Check the Daily Specials when visiting the Malthouse Café in Midleton

Check the Daily Specials when visiting 

the Malthouse Café in Midleton

Super Stir Fry

I could have missed out on a stunning dish at the new Malthouse restaurant at the distillery in

Spots Star At Cork Whiskey Festival.

Spots Star At Cork Whiskey Fest

Taking us to the high Spots at Gallaghers is Midleton Whiskey Ambassador Ger Garland

I met three of the Spots at the inaugural Cork Whiskey Festival, all part of a stellar masterclass in Gallaghers Gastro Pub where Midleton Legend Ger Garland and Brand Ambassador Matthew Smith guided us through the selection along with  some of their finishing wines.

My conclusion? That Green Spot is amiable, ideal for chillout moments if rather innocent and playful (a morning sip said Matthew). Yellow is more grown up, a little edgier (just a tad). Red is smoother, more sophisticated. By the way, if someone said to me "you can have the Green only" I would not be at all disappointed. 

And that 12-year old sherry turned out to be an unexpected favourite! Perhaps not that unexpected as Lustau is my favourite sherry.

The line-up at Gallaghers

The story of the Spots began under the hustle and bustle of cobbled Dublin streets in the early 1900s where a single pot still Irish whiskey brand was quietly making a name for itself. The first of the branded spots didn’t appear until the 1920s.

Mitchell & Son matured their whiskey in casks in a network of underground cellars. When the fortified wine casks were filled (exclusively with new make spirit from Bow St. Distillery) and brought back to Mitchells, they were marked with a daub or ‘spot’ of paint which identified how long they would be matured for. Blue for 7 years, green for 10 years, yellow for 12 years and red for 15 years – hence the name Spot Whiskey.

Matthew

These along with the Green Spot Wine Geese series as well as limited editions such as Gold Spot make up the full selection of Spot Whiskeys. At Gallagher, we enjoyed the Green, the Yellow and the Red.

Back in the days when distillers sold barrels of whiskey direct to customers who finished them in their own way, there was a lot of variation in the market, according to Matthew.

The bonding business thrived for decades but was on the way out in the 1960s when the few remaining distilleries, consolidated in Midleton as Irish Distillers, refused to continue the supply barrels. But, as often happens in Ireland (and presumably elsewhere), someone knew someone and through that insider track, Mitchell had their supply continued.

While sherry and fortified wines are often quoted as being the difference makers in the Spots, credit is not always given to the influence of the Spanish oak in which these wines have been matured. This oak (from Galicia), Matthew told us, is spicier, drier and with more astringency, than other oaks.

And there are also different influences as we move from Spot to Spot though all are Pot Still. The first difference is ABV: 40% for Green, 46% for Yellow and Red. The second is age, 10 years for Green, 12 for Yellow and 15 for Red. All are matured in Bourbon and Sherry casks but there is a third cask used in the case of Yellow (Malaga wine) and Red (Marsala wine from Sicily). All these factors add to the variety in Irish whiskey even if Spot, though well-loved, is not a large share of the overall market here. Prices too go up as you move from Green to Red!

Ger 

Green Spot with its light and delicate nose and flavours and silky mouthfeel is, like all the Spots, produced in Midleton. It weighs in at 40% ABV but the Cask Strength version, that we also tasted, has a hefty 59.1%. Ger said it is quite potent and hinted that you may need to add a drop of water!

Ger was very much taken with the 12-year old sherry and so was I. “Amazing with Gubbeen smoked cheese or their smoked sausage,” he advised. “With its nutty nose and rich flavours, it is a nice interlude on our whiskey journey today.”

Now we were on to Yellow Spot. Matthew: “Moving to a sweeter basis. The 12-year statement on the bottle means that the youngest whiskey in the product is 12 years old, it will also contain older.” He indicated that those with a sweet tooth will prefer the Yellow over the Green. And Ger confirmed that the Malaga wine is very sweet and syrupy, a dessert wine.

Matthew enthused over the Red saying it was fantastic,  with that dessert wine influence now from the Marsala "..darker.. more complex…sweeter..” For me though, it was also smoother than the Yellow. 

While Ger was enthusiastic about the Marsala, I didn’t really fancy it on its own - it was also part of the tasting. But it certainly seemed to do the trick with the Red Spot.

Time now to leave the packed room and head out into the city rain and prepare for another day on the whiskey trail tomorrow. And the good news, after a hugely successful opening night and a string of well attended events on the first day, that insiders are already forecasting that the Festival will be back again next year.

Like to know more about the Spot Series? Then please click here.  

And Single Pot Still? Single Pot Still whiskey is unique to Ireland in general and is regarded as the quintessential style of Irish whiskey. Made from a mash of malted and unmalted barley and then triple distilled in traditional copper pot stills, Pot Still whiskeys are characterised by full, complex flavours and a wonderful, creamy mouthfeel. In order words, your Spots are very good to begin with.

Powers 100% Irish Rye Whiskey. On the shelves today! Latest on Cork Whiskey Fest.

Powers Launch their 100% Irish Rye Whiskey today. 

 Latest on Cork Whiskey Festival.

Powers Launch their 100% Irish Rye Whiskey 43.2% ABV, 

RRP €40.00, widely available

The world’s first 100% Irish rye whiskey is on shelves around the world today. The producers are happy: “Proudly honouring the pioneering spirit of Powers Irish Whiskey, this ground-breaking release uses 100% Irish rye for the first time ever. The result is Powers Irish Rye, a complex and flavourful Irish whiskey that is set to shake up the increasingly popular rye whiskey category.”

It appears in your glass as a warm bronze liquid. Aromas are complex, barbecued banana, cherries and vanilla along with spicy notes especially of clove, with pepper and ginger also in mix. The rye announces itself more in the mouth along with the banana and clove and waves of sweetness (sugar and vanilla). A relatively mild but very satisfactory experience in the palate is followed by something similar on the finish, the flavours smoother, the spices enhanced, as they mix in harmony and waltz for quite a while.

Didn’t quite finish the 100ml sample provided on the first go. Went back a second time and was even more impressed. This 100% Irish Rye Whiskey is 100% compatible with this palate. Very happy indeed with it and thrilled to be able “award” a Very Highly Recommended stamp!

A few years ago at the little Micil Distillery in Galway, Pádraic Ó Griallais told me the three conditions needed to become a proper drinker: É a ioc, é a ól, é a iompar  (Pay for it; drink it; carry it.) When it comes to this Powers, I could well meet all three - not too expensive, not too harsh (far from it), and easy to drink and carry! A bigs thumbs up for this breakthrough from Powers. Not every day are you going to come across a whiskey of this quality at such a reasonable price.

The launch of Powers Irish Rye is grounded in the heritage of the whiskey brand, as Carol Quinn, Archivist at Irish Distillers, uncovered. Old mash bills and recipes reveal that Powers experimented with rye over their history, shows how, as the scientific knowledge of distilling expanded throughout the 19th century, they continually strove to innovate with new techniques and processes.  

This new bottle is born from trials at Irish Distillers’ renowned Midleton Distillery in Cork, Ireland, Powers Irish Rye balances the trademark earthy, peppery character of rye with the sweet flavour profile imparted from maturation in a full repertoire of American oak – with virgin oak, first fill and refills in the cask mix.

Rye is mainly grown in northern European countries and used in bread and beer. Not easy to find a farm growing it in Ireland. But Powers persevered and commissioned the planting of rye crops. With a commitment to sustainable farming, the Cooney Furlong Farm in Co. Wexford supply 100% of the rye used in Powers Irish Rye. Located just a short distance from Edermine House, the ancestral home of the Powers family, the farm guarantees ongoing Irish rye supply for this world first release.

In an interview conducted by Royal Commission on whiskey back in 1908, the Powers ethos was best described by James Talbot Power, ‘At Powers, we are producers of flavours, not of spirits`.  They are proud to continue this Powers legacy in 2023. And it is indeed the flavours that catch the attention in this latest release.

Bottled at 43.2% ABV, Powers Irish Rye will be released from 20th February in the US, Ireland, Northern Ireland, Dublin Airport and online at PowersWhiskey.com, and via The Whisky Exchange in the UK in the coming months at RRP €40.

The whiskey can be drunk neat but should also catch the attention of mixologists and Powers have already proposed this recipe for a Classic Manhattan cocktail.

Manhattan cocktail

Ingredients: 50ml Powers Irish Rye, 25ml sweet vermouth, 1 dash aromatic bitters, 1 dash orange bitters

Method: Add all ingredients to a mixing glass; Add ice and stir to mix and chill; Strain into a chilled coupe glass; Express orange oils from an orange zest and discard the zest; Garnish with 3 skewered maraschino cherries.

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Cork Whiskey Fest 2023

Shelbourne ace Rory McGee.

The Cork Whiskey Fest 2023 continues to gather momentum and will get another boost with the official launch this coming Thursday.

Some 34 events have been organised over the three days and some have already been sold out. I'm looking forward to two events in particular: the Mitchell Spot Whiskeys & Wine Masterclass and also the Dunville Masterclass

Mitchell and Sons Wine & Spirits Merchants are the sole remaining licenced bonder with Irish Distillers. Their wine finished single pot still Irish whiskeys are a pillar in Irish Whiskey. Midleton legend Ger Garland and Brand Ambassador Mathew Smith will guide us through a selection of Spot whiskey along with their finishing wines, for this stellar masterclass.

Jarlath Watson’s Dunville’s Masterclasses have taken on legendary status. He always digs deep into the Echlinville Distillery’s stash of sherry bombs to blow people’s minds. Expect a lot!

Another event that promises much is the Jameson Tasting in the helbourne Bar on Sunday March 26th at 12 noon. Here, Tommy Byrne who is the lead educator in the Irish Whiskey Academy in Midleton and Deirdre O’Carroll (of the Blending Team) will host a lively informative session, bringing an exciting liquid insight to this historic brand. A masterclass not to be missed!

Tickets for this and all the events here.

Mitchell & Son In Cork Whiskey Fest "Spot"light. Fercullen Now In USA!

Mitchell & Son 

In Cork Whiskey Fest "Spot"light 

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Fercullen Now In USA!

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The famous Mitchell & Son bottles will be the subject of a masterclass during the Cork Whiskey Fest in March. Details below but first we sample the original Green Spot, the current fill in my Bradley's Hip Flask.

Mitchell & Son Green Spot Single Pot Still Irish Whiskey, 40% ABV

Widely available at c. €65.00

Fresh and gentle aromatics, apple and elderflower plus honey notes. Light fruit notes on the mellow palate, exotic such as mango and pineapple, more closer to home like apple, and honey too.  Mellow yes but quite full bodied with a light spicy and lingering finish from this gorgeous pale-gold coloured whiskey, the original Green Spot.

This is now produced in Midleton. That was not always the case: The Green Spot name originated from the Mitchell family’s practice (started around 1900) of marking casks of different ages with a daub of coloured paint. Originally there was a ‘Blue Spot’, ‘Red Spot’ and even a ‘Yellow Spot’, but Green Spot emerged as their most popular whiskey and is one of the few “whiskey bonder brands” to survive to modern day.

Single Pot Still whiskey is unique to Ireland in general and to the Midleton Distillery, Co. Cork, in particular, and is regarded as the quintessential style of Irish whiskey. Made from a mash of malted and unmalted barley and then triple distilled in traditional copper pot stills, Pot Still whiskeys are characterised by full, complex flavours and a wonderful, creamy mouthfeel.

Cork Whiskey Fest. I've reserved my ticket for the Spot Masterclass, details.....

You can learn more, much more, about the Spots and whiskey in general at Cork Whiskey Fest 2023. 

On the Saturday (Mar 25th), Midleton legend Ger Garland and Brand Ambassador Matthew Smith guide you through a selection of Spot whiskey along with their finishing wines, for this stellar masterclass. Mitchell and Sons Wine & Spirits Merchants are the sole remaining licenced bonder with Irish Distillers. Their wine finished single pot still Irish whiskeys are a pillar in Irish Whiskey. 

The festival will take place from 24th – 26th March across Cork City’s historic Victorian Quarter. Centred on MacCurtain St, CWF 2023 will concentrate whiskey fans on 1 street, for 3 days for plenty of craic and fantastic whiskey experiences. You will be hosted by many Festival Friends, in the many bars and rooms of The VQ, that will make Cork the epicentre of Irish Whiskey for one weekend. Come join the many masterclasses and events that CWF 2023 has to offer, on the tickets page.

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Fercullen Now In USA!

 

 Powerscourt Distillery is delighted to announce that the US arm of Zamora Company will import, sell, and market Fercullen in the market, effective immediately.

“We at the Powerscourt Distillery have waited until the right time and crucially finding the right partner before we launched Fercullen Irish Whiskey into the US market and we are in a great position to appoint Zamora Company USA as our national importers,” Ryan Stapleton, Powerscourt Distillery's global head of sales.

Fercullen Falls, Fercullen Single Malt, 15 Year Old Fercullen Whiskey, and limited edition Fercullen 21 Year Old, will be available in the States.

“As we continue to grow our world-class spirits and wines in the US, Irish whiskey has long been at the top of our list of categories to strengthen our portfolio, and Fercullen from the Powerscourt Distillery has always been our top choice,” said Andrew Stewart, global brand manager at Zamora Company USA.

We look forward to bringing our core Fercullen and limited release Irish whiskeys to the US in 2023 and to working closely with the excellent team at Zamora Company USA in the years to come.

INTRODUCING MIDLETON VERY RARE 2022 – THE PINNACLE OF IRISH WHISKEY

press release

INTRODUCING MIDLETON VERY RARE 2022 – THE PINNACLE OF IRISH WHISKEY

Master Distiller Kevin O’Gorman unveils his second Midleton Very Rare vintage – and the 39th in the series – on ‘Annual Vintage Day’

Irish Distillers, maker of some of the world’s most enjoyed whiskeys, has unveiled the eagerly awaited second Midleton Very Rare annual vintage to be released by Master Distiller Kevin O’Gorman.

For the 39th edition in the renowned and highly collectable range, O’Gorman and the team of highly skilled whiskey makers at Midleton distillery, Co. Cork, once again enjoyed the pick of the finest whiskeys in the distiller’s inventory.

The Midleton Very Rare legacy began over four decades ago when the then masters, ever keen to create exemplary expressions, began setting aside small amounts of exceptionally performing whiskey for a new luxury offering in the world of Irish whiskey. Today, Midleton Very Rare is globally renowned as the pinnacle of Irish whiskey.

Drawing heavily from Midleton’s much-coveted ‘A2’ traditional stone warehouse dating back to the 1860s, O’Gorman and his team selected a blend of single pot still and single grain whiskeys from the inventory to create a whiskey worthy to carry the name of Midleton Very Rare for the latest annual vintage.

Featuring whiskeys aged between 12 and 33 years matured in lightly charred first fill and refill ex-bourbon American oak barrels, O’Gorman continued to draw on his wealth of experience of both distillation and maturation to maintain a significant contribution from the excellent single grain whiskeys in Midleton’s inventory, while once again allowing the pot still component to express itself within a delicately blended vintage.

“As with any Midleton Very Rare Vintage, we start the search for our perfect components many months in advance, in a bid to create the luxurious, balanced aroma and taste profile for which this annual release is renowned,” explains O’Gorman. “Drawing predominantly from our historic A2 warehouse, we have selected a blend of whiskeys that work together beautifully – from superb grain whiskeys dating back to 1989 with beautiful floral and rosewater notes, to some truly wonderful pot still whiskeys from 2009 that offer a delightful fruit element with citrus.”

Beginning the search for the perfect blend from Midleton’s inventory in summer 2021, O’Gorman and the Midleton team sampled whiskeys from hundreds of casks that have been set aside over many years for potential inclusion in a prestigious Midleton Very Rare annual vintage.

Focusing on a small collection of casks considered to be at their optimal moment for selection, O’Gorman then worked with three prototypes that all offered an experience worthy of the pinnacle of Irish whiskey, only settling on his ultimate selection after taking all three home for a weekend of final tasting and consideration.

“We were delighted to create three incredibly strong liquids for consideration, all worthy of becoming a Midleton Very Rare annual vintage,” adds O’Gorman. “In the end, I kept returning to the vintage we are launching today, a stunning whiskey bursting with notes of fruit and citrus, a palate of caramelised red apples, orange zest with luscious, sweet, decadent waves of crème brûlée, and culminating in a rich and lasting finish.”

In keeping with the traditions of the Midleton masters, part of the job for O’Gorman and his team was to check the progress of those whiskeys already set aside for potential future inclusion, as well as to lay down the finest new distillate.

Blender Deirdre O’Carroll explains: “Our annual Midleton Very Rare vintage is not only a unique opportunity to re-nose some of the very finest whiskeys in our inventory, but also to consider which distillates and casks we should place into warehouse A2 for our forward planning. This is an extremely enjoyable experience knowing that some of these casks that we’ve put aside may be selected as part of a vintage many years from now.”

Bottled from a single vatting during January 2022 at 40% ABV, Midleton Very Rare 2022 will be available over the coming months in the USA, Canada, Global Travel Retail, Europe, Australia, and Asia at the RRP of €200.  

#MidletonVeryRare2022
IG: @MidletonVeryRare
Shop online: https://www.midletonveryrare.com/en-EN/midleton-very-rare-vintage-release


Tasting Notes

Aroma


Fruit-led introduction with fresh citrus notes of mandarin and candied apple, while dustings of white pepper with grated nutmeg deliver subtle levels of spice that complement the rich and velvety tones of hazelnut chocolate and toffee. Carefully balanced, the charred oak works in tandem with the elegant grain character, elevating the delicate and nuanced fresh floral tones with the addition of sweet vanilla and warming toasted wood aromas.

Taste


Caramelised red apples and orange zest with luscious, sweet, and decadent waves of crème brûlée that seamlessly intertwine with the pot still spices and cereal undertones, creating an intriguing and wonderful medley of fruits and spices.

Finish


Rich and lasting finish in which the grain and pot still spices are the first to softly fade, allowing the oak – after years of carefully maturing the spirit – to have the final say.

IRISH DISTILLERS CELEBRATES REMARKABLE RESULTS FOR THE 2021 AWARDS SEASON

press release

IRISH DISTILLERS CELEBRATES REMARKABLE RESULTS FOR THE 2021 AWARDS SEASON  

Irish Distillers, makers of some of the world’s most enjoyed whiskeys, is celebrating yet another outstanding awards season after being honoured with 183 individual medals from the world’s leading taste and design competitions in 2021. The impressive haul of medals, an increase of 11 medals versus 2020, includes several of the top accolades in the Irish Whiskey Category for the distillers’ diverse portfolio.

Testament to the quality and craftsmanship of the world’s best loved Irish whiskey, Jameson Irish Whiskey, which enjoyed sales of 8.6 million cases globally in 2020/2021, was awarded a Double Gold Medal at the San Francisco World Spirits Competition and Gold at the International Spirits Challenge. 

Jameson Black Barrel, achieved recognition across the board, taking home Gold Outstanding (98 points) at the International Wine and Spirit Competition and winning the overall trophy for Best Irish Whiskey at the International Spirits Challenge, while Jameson Bow Street 18 Years achieved a Platinum Medal (96 points) at the Beverage Tasting Institute.  

Redbreast continued its legacy as the world’s most decorated single pot still Irish whiskey, securing 29 medals of Gold and above, including a Platinum Medal and a top score of 100, for Redbreast 27 Year Old from the Beverage Tasting Institute.

Master Distiller Kevin O'Gorman

 Redbreast also won the coveted Chairman’s Trophy (98 points) for its much-acclaimed 12 Year Old Cask Strength. Elsewhere, the Redbreast range collected six Master medals at The Irish Whiskey Masters, while Redbreast 21 Year Old was crowned the World’s Best Pot Still at the World Whisky Awards.  

Further reinforcing Midleton Very Rare’s standing as the pinnacle of Irish whiskey, Midleton Very Rare Dair Ghaleach Knockrath Forest was awarded a Double Gold Medal at the San Francisco World Spirits Competition and named the Best Pure Pot Still Irish Whiskey. The range’s only permanent expression, Midleton Very Rare Barry Crockett Legacy, also achieved high praise including Gold Outstanding (98 points) at the International Wine & Spirits Competition.

The innovative and exemplary whiskeys produced by hand at Midleton’s Micro Distillery were also recognised with the METHOD AND MADNESS collection winning five Double Golds at the San Francisco World Spirits Competition and two Master Medals at the Irish Whiskey Masters – the highest accolade at the competition.

The iconic Powers collection, which celebrated its 230th anniversary this year, was recognised by a multitude of award bodies for both its distinctive distillate flavour and bold design. Powers Three Swallow and Powers John’s Lane both achieved Double Gold at the San Francisco World Spirits Competition, while John’s Lane also took home a Design & Packaging Master following the brand’s bold redesign, which was described by judges as eye-catching and prominent.

Last but not least, the return of Blue Spot to the historic Spot Family was warmly received by judges across the globe, winning five Gold medals and above and a prestigious spot in the Ultimate Spirits Challenge Top 100 Spirits list. The other expressions in the range were equally decorated, including a Double Gold for Green Spot at the San Francisco Spirits Competition, Gold for Red Spot at the International Spirits Challenge and a Master for Yellow Spot at the Irish Whiskey Masters.

Commenting on the success of the 2021 awards season, Kevin O’Gorman, Master Distiller at Irish Distillers, says: “It has been another tremendous season across the portfolio, and we are beyond proud to see so many of our whiskeys securing several of the top accolades in the Irish Whiskey Category.

“The Jameson family continues to excite and delight whiskey fans across the globe with its smooth taste and signature DNA, while our prestige portfolio continues to solidify Irish Whiskey’s standing as a luxury spirit on the world stage.

“These awards demonstrate the dynamism of the category – from reimagined heritage brands such as The Spot Range and Powers – to innovative whiskeys from Redbreast, to METHOD AND MADNESS with distillate experimentation such as Rye and Malt and our Midleton Very Rare Dair Ghaleach series, which showcase wood experimentation and maturation.

“These achievements are a testament to my colleagues at Midleton Distillery who work tirelessly to apply their knowledge and passion to produce whiskeys of unrivaled quality.”

Future of Micro Distillery Takes off with Notes from the Past. Rye and Malt from Midleton's Method and Madness

Drink to the Future as Micro Distillery Takes off with Notes from the Past.

Rye and Malt from Midleton's Method and Madness

Design for the future

Method and Madness is the name of the micro distillery at Irish Distillers in Midleton. Along with the Hamlet inspired name, I get the feeling there’s a little magic at work here also, especially when I hear recently appointed distiller Eva O’Doherty talk about knowing this amalgamation of pipes and cylinders “like a baby”, on the alert, listening and responding to the sounds of smooth and stress as the various recipes find their way through the darkness of the labyrinth to light or oblivion.

The latest, indeed the first, that made its all the way from start to finish here was launched into the world last Wednesday and “a small but super cool media crew” were gathered to help celebrate. The new baby, the first aged experimental distillate created in the Micro Distillery, is called Rye and Malt. 

It is 60% Rye and 40 % Malt and the distiller Katherine Condon, who originally joined Irish Distillers as part of the company’s Graduate Distiller Programme in 2014, relied for inspiration on the 19th notebooks (dating back to 1857) of John Jameson III, where the inclusion of Rye was recorded in various mash bills. 

Distiller Eva speaking at the launch

Kevin O’Gorman (Master Distiller)

Coffee and cocktails were available for the cool crew on arrival at the distillery. Three cocktails tempted, one French Connection, based on the M&M Single Pot Still, the second Malted Memory based on the Single Malt, and the third, Strawberry Cooler, built on the Single Grain. Hard to choose one but glad that I eventually settled on the Malted Memory with its charred cinnamon stick!

Time then for a detailed tour of the micro distillery with Eva, time for questions and answers.  Six years ago (the building itself goes back to the 1800s), the Micro Distillery opened its doors with a mission to further support the resurgence of Irish whiskey, drawing on research into wood influences and cereal mixes, historic mash bills from the Irish Distillers Archive and the restless curiosity of its craftspeople. Here they go outside the boundaries of tradition without casting that tradition aside. And from that quest to move on through a wide open door, Rye and Malt was created.

Eva and Kevin O’Gorman (Master Distiller) would take us through the various stages of trial and error. We began by nosing two new makes - the only difference in input being the yeast and that accounted for a clear variation.   We took a more in depth look at glass #3. Here Japanese chestnut had been used to compare with European and the country of origin gave the variation here. “We could see something coming from this in a few years,” said Kevin. Trial and error in action. And promise also in the cereal creaminess of #4 (60% oats).

The three stills of the Micro Distillery

The new whiskey was in glass #5 and is a superbly balanced drink. Clove and spice from the Rye on the nose. Must say I didn't get the Lemon Balm that was mentioned and I should know it as the self-seeding herb is all over the garden! The Malt led on the toasty palate, a peppery spice also. And spice still there through to the finish where the perfect balance was once again tellingly and delightfully illustrated. A terrific result in a very attractively presented green, gold and yellow bottle - put this gem on your shortlist! "Thanks for coming," concluded Eva. Thanks for having us.

Rye and Malt represents “the young team’s fearless and relentless approach to trial and error”. First experimenting in the lab to discover the ideal ratio of 60% rye to 40% malt, Condon and the team then took advantage of the Micro Distillery’s manual processes, trialing varying rates of reflux and distillation to achieve the perfect crisp yet spicy flavour.  

“Driven by a desire to create whiskey that paid heed to tradition while searching for the new and extraordinary, the Micro Distillery team double-distilled a mash of rye and malted barley and left it to mature in ex-bourbon American oak barrels.”  

Tasting tables

Distiller Katherine Condon (absent on her honeymoon) missed the launch. Her message: “We have been inspired by the innovators in Irish whiskey who came before us. In turn, we have questioned tradition and challenged convention to follow their inspiration and drive the Irish whiskey category forward for a new generation of creators, consumers, and indeed, suppliers”. 

Eva O'Doherty, newly appointed Distiller at the Micro Distillery, added: “While this whiskey has been maturing, we have not rested on our laurels. We have continued in earnest to experiment with new mash bills.  It is a great privilege and responsibility to help shape the future of Irish whiskey, and Method and Madness Rye and Malt represents the first in an incredible pipeline of innovation from this distillery.”  And having tasted #3 and #4, I'd have to be encouraged on that front as well.

If these old walls could speak..

And we finished as we started, with a cocktail. And of course this was based on the new whiskey. Chinese tea, a lemon distillate (didn’t get the exact name) and orange peel had been added, and the blend was marvellous, just the tonic before we stepped out into the rain.

Geek Bits

(from the dsitillery)

Bottled at 46% ABV, the limited-edition Method and Madness Rye and Malt Irish Whiskey will be available from September 20th in Ireland, the UK, Dublin Airport and online at the RRP of €95. 

Double distilled in ex Bourbon casks.

Non chilled filtered.

RRP: €95.

Tasting Notes: 

Nose: Lemon Balm, Floral Lavender, Clove Spice

Taste: White Pepper, Chilli Flakes, Toasted Wood

Finish: Fading Fruits, Lingering Spice, Cereal Malt & Barley