Showing posts with label Jameson. Show all posts
Showing posts with label Jameson. Show all posts

Wednesday, November 21, 2018

Cask Launch for Monkey 47 Sloe Gin. A Quartet of Delicious Drinks from Cocktails HQ

Cask Cork Launch for Monkey 47 Sloe Gin

 A Quartet of Delicious Drinks from Cocktail HQ

Monkey 47 is a German gin from the Black Forest and the 47 bit gets in because they use an amazing 47 hand-picked herbal ingredients to make it. The Sloe gin was launched at Cask last Monday and, yes, the sloes came from the famous forest as did the spruce tips which are added later and there were a few on display in McCurtain Street. 

Andrew Dickey, Brand Specialist at Irish Distillers, welcomed us and introduced us to the Monkey 47 story and the Sloe gin, the star of the evening. Cask's Andy Ferreira was given the task of constructing the menu and, as ever, he did it very well with a suite of four cocktails. He also had a simple gin and tonic in a solid Monkey mug and warned us to try that too before leaving.

Andy praised the sloe gin as being "very adaptable" as he introduced the first drink, King Louie's Punch (Monkey 47 Sloe, Italicus, Myrtle leaf sherbet, Jasmine, and Prosecco. Thought I was getting something to warm me up (it had very cold outside) but this was a cold drink, a big piece of ice in the middle of the bowl. Cold and dry but very nice indeed, served in a china cup.

Cask
The generous folks at Cask were now dishing out nibbles and small (some not so small) bites and we were enthusiastically tucking in, while not forgetting to try those cocktails. Our second one was a tall glass of Pear of Cheetahs (Monkey 47 Sloe gin, Monkey 47, Verjus, Spruce and Pears Soda). The gentle introduction continued here, easy sipping.

The next one was more arresting though. Coffee Mr. Nilsson? consisted of Monkey 47 Sloe, Green coffee, and Lustau Vermouth and had a kick from the coffee, also a bit peppery. One to note.

My favourite soon followed. It was titled Final Call Miss Baker! (Monkey 47 Sloe, White Port, Ancho Reyes, Sweet Cicely Tincture). I had been looking forward to that and it didn't disappoint at all, very enjoyable indeed. And, of course, we finished with that gin and tonic in that big mug! There are some suggestions for more cocktails in the press release below. Cheers!

IMMERSE YOURSELF IN MONKEY MADNESS WITH MONKEY 47 SLOE GIN

From the makers of the botanically-curious Monkey 47 gin, comes a new instalment, Monkey 47 Sloe Gin. Monkey 47’s practically obsessive quest for quality meets myth and legend in Monkey 47 Sloe Gin, which is as versatile as it is quaffable.
 
Final Call Miss Baker!
Aromatic and complex, with huge fruit and juniper notes, Monkey 47 Sloe Gin uses blackthorns or sloe berries, which are harvested after the first frost and macerated for four weeks to let the sediment settle to the bottom. The hydropress process, which protects the berries, then takes place, with the results filtered several times before being put back into the original macerate. Water is added and then in just six weeks, Monkey 47 Sloe Gin is ready to be enjoyed in whatever tipple you fancy, either hot or cold.

The liquid’s mix of earthy, tangy juniper, with rich sweet red berries, and hints of almond delivers Monkey 47’s penchant for exceptional taste, especially when presented in the signature serve; in a hi-ball glass filled with ice, topped with bitter lemon or Sicilian lemonade and garnished with a lemon wheel.
 
G&T in a mug!
Be transported to the Black Forest in winter with Monkey 47 Sloe Gin hot serve, which fuses this nutty and tart gin with Crème de Cassis, cranberry juice, lemon juice, cinnamon syrup and hot water, bringing exceptional pleasure to the palate. Or relish Monkey 47 Sloe Gin in Sloe and Sherry Win the Race cocktail, complete with Fino sherry, Cherry Heering, lemon juice and sugar topped with bitter lemon or Sicilian lemonade, served over ice in a highball glass.

Monkey 47 Sloe Gin is versatile, masterfully handcrafted and distilled in small batches. This liquid is the result of the alchemistic art of distillation that Monkey 47 is renowned for, and is available from leading bars and off licences nationwide, RRP €55. Share your experience on Facebook, follow the black monkey on Instagram or express your joy in 140 characters or less on Twitter.

Friday, October 20, 2017

Irish Whiskey Awards Results. Power's John Lane the big winner.

Great to see the Powers John’s Lane, one of my favourite whiskeys coming out on top at the Irish Whiskey Awards last night. Thanks to the Celtic Whiskey Shop, you can see all the winners below....
Celtic Whiskey Shop & Wines on the Green
27-28 Dawson Street Dublin 2
Ph. +35316759744

www.celticwhiskeyshop.com

Irish Whiskey Awards Results, 



This year the Irish Whiskey Awards were hosted at the Old Jameson Distillery on Bow Street and was attended by producers, bars and whiskey enthusiasts all over Ireland. The night consisted of whiskey cocktails, a tour of the distillery, the all important awards and of course far too much whiskey! Please see our list of winners below...

Best Irish Single Pot Still 
Powers John's Lane
Powers John’s Lane was an instant hit when it was first released in 2011 so it’s no surprise that it was a firm favourite with a lot of our judges this year, despite having some very strong competitors in this category.

John’s Lane was intended to faithfully recreate the old style of whiskey once made in Dublin, it's one that Irish whiskey lovers keeping coming back to. It is comprised mostly of a robust, heavy pot still spirit and is predominantly aged in ex-bourbon casks with a little sherry cask ageing.


Gold Medals went to: Midleton Dair Ghaelach Bluebell Forest & Powers 1817 Release
Tasting notes:

Colour: Bronze.


Nose: Distinct cocoa and mocha overtones on the nose with hints of dried apricots orange peel and marshmallow.                        

Palate: Crisp and mouthwatering with a spice laden palate, a touch of bittersweet fruit, marmalade and toffee apples. The finish becomes more chocolatey with some dusty oakiness making an appearance.
Powers John's Lane Regular Price €63.99
Best Irish Single Malt (12 Years Old and Under)
Tyrconnell Madeira Cask
Originally released as a limited edition but proved to be so popular that it was made a permanent part of the Tyrconnell range. Flavours of barley sugar, chocolate, and toffee has made it a clear winner in this category.


Gold Medals went to: Teeling Brabazon Bottling Series 2 & The Whistler Single Malt Aged 7 Years
Tasting notes:

Colour: Golden yellow.


Nose: Harmonious and warming. Aromas of milky coffee, dried apricots, roasted nuts and creme caramel. 
             

Palate: Smooth, rich and extremely well rounded. Plenty of soft malty flavours, a touch of spice and dried fruit nuances. Very well balanced, one of the most successful Madeira finishes we have tried. The fruit flavours persist all the way to the finish.
Tyrconnell Madeira Cask Regular Price €77.99
Best Irish Single Malt (13 Years Old and Over) & Overall Best Irish Whiskey Winner
Teeling Revival Single Malt Volume IV
Teeling’s new revival release was hugely popular with our judges this year and when you taste it, it’s easy to see why. The ex-Muscat barrels used for a finishing period of around 12 months have added some citrus and floral notes, as well as a ripe fruits and spice towards the finish.


Gold medals went to: The Irishman 17Year Old & Tyrconnell 16Year Old
Producer's tasting notes:

Colour: Golden.


Nose: Subtle floral notes, aroma of peach, pineapple, and satsuma mandarin.
           
Palate: Ripe fruits and spices, with an hint of vanilla and cream which moves onto a dry finish with tannins and lingering wood. 
Teeling Revival Single Malt Volume IV Coming Soon!
Best Irish Blended Whiskey (RRP of less than €60)
Jameson Black Barrel
The second time this whiskey has won Best Irish Blended Whiskey under €60. The heavily charring of 1st fill Bourbon casks gives this whiskey notes of butterscotch, vanilla and dark chocolate. The remainder of the casks used are 1st and 2nd fill bourbon barrels which add some balancing sweetness to the blend.


Gold Medals went to: Irishman Founder's Reserve & Slane Irish Whiskey 
Tasting notes:

Colour: Deep gold with some copper tinges.


Nose: Intensely fruity with characters of apricot, kumquat, and fruit cake. A hint of bitter, dark chocolate and truffles.

Palate: Spice and dried fruits, mixed peel, apricots, marshmallow and burnt caramel. The palate ends with a spicy, bitter chocolate finish.
Jameson Black Barrel Regular Price €47.99
Best Irish Blended Whiskey (RRP of more than €60)
Jameson Maker’s Series – The Cooper’s Croze
Another win for Jameson and a well-liked whiskey with our judges this year. Named in honour of Jameson's Master Cooper, Ger Buckley, this whiskey clearly showcases the diversity of barrels used and the importance of cask maturation through using Ex-Bourbon, Sherry and Virgin oak barrels to create balance. 


Gold Medals went to: Jameson Maker's Series - The Blender's Dog & J.J Corry 'The Gael'
Producer's tasting notes:

Colour: Pale gold.


Nose: A subtle flower petal-perfume develops into rich ripe fruits, while some charred oak and cedar wood bring balance and complexity.

Palate: The initial impression is from the sweet vanilla of the American ex-bourbon barrels. This brings added depth to the rich fruits typical of the ex-oloroso sherry butts. A pleasant touch of hazelnut and toasted wood complement the pot still spice
Jameson Maker's Series The Cooper's Croze Regular Price €69.99
Best Irish Single Cask
Cill Airne Cask PX
The Celtic Whiskey Bar’s very own Cill Airne Cask PX came out on top for the Best Irish Single Cask.  This whiskey is bottled exclusively at the Celtic Whiskey Bar & Larder and has been finished in a Pedro Ximenez Sherry cask for one year. Very limited, only 70 bottles.


Gold Medals went to: Irishman Founder's Reserve Marsala Cask Finish & Cill Airne Cask Oloroso.
Tasting notes:

Colour: Dark Amber with a tawny centre.


Nose: Aromas of toasted oak, rich sherried raisins, marzipan and roasted walnuts can be expected. 

Palate: At first there are flavours of Christmas cake, dried fruits and warming spices of clove and cinnamon. The palate ends with a sweetness clinging to your cheeks like treacle and has a velvety finish. 
Cill Airne Cask PX Only Available for Purchase In-Store at Celtic Whiskey Bar
Best Irish Cask Strength
Tullamore D.E.W Phoenix
The second time this whiskey has won Best Irish Cask Strength Whiskey. This triple distilled blend of all three styles was a clear winner amongst our judges. The Oloroso Sherry cask finish gives this whiskey some very distinct sherry and toffee notes, perfectly balanced with creamy pot still spice.


Gold Medals went to: The Whistler Single Malt 7 Year Old Cask Strength & Writer's Tears Cask Strength 2017.
Tasting notes:

Colour: Bright Gold.


Nose: Warm and spicy initially, then rich, toffee, vanilla notes become evident. The characteristic leafy, malty notes of Tullamore D.E.W. are enriched with deeper, toasted oak aroma and a hint of sherry nuttiness.

Palate: The higher strength tingles on the tongue leaving a spicy pot still flavour. Addition of a little water releases layers of caramel sweetness, delicate floral notes and oak tannins.
Tullamore D.E.W Phoenix Regular Price €77.99
Best Irish Single Grain
Glendalough Triple Barrel
It was a close call as a lot of the judges were very impressed on the quality of this category, but a new release from Glendalough won the title for Best Irish Single Grain. Our tasters felt that the Glendalough had more depth and character than your average grain whiskey!


Gold Medals went to: Method & Madness Single Grain & Glendalough Double Barrel
Producer's tasting notes:

Colour: Amber.


Nose: Wine influence jumps right up front with a raisiny sweetness followed by notes of young malt, vanilla, toffee, pear heavy fruit and a light earthy bit of sawdust and a light floral note.

Palate: Similar with the nose the raisiny winy sweetness jumps out first followed by a sweet graininess, apricots, vanilla, fruit, young malt and again that light earthy bit of sawdust.

Glendalough Triple Barrel Coming Soon!
Other Winners Include:
Best Irish Vodka: Dingle Vodka
Gold Medals went to: Straw Boys Vodka & Woulfe's Irish Vodka

Best Irish Gin: Dingle Gin
Gold Medals went to: Brennan's Old House Irish Gin & Thin Gin

Best Irish Liqueur: Merrys Salted Caramel
Gold Medals went to: Merrys Toffee Buttermint & Merrys Pumpkin Spice

Best Irish Poitin: Ban Poitin
Gold Medals went to: Straw Boys Poitin & Mad March Hare Poitin


Best Irish Barrel Aged Beer: Dot Brew Cab Sauv Session
Gold Medals went to: Boyne Brewhouse Imperial Stout & Dot Brew Cab Sauv Grain Rye

Best Irish Whiskey Bar Leinster: The Dylan Whisky Bar, Kilkenny
Gold Medal went to: Bowe's, Dublin

Best Irish Whiskey Bar Munster: The Folkhouse, Kinsale
Gold Medal went to: Dick Mack's, Dingle

Best Irish Whiskey Bar Connacht: Garavan's, Galway
Gold Medal went to: Sonny Molloys, Galway 

Best Irish Whiskey Bar Ulster: The Duke of York, Belfast
Gold Medal went to: McCauls, Cavan

Best Irish Whiskey Bar International: Seamus O'Dowdens Irish Pub & Shebeen, Vermont
Gold Medal went to: The Dead Rabbit, New York

Best Irish Whiskey Bar: Garavan's, Galway

Thursday, September 7, 2017

The Perfect Serve. Ferrit & Lee on Distillery Walk.

The Perfect Serve.

Ferrit & Lee on Distillery Walk.
Feather-blade perfection

It is a bright and lively room. No gourmet gravitas here. But Ferrit and Lee know their food and produced evidence aplenty at Wednesday night’s A Taste of East Cork 2017, one of the events of the current FEAST Festival in the area.

The FEAST emphasis is very much on local. Ardsallagh, Jameson, Ballycotton, Leamlara, Jim Crowley, Hegarty’s Cheese, Rostellan Chocolate, are all name-checked on the menu (below). I’ve often maintained that the small things on the menu, in the meal, can shine a light. And so it was here.

Take the crumble, for instance, the foraged berries in particular. What a splendid burst of juice and flavour! It immediately reminded me of picking a few blackberries at the edge of a warm Rougrane cornfield. Local and brilliant. Not flown in from Guatemala or Mexico.

Staying in the hedgerow. How about that elderberry jus with Jim Crowley’s feather-blade? Absolutely outstanding. And the humble mackerel was the highlight of one of the early dishes. Maybe not so humble anymore. They told me here they are scarce this year confirming what Bayview chef Ciaran Scully mentioned a couple of weeks back.

But back to the meal itself in a full and buzzing restaurant, previously known and loved as Raymond’s and now taken over by former employees Pat Ferrit and Stephen Lee. They have a welcoming crew out-front also, mixing East Cork smiles and chat with a calm efficiency throughout a busy evening.

The whiskey, ginger and lime cured salmon, with local crab and pickled fennel, was the perfect Jameson serve. The Ardsallagh cheese, an East Cork food icon at this stage, was perfect too with the honey and lime while the beetroot relish added a wee bit of piquancy.
Ardsallagh cheese

And then came that marvellous mackerel with a delicious roast beetroot (another humble ingredient that has been “rediscovered” in recent years); great too to see the Leamlara micro greens making yet another appearance on local menus.

Oh, forgot to mention, there were two glasses of wine including in the meal, both from Liberty Wines and both made by New Zealander Graeme Paul in the Languedoc in the south of France. We started with his white, the Baron de Badassiere Sauvignon Blanc 2015. This was superb and Paul is in danger of putting some of his fellow Kiwis out of business with this quality. And that standard was maintained with the red, a fruity and spicy Baron de Badassiere Syrah 2016.

The feather-blade is by now quite popular in the Cork area and Ferrit and Lee’s version is in the very top rank, so tender and tasty. That shallot added a sweetness to the dish and the jus crowned it. That little croquet by the way, with Hegarty’s famous cheddar, also played a delicious supporting role.
Salmon and crab

And then not one but three desserts. The crumble, with those berries and the judicious use of ginger-nut, was more or less perfect and the Jameson panna cotta was pleasurably dispatched. I kept the chocolate dark and handsome, ’til last, leaving me looking forward to more good things to come from the Rostellan producer.

By the way, if you are free this Friday evening, a FEAST event is taken place in the courtyard of the chocolate shop in Rostellan. Lobster and prosecco, and chocolate of course, are on the menu.  Ferrit & Lee will be one of eleven local restaurants in the big tent as the festival reaches a climax in the streets of Midleton tomorrow (Saturday). All the details here


A Taste of East Cork 2017

Jameson, Ginger and Line Cured salmon, Ballycotton Crab cake and pickled fennel.

Honey and Lemon Ardsallagh Goat’s Cheese Bon Bons, Beetroot relish and bacon.

Pan-fried Ballycotton mackerel, roast beetroot and Leamlara Micro Greens.

James marinated Jim Crowley’s feather-blade of Beef, caramelised shallot, carrots, Hegarty’s Smoked Cheddar croquette and elderberry jus.

A trio of desserts: Apple and foraged blackberry ginger-nut crumble; Rostellan dark chocolate mousse; Jameson Irish Coffee Panna Cotta.

See other posts from FEAST 2017