A Quart of Ale± #92. On the craft journey with Dot Brew, Bradleys, Whitefield, Wicklow Wolf, Mourne Mountains

A Quart of Ale± #92

On the craft journey with Dot Brew, Bradleys, Whitefield, Wicklow Wolf, Mourne Mountains

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Bradleys & Dot Brew Shady Dealings BA Extra Stout 8.5%, 440 ml can Bradleys

This amazing barrel-aged (BA) stout has a very low carbonation so don’t expect much of a head on the black body. And that is how it pours out, black with a thin tan disc that slinks away very quickly. There’s a light fruitiness in the aromas and more on the rich velvety palate, dark fruits now though and chocolate, and there’s a sweetness too from the cask.

The cask? Dot Brew explain: Shady Dealings was originally meant for the export market but we've hijacked the shipment and brought it down to the real capital. This 8.5% illicit imperial export stout is aged in Banyuls dessert wine barrels and punches dark fruits and lush chocolate. Just don’t let anyone know how we got it…"

Where’s that 8.5%? The collaborators justifiably ask. You hardly notice it and this is so well balanced that the abv just doesn’t get the chance to take centre stage and swallow everything else up, depriving the beer of any display of individual character. Still, it is 8.5% so do take their advice and sip this from a wine glass. Sip and savour for there is much to savour.

Banyuls dessert wines come from the south-eastern corner of Roussillon, southern France, in the lower reaches of the eastern Pyrenees, just a few miles from the Spanish border. These sweet vins doux naturels are drunk both as aperitifs and as dessert wines. 

Quite a few Irish will have holidayed in the area, families in particular in the campsites around the beaches of Argeles sur Mer. Wish that I were there now with the beach out front, a glass of Banyuls or even of Shady Dealings (personally exported of course) and a lovely meal to come with the edges of the waves splashing gold as the setting sun leisurely slips behind the mountain tops. 

Might have to settle for a picnic table in Inchydoney. How bad! Or, keep a few cans in stock until next Christmas and sip it with the pudding! Or maybe there’s a 2021 pudding hidden away somewhere here. Must check.

Banyuls, with hilly sandy vineyard in foreground left.

Whitefield Ivy Hall Dark Lager 5.2%, 500ml bottle Bradleys

The label tells this is a Bavarian style Dunkel, a lager style beer, with a smooth velvet finish! 

Colour is as black as you’d expect and it comes with an impressive tan coloured head. It is probably the best head I’ve poured from a can or bottle over the past 12 months or so. That head is creamy and so is what follows on, yes, a very smooth palate indeed with a mild touch of caramel sweetness. You may not think this is a lager early on but the finish is dry and lip smackingly refreshing. 

A very satisfying beer and a very satisfactory style thanks to Cuilan and his team in Templemore. And big thanks too are due to the descendants of the last king of Bavaria König Ludwig III. Whitefield tell us the former royal family were largely responsible for saving this lager style.

It may befuddle the senses with those early sips but you’ll quickly grow to like it! Don’t be afraid of the dark! A lovely beer for these mid-winter days but it will also be very acceptable in the summertime. Dunkel simply means a dark German lager. 

This Ivy Hall, previously the Dark Lady, is yet another superb beer from Templemore. As you probably know, there is ongoing rebranding with the main change being that the White Gypsy brewery name has been changed to Whitefield.  “As part of the rebrand we wanted to link everything to our locality and Ivy Hall is a towns land in Templemore.”

By the way, how did you come to real ale? In an interesting piece on their website here Cuilan admits to having his first in a bar at Heathrow Airport!

Wicklow Wolf Canis Rufus Red Rye IPA 5.5%, 440 ml can Bradleys 

The updated Beer Bible (well worth getting your hands on) says Rye thrives in poor soil, so its use in both bread and beer has been concentrated in colder, harsher regions. Finns and Russians used it to make their traditional beers. I was thinking that the endangered Red Wolf (Canis Rufus) also came from these northern lands but no, the handful that are left are mostly in the south east of the US. 

Red, a murky one, is the colour of this Wicklow Wolf beer. Aromas have a touch of the wild with notes of resin but there’s also a fruity element with citrus to the fore. And the fruit is prominent on the complex toothsome palate, the balance, and it is very nicely balanced, coming from the sweet malt with, of course, the spice from the rye.

The Endangered Species brews are a series of small batch, limited edition crafted beers. These beers are so rare that only a lucky few will get to experience them in the wild before they become extinct and this one is inspired by the Red Wolf.

They say: We have taken a classic American style IPA with American hops and given it a Classic Irish Twist. Citra and Chinook make up the double dry hop addition to this IPA… This is a fiercely bold Red IPA in honour of the Red Wolf.

 

Mourne Gold Pale Ale 4.0%, 440 ml can Bradleys

Gold is the name and gold is the colour of this Pale Ale, my first beer from the Mourne Mountains Brewery, Warrenpoint, Co. Down. No shortage of rising bubbles either and a white top that gives you a few minutes of its time.

Malts used include Cara Gold and that can help enhance the colour and give a softer mouthfeel. The lightly roasted Amber brings a deeper malty flavour to the party and helps balance the hops.

They use a combination of German, English and American hop varieties for a clean bitterness, spicy kettle hop flavour; and a floral, fruity hop aroma. All more or less borne out with the first few sips. Well balanced and easy drinking, this comfort beer (it doesn’t wander outside of the style) can be recommended for your session shortlist. And for mine!

They say: Mourne Mountains Brewery was founded in 2015, situated in the foothills of the beautiful Mourne Mountains. At our 16HL brewery in Warrenpoint we brew a diverse range of beers from fruited sours to imperial pastry stouts and highly-hopped IPAs - all vegan friendly!

At our traditional brewhouse we use the finest whole leaf hops from around the world and the highest quality brewing malt but the ingredient we treasure the most is our water supply. Originating in the high Mournes, it is beautifully soft and perfect for brewing a wide variety of beer styles.

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.

Popular Cork Food Trailer, Toast, Offers Chefs And Budding Entrepreneurs The Chance To Win Entire Business On Raffall For €12

 press release

Popular Cork Food Trailer, Toast, Offers Chefs And Budding Entrepreneurs The Chance To Win Entire Business On Raffall For €12

Talented Cork-based Actor & Artist, Sebastian Thommen, is giving chefs and budding entrepreneurs the chance to win a food business of their own for just €12 by listing his food trailer, Toast Pantry & Coffee Bar, on popular raffle platform, Raffall.

Sebastian, who launched Toast in May 2020 and mostly traded in the city’s Ballinlough Park serving gourmet grilled cheese toasties and specialty coffee, has made the decision to list his entire business due to the popularity of his other passion - watercolour art commissions - in recent months. These are available to purchase via his website, www.sebastian thommen.com. Having studied Theatre Performance in Cork in 2004, Sebastian has also gone on to become a seasoned Actor and is well known for starring as Michael Collins in RTÉ's five-part TV drama, ‘Rebellion', which aired in 2016.

In purchasing a €12 ticket via www.raffall.com (search ‘Win Food and Coffee Trailer’) for the prize draw, entrants will be in with a chance of winning Toast’s professionally restored 1960’s Rice horsebox trailer. It is powered by super quiet generators worth €3,000 and comes fully equipped with a coffee machine (valued at €6k) and a fully HACCP approved kitchen. This consists of catering grade stainless steel countertops and sink, all electrics, gas and plumbing, two fridges, a gas griddle, water heater, soup kettle, an iPad, SumUp card payment terminal, till, and printer, plus a quantity of 100% compostable coffee cups - the majority of the fixtures, fittings and commodities you will need to get your own mobile food business off the ground.

And, if all of that hasn’t already turned your head, Sebastian is happy to also add in ownership of Toast’s website, www.toastcork.com, and the associated Instagram and Facebook social media accounts related to the business, if the lucky winner so chooses.

Commenting on the Raffall prize listing, Toast’s Owner, Sebastian Thommen, said: “Running ‘Toast’ has been such a positive experience for me. I’ve made many new friends and it has boosted my art career to the extent that I’m thankfully now able to pursue that full-time. It’s time to pass the torch on to someone else and hopefully help them achieve their dreams and ambitions. By Raffling the food trailer it’s exciting to know that someone who may not have been able to afford it under normal circumstances is now able to.”

In listing the entire business on Raffall, Sebastian hopes to reclaim the majority of the money he has invested while also giving someone who may not have the start-up capital required to purchase their own food trailer the opportunity to flourish and build a business of their own. 5% of the total monies generated will be donated to Sebastian's chosen charity, Pieta.

Sebastian has made 5,000 tickets available for the raffle. If all of those €12 tickets sell then one lucky winner will be selected at random via Raffall and the business will be signed over to them, including free delivery of the food trailer to anywhere in Ireland or the UK. 

In the event that the target of 5,000 tickets isn’t met, those individuals that have entered will be in with a chance of winning a cash prize equivalent to the ticket sales that have been generated by the closing date of Friday 30th September 2022. Should that be the case, the food trailer will remain under Sebastian’s ownership. Either way, it’s a win-win for entrants! 

Small Plates and Big Smiles in O’Mahony’s Watergrasshill

 Small Plates and Big Smiles in O’Mahony’s Watergrasshill

You’ll get well fed at O’Mahony’s Watergrasshill. This welcoming country bar, serves appetising small plates of the best of local, seasonal and artisan food. It is well situated, on the borders of the recently expanded city, East Cork and North Cork, just ten minutes from the tunnel and literally minutes off the M8.

And you’ll get a warm welcome from Máire, Victor and their friendly staff, and those small plates are executed by newly installed chef Barry Phelan. O’Mahonys send their best wishes to previous chef John Deasy who is opening his own restaurant in Clonmel.

And the tall tales? Well, there’s been a series of them, called The Gab. It happens here monthly and February’s featured Rude Jude and she was billed as “naughty or nice, she's nearly always mischievous”.

They also have a “Corpse Reviver” here. No kidding. You can avail of that on Sunday (10.30am-3.00pm) if you call in for the very popular Brunch. It is one of their cocktails and features Blackwater Gin, Cointreau, Lillet Blanc, Lemon and Absinthe Rinse. Worth a try, I’d say.

February was quite a month as O’Mahony's and other hospitality venues continued the road back to normal. And then something happened that wasn’t normal! Two government ministers called for lunch. Another tall tale? No. The two were Leo and Paschal and O’Mahony’s have the photo to prove it!

And it was still February when the two of us called for lunch. No shiny suits but we did, of course, get that warm welcome and were soon sitting checking the menu. In the evenings, you get the full Small Plates menu and, at lunch you get a smaller selection. By the way, the menu changes from week to week and features mostly local and seasonal.

My eyes immediately went to the loin of Venison (€16), with parsnip, red cabbage and elderberry jus. What an amazing dish! The venison was tender and delicious, lifted to another level by its pairing with the red cabbage, while the smooth parsnip purée and the elderberry all did their bit to excite and satisfy the appetite.

The other dish, the lamb hot pot, was just the job for a cold February day. The lamb came from their butchers, Fitzgerald’s, and the pot also contained a large helping of root vegetables and was topped with sliced potato. 

They also had sides on offer. Hot cut chips with a roast garlic aioli, and roast Greenfield Farm root vegetables. But we let those go as we had our eyes on the desserts.

And we did finish with a couple of winners. Mine was a 70% Chocolate Tart with sea salt and ice cream. Soft and seductive and warm, it was one of the best of its kind and goes straight on to my dessert shortlist for 2022! CL choose a late addition of newly-picked poached rhubarb and ice cream, another lovely easy to dispatch dessert.

After that venison and that chocolate, I gave thanks. Someone up there loves me!

Once you read the menu, you notice that local producers are highly regarded and well supported here: oysters from Rossmore in East Cork, scallops and fish from Ballycotton, vegetables from Greenfield Farm in nearby Knockraha, and meat from Fiztgeralds of Fermoy. Same goes for the drinks with notably Blackwater Gin nominated as their sipping gin.

This is a fourth generation pub with Máire O’Mahony proudly carrying on the hospitality tradition of those that went before. They are very much involved and proud of their place. And if you want to pass the time, either before or after a meal here, then check out the “Nearby” page on their website.  Choices include a walk in the woods, a visit to the village art centre and its theatre or to an open farm.

Delighted With Catch At Quinlan’s Seafood Bar in Cork

Delighted With Catch

At Quinlan’s Seafood Bar

Enjoyed a terrific fish lunch, squid and prawns the highlights, at Quinlan’s Seafood Bar in Princes Street (Cork) last Tuesday (15th Feb 2022). Not the best of days weather-wise but certainly a cracking meal in a beautifully renovated and expanded premises which now has another entrance on Oliver Plunkett Street to add to the existing one. And, of course, a restaurant with quite a few outdoor tables, well covered, for when the weather improves.

The family seafood business is based in Caherciveen, Co Kerry. Kerryfish was started in 1963 by the father Michael Quinlan and has now been passed down to the second generation of Quinlans, Liam, Ronan and Fintan. And expansion is always on the agenda here and they have shops and restaurants all over Kerry and beyond!

I was surprised on arrival at about 1.00pm to find the “old” part of the restaurant pretty full for Tuesday lunch. But soon they found a table for us - lovely staff here - and there was no delay in bringing the lunch menu. You’ll find much the same dishes as part of the evening offering but it is an expanded one and do watch out for their seasonal offers. Lobster and Black Sole specials were available in recent weeks.

Their own fresh fish is the basis of what they offer and they handle it very well indeed. I found it hard to get past the list of tempting starters. In fact, I didn’t, as quite a few of them are also offered as main courses. Fish and chips are also on the menu but in Quinlan’s you get a choice of fish. The plaice was off on our visit but we could still pick from Whiting, Haddock, Cod, Hake or Goujons to go with the chips.

I started with Dingle Bay Wild Squid (deep fried locally caught squid "served with our famous homemade sweet chilli jam"). You also get a well presented salad, all for 10 euro. It was probably the best squid I’ve ever tasted, soft and easy to eat and no hardening at all from start to finish. And yes that Sweet Chilli Jam is every bit as good as they say.

CL was meanwhile enjoying her Thai Fish Cakes (cod, salmon, spring onion, coriander, chill in a Panko Bread Crumb, served with salad and Asian aioli) . A pair of really high class fish cakes (€9), beautifully and moderately spiced while the Panko and aioli were also perfect.

That starter list is full of good things, including chowder, sandwiches and hot dishes. None much hotter than the Sizzling Deep Water Atlantic Prawns (fresh Atlantic prawns in olive oil, chill and garlic, served with sourdough) and again there is a salad on the plate as well. The starter version is €12.00 and the mains (my choice) is €18.00.

It is a cracking dish enhanced by that flavourful and moderately spicy liquid. Having enthusiastically extracted every single one of the prawns, plump, slightly crunchy and sweetly juicy, I continued the enjoyment by dunking the sourdough and mopping up the juices. Just one tip. Don’t dive in the minute it arrives, count to ten, at least. It really is sizzling!

Our other mains was the Pan Fried Fillet of Salmon and that came with Lyonnaise Potatoes, Asparagus and Basil Pesto (18 euro). The fish, a very generous serving, was spot on, well cooked and the dish neatly presented.

Of course, they do desserts as well but having fed so well on the earlier dishes, we declined on this occasion. They have a selection of wines and beers and lots more in the bar (in the new section). If you want to go fishing in Cork, you know where to go now and you won’t be alone in this popular venue.

A Couple of Very Highly Recommended Whites from O'Brien Wines. Chablis and a Marlborough Sauvignon

A Couple of Very Highly Recommended Whites from O'Briens

Chablis and a Marlborough Sauvignon

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Julien Brocard Boissonneuse Chablis (AOC) 2019, 13.5%, €25.95 (was €29.95)

This biodynamic Julien Brocard Chablis “is a revelation” according to importers O’Briens: “..this is a Chablis that leaves some of the best Premier Cru in its wake.”

Colour is a clean and bright straw. Intense white fruit aromas rise to greet you. These are reinforced on the palate, the purity of the fruit (citrus and a sweet apple) with an underlying minerality, all balanced by the acidity. A rich harmony all the way to a lengthy dry finish. Indeed, it is reminiscent of a Premier Cru and no hesitation in placing this on the Very Highly Recommended list. It has been part fermented in oak foudres, part in tank to open up this structured wine.

This Chablis is so well made, so precise from start to finish, you tend to reckon it is the result of modern wine-making. Not “techie” modern though, and it looks as if the sun and moon, along with the wine-makers of course, have that precision.

Speaking of precision, I have to admit I wasn’t that precise - let’s say I wouldn’t have passed any somm exams - when opening this one and its wax closure. But these closures are quite easy to open and you can see how on this video here. 

The 7 Lieux? Julien Brocard is the son of Jean Marc Brocard. In 2012 he launched his 7 Lieux range, comprising 7 wines made from plots in the family's winery in Prehy.

They say: The 7 Lieux wine was born from our desire not to exploit the earth, but let it guide us unrestrained. The soils formed during the Jurassic nourish the vines and impart a unique personality to them. The celestial cycles of the moon and sun in our northern climate give perfect maturity to the grapes. In adopting biodynamic principles, we have learned to respect this delicate union. The 7 lieu wine delivers a harmonious balance of taste and aromas as result of this intricate journey.

* Frost is a regular problem in Chablis which is somewhat isolated from the rest of the Burgundy. Indeed it is closer to Champagne that it is to the rest of Burgundy vineyard.

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Whitehaven Sauvignon Blanc Marlborough 2021, 13%, €17.95

Pale lemon is the colour. Citrus lead the aromatics, classic for the area. On the palate, it is the turn of white peach to shine and it does, along with a supporting cast that again includes citrus. This is concentrated and elegant and not as “wild” as some NZ Sauvignons. And there’s a lingering finish. 

A Very Highly Recommended Marlborough and it goes so well with goats cheese as they recommend, at least with the Ardsallagh Phantom Ash that we had handy. Other pairings they hint at are fresh seafood, summer salads and light poultry dishes.

O’Briens tell us that Whitehaven was set up by Sue White and her husband Greg. “This wine is a perennial favourite with our customers and staff alike …..is quintessentially Marlborough.”

The winemakers: The climate in Marlborough is cool Maritime, with cool summers and moderate winters. Even in the height of the summer the region experiences cool nights, which help to retain freshness and acidity in the wines. 

 

By the way, they recommend drinking this 2021 Sauvignon Blanc while it is young and fresh, but the wine is capable of developing nicely beyond five years if carefully cellared. Serve lightly chilled

Clonakilty Distillery adds further accolades to Whiskey and Vodka range at World Vodka and Whiskies Awards

Press release                                    

 Clonakilty Distillery adds further accolades to Whiskey and Vodka range at World Vodka and Whiskies Awards

 

Clonakilty Distillery has added another two awards to its growing collection of accolades after their Minke Vodka was named Best Irish Varietal Vodka at the recent World Vodka Awards, and their Clonakilty O’Hara’s Cask Finish Special wins in the Single Malt Small Batch category at the World Whiskies Awards 2022.

Their Minke Vodka came out on top following a series of judging rounds by a panel of leading distillers and experts from the vodka industry. 

The World Whiskey and Vodka Awards are global competitions that identify the best in all internationally recognised genres and promote premium quality vodka and whiskey to consumers and trade markets throughout the world.

Currently the number one spirit consumed in Ireland, vodka is a relatively new departure for the Clonakilty Distillery, who launched their whey-base spirit in 2020.

However, following its launch, Minke Vodka has made waves in the industry and the World Vodka Award is the second award the product has received over the last 12 months as it also scooped the Gold Award in the Smooth category at the Spirits Business Vodka Masters in 2021.

Judges at the awards revealed the criteria for the category which led Clonakilty Distillery to come out on top for their Minke Vodka,

They remarked: “The Varietal Vodka is awarded to a vodka that is intended to be enjoyed neat or in cocktails whereby a little character determined by the base ingredient is acceptable, sought after and relished. A pure, clear and clean vodka, but not necessarily neutral by any means. “

Meanwhile, their Clonakilty O’Hara’s Cask Finish Special Whiskey was also triumphant in the Single Malt Small Batch category, with a Single Malt Small Batch whiskey defined as a Single Malt whiskey produced using the contents of no more than 100 casks.

Head Distiller at Clonakilty Distillery Paul Corbett said they were delighted with the recognition for both products: 

He said : “ We are over the moon to have won a second award this week.  It’s a credit to the team here to be able to win awards in two different categories of spirits. We are delighted to have won best Irish varietal vodka.  A slow distillation process produces an exceptionally clean vodka while the use of a whey spirit base imparts a smooth velvet mouthfeel. As a result, Minke Vodka is perfect to enjoy neat or in a cocktail.

He added: “O’Hara’ s brew exceptional beers and on nosing the casks before filling I knew we were going to be crafting something special. The resulting single malt has a complex blend of chocolate, fruit and spice notes with a rich mouthfeel and we’re delighted it has been recognised too.”

Clonakilty Distillery’s Minke Vodka is currently available to purchase from Supervalu and Centra stores as well as from their online. Their Clonakilty O'Hara's Cask Finish Special is also available online.

https://clonakiltydistillery.digitickets.ie/products/252099 (RRP: €33.95)

https://clonakiltydistillery.digitickets.ie/products/293469?navItem=286273 (RRP: €57)

 

To keep up to date with all things Clonakilty Distillery, check out Clonakilty Distillery on Twitter @clondistillery, on Facebook @clonakiltydistillery and on Instagram @clonakiltydistillery For more information visit https://clonakiltydistillery.ie/

 

For more information on the World Vodka and Whiskies Awards, visit https://www.worldvodkaawards.com/

https://www.worlddrinksawards.com/

Walking on Knockadoon. Two Ways!

Walking on Knockadoon. Two Ways!

Photos: 14.02.2022

 

On arrival at Knockadoon, you may take this walk to the left
and get better views of Youghal. Or take the Capel Way to the
right for better views of the island and more.
Of course, you may do both!

Youghal, from Barry's Cove Way

Well weathered

Youghal, from Knockadoon. slip

On. the way to the Signal Tower

Fishermen's lock-ups on the pier.

You won't go hungry here, at least not on weekends.

Cliffs and the island, also below

Capel Island from Barry's Cove Way, and below.

The ruin of the signal tower. In the middle distance, a man is working on
replacing the war time signal Eire 21, a message to aerial invaders
that they are flying over neutral Ireland. It was one of a series around
the country. You'll find Eire 80 at Malin Head.