very tight menu in this upstairs venue but quite good food on offer and friendly service in this relatively new venue.

Back in the hotel bar, we were disappointed to find no craft beer at all, not even a bottle of any of the local brews. They did have some Irish gins though and we had a bit of a “tasting” with Blackwater, Drumshanbo and Short Cross in the mix. Breakfast was nothing to write home about.

Actually, there’s a much better brunch menu, believe it or not, in the cafe at the Hook Head Lighthouse, and it’s available all day Saturday and Sunday. They have upped their game here, as should all visitor attractions. Places like Good Day Deli (in Nano Nagle Place) and the Café in Cork’s Crawford are excellent examples. Some not so good that I can think of are the Skellig Visitor Centre on Valentia and Spike Island, unless they’ve improved over the last 12 months or so.

The weather was mainly cloudy and very windy at the Hook and that meant it was quite spectacular, a great day to visit! Even if we had to work our way through spray flying across the narrow approach road from time to time. Indeed, there is a wooden “rampart” by the lighthouse and we got an invigorating splash or two as we took in the views from that vantage point.

Dunbrody was our next stop and, after that, we came back down, just a few minutes drive, to Aldridge Lodge (near Duncannon). This is a Michelin Bib restaurant with just three rooms and luckily we had one booked.
Yogurt from the breakfast bar at Aldridge Lodge

Everything was just perfect here, from the warm welcome by owner and chef Billy Whitty to the fantastic evening meal based hugely on local, even family, produce. No full bar here so no draught or whiskey. But no shortage (they carry the local Cleverman beers) and we finished the pleasant evening with a drop of the Stonewell Tawny.

We would leave the following morning but not before a treat of a breakfast.The plaice was served with a poached egg (hen or duck), mushroom and tomato. It was a great start to the day. Time then to say goodbye to this highly recommended place and head to the village of Ballyhack to take the ferry to the Waterford side (8 euro single trip); we were home in less than two hours overall after two great December days in the Model County!


Tuesday, October 30, 2018

Cahernane House. Comfort and Class. Superb Food and Service.


Cahernane House. Comfort and Class.
Superb Food and Service.
Morning view from the window of the Albericci Room

Breakfast pancakes
Many Killarney hotels have the advantage of mountains, lakes, herds of deer, more or less in the front garden and the renovated and very comfortable Cahernane Hotel on the Muckross is one of them. The lakes and mountains are constant but you may need to be on the alert around dawn or dusk to see the deer who come right up to the lawn boundary.

We were there in October and enjoyed a fantastic meal (details here) with restaurant manager Aileen and duty manager Youri looking after us. Have to say all the staff are brilliant here, always good for a chat and a laugh. 

Aileen is from the Philippines and has been in her current role since 2013. She oversees all aspects of the beautiful high-ceilinged Herbert Room restaurant and even demoed her singing talents with a rendition of Happy Birthday for a surprised guest on the night.

Not too sure if Youri can sing but I wouldn't be surprised. He is from Holland but in some ways is now as Irish as any of us. The minute you talk to him, you'll see he has a tremendous love and knowledge of all things food and drink. 
Deer at dusk

He told me they had had an extremely successful summer. "Tourists kept coming, more and more of them. And the season is extended even further this year." Indeed, the hotel was fully booked even for the opening two weeks of October.

Dinner is excellent here and you will also enjoy your breakfast in the Herbert Room. You may of course help yourself at the cold buffet as well as ordering from the Hot menu. The buffet includes juices, an excellent selection of fruits, seeds and nuts too, charcuterie, yogurts, cheese, cereals, breads and pastries.

You may start your Hot breakfast with Porridge (with some lovely additions including honey), Bruléed Pink Grapefruit, the Traditional Full Irish (of course), Manor House Omelette, Salmon and Egg Bagel, Buttermilk Pancakes, Smoked Kippers and a few other specials.

They also serve food (an all day menu) in the Cellar Bar and, later, you may enjoy a drink here. Quite a few cocktails available including their signature, 'The Herbert’, a smooth combination of gin, spiced rum, elderflower and fresh lime juice! 
Pint at ease in the Cellar Bar

They also offer gin (including my favourites Blackwater and Bertha’s Revenge) and whiskey flights. They support local too and stock beers (on draught) from the Killarney Brewing Company.  All these beers are named after local myths and legends, evoking emotions of all things Killarney. And all are pretty good, including the Casey Brothers stout!

Of course, the bedroom is a key part of any hotel and those in the Cahernane are excellent. We have previously stayed in the Garden Wing but this time we had a splendid room in the Manor itself, the heart of the old building. 
Welcome to Cahernane!

Like all the rooms here our Albericci Room has been recently renovated. It is spacious, comfortable, beautifully decorated, with great views, well-heated too, especially the bathroom (hard to beat hot tiles and hot towels in the morning!). And of course it has WiFi and TV as well.
A pleasant entrance drive to Cahernane

Just got in this press release on behalf of the Cahernane:

Christmas and New Year
Enjoy a festive break like no other this Christmas in the wonderful surrounds of the luxurious Cahernane House Hotel overlooking Killarney National Park.

The beautiful recently renovated manor house in Cahernane will be turning into a Christmas wonderland for the most wonderful time of the year, and guests will be able to finish 2018 in some style in the twinkling Kerry destination.

This Christmas, guests will be treated to an exquisite culinary experience at the renowned Herbert Restaurant which was recently awarded 2 AA rosettes for its excellence. The one-night Christmas package for two (€145 pps) includes a delightful five-course dining experience with the wine of your choice in the Herbert Restaurant, while a two-night package with dinner on one evening is just €220 pps. Booking dates are available from December 27-30th.

Guests who book via the Cahernane House Hotel website will also receive a complimentary glass of prosecco on arrival to ensure that their stay gets off to a welcoming start.

There is also no better place to ring in the new year than the toasty confines of Cahernane, who are running a brilliant New Year Celebration package that on December 31st. Guests will enjoy a pre-dinner cocktail reception before tucking in to a delicious 7-course tasting menu in the Herbert Restaurant.

An exclusive Christmas Party Package for groups of 10 or more is also available from November 1st- December 15th, with a luxury overnight stay kicked off by mulled wine on arrival, before guests enjoy a private Christmas Party in the Herbert Restaurant featuring a six-course menu and a complimentary class of champagne. A full Irish breakfast is also provided the following morning, all for just €140 pps.

There will also be live music in the drawing room on New Year’s Eve, where complimentary champagne will be served to ring in 2019 in style.

The New Year Celebration package is available for €175 pps.