Showing posts with label whiskey. Show all posts
Showing posts with label whiskey. Show all posts

Monday, October 7, 2019

New Challenge for Noel Sweeney at Powerscourt Distillery


New Challenge for Noel Sweeney at Powerscourt Distillery

“The distiller’s challenge nowadays is to produce a style”, according to Master Distiller Noel Sweeney (right).

We were visiting the new Powerscourt Distillery on the estate, a visit hosted by Marketing Manager Caroline Gardiner who arranged for us to have a tasting with Noel.

He doesn’t particularly think that you can attach the word “innovation” to any of today’s various finishes as they’ve all been done before. But he reckons that there may be room for innovation at the other end, in the mash bill, and mentioned the Teeling Rye as an example.
Powerscourt Distillery and Visitor Centre

All aspects of spirit production and whiskey maturation fall under Sweeney’s careful supervision at Powerscourt Distillery. And we were privileged to have a chat and a tasting with Noel.

We started with the Fercullen 10-year old Single Grain. He is not surprised that it is successful, “a star performer”, and thinks that particular category is generally “under-rated”. It is indeed hugely enjoyable and I bought a bottle in the shop on the way out.
All set up for our tasting

His long experience of this style shows in the Fercullen whisky, experience gained and tempered in the good old days when grain matured in “good Bourbon barrels” became very popular as Greenore (now replaced by Kilbeggan Single Grain). 

Powerscourt have just begun to lay down their own whiskey and the three we tasted are based on old stock made by Sweeney while at Cooley where he began his 30 plus year whiskey career and stayed on after founder John Teeling sold to Beam in 2011. 
The Mash Tun

Noel is one of just a handful of Irish distillers to have been inducted into Whisky Magazine’s ‘Hall of Fame’ and Powerscourt are indeed lucky to have him, as Caroline emphasised.

After that lovely and light, smooth and sweet 10-year old grain, we tried the well-rounded Premium Blend. This, with its nicely judged blend of youngish grain and older malt, has a lot to offer, according to Noel, pointing to its “different maltiness” and excellent body.

We finished with the 14 year Pure Malt, matured in Bourbon barrels, the darkest of the three and also the strongest (46%). It has intense aromas, is smooth on the palate and that bit spicier. You may well need to add a drop or two of water to this.

If Noel didn’t hit the sweet spot with the 14-year old - and I reckon he did - he is even more sure of having done it with the soon to be released 18 year with its abv of 43%. Watch out for that!
In the warehouse

You enter the new distillery visitor centre via the Old Mill House steeped in history and built using local Wicklow granite. This has being faithfully restored  - you’ll see some of the original machinery under the glass floor - and extended to help accommodate the distillery’s development. The bell that adorns the northern west wall was originally used to herald the daily lunch break to workers in distant fields.
Whiskey in wine barrels

Must admit I didn’t see the bell that day. The rain was bucketing down and we couldn’t even see the Sugar Loaf mountain whose silhouette appears on all the Fercullen bottles. The next day, also wet, we got up close (and very wet) when we visited the Powerscourt Waterfall, the source of the water that the new distillery uses.

The history of the Powerscourt Estate can be traced back to the 9th century to a territory that stretches across fertile plains and rugged mountainous land.

Known in native Gaelic tongue as “FeraCulann” or Fercullen, it is located in the foothold of the Wicklow mountains, close to Dublin. Ownership has been claimed by many over the centuries, from the native Clans of O’Toole and O’Byrne, to the Norman house of LePoer (who built a castle here and from whom the estate takes its name.)

The new distillery (2018) has moved past the 1,000,000 bottle mark recently. The whiskey is being stored in casks (mainly bourbon, but some also in European barrels, mainly from the wine trade) in the on-site warehouse. More storage space will be needed in the not too distant future!
No shortage of fresh water in Powerscourt
The first big item you come across on the distillery tour itself is the Mash tun and from there the steps from grinding to mashing to fermentation to distillation to maturation are explained to you by your guide. You will have picked up some excellent information too in a short video that you start with. The three impressive copper stills were manufactured in Scotland by Forsyths.

And of course, every tour includes a tasting. Indeed, there are no less than six individual tasting rooms. There is a Distillery tour and also a Distillery and Warehouse tour. Some of the rooms are suitable for large groups so corporate visits can be comfortably facilitated and tailored to suit the group’s needs.

They also have a bright and airy café here and if you call in for a cuppa or something more substantial, be sure and try out their Fercullen Whiskey Ice-cream! 

The shop is alongside, very well laid out. And here you may buy a bottle or two or more. The three Fercullen whiskeys are also available, in miniature bottles, in a handy gift-pack. 

And no shortage of other souvenirs. I also spotted the Móinéir Wines (made here in Wicklow by Wicklow Way Wines) and also those delicious biscuits from the Lismore Food Company.

And if you’d like to get involved in the new distillery, check out their Cask Programme. Restricted to a membership of 397 (200L) casks only, each one is intended to represent a foot in height of the nearby 397ft Powerscourt Waterfall. Available to private subscription, the programme offers an exclusive level of involvement with the distillery’s exciting whiskey future. Details here

Powerscourt Estate, Enniskerry, Co. Wicklow, Ireland
Eircode: A98 A9T7
Phone: +353 1 506 5656


Also on this trip:
The Wicklow Heather
Powerscourt Hotel




Wednesday, September 11, 2019

A Hat-trick of Whiskeys from the new Powerscourt Distillery


A Hat-trick of Whiskeys from the new Powerscourt Distillery

Powerscourt Distillery recently celebrated its first anniversary as a fully operating whiskey distillery with the opening of its visitor centre in the Old Mill House on Powerscourt Estate.  Master Distiller Noel Sweeney is a globally recognised expert who has already been credited for the release of many international award-winning whiskeys and was inducted into Whisky Magazine’s celebrated ‘Hall of Fame’ in 2017.  

I hope to visit Powerscourt in the near future but in the meantime I enjoyed the three whiskeys that make up the Fercullen Trilogy Set. The name comes from ‘FeraCulann’ or ‘Fercullen’, the Gaelic name given to the ancient and strategically important lands that surround and encompass Powerscourt Estate.

Like many young distilleries, Powerscourt are sourcing malt and grain from existing distilleries including Cooley Distillery. Here Noel Sweeney represents an unusual and valuable continuation as it was he who distilled this original liquid when he was Master Distiller in Cooley!

Fercullen Premium Blend Irish Whiskey, 40% abv, €44.00

A blend of carefully selected casks of aged malt and grain whiskeys, Fercullen Premium Blend Irish Whiskey, is aged in seasoned oak. Mid-gold in the glass, legs slow to clear as you’d expect. Surprisingly rich aromas, sweet too with vanilla notes. Quite smooth on the palate, quite a depth of flavour, a touch of toast, spice and sweetness too. Sweet finish too with those tropical fruits. Very promising indeed for their entry level drop. Then again distiller Noel Sweeney is far from entry level!


Fercullen 10 Year Old Single Grain Irish Whiskey, 40% abv, €57.50

Carefully selected from rare stocks of aged Irish Whiskey, the Fercullen 10-year-old Single Grain Irish Whiskey has been aged exclusively in white oak for over a decade before being recasked to mature in fresh bourbon barrels.  A bit more gold in the colour here, plus the slow legs of course. Vanilla, honey and spice in the sweet aromas, more rounded, if slightly less intense, than the blend. Beautifully smooth and balanced on the palate; harmonious combinations all the way, nothing jars at all, no extremes, easy sipping to a long and lovely finale.
Fercullen 14-Year-Old Single Malt Irish Whiskey, 46%,  €92.95

Carefully selected from rare stocks of aged Irish whiskey, Fercullen 14-Year-Old Single Malt has been expertly distilled and set aside to mature in bourbon barrels by one of Ireland’s most accomplished Master Distillers Noel Sweeney. It is matured in Bourbon barrels. The darkest of the three. Also the strongest of the three, so slow slow legs. Aromas are quite mature and intense: vanilla, honey, fruit, herb and spice. So smooth, so harmonious on the palate, sweet and silky and fresh from start to finish. Gather up this Single Malt. Keep one for every one you drink now! 





Monday, January 21, 2019

Pearse Lyons Whiskey Lifts Liberties. More than a distillery


Pearse Lyons Whiskey Lifts Liberties
More than a distillery

We begin our tour in the graveyard of the former church of St. James, now home to the Pearse Lyons Distillery. Here in the Golden Triangle in the heart of The Liberties we end with a sip of the golden Pearse Five-Year-Old Single Malt, the design and packaging inspired by the former church, now restored and with a unique blue glass spire. In addition, there is also a genuine old pub, McCann’s, on site and some of the tours end there for a drink. 

The late Pearse Lyons on video frame
When you have finished the tour, having heard how Deirdre and Pearse Lyons took over the rump of the old church and the overgrown graveyard (where up to 100,000 had been buried over the centuries) and transformed it, you realise that this is much more than just a business venture, more than a distillery.

We are here for the whiskey of course and our tour allows us quite a tasting, beginning with The Original. This has been raised in US barrels (from the Lyons Town Branch distillery in Lexington) and the vanilla shows. It is a lovely whiskey, citrus and smoke on the nose, sweet, light and a little smoky as you sip.

Our patient guide at this stage is James and he has all the answers telling us that our next whiskey, the Distiller’s Choice is a 3 to 9 year old blend of no less than seven Irish whiskies, 6 sourced by Mr Lyons plus their own malt whiskey (ex ale barrel, Lyons also have a brewery Alltech). 

The Lyons distillery is quite new (though they had set up their equipment in Carlow for a few years before opening here in St Jame’s), hence the sourcing. The blend is perfect, again a touch of fruit (including citrus) on the nose, smooth and sweet and very satisfying indeed.

James was quite enthusiastic about the third whiskey, the Founder’s Choice, a 12 year old single malt. Again fruity on the nose with herbal notes too, sweet, oaky, herbal and spicy on the silky palate and finish. No wonder it is James’s favourite!

Number four is the Cooper’s Select, 42% like all the previous drinks. This a blend of 80% Single Malt and 20% Grain and has spent four years in Sherry cask. Dried fruit and coffee on the nose and that rich combination continues on the palate. This is an after-dinner drink and a very nice one too! But if you fancy it, you’d better act quickly as they won’t be producing this exact drink again.  James: “When it’s gone, it’s gone”.

Yeast at work
The future is represented in more ways than one in our final Pearse tasting, the Single Malt. Its bottle shape is different to the previous four and will be standard for Pearse whiskey in the future. The standard within is exceptional. This by the way is all their own malt, raised in first and second fill Bourbon casks. 

“It is the first five-year age statement Irish whiskey to appear from a new distillery in the whole of Ireland in more than 25 years. Presented in 4,000 individually numbered bottles, this limited release 5-Year-Old Single Malt was produced on two small-batch copper pot stills, and aged in bourbon casks.”

It is sweet, oaky, peppery. Still  young, yet full of promise, all very encouraging indeed. And it was also a bottle that I bought before I left!
James, with the Single Malt

Had an enjoyable taste of their Ha’penny Dublin Dry Gin, a small-batch, pot distilled gin featuring 13 expertly selected botanicals including Geranium, Dandelion, Lavender and Blackberry – all of which would have been growing in the nearby Phoenix Park in Victorian times when the bridge was built. The Ha’penny series also features a whiskey.

The counter where we tasted is set up in the church under a stained glass representation of a cooper at work. The stained glass windows are amazing; one commemorates the area’s connection with the Camino to Santiago di Compostela, another depicts how Irish Whiskey is made; the fourth shows the natural ingredients grown for “uisce beatha”. Amazing how the warm amber light from the windows fills up the distillery interior, reflecting on the copper stills and the Caen stone pillars. 

Outside though, the work is continuing and will continue for a long while to come, as our excellent tour guide Bernard told us. Many a story has emerged from the graveyard and no doubt more to come, all exciting much interest locally and further afield.

The headstones shed light on the trades that The Liberties welcomed in the past. Tradesmen and women who worked as coopers, distillers, linen merchants, shoemakers, bakers, bishops and soldiers have all found a resting place here at St. James’ Church alongside many members of the Lyons family. 

The graveyard is next door to Guinness property and one of the more prominent graves, right up by the wall of the church, belongs to Sir Haldane Porter, an assistant managing director of Guinness at his death in 1944.

The oldest person buried here is Florence Walltropp, 105 years old at her death. They also found five leaded coffins, always a sign of a contagious disease; these five are of one family believed to have decimated by the 1832 cholera outbreak in Dublin.

And the Golden Triangle? At one time, close to 40 distilleries were in operation in Dublin, nestled in a one mile radius around here, better known as the “Golden Triangle.”
Cooper at work
The four big distillery players at the time were George Roe and Company, John Power and Son, William Jameson and Company and John Jameson and Son. Today, the Pearse Lyons Distillery is playing a leading role as the Golden Triangle in the heart of The Liberties makes a remarkable revival.

A visit here is Very Highly Recommended. For the whiskey yes but it is, after all, much more than a distillery. Read more here

* Pearse Lyons greets all visitors during an introductory video to the tour but sadly the great man died last year. He will be missed for a long time and will be remembered whenever a person from the Liberties, or indeed a visitor on his or her way to the distillery, spots the distinctive blue spire.
also on this Dublin trip:
The Little Museum of Dublin
Café en Seine

Sunday, January 13, 2019

É a ioc, é a ól, é a iompar. Spirits from the Bog by Micil Distillery.


É a ioc, é a ól, é a iompar. 
Spirits from the Bog by Galway’s Micil Distillery. 

You can take Poitín out of the bog but you can’t take the bog out of Poitín. During Tuesday’s very interesting tour of the Micil Distillery, upstairs at the Oslo Bar in Galway’s Salthill, Pádraic Ó Griallais told us that Bogbean has long been associated with Poitín and they use it as a botanical in their smooth and delicious Micil. Their gin is worth checking out too! 

The distillery and its products - there will be a whiskey in the future - are named after Pádraic’s grandfather Micil, a legend of the bog and its Poitín. Micil is ninety one now and still enjoys a bottle of the spirit every week, shared of course!

Later, Pádraic told us a yarns about Micil. We’ll call this Tús a Phota, the first of the pot. Tradition deigned that the first drop from the pot (still) would be set aside for the “others”. These others were vaguely defined, might be the little folk, maybe dead relatives. 

So normally, while operating in the middle of the bog, that first sup was left in a little container at the edge of the operation (illicit) and, normally, was never touched. But then, one night, the first offering was taken, behind Micil’s back. And so was the second. The third though was still intact as dawn broke. In the near distance, Micil saw a human form lying on the turf. Turned out to be a neighbour who had emptied the two jugs but couldn’t take the high alcohol and fell asleep before he could make good his escape.

Micil had over time "distilled" the three prerequisites of drinking: é a ioc, é a ól, é a iompar. That the drinker should be able to pay for it, able to drink it and able to hold it. The native language here at its most precise.

The Mac Chearra family trace their association with distilling back to 1848, to another Micil, Pádraic's great-great-great grandfather. Pádraic is the sixth generation and has many tales to tell, including escapades involving the Royal Irish Constabulary and the Garda Síochána. Poitín has been legal since the late 20th century and, in 2008, Irish Poitín was accorded (GI) Geographical Indicative Status by the EU.

One generation after another of Padraic’s ancestors made Poitín, illicitly! He himself doesn’t admit to anything illegal of course but does say he picked up a lot from his grandfather. By the way, Micil is the first distillery in Galway since Percy’s, whiskey producers, who last operated in 1911. Pádraic dispelled the theory that Poitín is made from the potato. Theirs, like most, is made from grain and comes in a dark bottle (like much alcohol in the good old days, it was for “medicinal purposes”!).
Pádraic and some of the old gear, plus a few sods of turf and a sack of grain

We’d been talking but also tasting, neat first, and then with ginger beer (Fever-tree) in Micil’s take on the Moscow Mule. It is amazingly smooth, much more of a body than you’d get with vodka. By the way, I’d prefer to sip the Micil on its own rather than with the ginger beer. The again, if I had all day, I might have found a happy medium!
Bogbean

Then Pádraic produced another Poitín, their Heritage Edition, the only one hundred per cent Irish peated spirit, 80% barley and 20% oats. It is quite viscous, he pointed out, the legs slow to clear, the only spirit using peated oats in the country.

The nose is earthy, spicy, lightly smoky. Much the same on the palate, the peatiness there too but not at all dominant. “Very akin to a single malt,” he said, “Very approachable.” We agreed. Do look out for this exceptional drink.

And now we were on to their Micil Gin, a complex gin. It does have the essential juniper but this is “very West of Ireland” and contains local botanicals such as heather flowers, bogbean, hawthorn berry and bog myrtle (used in previous times instead of hops). Juniper, of course, is used and other more traditional botanicals include Coriander (for its citrus), Orris Root Power and Angelica Root Powder (both for their fixative properties), orange peel, lemon peel, caraway seed, cardamon, elderflower and elderberry. The final result means that Micil is somewhat sweeter than London Dry Gin.

It is an excellent gin. You don’t need too much else in the glass with this one. “Micil does the talking itself,” says a rightly proud Pádraic. The distillery is a relatively new adventure. Indeed, up to recently, its space was the place where all the fabulous Galway Bay beers were being produced. Now Galway Bay Brewery have moved to another location in the city and Poitín and gin have moved in and, as he wrapped up the weekly bottle for Micil himself, Pádraic said whiskey will soon make it a trio of divine, if not holy, spirits. Let us pray we are all able to pay for it, are able to drink it and also able to hold it.

Read more about the Micil Distillery here.


Wednesday, August 8, 2018

Two Recommended Irish Whiskeys


Pearse 5 Year Old Single Malt Whiskey, 46% abv, exclusively at SuperValu €80.00.

Something amazingly clean about this, the crispness of the fruit (apple, citrus), the toast of the oak, a waft of pepper, and the clove notes, all there from the start to the lingering finish. Spice and citrus also feature in the aromas and the malt too of course. Nothing overly complex here, just pleasant clean lines, not unlike the lines of the stained glass windows in the Church of St James in Dublin, the home of the Pearse Lyons Distillery.*

It has been wholly produced and aged in Ireland.  Using Irish malted barley and their own special yeast strain, the whiskey spirit was produced on the unique pair of copper pot stills imported from Kentucky and aged in bourbon casks from their distillery in Lexington Kentucky.

The unique design of the unusual small-batch copper stills is credited with giving the whiskey a special character. The wash still, christened ‘Mighty Molly’, includes a “neck and ball” configuration which assists in refining the spirit character in the first step of distillation. The spirit still, ‘Little Lizzie’,  features four rectification plates that further purify and refine the spirit collected, harnessing the fullness, complexity and refinement of flavour of a double-distilled Irish Whiskey.

A Malt Whiskey, by the way, is made solely from malted barley in copper pot stills. A single malt is the product of a single distillery.

Conor Ryan, Global Whiskey Ambassador at the Pearse Lyons Distillery spoke at the recent launch: “As with the other whiskeys produced at the Pearse Lyons Distillery, the Pearse 5-year-old Single-Malt features no additional colourings, so the colour you see has been purely produced in the natural barrel ageing process. The maturation process has an enormous influence on the flavour profile of the end product whiskey with the length of time, quality and previous use of the barrel being the crucial components. We are lucky to have a fantastic supply of fresh used ex bourbon casks which we source from our sister distillery in Kentucky which contributes vanilla, toasted wood, fruity and spicy notes to the final product.”


The bottle design has been inspired by St James Church, the home of the Pearse Lyons Distillery.  The centrepiece of the label features the octagonal spire, the view seen when looking up from inside the distillery and the colour scheme reflects the copper stills which were used to produce the whiskey. Each of the limited-edition bottles has been individually numbered and the first bottle will be positioned in pride of place at the Pearse Lyons Distillery in the Liberties.

* Based on 5cl sample.


Tullamore D.E.W. Trilogy Irish Whiskey, 40%, €65.00 during distillery tour.

I enjoyed this one when I tasted it during a summer visit to the distillery, well the visitor centre, in Tullamore and enjoyed it even better when I poured from the bottle the other night.

The amber draws you in, as do the aromas of tropical fruit and sweet spice. On the palate it is rich and mellow, soft and full bodied, very approachable (more so with a few, a very few, drops of water) and there is a long and richly satisfying finish. One for the short list!

The Trilogy name refers in part at least to the fact that three different types of cask have been used. It was matured in Sherry and Bourbon and finished off in Rum casks. The deeper colour comes from the wood as well.

But where did the basic whiskey itself come from? The distillery operated between 1829 and the early 1950s and was revived by William Grant in 2010 so not their own whiskey obviously. I’ve read it came from Midleton and Bushmills. Three types of whiskey too, pot still, malt and grain, each triple distilled, the combination also a trilogy.

We’ll let the distillery have the final word - note the three generations: “Our 15 Year Old Trilogy is the very pinnacle of our craft. Across three generations of Williams, the three unique crafts of distillation, blending and maturation in finest oak were honed.” 

Tuesday, June 12, 2018

Taste of the Week. The Trilogy by Tullamore DEW


Taste of the Week
The Trilogy by Tullamore DEW

Three whiskeys were up for tasting at the end of our recent tour in DEW Tullamore. The first, their original, is light soft and sweet and doesn’t have the longest of finishes but its “straight-forward style” has helped make it their best seller.

The 12-year old, that means the youngest whiskey in the blend is 12 years old - has a touch of ruby from its time in the Sherry cask. It is softer, more mellow than the original and is “renowned for being very smooth and flavoursome”.

The 15-old Trilogy, with its black label, is similar in make-up to the 12-year old. It has been matured in Sherry and Bourbon casks before being finished off in rum casks. It is soft, with “tropical characteristics” and the finish is noticeably better, long and rich.

Even so, the 12-year old has quite a few supporters on the tour. But I go for the Trilogy and it comes home with me! My new Taste of the Week.

When you arrive in Tullamore for a tour and tasting, you’ll have to find parking as this attraction has none. The tour and tasting takes place at the refurbished DE Williams bonded warehouse (they have a new distillery on the outskirts of the town). We found the tour efficient rather than engaging. The Trilogy though is very engaging!

See also, from this trip:
National Stud and Japanese Gardens
More Photos of Visit to National Stud and Japanese Gardens
Mikey Ryan's Cashel

Thursday, June 7, 2018

Kinsale’s Supper Club Now On Main Street. Come on Down. Wine and Dine. Whiskey too.


Kinsale’s Supper Club Now On Main Street

Come on Down. Wine and Dine. Whiskey too
Crème Brûlée, with a twist!


Kinsale’s Supper Club, in its new location at 2 Main Street, was buzzing when we arrived on a recent Wednesday. But no problem to the crew there who kept serving up delicious food with a smile.


Maybe we should talk about the drink first. Did you know that all the wines, including bubbles, are available by the glass? And there are some super wines on the list, ranging in price from six euro to over twenty per glass. 

The Irish whiskey list is also striking. It’s a long one with well over twenty offerings from Teeling’s Small Batch to the Jameson Rarest Vintage Reserve. And then they have cocktails galore, divided into Classics and House.


John Dory

You might never make it past the bar. And that’s all part of the Supper Club, also a social club. Come in for a glass of wine, a cocktail, a beer or a whiskey and have a few nibbles with it, such as a few oysters (from nearby Oysterhaven of course!) to a Charcuterie Board.

The food menu is not as lengthy as the whiskey one but you do get a great choice, further enhanced by the fact that certain dishes (mussels, risotto, the charcuterie board) come in large and small sizes.

Coq au Vin
For my starter I was looking at the Crumbed Durrus Farmhouse Cheese with Roast Shallot & Cranberry Relish before going for their €8.00 Classic Chicken Caesar Salad (Crispy Cos Lettuce, Caesar Dressing, Garlic Croutons, Parmesan Shavings). Delighted with it, one of the best around. CL too was happy, having picked the Thai version of the Steamed Pot of Oysterhaven Mussels (9.00). The other style is Chardonnay, Garlic, Fennel & Cream.

Our wines were now being put to the test and each came up trumps. We had settled on the Guillemarine Picpoul de Pinet (8.10) from the Languedoc and the Rigal Malbec (8.10) from Cahors. 

Time then for the mains and the high standard was maintained, the staff busy but going about the place with pace, precision and patience, always time to answer a query or check if everything was okay. And it was, all the way.

CL picked the Coq au Vin (18.00) and enjoyed the Kinsale version (as against the Dordogne version!), a superb Breast & Thigh braised in red wine with shallots and mushrooms, Baby Carrots, Truffle Mash. The mash, by the way, was outstanding. My sauce, a tomato and wild garlic seasonal one, was also outstanding in my Fish of the Day dish, a fresh as could be and generous piece of John Dory (26.50).
Caesar Salad
Dessert was offered. It comes in two series, the usual “solid” one and the less usual “liquid”. The latter included a Tiramisu Cocktail (Absolut Vanilla, Kahlua, Creme de Cacao, Butterscotch, Cream, Mascarpone), also a Lemon Meringue Pie (Absolut, Limoncello, Lemon Curd, Meringue).

We resisted and were tempted by the Apple Tarte Tatin but then spotted the Salted Caramel Crème Brûlée with Hazlenut Puff Pastry Swirl (7.00). We shared that beauty and were hardly a mouthful into it when we were thinking we should have ordered two! This is so good. They’ve put a fair bit of work into getting this right, we were told, and it is right, more than right, very highly recommended if you get the chance, as is indeed the Supper Club experience itself.

The Supper Club
2 Main Street
Kinsale
Co.Cork.
Phone: (021) 470 9233




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