Sunday, 23 October 2016

Irish Whiskey Awards 2016

Chez Tullamore

The awards ceremony this year was hosted by Tullamore Dew in their Old Bonded Warehouse in Tullamore town. There was an optional tour of the nearby distillery beforehand, which I couldn't pass up. It still looks as pristine as it did the day it opened two years ago, despite operating around the clock pumping out malt and pot still spirits.

What's new is all the pile-driving work going on, preparing the boggy land for a bottling plant and grain distillery, which should come on line in the second half of 2017.

Tullamore were also generous with the whiskey. We dipped into John Quinn's special cask at the distillery, and later we had our pick of the full Tullamore Dew portfolio at the Old Bonded Warehouse, including the most recent 14yo and 18yo single malts. That was my first encounter with the 18yo, but it didn't unseat the 15yo Trilogy as my favourite Dew.


Ally Alpine, owner of the Celtic Whiskey Shop and organiser of the awards, kicked off proceedings. The awards are a massive logistical undertaking every year and huge thanks are owed to Ally and the staff at the Celtic Whiskey Shop who pull it all together. It's aim is purely to celebrate the best of Irish spirits. Producers are not charged an entrance fee, all spirits are judged blind, and all proceeds from the awards night go to a charity, Mary's Meals.

Now that the Irish Whiskey Awards have become an established annual event on the calendar, Ally hinted strongly that he would be happy if the industry representative body, the Irish Whiskey Association, stepped in to help next year, or even took over the running entirely.


Brian Nation, master distiller at Midleton, summed up the exuberant mood of an industry that has known only double-digit growth for the last 20 years. In 2015, Ireland exported 7.7m cases of whiskey, up 1m cases on the year before.

The key to continued growth, he says, is innovation. By way of example, he mentioned Midleton's Wexford Rye Project. This was inspired by old production notebooks from John Jameson II unearthed by archivist Carol Quinn. Noting mashbill recipes specifying rye, they contracted with farmers in the Enniscorthy area to grow 140 acres of rye, to be harvested in the summer of 2017. Enniscorthy has suitable soil but it also has an historical link with the Jameson family as the site of Andrew Jameson's Fairfield distillery.

I'd like to digress briefly on mashbills, if I may. One of my fellow guests at the awards, Patrick Ridgely, brought along a bottle of The Emerald 1865, an American whiskey based on an Irish mashbill from 1865. American craft distillers are a highly creative lot and not as fettered by rules and taxes as we are. It is a given that innovation in distilling will happen; it's up to us whether it happens in Ireland or not.

The Irish Whiskey Technical File didn't serve us well in this regard, putting the kibosh on experimentation with Pot Still mashbills. No more than 5% of a mashbill can be grain other than barley or malted barley if you want to call the result Irish Single Pot Still Whiskey.

Plain "Irish Whiskey", however, has a much more accommodating legal definition, and doesn't specify grain types at all. So innovation in this regard can still happen. Midleton is obviously going to have fun with its new micro-distillery. But I'm tipping Connacht Distillery as the one to watch, with its experienced American distiller, Robert Cassell, planning regular new mashbills.

But back to Brian's address... He mentioned the Irish Whiskey Association's formal mentoring programme which launched only this week. New entrants to the business will receive guidance on production, licensing requirements, branding, route to market, and so on from the incumbents. It's immensely valuable for the new guys, though there is also value for the likes of Midleton and Bushmills too in ensuring that high standards are maintained across the industry.

Brian acknowledged the many others involved in spreading the good word about Irish whiskey (including whiskey bloggers!). He called out the Galway Whiskey Trail, in particular, which is a template that should be followed by cities around Ireland. (Watch out for the launch of Kilkenny's own trail soon!)

Oliver Hughes

The late Oliver Hughes, founder of Dingle Distillery among many other achievements, was remembered in Ally Alpine's introduction and in Brian Nation's keynote speech. The spirit from Dingle has just turned 3 years old and can therefore now be released as Irish whiskey. The awards ceremony proper was preceded by a toast to Oliver, with a glass of that Dingle Whiskey in every hand. He is remembered as a pioneer and inspiration by everyone who makes or consumes good beer and spirits in Ireland.

The Results

First, the whiskey (and cask-aged beer) results. These were judged by members of the Irish Whiskey Society and Celtic Whiskey Club over two days. I managed just one day myself, 42 samples. Same as the number of kilometres in a marathon and just as much of an endurance test, though I confess to finishing any sample I considered exceptional. Since it was judged blind, I don't know what they were (I think that info will be made available).

Irish Whiskey of the Year 2016

Knappogue Castle 14 Year Old Twin Wood

Irish Single Pot Still

This was Redbreast 21yo's to lose, having won the category and the overall Whiskey of the Year title the last two years running. It ceded the top spot to its younger sibling this year, however. I heard a whisper that the latest batch of Redbreast 12yo Cask Strength will be poured at next week's Irish Whiskey Society tasting, so I'm looking forward to revisiting it then.

Overall winner
Redbreast 12 Year Old Cask Strength

Gold medals
Redbreast 21 Year Old
Midleton Barry Crockett Legacy
Redbreast Lustau Edition

Irish Single Malt (12 years and younger)                          

Overall winner

Dunvilles PX Single Malt

Gold medals

The Famous Galway Bay Irish Whiskey
Teeling Single Malt

Irish Single Malt (13 years and older)

Overall winner

Knappogue Castle 14 Year Old Twin Wood

Gold medals

Knappogue Castle 16 Year Old Single Malt
Glendalough 13 Year old Single malt

Irish Blended Whiskey (RRP of less than €60)

Overall winner

Teeling Small Batch

Gold medals

Jameson Black Barrel
Jameson Crested

Irish Blended Whiskey (RRP of €60 or more)

I think Midleton Very Rare gets overlooked because its price of €150 makes it hard to keep up with the yearly releases. But this is a reminder that it's a whiskey to be drunk, not just collected.

Jameson The Cooper's Croze is notable by its absence. That has seemed like the crowd favourite up to now, but here's The Distiller's Safe and The Blender's Dog edging it out of the medals.

Overall winner
Midleton Very Rare 2016

Gold medals

Jameson The Distiller's Safe
Jameson The Blender's Dog

Irish Single Cask Whiskey

If you really needed one more reason to join the Irish Whiskey Society, how about access to exclusive bottlings like this year's Single Cask winner? The Marrowbone Lane is an 11yo single pot still from Midleton.

Overall winner
Marrowbone Lane Irish Whiskey Society Bottling

Gold medals

Powers Single Pot Still Celtic Whiskey Shop Single Cask
The Irishman 17 Year Old Single Cask

Irish Cask Strength Whiskey

The lesson here is that we have to keep our eyes on the new brands lest we miss out on some good whiskeys. St Patrick's Whiskey has certainly been flying under my radar and I've yet to even see a bottle of Spade and Bushel.

Overall winner

St Patrick's Cask Strength Irish Whiskey

Gold medals

Spade and Bushel 10 Year Old Single Malt
Dingle Distillery Cask Strength Whiskey

Irish Single Grain Whiskey

A pretty clean sweep for the core Teeling range, with the Single Grain, Single Malt and Small Batch Blend all dominating or placing in their categories. Deservedly so, too.

Overall winner

Teeling Single Grain

Gold medals

Kilbeggan 8 Year Old
Hyde 6 Year Old Single Grain Bourbon Cask

Irish Whiskey Barrel Aged Irish Craft Beer

Overall winner

Five Lamps Whiskey Barrel Aged Honor Bright

Gold medals

O'Hara's Barrel Aged Leann Folláin
Five Lamps Whiskey Barrel Aged Dark IPA

The white spirits and liqueurs were judged by a panel of 20 bartenders, who might be expected to have more familiarity with white spirits than whiskey drinkers.

Irish Poitín

There's always an excited murmur at the Irish Whiskey Awards when a previously unheard of product wins an award. "Ooh, what was that again?"

Bán Barrelled and Buried is new from Bán and Echlinville Distillery. It's the regular Bán casked and buried under the warehouse floor for nine and a half weeks, replicating the concealment of illicit spirit back in the day. Why that length of time? Because the Irish Poitín Technical File specifies a maximum of 10 weeks in wood.

The poitín category has the potential to take Irish spirits in new directions. The recipe for Bán includes potato, malted barley and sugar beet, and now they are adding wood to the mix. Definitely one I need to spend more time with.

Overall winner

Bán Barrelled and Buried

Gold medals

Bán Poitín
Glendalough Mountain Strength Poitín

Irish Liqueur

Salted Caramel Irish Cream Liqueur sounds amazing!

Overall winner

Merrys White Chocolate Irish Cream Liqueur

Gold medals

Merrys Salted Caramel Irish Cream Liqueur
Mrs Doyle’s Cream Liqueur

Irish Gin

Boyle's Gin is Blackwater Distillery's latest creation, available from next week. Gin fans at the most recent Dublin Loves Gin tasting had a chance to preview this gorgeous new spirit. (Note: I organise these gin tastings along with Marie Byrne. If you have an interest in gin, sign up for the mailing list, follow us on Twitter (@DublinLovesGin), and come along to one of the monthly meetups.)

Last year's winner, Thin Gin, put in another strong showing this year, taking a gold medal.

Overall winner

Boyle’s Gin Small Batch

Gold medals
Dublin City Gin
Thin Gin

Irish Vodka                      

This is Connacht Distillery making a grand entrance. Straw Boys Irish Vodka is distilled from wheat in Connacht's own copper pot stills.

Overall winner
Straw Boys Irish Vodka

Gold medals
Boru vodka
Kalak Vodka

There were also awards for the best Irish whiskey bars. Nominations were gathered from members of the Celtic Whiskey Club and Irish Whiskey Society.

Irish Whiskey Bar of the Year 2016

Dick Mack’s, Dingle

Irish Whiskey Bar of the Year - Leinster

Overall winner
The Dylan Whisky Bar, Kilkenny

Gold medals

The Palace Bar, Dublin
Bowes Bar, Dublin

Irish Whiskey Bar of the Year - Munster

Overall winner
Dick Mack’s, Dingle

Gold medals

Folkhouse, Kinsale
The Shelbourne Bar, Cork

Irish Whiskey Bar of the Year - Connacht

Overall winner
Garavan’s, Galway

Gold medals

An Púcán, Galway

Irish Whiskey Bar of the Year - Ulster

Overall winner
The Duke of York, Belfast

Gold medals

McCauls bar, Cavan
Fealty’s, Bangor

Irish Whiskey Bar of the Year - International

Overall winner
Patricks Bar, Paris

Wednesday, 10 August 2016

The Irish Whiskey Awards - Last Call

There is an important deadline coming up this week. Entries for this year's Irish Whiskey Awards must be submitted by Thursday, August 11th.

If you know me at all, you know I'm not a fan of awards generally. Too many of them are money-making rackets designed to mislead consumers. For several hundred euros your product can have a important-sounding medal to stick on the bottle.

Leave it to Rio

Think a gold medal means a whiskey was judged against all of its peers and found to be the best? Nope. In a "whiskey Olympics" a gold medal can be awarded to every whiskey in a category. Not that there are many whiskeys in each race, since the category will have been sliced thinly to exclude most competitors in the first place. (Congrats to the Irish Single Malt Cask Strength Single Cask Aged 13-14 Years Whiskey Gold Medal Winner for overcoming stiff opposition!)

Nor is the gold a rank; it's an acknowledgement of quality, apparently. So everyone can have a medal just for participating (i.e. paying). Gold is not even the highest award available. That will be Double Gold, or Master, or Crown of Awesome, or whatever.

Irish Supermarket Blended Whiskey, KBE

Think an "Irish" food and drink awards scheme is necessarily Irish? Of course not! It'll likely be some British PR firm hoovering up easy money from a thousand Irish producers and doling out awards like the Queen dishes out New Year's Honours.

The Irish Irish Whiskey Awards Award

So I'm awarding my own award, for an Irish spirits competition that meets several criteria:
  • It's Irish
  • It doesn't charge a fee for entry
  • It's judged by people who are familiar with Irish whiskey
  • Not everybody wins
And the award (the only award) goes to... The Irish Whiskey Awards!

Now in it's fourth year, The Irish Whiskey Awards are organised by Ally Alpine at the Celtic Whiskey Shop. The judging is scrupulously thorough and entirely blind, and involves members of the Celtic Whiskey Club and Irish Whiskey Society, honest folk who train hard throughout the year to keep their Irish whiskey palates honed.

The awards ceremony last year was a huge party for the industry. This year's bash will be held in the old Tullamore Dew distillery building in Tullamore. Tickets are €40. All proceeds go to charity.

If you are in the business and you have a spirit you think the world should know about (it's not just for whiskey, there are categories for vodka, gin, poitín and liqueur too), why not throw it in to the mix? It's the Irish spirits community supporting itself, and a good cause to boot.

Remember, Thursday is the deadline!

Wednesday, 3 August 2016

Join us for a gin!

American Gin Tasting
7pm, Wednesday, Aug 10th
The Palace Bar, 21 Fleet Street, Dublin 2

All the noise about Irish whiskey in recent years has equipped the (wo)man on the street with a few handy talking points they can resort to when stuck in a conversation with me. Distilleries, styles, brands... we Irish are beginning to get a handle on the topic.

We are not yet such diligent students of gin. Sure, we've noticed the cucumber garnish and can order a Hendrick's by name but that's about it. We don't ponder how it's made or what's in it and are largely oblivious to the recent appearance of Irish craft gins.

It is not that gin is inherently less interesting than whiskey. Historically, in fact, gin and whiskey had much the same starting point.

The problem they both address is how to make spirit distilled from malted grain palatable. Throwing that spirit into oak casks for a few years will knock the harsh edges off and infuse new flavours from the wood. That's whiskey.

Now take that same raw malt spirit, add juniper, spices and other botanicals, distil one more time... et voilà: gin. Or at least the precursor to modern gin. We have since discovered how to distil pure alcohol so we no longer need to mask the underlying taste. But the idea of botanically flavouring spirit persists.

The development of both whiskey and gin was influenced by international trade. Whiskey makers reused the casks that had been used to ship fortified wine to these parts. The Dutch, who invented gin, had global trade connections and colonial possessions that supplied the home market with exotic fruits, berries and spices that became the ingredients of gin. The British enthusiastically adopted the Dutch drink. They had their own global trading empire, surely no coincidence.

Gin though, more than whiskey, is a blank slate upon which to tell a story. It's endlessly fascinating. Behold the variety of themes already in Irish gin:

Historical Trade Links

The inspiration for the entire recipe of Blackwater Gin came from a Victorian-era import catalogue of White's of Waterford. Gunpowder Gin highlights its use of Oriental botanicals.


While keeping a familiar base of gin botanicals, some distilleries opt to make their gins hyperlocal too, foraging around the distillery for native plants. So Dingle Gin includes rowan berry, fuchsia, bog myrtle, hawthorn and heather. Shortcross Gin uses wild clover, elderflowers, elderberries and green apples. Dublin City Gin celebrates Dublin rhubarb, something we all seem to grow and quietly adore.

Highbank goes the extra mile and makes the base spirit for its Organic Apple Crystal Gin from apples grown in its own orchard. Echlinville (makers of Jawbox Gin) does the same with grain from around its distillery on the Ards Peninsula.


One step beyond local is seasonal. Glendalough makes four gins a year with the taste of each heavily influenced by plants foraged in season. Dingle now offers seasonal variations too.

As a lifelong city dweller unschooled in Nature, I finally have a way in to plants, flowers, trees, roots, all that cool stuff. Thanks, Professor Gin!


Savvy folk who know when and where to look for the likes of sloes and damsons have long made their own infused gins, combining an off-the-shelf gin with local berries and fruits. There are now commercial versions like St Patrick's Sloe & Honey.


Besides being a vehicle for flavour, gin can carry a good story too. The true tale of the world's oldest cow is proving a popular draw for Bertha's Revenge (nicely tied in with the milk-derived base spirit). Thin Gin is linked with a larger-than-life character from the owner's family's past.

Jawbox Gin invokes the character of Belfast city, Glendalough resurrects St Kevin. Like football fans, gin drinkers can painlessly acquire a smattering of geography, and history to boot.

Echlinville Distillery, makers of Jawbox Gin

Bar brands

Placing the focus back on the contents of the bottle are the bar and distillery house brands, like Black's Gin (from Black's Brewery and Distillery in Kinsale), Eglington Gin (An Púcán, Galway) and No. 57 Irish Gin (from 57 The Headline).

Only the beGINning...

There are a bunch more Irish gin brands on the way, not to mention hundreds next door in Great Britain and countless others worldwide. Now is the perfect time to jump into gin with both feet, while we are all just figuring it out.

Come join us for a gin or four!

To help the conversation along, myself and Marie Byrne are organising a gin tasting in Dublin this month. If all goes well, it will become a regular event. It's not a money-making venture, or a formal society, it's just somewhere for gin fans to congregate, try something new, and learn more about the spirit.

The first tasting is on Wednesday, August 10th, upstairs at The Palace Bar on Fleet Street, at 7pm (sharp!). The theme is American gin. We'll be tasting Aviation Gin, Cold River Gin, FEW American Gin, and Death's Door Gin. Samples will be generous, to allow tasting without and with tonic.

There will also be a chance to scratch and sniff a couple of the botanicals used in these gins.

All this for just €20! Tickets available here.

Do come, it will be fun!

Aviation Gin 
A few more American gins, and a mystery botanical!

Sunday, 31 July 2016

Oliver Hughes

There are two people in the Irish whiskey industry that I put in a category of their own: John Teeling and Oliver Hughes. They share an ability to speak about business in plain language openly, honestly and generously with anyone, and they have inspired countless entrepreneurs in their wake as a result.

Sadly, Oliver Hughes passed away suddenly this weekend.

Oliver Hughes, at the opening of Dingle Distillery
Beer drinkers have cause to thank him for standing in the way of the total domination of multinational beer brands in Ireland, and for proving that brewing local craft beer is viable.

Spirits drinkers like myself are grateful for the Dingle Whiskey Distillery, the first of the new crop of distilleries to release a whiskey, Dingle Cask No. 2 (three years old, last December). Then there's Dingle Gin, the first of the new wave of Irish distilled gins. And Dingle Vodka.

Oliver's Dingle Whiskey Bar in Dublin is a home-from-home for the whiskey fan and venue for weekly whiskey classes with A Glass Apart author, Fionnán O'Connor.

For a slightly younger, trendier set, perhaps, there are the Dance & Distil sessions every weekend at Lillie's Bordello, where patrons can watch gins and flavoured vodkas distilled in front of them.

Oliver was also a co-founder of the forthcoming Sliabh Liag Distillery in County Donegal.

Oliver Hughes' opinions on business were never dull, often unprintable, always illuminating. The last time I spoke with Oliver was at Lillie's. He inspired an idea in my head that night that I have spent the last few months working hard on.

Thank you, Oliver.

My sincerest condolences to his family and friends.

Dingle Whiskey Distillery, Cask No. 1

Sunday, 24 July 2016

Jameson - The Whiskey Makers Series (etc.)

I remember a theory advanced some years ago that Jameson had exhausted the pool of potential Irish whiskey drinkers in the United States. To pursue further growth, it would have to pitch lifestyle rather than product. Think cosmopolitan party lubricant rather than heritage craft spirit.

If that was ever true (and it does fit with some Jameson marketing in recent years), it no longer is.

Craft focus 

The re-emphasis on craft began, I think, with Jameson Select Reserve, launched in 2010. It soon acquired a "Black Barrel" strapline calling attention to the heavily charred oak casks used for its maturation. Black Barrel promotional events featured the distillery's master cooper, Ger Buckley, knocking down and rebuilding casks around Ireland and beyond.

The Black Barrel Craft Series showcased collaborations with weavers, leatherworkers and so on, further humanising the 5 million case a year brand juggernaut that is Jameson.

Another small-scale collaboration with the local Franciscan Well brewery became an unexpected hit. Jameson whiskey finished in casks that had previously held stout was released as Jameson Caskmates, and it has since been getting the same marketing love that Black Barrel got.

Jameson Caskmates, another 'craft' collaboration
Note that word 'craft' in the advertisement again. Caskmates may have been a happy accident but it plugged neatly into a project started four years ago to completely rethink the Jameson range.

Project Clean Sweep

The result of that project has been the ruthless culling of the Jameson "Reserve" range. Gone are the Special Reserve (12yo), Gold Reserve and Rarest Vintage Reserve. The Limited Reserve (18yo) has been spared for now, but it is absent in the new family photos. The name "Select Reserve" has also been dropped from bottles of Jameson Black Barrel.

Jameson Black Barrel

Signature Reserve survives, as Jameson Signature. It has always been exclusive to Travel Retail and the press release indicates that's still the case. I've heard that may change now that there are three new Travel Retail exclusives (the Deconstructed Series below).

Jameson Signature

Crested Ten has become Jameson Crested. (There is an 'X' in the label background, an echo of the 'Ten'.) This was mostly a domestic brand that has now been launched in other markets. The opportunity was taken to tweak the recipe a bit but it remains a sherry-forward version of Jameson.

Jameson Crested

Out of fashion, along with the word "Reserve", is Jameson's signature green glass. The updated range, aside from standard Jameson and Caskmates (because it's also standard Jameson, beneath the stout finish), now comes in clear bottles. Looks very well it does. It would suit standard Jameson too, I'm sure, but at the risk of confusing the consumers of 5m cases a year. I wouldn't take that risk either. Perhaps a limited St Patrick's Day clear bottle edition could test the waters?

In with the new

Pulling so many expressions at once, I might have expected some grumbling in the whiskey drinking community. I've always held up Jameson Gold as an exceptional Irish blend, for example, and I'm sorry to see it go. But there has been general understanding of the worthy motivations behind all of this. Besides, there are some shiny new whiskeys to dive into, which draws some of the sting. Let's take a squint at those...

Deconstructed Series

Known as Bold, Lively and Round, these are the new Travel Retail exclusives, taking Signature Reserve's place in that regard. The idea is that each plays up one contribution to the overall experience of drinking Jameson. So Bold is the pot still whiskey contribution, Lively is the grain whiskey contribution, and Round is the wood influence.

The Deconstructed range

I haven't tried any of these yet but the RRP is only €36 so they are worth a punt.

Makers Series

On the face of it, the Makers series is quite similar to Deconstructed in that it separately highlights different aspects of Jameson whiskey. The twist here is that three of the distillery "masters" have each been asked to create a blend that illustrates their own speciality. The bottlings are named after key tools they use to do their job.

Distiller's Safe

This is master distiller Brian Nation's creation. It keeps cask type constant (ex-bourbon, obviously) and the age fairly young to limit the wood influence while blending various distillates to produce a characterful whiskey.
Jameson Distiller's Safe

In the mix there is some heavy pot, regular grain whiskey, and a portion of another small batch grain that hasn't appeared in any other whiskey from Midleton (it's a variation on the Black Barrel small batch grain that is made from a pot still mash, distilled once in a pot still, then finished in the final columns of a column still).

Note that the Makers series doesn't stick strictly to the components present in ordinary Jameson.

The name refers to the spirit safe through which the output of distillation flows. The distiller uses it to monitor the alcohol content and to select only the most desirable portion of the output for further distillation and eventual casking.

Cooper's Croze

This is master cooper Ger Buckley's whiskey. It keeps age and distillate variation to a minimum and goes to town on cask type with first-fill bourbon casks, first-fill sherry casks, and virgin oak casks employed.
Jameson Cooper's Croze

There was virgin oak in the Jameson Gold too but the wood influence is clearer here.

A croze is a tool for carving a groove around the inside of a barrel for securing the barrel end.

Blender's Dog

Master blender Billy Leighton had a free hand to vary distillate, cask type and age for this one. Well, not an entirely free hand, because part of the skill of the blender is to ensure that the whiskey is reproducible year after year, with enough stock always available to bottle fresh batches. Billy oversaw the development of the other two whiskeys as well to ensure this would be the case.

Jameson Blender's Dog
Billy wanted to demonstrate how age influences a whiskey, where the lighter floral fruity notes come from in Jameson and how these are balanced out with wood and time. Thus the Blender's Dog includes standard grain whiskey, some aged in younger refill bourbon casks, some in older virgin American oak which contribute floral and heavier charred oak notes respectively.

There is also some spirit aged in sherry casks and first-fill bourbon casks, but with a different profile and a wider age range to the Cooper's Croze.

A blender's dog is a cup on a chain that is lowered through a cask bunghole to extract a sample.

Personal touch

Each bottle bears the fingerprint of the maker behind it, to push home the message that Jameson is made by real people. (There's also a fingerprint on the new Black Barrel label, but I don't know to whom it belongs.)

The whiskeys are all bottled at 43% and are not chill-filtered. Nor is there added colouring. Side-by-side in their clear bottles, there is obvious colour variation between the expressions which is exactly what you would expect given the different woods and ages involved.

They are all priced at a suggested €70. With a traditional whiskey family of escalating ages, you position yourself on the ladder according to what you can afford. With this new concept of a horizontal family, you can buy the whiskey you like the best.

Assuming you can stump up €70, that is. The revamped Jameson range is a response to the younger drinkers who have reacted enthusiastically to Black Barrel and Caskmates. It gives them another waypoint in their continuing exploration and enjoyment of Jameson whiskey. It's quite a step up from Black Barrel's €47 price tag though. A set of three 200ml bottles would be more affordable (and luggable), and would be attractive as a self-administered whiskey masterclass.

At the launch, a quick poll of favourites at our table counted 6 votes for Cooper's Croze, and one vote for each of the other two. I hear the Cooper's Croze is outselling the others handily at Dublin Airport too. But I suggest watching out for a tasting of the three side-by-side and making up your own mind. (There's a tasting on August 18th in Dublin, as it happens.)

Without Fear

That was the new Jameson line-up, as announced. Brian Nation, however, dropped a mention of one more Jameson expression in a recent interview: Jameson Gan Eagla. (The Irish phrase means 'without fear'; it's on the Jameson crest in Latin.)

It has not been mentioned anywhere else, to my knowledge. According to Brian, it represents "the future of Jameson" but I know nothing more about it.

Bonus Content: Eat like a Master

If you want to know how to tempt three Midleton masters out of Cork, the secret is to allow them to choose a course each for a meal hosted by L. Mulligan Grocer in Dublin. For the Makers Series Dublin launch, they revealed their culinary preferences to Mulligan's co-owner and food genius, Seaneen O'Sullivan, who came up with the menu below. The text was written by Mulligan's.

Brian Nation, Ger Buckley and Billy Leighton

Seared scallops, black pudding bon bon, red wine poached pear purée, pea shoots.

This course is an homage to Brian Nation, Head Distiller. We have used black pudding made by ‘Sir’ Jack McCarthy, Cork’s finest butcher, and paired it with East Cork scallops which is Brian’s (an aspiring Masterchef contestant!) favourite starter. The dish is served on a russet coloured plate, mimicking the copper of the still.

Main course

Slow roast fillet of Ballinwillin House beef, carrot purée, rainbow carrot & potato gratin, wild mushroom duxelles, pickled mushroom, spiced beef jus.

Cork’s best fillet from Ballinwillin Farm is served as an homage to Head Cooper, Ger Buckley. A proud Corkman, he graciously decided against inflicting spiced beef upon us all, so we have spiced the jus with star anise & nutmeg as a nod to the Cork staple dish. The mushrooms have been toasted over oak and then slightly charred, echoing the wood of the casks and the barrel charring process.


Chocolate mousse, lemon curd, apricot purée, blackcurrant purée, raspberries, strawberries, cape gooseberry, sea salt chocolate oranges, meringues, apple sticks.

Billy, the Head Blender, requested fruit salad for dessert. We have taken seasonal fruit and poached it in Northern Irish honey. Billy is from North Antrim, where a famous sweet called Yellowman is made. We have served this alongside, as well as blends tiny meringues and lemon curd.

Monday, 6 June 2016

Irish Whiskey Society "Marrowbone Lane" Single Pot Still

There is a clue to the origins of the latest Irish Whiskey Society bottling in the pages of A Glass Apart, the ultimate guide to Irish single pot still whiskey. It's in the description of a legendary single pot still whiskey released at the turn of the millennium, Jameson 15-year old:
... this bottle is dense like a sinking ship full of dates and figs, punctured by the bristle of its own brown sugar gingers and drowning in an oil spillage... Wide cut, unrelentingly lathery, dense Irish spirit aged in an old sherry barrel - the kind of whiskey that would have been right at home in [the Dublin of the late 1800s]
The author can't quite bring himself to favour one whiskey above all others but quietly confesses that, if pressed, he would probably name this one.

He's not alone. Many members of the Irish Whiskey Society have tasted old Irish pot still whiskey from long-silent distilleries, enjoyed its characteristic oily, musty heft and now await its return like the Second Coming. Back in 2000, Jameson 15yo indicated both that the new Midleton distillery could venture into the denser reaches of the pot still spectrum, and that there was at least some inclination at the distillery to do so.

Fast forward to today, and Ireland has just marked the centenary of the 1916 Rising. Rather than focusing solely on the headline events of that year, the hugely popular commemorations aimed to recall the lives of ordinary Irish citizens a hundred years ago.

The Irish Whiskey Society's bottling for 2016 meshed well with this theme. The committee, led by the president, Peter White, aimed to recreate a typical Dublin whiskey of 1916. That would be the heavy pot still spirit mentioned above, aged in an indifferent sherry cask (wood management and consistency not being the thing then that it is now) that kept the distillate character to the fore during maturation.

A sub-committee of Peter, Willie Murphy (a noted collector of old Irish whiskey and whiskey lore) and Fionnán O'Connor (the author of A Glass Apart) drew up a more precise liquid brief for submission to Midleton distillery, heavily influenced by the lingering memory of Jameson 15yo.

With the brief in mind, Billy Leighton, Midleton's master blender, drew samples from three casks that the committee tasted one evening in January at Wynn's Hotel.

Marrowbone Lane Edition Single Pot Still

The whiskey chosen from those three for the 1916 commemorative bottling is an 11-year old single pot still. It spent the first 7 years in refill bourbon casks and the last 4 years in a first-fill oloroso sherry cask.

Bourbon casks are not exactly faithful to the period but if the point is to avoid a lot of wood influence, a refill bourbon is the best available option today. A first-fill sherry cask, on the other hand, is quite potent and those final 4 years are clearly imprinted on the liquid.

The whiskey is named the Marrowbone Lane Edition, commemorating one of the "Big Four" distilleries operating in Dublin in 1916, William Jameson & Co, of Marrowbone Lane. It was occupied by rebels during the Easter Rising but is almost entirely forgotten today. Hardly a trace remains of the 14-acre distillery.

The Marrowbone Lane Edition was launched last Thursday at Wynn's Hotel. Wynn's is the current venue for Dublin meetings of the Irish Whiskey Society but it has its own strong associations with 1916. Besides hosting the founding meeting of the Irish Volunteers in 1913 with several leaders of the subsequent Rising in attendance, the hotel was completely destroyed during the fighting of 1916.

The building didn't appear to harbour any grudges and the launch was a happy event with society members and representatives of Irish Distillers enjoying a superb and unique whiskey in historic surroundings.

Fionnán O'Connor, Peter White, Willie Murphy [Photo courtesy of Ove Grunnér]

Fionnán introduced the Marrowbone Lane Edition noting, by the way, that it did not turn out to be a reproduction of the elusive Jameson 15yo (that quest continues), but that it is still a fitting nod to the hallowed Dublin whiskeys of a century ago.

The whiskey was filled into cask on February 13th, 2005, and bottled on March 9th, 2016, at a cask strength of 54.7% ABV. The 300 bottles in this release are available only to members of the Irish Whiskey Society.

The tasting notes were also written by Fionnán:
Sherry – but not the sweet, pungent sherry of many modern malts. Musky old sherry distorted into something drier, more leathery, and less immediately inviting by the pot still mustiness and liquorice once sported by the genre hallmarks. Beneath that, a bass clef robustness of earthy distillate-driven oils, cloves, shoe polishy resins and herbal moss all strangely stained by the Oloroso glaze. 
Like an old traditional Dublin pot still with a touch of the pub’s house sherry tipped in... Classic pre 70s too-dry-for-dried-fruit apricot, old polished floorboards, and sherry stained leather like the musty linoleum over a spicy base so thick that even its irrepressible spices feel a little too heavy for spice. Large sip advised for texture. 
Not so much long as mouth filling. Oils, resins, and a slight sherry echo. The finale, like the palate, is all about weight – and that weight is unapologetically cut with the prickles of its own residual oils.

Friday, 3 June 2016

Bloom 2016

Bloom is a magical village where the weather is always sunny and the people are always happy. Like some kind of Irish Food Board-sponsored Brigadoon, it appears from nowhere once a year in Dublin's Phoenix Park.

Bloom has several distinct themes but for me it's a chance to meet small food & drink producers from all over the country. Many of them have launched since last year's event and have brought their wares to Dublin for the first time. It's a great opportunity for consumers and producers alike.

I was at Bloom on its first day yesterday. Here are a few highlights from the drinks tent.

Bloom Inn

Blackwater Distillery

Blackwater distillery, inspired by the strawberries coming into season in the neighbouring county of Wexford, has just launched a new gin: Wexford Strawberry Gin.

Peter Mulryan and Kieran Curtin of Blackwater Distillery

The watery fruit proved reluctant to yield its flavour despite macerating in alcohol for 48 hours before distillation. The result does not shout strawberry but a good gin should aim for balanced flavours anyway and this is a very good gin. The strawberry is there in the mix. Particularly, I felt, in the finish.

The colour does not survive distillation, of course, so the gin is tinted an eye-catching pink post-distillation with blackcurrants and more strawberries.

It is served at Bloom with tonic, a slice of strawberry, basil and cracked black pepper.

Móinéir Wine

More strawberries, this time a 100% Irish strawberry wine, made by Brett Stephenson and Pamela Walsh of Wicklow Way Wines. The Irish word "móinéir" means "meadows".

The strawberries are pressed, fermented and then aged in a process that takes about a year. The outcome is an off-dry wine with a rich natural red colour.

The wine can be paired with food (including spicy dishes, the website suggests) or served as an aperitif.

It is only just launched but is available in Whelehans Wines in Loughlinstown, The Parting Glass in Enniskerry, and online from the company itself.

There are more wines on the way, including Blackberry & Elderberry and Elderflower.

Stonewell Cider

East Ferry Farm in Midleton had a few acres under rhubarb that risked going unused. So they called up Daniel Emerson of Stonewell to see if he had any thoughts.

Daniel dug out one of his retired hand-cranked apple scratters and set to juicing the rhubarb. He then fermented it with sugar to a strength of 12%. Due to the acidity, fermentation is slow.

An unusual feature of rhubarb, he told me, is that it retains its flavour and aroma through fermentation. With the rhubarb wine as the backbone, he added small amounts of eating apple cider, dessert apple cider and fresh dessert apple juice. For visual appeal, fresh rhubarb juice made from the redder stalks was also blended in.

The delicate and refreshing result is available on cask at Bloom. In about three weeks' time it will be available in 330ml bottles too, though with a slightly higher fresh rhubarb juice content for a more rosé tint.

By the way, a top tip from a professional rhubarb farmer: don't cut your rhubarb in the heat. It will not regenerate as quickly. Thursday was so blazingly hot that East Ferry's harvest had been delayed until nightfall.

Glendalough Distillery

Glendalough makes seasonal gins, foraging in the forests of Wicklow for botanicals. I was very impressed by their distinctive Spring gin last year. The 2016 version came out a few weeks ago.

It's similar to last year's recipe with about 23 botanicals in all, gorse flower to the fore. That said, with a foraged product it is impossible to replicate previous batches exactly. This one is lighter but still very flavourful.

3,000 bottles of each season were made last year. Volumes will be much higher this year to match demand. They will also hold back a proportion so that they will eventually be able to sell all four seasons side-by-side.

Longueville House

2009 is the latest apple brandy vintage from Longueville House. The apples would have been picked in 2006, fermented to cider, double-distilled, then aged for 4 to 5 years in French oak casks. The fruits of all that effort can be had for the very reasonable price of €35 (for a 50cl bottle). Anyone who finds Irish whiskey becoming too pricey should run Irish apple brandy past their palate.

Longueville House Mór is their base cider fortified with their own brandy. The brandy brings the ABV up from 5% to 8%.

Teeling Whiskey Company

Besides their familiar trio of single malt, single grain and blend, Teeling brought along their new poitín. This is the first released product actually distilled at the new distillery. It's a triple distilled pot still spirit (50% malted barley, 50% unmalted barley), a glimpse of the whiskey that will eventually emerge from cask in a few years' time.

It's one more milestone in the revival of distilling in Dublin, something Teeling marked with a Revival Single Malt last October. There were 10,000 bottles of that all-rum cask matured 15yo malt, now sold out at the distillery shop. There will be a second edition Revival arriving within a few weeks. That will be a 13yo Calvados finish single malt. I tasted it at a recent meeting of the Irish Whiskey Society and I reckon it's going to find a lot of fans, myself included.

Kevin Hurley, Teeling's Global Brand Ambassador, was behind the stand serving up his own cocktail creation, the Teeling Redleg Rebellion. Starting with the rum-influenced Small Batch whiskey, the cocktail layers on tropical and Caribbean flavours of pineapple, citrus and falernum (a sweet and spicy citrus liqueur from Barbados).

The Sun Tavern in London (specialising in Irish whiskey and poitín) recently posted a two-part interview with Kevin...

Dingle Distillery

There is plenty of interest to come from Dingle this year. They already have a good gin, along with a fairly recently launched set of seasonal varieties. In a few months they will add a more premium gin to this lineup.

Dingle began distilling whiskey at the end of 2012. In about October this year they hope to have bottled a selection of whiskeys - both single malt and single pot still - matured in various kinds of wood.