Dublin's Marker Becomes the First Anantara Hotel in Ireland.

 ‘SETTING DOWN THE MARKER FOR LUXURY’

THE MARKER HOTEL, DUBLIN TO BECOME 

FIRST ANANTARA PROPERTY IN IRELAND

 

Anantara Hotels, Resorts & Spas has made its debut in Ireland with the acquisition of The Marker Hotel in Dublin, one of the Irish capital's most contemporary and luxurious buildings. The addition of the property in Dublin represents the expansion of the luxury brand’s footprint into Europe, while it will become the very first Anantara property in Ireland.

 

A major project has now commenced which will see the famous Dublin property become known as ‘Anantara The Marker Dublin Hotel’, while significant capital works are also well underway.  The renovations at the property are significant, with multi millions being invested at the iconic Dublin hotel which is a member of Leading Hotels of the World,

 

All of the 187 bedrooms have now been refurbished while the lobby and bar have been refreshed with the addition of new soft furnishings, bespoke cabinetry, and custom furniture.  Meanwhile, work has started on the creation of a new restaurant, ‘Forbes Street by Gareth Mullins’, a destination restaurant, due to open this spring. The new restaurant will feature the very best of local and Irish products served in a contemporary way but with a uniquely Irish twist.

 

Located overlooking the Waterfront on Grand Canal Square in the heart of Dublin City, the property is one of Ireland’s most highly regarded hotels. With its slick architecture and design and its incredible location, the property oozes, five-star international cool.   Set in the heart of Silicon Docks, a nod to Silicon Valley on account of the high concentration of multinational high-tech companies located in the area, the hotel is both striking and eye catching. Close to the International Financial Services Centre (IFSC) and the Bord Gáis Energy Theatre, Anantara The Marker Dublin Hotel is a perfect cultural and business epicentre for travelers’ keen to experience classic Irish hospitality at its best. Anantara The Marker Dublin Hotel is the only five-star hotel in the area, which has recently emerged as one of the most vibrant, dynamic and modern parts of the city for living, working and socialising.

 

Anantara The Marker Dublin Hotel has a futuristic design and style and now offers 187 renovated contemporary guest rooms over six floors (42 Premier/ Superior, 124 deluxe rooms, 18 junior corner suites and three suites) plus eight state-of-the-art event and meeting facilities. Services such as a Condé Nast award-winning spa, and stylish rooftop terrace with stunning panoramic 360º views across the cityscape stretching to the sea at Dublin Bay are all part of the experience.

 

 

Michael Davern, the former CEO and General Manager of The K Club now leads the charge at Anantara Marker Dublin Hotel where he is the General Manager.  A seasoned hotelier and a luxury travel guru, Michael is well known for his attention to detail and for the creation of bespoke visitor experiences which are essential for the Anantara brand and its offering.

 

“The Anantara brand is synonymous with luxury internationally, particularly in Asia where the brand originates.  Our international guests are discerning travellers and come to stay with us to be truly pampered but to also experience more.  We are not just a contemporary, cool hotel in a European city we have a whole team of specialists who can add real value to our guests’ stay with us. Our guests want to enjoy unforgettable experiences that create lifelong memories and we offer them the chance to explore, discover and experience more through our bespoke visitor experiences.  We offer our guests the chance to enjoy a deep dive into Ireland’s cultural, sporting and historical life.”

 

“We are thrilled to announce the expansion of our luxury Anantara brand into northwest Europe in the fair city of Dublin. The Marker Hotel is already known as one of the city’s leading hotels and bringing the reputation and luxury touch points of Anantara to the property will further elevate the guest experience,” commented Dillip Rajakarier, CEO of Minor Hotels, parent company of Anantara Hotels, Resorts & Spas.

 

Ramón Aragonés, CEO of NH Hotel Group, operators of Anantara in Europe, under the guidance and brand oversight of Minor Hotels, said that “this agreement will enable us to bring a truly different value proposition to the Irish market for the first time. The Anantara brand will connect travelers with genuine experiences in a privileged location in the city of Dublin.”

 

In the surrounding area visitors to the city can enjoy a walk through the culture and heritage of the Docklands, which dates from the eighteenth century, a wide range of options for foodie travelers, including cosy cafés and high-end restaurants, shopping on nearby Grafton Street, boat rides along the River Liffey and in Dublin Bay or sporting activities from a relaxing yoga class to watching a game of Gaelic football at renowned Croke Park.

 

The Dublin hotel will be the 7^th Anantara in Europe, joining Anantara Vilamoura Algarve Resort in Portugal, the Anantara Villa Padierna Palace in Marbella, Spain, Anantara New York Palace Budapest in Hungary, Anantara Palazzo Naiadi Rome Hotel in Italy, Anantara Plaza Nice Hotel in France, Anantara Grand Hotel Krasnapolsky Amsterdam in Netherlands.

\

press release

Patience Pays For Dunville’s And Echlinville Distillery

Patience Pays For Dunville’s

And Echlinville Distillery

 We were told to expect sherry bombs from Dunville’s Jarlath Watson (right) during Sunday’s masterclass in Cask. No shortage of sherry influences but it seems Dunville are more about patience.

The patience is required to keep their spirit in cask until it is good and ready to go. And then they have a good steady climate (no extremes) in their corner of the Ards Peninsula, more temperate than even areas quite close to them.  

And Jarlath also spoke about the land, part of their own particular terroir. “We are a fifty acre working farm… we grow all our own barley… it is floor-malted (not the most economical method!)." And everything is done within a three mile radius. Thanks to their use of various sherry casks (an endangered species, by the way), they have many different expressions from their own micro-terroir.

This is all centered around the Echlinville Distillery. But while you can get Echlinville gin, you’ll have to wait for their whiskey. The makers have patience and that will have to extend to the customers! Maybe something later this year, if they are ready!

Dunville's is a old Belfast brand that they got in 2011 and fills the gap while waiting for Echlinville very own whiskey. All spirits for the Dunville are bought in and finished in sherry casks. Dunville’s has quite a fascinating story. Founded in 1808 and originally produced at the Royal Irish Distilleries in Belfast, Dunville’s was was among the world’s most famous whiskey brands until the distillery fell silent in 1936. Read more here.

Ready to roll in Cask

Now it is back and we started in Cask with their Three Crowns, an average age of 7 years, 70% grain and 30% malt “married after five years”. “It is lazy, mellow, chilled out, a light breakfast whiskey,’ said Jarlath, jokingly or not I don’t know!

Sherry didn't really feature in the next whiskey. This cask sample came via Dick Mac’s in Dingle where the casks had been used to produce the Kerry brewery's Honey & Hemp IPA. When they came back to Echlinville, they were filled and left for an expected six months. But they decided to keep it for another two years. Now they feel it is really finished and you may well be able to get their honey prominent whiskey in a couple of months.

Sample #3 was a favourite of mine, and quite a few others, and it is in bottle but you’ll have to travel to Fairley’s in Coleraine to get it as it was especially made for their “very old bar”. It is a 13 year old whiskey, raised in sherry casks from the bar, weighs in at 57% and is very impressive indeed.

On then to another different take, a whiskey made in a rather special Armagnac cask from Gascony (warning: don’t ask for Cognac if you’re in that area). Again Jarlath is expecting more from this one and is gambling on another two years, knowing that patience pays off sometimes as it did with the IPA.

“The big hitters are coming now,” said Jarlath as he introduced a 22-year old whiskey that has spent its last 6.5 or 7 years in Palo Cortado casks. Palo Cortado casks are very scare. “For every 6,000 bottles of sherry sold, just one is PC.” But going by this gorgeous drop, they are worth seeking out!

A 20-year old followed having spent the last 4.5 years in Oloroso cask and came with all the Christmas cake aromas and flavours you’d expect. And it was here that Jarlath reiterated their patient approach: “We don’t put it out too early. We keep it until ready… and then it should be excellent.”

There was one for the road and it was amazing. It was a 21-year old (finished for 3.5 to 4 years in Pedro Ximenez cask). The sweetness of the PX was a  feature of course but the distillery achieved a perfect balance. One to savour as we hit MacCurtain Street, the home of the superb Cork Whiskey festival 2023. Here’s to 2004!

Two More Highly Recommended Red Blends From Château De Caraguilhes In Corbieres

Two More Highly Recommended Red Blends From Château De Caraguilhes In Corbieres

*****************

Château de Caraguilhes Solus Corbieres Boutinac (AOP) 2020, 14.5% ABV, O’Briens Wine 

RRP€23.95 (reduced to 19.16, 10th Mar - 10th Apr)

A blend of Carignan, Mourvèdre and Syrah, makes for a big rich robust red that pairs well with Mediterranean mixed platters. Should be fine too with beef, pasta and veal. Serve between 16-18 degrees.

This deep purple wine is from a fully organic family estate in Corbières and these grapes grow on a rocky clay-limestone hillside in the heart of Corbières' Grand Cru district so there's plenty of berry fruit showing a good depth of concentration.

The aromatics of this deeply purple wine are quite intense - just smell the freshly extracted cork! Ripe blackberry and black cherry are prominent. Lots of different flavours in the mouth, with blackcurrant and plum also added to the mix. Subtle spices, nice rounded tannins too and acidity enough as well. And then comes a fantastic finish.

Very Highly Recommended.

You may have heard of Corbieres. But Corbieres Boute
nac? Corbieres-Boutenac is a relatively new red wine appellation of the huge Languedoc region in France. It is called after the village of Boutenac, whose wines have always been highly regarded and was created in 2005.

Château de Caraguilhes Prestige Corbieres (AOP) 2020, 14.5% ABV

O’Briens Wine RRP €19.95. (Reduced to 15.96, 10th Mar - 10th Apr)

No shortage of blends in the Languedoc-Roussillon and this robust red is another, made with Carignan, Grenache, and Syrah. Serve between 16-18 degrees with Ribeye Steak/Aubergine bake.

Dark ruby is the colour, a healthy shiny one. And the aromas are packed with fresh ripe fruit and the promise of good stuff to come. And it comes. Fresh fruit again on the palate, a warm touch of the garrigue as well, but all that power is moderated by a pleasing softness, good acidity too right through to the finalé.

Château de Caraguilhes is a certified organic estate located in the heart of Corbières, a well-known wine appellation within the huge Languedoc/Roussillon region. Located at altitude, the vineyards benefit from sea breezes on one side and the Tramontane* winds on the other, cooling the vineyards at the height of summer, ensuring an ideal, slow ripening of the grapes, which helps to retain a characteristic acidity and freshness in the wines.

Owned by the Gabison family, Château Caraguilhes is one of France's oldest, and best, organic estates. The 135 hectares of vineyards are strategically surrounded and protected by 500 hectares of scrubland, constituting a rich ecosystem and a unique growing environment.

The pioneering estate, farming their vines organically since 1987, has 135 hectares of vines that are strategically surrounded by over 500 hectares of wild garrigue, which provides a rich and unique ecosystem.

Very Highly Recommended.

*A cold wind that blows from the Alps and Apennines (Tramontana in Italy). Quite a lot of winds in this area have names, the Mistral is perhaps the most famous.

*****************

The two wines above are part of a four bottle set that will be featured in an online tasting on Thursday March 30th. Our hosts will be Étienne Besancenot, Winemaker, Château de Caraguilhes and Lynne Coyle Master of Wine, O'Briens Wine Director. The other two, subject of an earlier post, are repeated below. Not too sure if you can still order the wines for the tasting, check here, but they are also part of the company's ongoing French Wine Sale. Details here. 

Château de Caraguilhes La Font Blanche Corbières (AOP) 2021, 13.5% ABV.

O’Briens Wine RRP: €18.45 (reduced to 14.76, 10th Mar - 10th Apr)

A dry refreshing white, this Corbieres is a blend of Grenache Blanc and Roussanne. Pair with scallops and citrus, also grilled goats cheese with fennel.

This blend is a light straw colour, clean and bright. Floral notes and white fruit (peaches, apricots) and citrus plus a drift of almonds feature in the aromatics. And you meet the same crew (with citrus now prominent) on the palate, silky and rounded and subtle. Some herbal notes also, after all we are in garrigue country. Beautifully smooth though and this dry refreshing white finishes very well indeed. 

Pairings recommended are with scallops (and citrus), also grilled goats cheese with fennel.

Very Highly Recommended.

Château de Caraguilhes Les Jardins Corbières (AOP) 2021, 14% ABV.

O’Briens RRP €18.95 (reduced to €14.21, 10th Mar - 10th Apr).

Carignan, Grenache, Syrah, have been blended to make Les Jardins, a smooth supple red. Match, it is suggested, with duck breast and Comte Cheese (or why not the local Hegarty’s Templegeal), serving between 16 to 18 degrees.

Exclusive to O'Briens, Les Jardins sends out aromas of ripe blackberry and blackcurrant. The complex palate is silky and fresh with fleshy fruity notes, the smoothness is enhanced by ripe tannins. Very well balanced. Quite a dark coloured wine. Lightweight also but with a 14% ABV.

The term tannin comes from the an ancient word for tanner, and refers to the use of tree bark to tan hides. You’ll also find them in grapes (of course!), tea leaves, pomegranates, spices like Cinnamon and Clove and nuts such as Almonds and Walnuts, Barley, even Rhubarb. It is an naturally occurring polyphenol and is more likely good for you. More on tannins from the University of Kansas study here . 

Highly Recommended.

Award-Winning Irish American Whiskey launches in Ireland, homeland of renowned Master Distiller Brian Nation

press release

Award-Winning Irish American Whiskey launches in Ireland,

homeland of renowned Master Distiller Brian Nation

Brian Nation (left) with Patrick O’Shaughnessy

 

Cork Born Brian Nation brings Minneapolis distilled Keepers Heart Home to Ireland as First International Market

 

The O’Shaughnessy Distilling Co. (OSDC), a family-owned distillery located in Minneapolis, MN, announced distribution of Keeper’s Heart Irish American Whiskey into Ireland, the first availability for the award-winning liquid outside the United States.

 

Created by whiskey icon Brian Nation, formerly Master Distiller for some of the most well known Irish whiskeys including Jameson, Redbreast, and Midleton, Keeper’s Heart is a new style of whiskey, bringing together the best of Irish and American whiskey-making traditions. After leaving Ireland in 2021 to move to America and craft Keeper’s Heart with the O’Shaughnessy family, Brian is bringing the unique blend of Irish and American whiskeys home.

 

Keeper’s Heart Irish + American Whiskey launched in 2021, and quickly expanded its portfolio with Keeper’s Heart Irish + Bourbon. With its innovative liquid and expert craftsmanship, Irish + American became the most awarded new whiskey brand in 2022, including International Wine and Spirits Challenge Platinum, Ultimate Spirits Challenge 94, Critics Challenge International Platinum and Pr%f Award Double Gold honors.

Speaking about the foundation of O’Shaughnessy Distilling Co., Co-Founder Patrick O’Shaughnessy said:

“What started as an O’Shaughnessy family reunion became the birthplace of Keeper’s Heart, a celebration of our family’s Irish-American heritage,”

 

“Our great great grandfather came to the United States from Ireland, and our large extended family has stayed close to our Irish roots. Keeper’s Heart was created to celebrate that. We are extremely proud of the Keeper’s Heart team and the reception the brand has received since we launched. It has made it possible to continue to grow Keeper’s Heart and evolve the liquid offerings, and now, as we begin international distribution, Ireland was at the top of the list. We hope the Irish people enjoy what we have created as much as the American drinkers have.”

 

Liquid development is led by Master Distiller Brian Nation, who has more than 22 years of experience working on some of the most renowned and high-quality Irish whiskeys in the world.  Born and raised in Cork City, Ireland, he moved to Minnesota following a meeting with the O’Shaughnessy family to embark on a new adventure and create a new style of whiskey, marrying the best of Irish and American whiskey-making traditions.

“I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create,” said Master Distiller Brian Nation.

 

“Their vision was inspiring, and together, along with American Whiskey visionary David Perkins, we’ve created an innovative liquid portfolio and a brand that celebrates family, and heritage. Keeper’s Heart is my passion project, and I’m proud to return home to share with my friends and family what we’ve been up to across the pond.” 

Nation, back in Cork

 

Nation collaborated on the blending of Keeper’s Heart with Liquid Collaborator and Advisor, David Perkins, founder of High West Distillery. The pair aims to combine the best of Irish and American whiskey traditions, by blending of Irish Triple Pot distilled whiskey, Irish Grain Whiskey with American Rye and Bourbon. 

 

“From the beginning, our goal has been to put Keeper’s Heart on the world whiskey map, and today we begin expanding into international markets, sharing our story, our proud Irish-American heritage, and our award-winning liquid portfolio with the global whiskey community. Beginning that journey in Ireland is the perfect first step,” said Mike Duggan, CEO of O’Shaughnessy Distilling Co.

 

Keepers Heart will be available exclusively from Barry & Fitzwilliam from Mid-March.

 

Commenting on the distribution agreement for Keepers Heart, Michael Barry Managing Director of Barry & Fitzwilliam said, “we are very proud to be distributing such innovative whiskey’s created by the Master Distiller Brian Nation and we look forward to a long and fruitful relationship.”

 

It will be stocked in off licenses across the country, including Bradleys, Cork, Molloys, Dublin, Redmonds Ranelagh, Celtic Whiskey Shop, CarryOut Off-Licences, The Offie, Cork, Irish Malts and WinesoftheWorld.ie, RRP €49.00.

 

For more information, please visit www.KeepersHeartWhiskey.com.

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.