Archive for Beer & Whiskey

Irish Gin & Irish Tonic Water

Irish Gin & Irish Tonic Water

First published in The Irish Times, Saturday 18th June, 2016

First the gin, then the tonic. Oisín Davis is one of the leading lights of the cocktail business in Ireland. I bumped into him at the Ballymaloe Litfest, and for the first time I can remember, he had a soft drink in his hand. The liquid in question was Poacher’s Tonic, Ireland’s first tonic water. All of these new Irish gins obviously need something to mix with, and Davis thinks he has the answer. Until now, you could only buy an Irish-made tonic syrup from Fever-Tree and other premium tonic waters have been hugely successful in the UK, so it was only a matter of time before someone came up with an Irish version.

The Poacher’s Tonic certainly went down well at the Litfest – supplies ran out the first evening, and an emergency dash had to be made back to the warehouse. It is made by Davis and partner Vaughan Yates from spring water drawn from Litterberg House in Co Wexford and bottled in nearby Enniscorthy.

“We wanted to make is as Irish as we could,” says Davis. “We got 150 kilos of Irish rosemary and shipped it to a perfumer in the UK, who extracted the rosemary essence. We use cinchona bark to make a natural quinine and add Florida orange and sugar beet for sweetness. It was a year in the making with all sorts of complications and experiments.” According to Davis, Poacher’s pairs best with gins that don’t have too much spicy coriander and cumin, and is less sweet than standard tonics.

Gerry Scullion of The Chocolate Factory has come up with his own very unique tonic water. “I make it from scratch using cinchona bark and other spices and a small amount of Irish lavender. It is also a water kefir, and far less sweet than the standard tonic (2 calories a bottle). I create the fizz by the addition of organic honey and bottle-condition for approximately two weeks.” The result is a quite delicious adult tonic, great by itself or with gin.

I received another bottle of Irish gin just after going to press with my last article. Drumshanbo Gunpowder Irish Gin is the latest creation of Pat Rigney, the man who came up with Boru vodka and Sheridan’s Irish Cream Liqueur. Made in his new distillery in Drumshanbo, it is aimed primarily at the export market, but already has good distribution here in Ireland.

If you fancy trying out anIrish G&T, the Irish Gin & Tonic Fest runs from June 20th-25th, where pubs, restaurants and hotels will be serving one or more of eight Irish gins with a tonic of their choice. See for further details.

DSCF6621Drumshanbo Gunpowder Irish Gin

A very different gin with a distinctive spiciness and refreshing herbs alongside the juniper.

Stockists: Widely available including Dunnes, O’Briens, Mulloy’s, select SuperValu.

Image 2 Poacher’s Tonic Water
€1.55 for a 200ml bottle

Light and refreshing, with lovely subtle hints of rosemary. Great with or without the gin.

Stockists: Drinkstore, D7; Gibneys, Searsons; Donnybrook Fair; Bradleys.

DSCF6631Herbel Crest Irish Tonic Water
€2 for a 200ml bottle

A beautifully refreshing dry tonic with a subtle herby touch.

Stockists; Whelehan’s; The Chocolate Factory,D1; The Drinkstore, D7; L Mulligan Grocer.

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Whiskey aged in stout barrels

Whiskey aged in stout barrels

First published in The Irish Times, Saturday, 11th June, 2016

Irish craft brewers are fond of ageing their beers, usually stout, in casks previously used to age whiskey. The resulting beers can be very good, sometimes gaining a percent or two in alcohol, as well as flavour, from the wood. But what happens if the barrel is returned to the distiller and used to further age whiskey?

First out of the blocks on this were Jameson and Cork craft brewer Franciscan Well. ‘It all started in 2013 it started when Shane Long of Franciscan Brewery asked us for a dozen used whiskey barrels to make a special Christmas brew’, says David Quinn, head of Whiskey Science at Jameson . ‘We tasted the results and thought it was fantastic. He did a second batch in 2014, and we got a call asking us to take the barrels back, as he didn’t have the space to keep them. More on a whim, we decided to refill them with mature Jameson and left them for 4-5 months. We had a taste and were blown away. It came across as discernably Jameson, spicy, fragrant and fruity, but with other characters through the interaction with stout – coffee, cocoa and chocolate and hints of hop. They were all there at a level of intensity that complemented instead of dominating. The taste had a different complexion; a texture, a creamy mouthfeel a coating sensation we found fascinating’.

Jameson ran a pilot scheme in Dublin and Cork, and as with the stout, the shelves were cleared in a couple of weeks. In 2015, they started to lay down enough barrels to launch Caskmates abroad. Apparently it has gone down very well in the U.S. So much so that Jameson linked up with craft brewers in London and Brooklyn, supplying them with whiskey barrels to create their own limited edition beer, and then releasing a local unique Caskmates.

Jameson are no longer alone; back in March, Galway Bay Brewery launched 200 Fathoms, an Imperial stout aged in whiskey casks borrowed from Dublin’s Teeling Whiskey. Now the favour has been returned with a single cask release from Teelings of 200 Fathoms whiskey, aged in the stout casks. Another distiller has plans in the pipeline. Glendalough Whiskey gave a couple of barrels to Five Lamps brewery for their barrel-aged porter. The barrels were returned and filled with 10 year-old single malt. 400 bottles will be produced, available later this year in Dublin Travel Retail. I tasted it on a visit to the distillery; it was rich and full of chocolate. Lastly O’Haras have been working with Tullamore Dew for their (delicious) Leann Folláin stout, aged in whiskey casks. It seems only a matter of time before the favour is returned. For the moment, Tullamore DEW offer a whiskey aged in cider casks.

ImageMuldoon Irish Whiskey Liqueur

Whiskey infused with hazelnuts and toffee. Delicious sweet caramel and toasted nuts.

Stockists Celtic Whiskey; World Wide Wines and other specialist off-licences.

Image 1Jameson Caskmates Irish Whiskey

Scented fruity and mildly spicy; long and sweet with coffee, chocolate and subtle hops. Superb whiskey.

Stockists: widely available.

Image 2Teeling Whiskey Single Cask 200 Fathoms Irish Whiskey

Stockists: Exclusively from Teelings Distillery, Dublin 8.

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All Night Long Session Pale Ale

DSCF6622All Night Long Session Pale Ale

It mightn’t please the hard core craft beer drinkers, and I’m not sure about Lionel Ritchie fans either, but I can see this going down very nicely over the coming month, maybe longer if the Irish team qualify for the final stages of Euro16. Kicking in at 4.2%, this is a very tasty light refreshing beer with a pleasing hoppiness, although not too bitter and a nice fruitiness.As a session beer, it works very well. I like the retro (1990’s?) design too. This is available exclusively from Mulloys Liquor Stores and the result of a collaboration with Rascal Brewing. €2.75 for a 330ml can or 5 for €10.

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Seasonal Irish Gin

The Irish Times was, in some small way, responsible for Ireland’s first seasonal gin. In the 2014, the brains behind Glendalough Irish Whiskey decided to make a gin tasting of summer but had no idea how to go about it. Then they read an article by Emma Somers in this paper about Wicklow forager Geraldine Kavanagh. They contacted Kavanagh who provided local ingredients for Glendalough Summer Botanical Gin. She now works full-time for them.

We took a stroll through the Wicklow countryside together. Kavanagh, a fount of knowledge, showed me most of the wild shoots, flowers and plants used in Glendalough Wild Spring Botanical Gin, as well as other edible wild plants. “We are tying to capture the essence of Wicklow; something different and local,” she says. This year they are increasing production from 3,000 bottles to cope with a burgeoning demand.

Not to be outdone, Dingle Distillery has released its Four Seasons Gin, containing four small 200ml bottles, each representing a season. Unlike Glendalough, they are all available at the same time, providing a very interesting tasting.

We worked through all four in the Dingle Whiskey Bar on Nassau Street, Dublin. The spring gin is the lightest and most floral, the summer still delicate but more textured. The autumn, many people’s favourite, has more earthy spice with red fruits, and the winter gin is spicier and most full-bodied of all.

Peter Mulryan of Blackwater Distillery in Cappoquin, Waterford, had something of an artistic struggle with his seasonal gin. “We wanted to take one key local botanical to represent each season, and decided on Wexford strawberries for our first. The problem with strawberries is you get mostly water,” says Mulryan. “So we had to use massive amounts of fresh fruit. It is an elusive flavour but we think we have got it right. We are now macerating the distilled gin in strawberries.”

He plans to release Wexford Strawberry Gin in June. In the meantime you can try his Juniper Cask Gin. It is fascinating, with sweet woody juniper aromas.

Shortcross Gin from Co Down does not make a seasonal gin, but forages wild clover to use alongside apples and elderberries for its standard gin.

As to the vexed question of tonic, Dingle served its with Fever-Tree, a choice Gary McLoughlin of Glendalough Distillery agrees with. However, he did suggest trying Thomas Henry, a German tonic made without quinine. I prefer to sip mine lightly chilled with a little water, and enjoy the unique flavours of these delectable gins.

Image 5Dingle Four Seasons Gins.

A selection of four very different gins, so no tasting notes.

Stockists; Widely available in good off-licences.

GdL_SPRING_For_BRIGHTGlendalough Wild Spring Botanical Gin

Wonderfully aromatic, light and refreshing. Plenty of juniper, with spring flowers and zesty citrus.

Stockists: Celtic Whiskey; James Fox; Mitchell & Sons; Redmond’s and other specialist off-licences.

Image 7Blackwater No.5 London Dry Gin

My current favourite, a delicious mix of citrus, juniper and earthy spices.

Stockists: Widely available in good off-licences.

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No Joe Porter, O Brother Brewing, Wicklow.

<strong>No Joe Porter, O Brother Brewing, Wicklow.</strong>


No Joe Porter, O Brother Brewing, Wicklow.


First there was Joe. Joe Coffee was a single batch porter that didn’t hold back on the coffee content. Unlike some of their rivals you could really taste the coffee. Great if you like espresso, but not if you drink latté. No Joe is the same beer but without the coffee. ‘It was conceived as a coffee porter,’ says Barry O’Neill of O Brother; ‘local roaster Coffee Mojo ground and brewed 68 litres of fresh coffee on site, which was added to the porter. We were tasting the beer all the way along and thinking this is realty nice even without the coffee. So this time, we did it without. It’s the one I bring home in the winter, ‘admits Barry, ‘there is something warming about it. It is all sold now (all of their releases tend to be presold), but there is still plenty in the shops.’

As for O Brother, Barry says they are thriving; ‘We are out the door doing emergency bottling runs this week, trying to keep up with everything, the draft and bottles at the same time. We are going one and a quarter years, but it still feels like we are finding our feet; it will probably always be that way.’ For a porter No Joe still has plenty of body and alcohol (6.7%), with vanilla, chocolate and toasted malt with an attractive subtle bitter touch.

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Fernet Branca

Fernet Branca

First published in the Irish Times, Saturday 2nd April, 2016

Nothing can quite prepare you for your first hit of Fernet-Branca. Mine came over breakfast, courtesy of a Danish colleague, who assured me it was the only way to start the day. I thought he was trying to poison me. Fernet-Branca is dark, mysterious and bitter. Very bitter. Drunk neat, it is dry, medicinal, sharp and herbal, like a slap across the face.


I once read a memorable description of Fernet Branca as “like waking up in a foreign country and finding a crowd of people arguing in agitated thorny voices outside your hotel window”.Italians like this sort of thing; witness the popularity of Campari, cima di rapa and other bitter brassicas, and liquorice. They treat Fernet-Branca and other bitters as a digestif. A small glass at the end of a meal is said to ward off indigestion and promote well-being. Elsewhere, there are those who swear it is the perfect antidote to a hangover, but that is probably because it tastes like a severe punishment, and temporarily dulls the senses.

Fernet-Branca was invented in 1845 by Bernardino Branca. His company, Fratelli Branca Distillerie of Milan, is still run by the Branca family. As with so many drinks, the recipe is a secret, but the company website tells us it has 27 herbs from four continents, as well as spices and roots. This includes aloe from Sri Lanka or India, and chamomile from Italy or Argentina. It is aged in old oak barrels for a year prior to bottling.

Fernet-Branca is hugely popular in the bars of San Francisco where bartenders apparently start their shift with a shot, and sometimes continue throughout the evening.

The most popular cocktail is the Bartender’s Handshake, Fernet and ginger ale, sometimes drunk one after the other. But it is Argentina that consumes the greatest quantity of Fernet-Branca, some 25 million litres each year, usually as a Fernandito or Fernet con Cola.

It is even available in pre-mixed cans. On a recent visit to a trendy Buenos Aires nightspot, bartenders were offering all manner of Fernet-based cocktails. I tried one and returned to my Malbec.

Throughout its history, Fernet-Branca has been marketed as having curative properties, in the 19th century as a treatment for anxiety and fever.

Early labels claim it “benefits the stomach, promotes digestion, strengthens the body, overcomes cholera, reduces fever, and heals those suffering from nervous weakness, lack of appetite, sickness or tapeworms; suitable for use as a preventative measure for all those who are obliged to reside in damp and infectious conditions. May be taken at any time of the day as required, undiluted or mixed with water, soda water, wine, coffee, vermouth, or other beverages”.

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Radikale Radical Brew

<strong>Radikale Radical Brew</strong>

Radikale Radical Brew

This article was first published in the Irish Times, Wednesday 30th March, 2016

I featured the delicious Belgian-style Radikale Rubenesque last September, and gave a brief mention of the Radikale Curious Ale, a beer that had been made in collaboration with Blackwater Distillery in Cappoquin. When I say collaboration, they added the botanicals used for the very tasty No.5 gin instead of flavouring hops. “I really the liked the Blackwater gin”, says Alain Dekoster, the Belgian behind Radikale, “and just wondered what would happen if I used the botanicals to make beer. We didn’t know what to expect, but it really exceeded my expectations.” Customers liked it too; it was voted fourth best beer by Beoir members in 2015. The name of the beer has now changed, due to legal threats from a UK beer company, to Radical Brew.

This is a rye beer, giving it a nice spiciness. You certainly get the juniper, plus a few other herbs, but the main flavour is hops. When I tried it at the RDS last year, I wasn’t that gone on it, but I really enjoyed sipping this one evening last week. Dekoster hopes to finish his new brewery later this year, and have a few new beers ready for the RDS beer festival.

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Galway Hooker Sixty Knots India Pale Ale

<strong> Galway Hooker Sixty Knots India Pale Ale</strong>

First published in the Irish Times online, Wednesday 23rd March, 2016
Image 3
Galway Hooker Sixty Knots India Pale Ale

Galway Hooker was one of the first craft brewers in the country, set up in 2006 by cousins Ronan Brennan and Aidan Murphy. Murphy is very happy with the boom in new craft brewers. ‘It’s a funny kind of thing; the competition elevates the whole craft beer market so it is mostly positive. The more beers, the more momentum we all seem to get.’ Originally set up in Roscommon, they moved to a bigger new brewery in Oranmore two years ago. ‘It is certainly a lot more comfortable’ says Aidan.

Sixty Knots was launched about a year ago, and is now a permanent fixture, alongside the original Irish Pale Ale, Stout and Amber Ale. ‘Basically we were trying to produce a traditional India Pale Ale with high alcohol content and a high level of bitterness (it has 60 ibu). It is a little bit different from other Irish IPAs in that it has a combination of the punchy citrus of American hops combined with the earthy spiciness of European hops’. Sixty Knots certainly has a lively bitterness, but it is very nicely underpinned by pine resin and a broad maltiness.

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Beer of the Week; Children of the Revolution

Image 7
First published in the Irish Times, Wednesday 16th March, 2016

Children of the Revolution India Pale Ale, Wicklow Wolf

The Craft Brewers of Ireland love an excuse to come up with a seasonal brew, preferably with a pun or two in the name. A combination of St. Patrick’s Day and the 1916 celebrations has provided plenty of scope.

Children of the Revolution ‘salutes the bravery and vision of our countrymen and countrywomen who made possible the Ireland we live in today’. I am not sure they had today’s Ireland in mind back in 1916, but the politicians had better watch out – as Marc Bolan sang in 1972 ‘you won’t fool the children of the revolution’. This is a medium-bodied (5.7%) pale ale with a really enticing aroma and flavour of mandarin orange alongside a nice citrus bite and a smooth hoppy finish. Nice beer. ‘We were lucky enough to get a smallish amount of Amarillo hops, so we thought ‘let’s do something special, lets dump it all in to the IPA,’ says Quincey Fennelly of Wicklow Wolf.

Apparently someone took offence to the name of the beer, arguing it encouraged underage drinking. After an appearance on Joe Duffy, it went viral online. Quincey Fennelly says his phone hasn’t stopped ringing since. ‘We are all our mother’s children whatever age we are. I don’t think the name would persuade teenagers to pay €4 for a bottle instead of several cans of cheap larger.’ As the label says, the bitterness ends here!

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World’s End Chocolate Vanilla Imperial Stout, Blacks of Kinsale

Image 10
First published in the online Irish Times, Wednesday 9th March, 2016

World’s End Chocolate Vanilla Imperial Stout, Blacks of Kinsale


Sam and Maud Black have been brewing since 2013, making them old hands as far as Irish craft brewing is concerned. We have been here before; Imperial Stout is not a session beer unless you want a very heavy session. It is typically 8-12% in volume with fairly full-on flavours of roasted malt, dark chocolate and sometimes loads of hops too.

Last December saw the first release of World’s End, but it will feature every year from now on. Sam Black recommends keeping a bottle of the 2015 for a year to try against the 2016. That may not be easy, as stocks have depleted rapidly; a few shops still have it though.

“Every craft brewer should have a good imperial stout”, says Black. “We made the Model T before, and this time we took it a step further”. World’s End is made using Fairtrade cacao husks and Madagascar vanilla pods. “It is very unusual to get the cacao husks; normally it is chocolate nibs or plain chocolate. We got ours from bean to bar producer Clonakilty Chocolate. It has only ever been done once before as far as I can see, but we gave it a go and it worked very well. To be honest it was a shot in the dark as to whether it would give any flavour, but it came out great. The vanilla rounds it out and sweetens the flavour slightly giving the perception of chocolate”

World’s End is full bodied and powerful with masses of roasted coffee and dark chocolate flavour. The vanilla does stop it getting too severe; think 85% dark chocolate. This is great beer, one to sip and savour slowly on a cold evening.

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