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Three new Irish whiskies with a Greek influence

Three new Irish whiskies with a Greek influence

Three new Irish whiskies were unveiled at a World Whiskey Club event in Dublin earlier this week. All three are single cask releases finished in barrels used by Greek producer Boutari for various Greek wines. The brainchild of Serghios Florides of Irish Whiskey Magazine, they are made using ten-year-old Single Pot Still Green Spot whiskies produced by Irish Distillers in Midleton. The result is three unique and delicious whiskies, available in tiny quantities in three different outlets. 

The Mitchell & Son Green Spot Single Cask was finished for 8 months in a seventeen-year-old ex-Vinsanto wine cask. Vinsanto is a traditional Greek sweet wine which imparts (very seductive) flavours of raisins, prunes and honey. 312 bottles were produced, available exclusively from Mitchell & Son in chq and Sandycove for €295 a bottle. There is a limit of one bottle per person.

UK online retailer MasterofMalt.com has the second cask, aged in eleven-year-old Vinsanto casks. The whiskey is fresher, seemingly sweeter with cinnamon and spice on the finish. Apparently 300 bottles are available through their website, although I couldn’t locate them.

Lastly the Irish Whiskey Magazine cask is finished in barrels used to mature Ampeliastos, a sweet wine from Santorini, for sixteen years. It is a lovely whiskey, rounded and fruity with chocolate and toasted oak.  The cask yielded 240 bottles, available for €295 initially to Irish Whiskey Magazine subscribers. Check their website for details. 

Robert Mitchell of Mitchell & Son, Serghios Florides of Irish Whiskey Magazine

Posted in: Beer & Whiskey

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A host of new Irish whiskies including one for €260

ImageFirst published in The Irish Times, Saturday 28th January, 2017

On a wonderful, crisp, clear, sunny morning last December, I headed up to the beautiful Ballydowling Wood in Glenealy, Co Wicklow. There, I watched a 150-year-old native Irish oak tree being felled. The tree was destined to become an oak barrel, (in fact three to four barrels) used to mature and season the latest edition of Midleton Dair Ghaelach, the unique single-pot-still whiskey that is aged in virgin Irish oak.

Gabriel Fernández Rodríguez of the Madebar sawmill in Galicia was on hand to approve the quality of the wood, and to work out how many barrels he could garner from this tree, as was master cooper Ger Buckley, along with Irish Distillers head blender Billy Leighton and head of maturation Kevin O’Gorman. All three have been involved in this fascinating exercise for the last seven years.

The forest, sustainably farmed by Coillte, was one of the first to be managed under the Native Woodland Scheme, and part of the Programme for the Endorsement of Forest Certification. Along with 11 others, the felled tree would go on a trip to Galicia, where Gabriel and his father would saw them into staves. Then the staves would be transported to Jerez in the south of Spain, to be seasoned for 15 months and fashioned into 250-litre casks, before being returned to Ireland some two years later. Back home, they will be filled with some of the finest old single-pot-still whiskey. All being well, this will become the third release of Dair Ghaelach. Each bottle will be traceable back to a specific barrel and the individual tree.

A few specialist off-licences still have stocks of the first release of Dair Ghaelach, yours for about €260. The next release is planned for later this year.

Irish Whiskey Magazine

Further whiskey news: Irish Whiskey Magazine, run by a group of very knowledgeable enthusiasts, is, I think, our first specialist publication about Irish whiskey. See irishwhiskeymagazine.com for subscription details.

Whiskey aficionados will soon be flocking to city-centre Dublin. We already have the Irish Whiskey Museum on Grafton Street and the Teeling distillery in the Liberties. They will soon be joined, in March, by the refurbished Jameson visitor centre in the Smithfield area of Dublin 7, followed by the Pearse Lyons Distillery in the renovated deconsecrated St James’s Church in Dublin 8.

In the meantime, I would be tempted to take the train to Killarney and the Irish Whiskey Experience to enjoy one of their 50-minute courses covering various aspects of Irish whiskey and how to enjoy it (see irishwhiskeyexperience.net for details).

While in Kerry, a visit to Dingle Distillery would certainly be on the cards too. Alternatively, the Kilkenny Whiskey Guild is a group of 10 establishments in the city, all of whom offer at least 60 whiskies, served by a trained bartender.

Image 7Redbreast 12 year old Single Pot Still Whiskey

40%

€59

One of my favourite whiskeys, and very well priced; dried fruits, raisins, toasted hazelnuts and coffee in a delicious warming spirit.

Stockists: Widely available

 

 

 

 

Image 1Teeling 10 year-old Single Cask Amarone Finish Whiskey

46%

€65

Deliciously richly fruity with raisins, toasted almonds and caramel. A limited edition made exclusively for O’Briens, using Amarone casks from Musella, one of their suppliers. It works really well.

 

Stockists: O’Briens.

 

 

 

 

IMG_2976Tipperary Knockmealdowns 10 year-old Whiskey

47%

€70

Chocolate, vanilla and butterscotch with a touch of honey.

Stockists: Celtic Whiskey and other independent off-licences.

 

 

Posted in: Irish Times

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