Go Wild Irish Spirits 2023

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Irish & Proud

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Blending their passion GARETH & MICHELLE MC ALLISTER, AHASCRAGH DISTILLERY

From Cork to Minneapolis BRIAN NATION CELEBRATING FAMILY HERITAGE

The Entrepreneurial PJ Rigney THE SHED DISTILLERY

Special Focus

Mastering the art of whiskey-making

INSPIRATIONAL WOMEN IN WHISKEY

PAUL CORBETT POWERSCOURT DISTILLERY

Ireland’s Premium Whiskey & Gin magazine Go Wild Irish Spirits

The Cocktail Lounge @ the Steakout is located on the Ground Floor 116 O Connell Street Limerick V94 DDW7

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Publisher’s Statement Welcome to our second Annual Go Wild Irish Spirits magazine and our 6th Go Wild magazine Publication for 2023.

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n September 2022, we decided to add our very own Gin & Whiskey title to our list of Go Wild magazines and based on the success of our 2022 title, we have driven on and created this lovely title that is currently nestled in your hands. Thank you from me personally for making the purchase.

You will see from the contents page and the quantity of both Gin & Whiskey editorials that our Editor Suzanne Redmond has once again done, is an amazing job, as she has tried to cater for all tastes and ages in her editorial selections.

As is so often the case, adversity drives innovation and provides us with new ways of thinking and working. This really shone out to me when I researched and found the multiple new developments that are currently happening

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am once again delighted to welcome back our readers and to thank you for your support. As spirit enthusiasts ourselves, it is exciting and fun to share the experiences, sights, and smells with you, whilst learning something new. We couldn’t do it without you or our advertisers, so Thank You. We have tried to pack in as many fun and interesting articles as we could, to give you, our reader, a relaxed and informative read.

We are sure many of you have an opinion on peated/ smoky whiskeys, so I kindly ask that you read our piece, giving an insight to peat, after all, my own lover affair with peated whiskeys did not start well but has evolved into a cosy love, that now the first whiff will take me home.

in both the Whiskey and Gin industries in Ireland, all of which are detailed for you in Suzanne’s editorials on the following pages.

I hope that you really enjoy this Go Wild Irish Spirits magazine and please note that it is only made possible by the support of our featured advertising partners, so please support each of them as they support us.

From all of our Irish Go Wild Magazine team, and all of our advertisers, Thank you for your support.

Bobby Power Publisher, Go Wild Magazine titles Email: bobby@gowildmagazine.com Tel: 087 446 7007

This issue we got to pour a dram and quiz infamous whiskey writer, Gavin D Smith about Irish whiskey and what intrigues him most, we also chat to ‘Whiskey Legend’, Brian Nation on his move from Midelton to Minneapolis. We still miss you, Brian.

As a woman in the whiskey world, I looked around and saw the many other women in whiskey who inspire me.

All these fun, hardworking women never ask for the spotlight, but why not shine a light on a few of them. #GirlPower

Suzanne Redmond Editor, Go Wild Irish Spirits

Contacts:

Contributors:

Graphic Design:

bobby@gowildmagazine.com, 087 4467007

suzanne@gowildmagazine.com

Web: www.brainstorm.ie

For accounts: Cleo Power, Account Manager

Key Client Interviews: Meg Walker

Editorial & AD Design: Lynne Clark

cleo@gowildmagazine.com

Copy Editor: Keith Nicol

For advertising: Bobby Power, Publisher

Editor: Suzanne Redmond

Creative Director: Dave Curtin

A special thank you to Fáilte Ireland & Ireland.com for their support with content and imagery.

Ma gazine

The Wild Atlantic Way Magazine Ltd, t/a Go Wild Magazine. All rights reserved. The Wild Atlantic Way Magazine Ltd t/a GoWild Magazine does not accept any responsibility for any advertising content. All unsolicitated manuscripts will not be accepted or returned. No material may be used in whole or in part without the publisher’s prior consent. While every care has been taken to ensure the accuracy of all events, information or recommendations in this magazine, no responsibility will be accepted by The Wild Atlantic Way Magazine Ltd, its editorial team, designers, authors or agents acting on their behalf for alterations, errors or omissions which may occur.

WHAT’S BEEN HAPPENING? I

n 2020 O’Shaughnessy Distilling Co. Minneapolis, MN, managed to steal away legendary Master Distiller Brian Nation and now in 2023, they stole the heart of Ger Garland, Brian’s former colleague in Irish Distillers. “It is fantastic to be once again teaming up with Brian as we look to build on our momentum, expand our footprint and celebrate the moments worth keeping” He is one of the most recognisable faces in the business and if you have ever been to an Irish Whiskey tasting, chances are you have met him.

of Keeper’s Heart a blend between the best of Irish whiskey with American Rye whisky and others with Bourbon. Check them out, they are out and about in the Irish market, and they won’t pinch the pocket at €50.

2023 was a busy year for the familyowned O’Shaughnessy distilery. They also launched their inaugural collection

Element Whiskey also launched onto the market this year. Element Whiskey is considered to be one of the first Open Innovation whiskey companies that wishes to offer an alternative experience for enjoying your dram. They wish to interact with the consumer and they see the new wave of Irish drinkers being eager for information and experiences.

Hence the idea was born, to create whiskey blends that are based on what the

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consumer wants. Giving the consumer an actual voice to what they want.

In June 2023, one of Ireland’s Whiskey meccas, The Celtic Whiskey Shop, celebrated twenty years in business. Built up by Ally Alpine and the enthusiastic and quality staff he employs, many who continue building their own careers because of the knowledge and the energy they enjoyed whilst working with Ally and the whiskey industry. In twenty years, as Ally has grown the business, it now also includes a whiskey bar and larder in Killarney, An auction website for whiskey, a line of their very own, quality whiskeys.

He has also set up the Irish Whiskey Awards and organises the Whiskey Live

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Ger Garland, Keepers Heart

Boann Distillery, winter solstice 2022

Element Whiskey

event each year. They have also raised over €300,000 for charity along the way.

Just before Christmas of 2022, Boann Distillery, based in the Boyne Valley in Co. Meath, launched their very first Pot Still whiskey. They celebrated the winter solstice (December 21st) by unveiling the pot still they had filled into nine casks, three years to the date. This unique bottling celebrating the Solstice, was aged in a variety of wine and spirits casks before heading to the cellar they discovered back when they were adding in support for their shiny copper pot stills that were slowly making their way to their forever home. There they lay silent for the next three years.

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Ally Alpine, The Celtic Whiskey Shop

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Contents Page 2

2022-2023 Whats been happening

Page 44 The Joyce of Whiskey

Page 6

Paul Corbett, Mastering the art of whiskey making

Page 46 Don’t Put Sherry in the Corner

Page 8

Brian Nation: Celebrating Family Heritage

Page 48 Whiskey Styles

Page 10 Blending Their Passion: Gareth & Michelle McAllister

Page 50 Ideal Christmas Gifts

Page 12 The Ultimate Hot Whiskey

Page 52 What’s Cooking

Page 14 Meet Entrepreneur PJ Rigney: The Shed Distillery

Page 54 Whiskey Clubs to Join, Try, or Check Out

Page 16 On the Cask

Page 56 To Know Peat Is to Love Peat

Page 18 Women in Whiskey: Inspirational Women

Page 60 Whiskey Masterclass

Page 22 Simple Batch Cocktails

Page 62 Travel Spotlight: Kilbeggan Distillery

Page 24 Northern Ireland Spirits Trail

Page 64 Brandy: It Exists

Page 26 Snacking with Whiskey

Page 66 Knowledge: Building on What You Have

Page 28 Vodka: Odourless, Tasteless, or...

Page 70 Theatre of Gin

Page 30 Waterford Terroir

Page 72 Christmas Mocktails for You to Try

Page 32 Whiskey & Gin Facts

Page 74 Online Shopping Choices

Page 34 Pairing for Your Next G&T

Page 76 Behind the Still

Page 36 Gin: Not Your Mother’s Ruin

Page 78 New Kids on the Block

Page 42 Fireside Chats: My Day Off

Page 80 A Visit to Bowe’s

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 /gowildmagazine www.gowildmagazine.com

THE SPIRIT OF THE UNORTHODOX

I RI SH GR A I N V OD K A 700ML℮

PRODUCT OF IRELAND FROM THE CONNACHT DISTILLERY BALLINA, CO. MAYO

43%ALC/VOL.

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Mastering the art of whiskey making Meet Powerscourt Distillery’s awardwinning Distillery Manager, Paul Corbett.

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aul Corbett joined Powerscourt Distillery as Distillery Manager in 2022, bringing with him a passion for flavour and a unique approach, developed from an exciting career that saw him previously head up the distilleries at both Clonakilty and Teeling. Just a few short months into the new role, he was named Master Distiller/Master Blender of the Year at Whisky Magazine’s Icons of Whisky Ireland 2023 awards. Here, the Cork native shares his thoughts on what makes Powerscourt Distillery so special.

Attention to detail in every aspect of production is what makes our whiskeys special. We grow 100 tonnes of barley ourselves, so we’re nurturing that from the ground and know the quality is 100%. It’s a completely manual distillery – you pay more attention to the process when you’re turning valves and turning on pumps yourselves. Where a machine would just see the numbers, the distiller or brewer is there, nosing and tasting the wash and spirit, so if there’s a problem, it can be adjusted, and that comes through in our spirit.

I started my career as a microbiologist.

Fermentation is an important part of distilling. What I’m hoping to achieve here is to isolate a unique yeast from the gardens – the best place in nature to find yeast is from insects, and insects move from flower to flower. In collaboration with TU, I want to isolate a completely unique yeast strain and use that in conjunction with our own barley and we’d have a 100% unique Powerscourt Estate whiskey.

Also, instead of using the usual lightly kilned distillers malts, we brought in a crystal malt or chocolate malt you’d use in a porter and some brewer’s yeast to bring a new dimension to Irish whiskey.

Go Wild Magazine - Irish Spirits Edition 2023

In conversation with Meg Walker

I’m really into food – I grow vegetables and do a lot of live fire cooking, so what I love about our visitor centre – which won the Visitor Attraction category at the Icons of Whisky Ireland 2023 awards – is the food pairings, curated by our Food and Beverage Specialist, Santina Kennedy. Whenever she’s experimenting with a new offering, she’d bring me an incredible plate of snacks.

Sustainability is key to our mission. This year, we achieved Gold Membership status with Origin Green Ireland, a sustainability programme which operates on a national scale. In our distilling process, we’ll recover heat wherever we can; for instance, we’ll take the ambient hot air from the distillery and put it through a heat pump to the underfloor heating in the visitor centre.

What I love most about my job is flavour creation. I love going through a whiskey and how complicated it is. You might think turning grain into spirit and putting it into some wood, you’d get the same whiskey coming out, but any slight variation in that process makes a massive difference. Keeping on top of the process, nosing barrels, and blending different barrels to make a consistent product is something that never gets old.

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We’re extremely proud of our most recent release, Fercullen Single Malt, which is the first 100% whiskey that was produced in this distillery and the first distilled whiskey from Co. Wicklow in over 100 years. It’s been a great privilege for me to blend that whiskey – I got to decide the DNA of what Powerscourt single malt is going to be for the future.

It is a really nice whiskey for a four-yearold release – really sweet, really fruity…

It drinks much older than it actually is.

For the novice whiskey drinker, I’d recommend starting with Fercullen Falls. It’s a blended whiskey – 50% malt, 50% grain. We don’t produce the grain ourselves, but the malt is produced onsite, and we use 5% virgin American oak barrels, so it’s got the soft grain with a robust malt and the virgin American oak adds a bit more sweetness and caramel.

I advise people drink whiskey in whatever way they like it. That said, I don’t personally have a sweet tooth so if someone is trying it another way besides neat, I’d suggest a bit of seltzer or serve it with an orange peel and some bitters. powerscourtdistillery.com

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CELEBRATING FAMILY HERITAGE - From Cork to Minneapolis

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rian Nation, former Master Distiller at Jameson Distillery in Midleton, County Cork, shocked most of the ‘whiskey world’ with his departure from Midleton to Minneapolis; but then, as the man has said himself many times “I would probably say they were mad”. He had no plans to leave Cork, his family, his friends, and his work were all in Cork. He hadn’t lived anywhere but Cork. We were all curious to know more and find out how the legend was coaxed across the pond. Thankfully I was able to get a quick catch-up with Brian when he was ‘visiting’ home to launch his new Irish American Whiskey.

as this Cork man had a great job in his home county surrounded by his family.

However, that lunch turned into hours of conversation, they chatted, laughed, generally had the craic. The connection was made, and relationships were born.

The O’Shaughnessy family had charmed the Nations; they offered Brian a dream role, to build a brand, a whiskey legacy from the ground up.

The O’Shaughnessys wanted Brian to bring his skills and knowledge to

Brian may not have been looking to move or change his and the lives of his family of five, but the O’Shaughnessy family, cousins Michael and Patrick and Patrick’s wife Kelly, wanted the best and dreamed big. They placed a call, asking Brian to lunch with his wife, they agreed; there were no expectations

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America, to produce the best Irish American Whiskey. Using a mash bill of malt and unmalted barley, which will then be triple distilled as is true to an Irish whiskey. Making American whiskey the Irish way. Family and tradition have been driving this venture, to fuse Irish skills with American ingredients to create an innovative liquid portfolio.

Once the full extent of the role was revealed to Brian, he knew it was exactly the kind of freedom and challenge he could really thrive on, it excited him.

The timing was ideal for his family and himself. Although covid did not help, leaving Brian, master distiller in Ireland, but this did not deter Brian, he simply started work, devising recipes for mash bills, and looked at the different types of yeast he could use. There was no stopping him, once covid restrictions eased, Brian and his family flew to Minneapolis where they were warmly greeted by their new neighbours and new colleagues. Their embrace sealed the deal for Brian and his family and they are all flourishing over in the states. When I met up with him, I had never quite seen him so happy and

at ease. His energy was palpable. I was sad he left Ireland but it has worked out so well.

Keeper’s Heart became the most awarded new whiskey brand in 2022, which just goes to show you that Brian and the O’Shaughnessys have a winning partnership. Giving the man with the knowledge and passion the keys to create quality and intriguing whiskeys for all.

I, like many others, will be keeping an eye on Brian. We miss him but as he will be bringing innovative and exciting

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whiskeys home for us, I think we can forgive him for leaving.

Check out Keeper’s Heart Whiskey, their flagship whiskey, a blend of Irish grain and pot still with American rye whiskey.

Just to be sure, I checked out their website which is full of videos, showing the excitement in the states that an iconic distiller such as Brian was making the move for real. Although my favourite was their “Almost everyone is excited about Keeper’s Heart,” it embraces the Irish wit of a ‘nice’ goodbye.

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BLENDING their passions

After a decades-long corporate career, Gareth McAllister decided it was high time to follow his passion and he and his wife Michelle left their home in Hong Kong to return to their native Ireland to establish Ahascragh Distillery in Co. Galway on the grounds of an old, derelict flour mill. It was the dream setting for the next chapter of their lives together.

By Meg Walker

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or decades, Gareth McAllister’s career in the corporate world took him and his wife Michelle all over the world, but as their four children were all grown, they both felt the time had come to return to their native Ireland to start a new chapter. With a combined love of Irish craft spirits – Gareth for whiskey in particular; Michelle for gin – the couple wanted to set up their own distillery together in the West of Ireland.

They stumbled upon an old, derelict mill online while still living in Hong Kong and when they found themselves in Galway City on other business, Gareth reminded Michelle of the mill and suggested they head to the village of Ahascragh, near Ballinasloe, to check it out. “As soon as we saw the mill in person, we knew this was where we wanted to be,” says Michelle. “The building was in a state,

but we knew we could bring it back to its former glory.”

“We were always going to do this but the timing just worked out for us,” adds Gareth, whose company had been sold just before they decided to make the move, presenting them with a big decision. “At the same time, we knew there was a huge opportunity for premium Irish spirits, and a lack of awareness at that time of the Irish whiskey story, so that brought our plans forward because we could see Irish whiskey was having a renaissance and a rebirth around the world. In hindsight, we should have done this ten years earlier, but we’re both firm believers that everything happens for a reason, and the timing was just right for us.”

Their decision paid off, of course – Irish whiskey sales worldwide continue to

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grow. But for this Dublin-born husbandand-wife team, setting up their family business (their youngest son, Luke, is now Brand Ambassador) was about so much more than financial success.

Ahascragh Distillery has not only breathed new life into the old mill and the surrounding village, it’s also Ireland’s first zero-emissions whiskey and gin distillery of this scale. “When you have a beautiful building like the old mill, you’re straightaway going down the road of repurposing something and we wanted to keep within the beliefs of what this building used to be – it used to be powered by water, with a huge wheel, so we were always going to choose to operate as sustainably as possible,” Michelle explains.

“From a business point of view, there really is no other choice going forward,”

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Gareth adds. “We’re now fully powered by renewable electricity. It’s just the way to go in terms of operating costs long term because there inevitably will be more carbon and emissions taxes on business and industry in future, not to mention oil and gas price increases. So it’s the right thing to do from an environmental point of view, but it’s also good, sound business and economic sense.”

The visitor experience was another key to their vision. “Our mission is to help family and friends celebrate meaningful moments and occasions, so that automatically implies a sense of hospitality and a sense of place,” Gareth explains. “It was important to us to have a destination where people could experience more than simply enjoying our award-winning spirits, where they

Colla Fo Chrí and Colla Menn, three brothers who conquered and ruled over most of Ireland, with Colla Uais becoming Ard Rí: The High King of Ireland in the 4th century. From The Three Collas descended the noble families of Ireland and Scotland, the “Clan Colla”. The McAllisters are one such family and their name can be traced back to Irish whiskey making in the 1800s, with their own whiskey brand, Clan Colla, having been known far and wide before the fall of Irish whiskey at the turn of the century.

Gareth and Michelle set out to bring that name back to the forefront of 21st century Irish whiskey making.

Clan Colla is available in a single grain, single malt and blend of single malt and single grain whiskeys ranging in age from seven to 20 years, with a number of

expressions, and a new 13-year-old Clan Colla whiskey set for release in October.

UAIS The Triple Blend is a unique fusion of single pot still, single malt and single grain whiskeys, the three types of Irish whiskey blended together.

The full range has been garnering huge praise, with the Clan Colla 11-year-old blend recently winning gold and named category winner for Best Limited Blend at the World Whiskey Awards 2023; and Xin Gin named Best in Ireland at The Gin Guide Awards two years in a row.

Clearly this innovative pair made the right move. ahascraghdistillery.com Below: Gareth and Michelle McAllister with Minister Anne Rabbitte. All Photo credits: Aengus McMahon

could see the mill, learn how we do things differently, and share good times with their friends and family.”

“We’re actually getting a lot of visitors who are not drinkers, who are just fascinated by the story of the distillery, the history of the old mill, and how we’re doing things sustainably,” Michelle adds.

Moving on to those award-winning premium spirits… First, there’s the Xin Gin, which Michelle explains celebrates both the Irish and Asian cultures close to the couple’s hearts, being made with both Irish and Asian botanicals. She prefers hers served with a premium tonic and a slice of pineapple to bring out the gin’s pineapple flavour within.

The distillery also produces two whiskey brands – Clan Colla and UAIS. The names are derived from the Irish legends of The Three Collas – Colla Uais,

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HOT WHISKEY

hot whiskey is the best traditional Irish ‘cure-all’ for any seasonal head cold. A ‘Hot Toddy’ contains whiskey, hot water, lemon, sugar and cloves. If like me, you are less than keen on the cloves and a lot of hot water, then below you will find my recipe for the ultimate cosy and luxurious ‘cure-all’.

First things first, pop the kettle on and take out two glasses, ideally ones with a handle and that can withstand heat. Next, I choose a good whiskey, something you enjoy. For me a fresh whiskey, that will flourish when added to the drink.

I like to preheat my glass before making my hot whiskey. Once the glass is warm, dump out the water. Now add a generous spoon of good honey, this will slowly start to dissolve, pop in a slice or two of lemon or lime. I like the lime, myself. Then pour in a healthy measure of a nice whiskey into the glass, wait a minute after the kettle is boiled to add the water (approximately two measures of boiled water), gently stir until the honey has dissolved.

Before sipping, find a comfortable spot in which to sit back and allow the ‘Cure-all’ to do its work.

Sláinte

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West Cork Distillers began in 2003, formed by childhood friends, John O’Connell, Denis McCarthy and Ger McCarthy in a small fishing village in West Cork called Union Hall.

Since then, West Cork Distillers has been recognised for our innovative approach and credited with maturing, distilling, and bottling some of the finest craft Irish whiskey on the market today. Most notably, our gold medal-winning, West Cork Irish Whiskey.

Now, in 2023, we employ over 140 people and have a distillation capacity of over 17m litres.

Shop online at www.westcorkdistillers.com Please drink responsibly

IRISH LEGEND PJ Rigney, co-founder of The Shed Distillery, on his curious journey that took him to Drumshanbo in Co. Leitrim to create some of the world’s leading spirits.

In conversation with Meg Walker

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n 2014, PJ Rigney and his wife Denise set up The Shed Distillery in Drumshanbo, Co. Leitrim with a vision to create Irish gin, vodka and whiskey that would compete against the world’s leading spirits. Two years later, they released the award-winning Drumshanbo Gunpowder Irish Gin. Nine years on, they have created five new brands, including two new editions of the gin, the bestselling Sausage Tree Pure Irish Vodka and Drumshanbo Single Pot Still Irish Whiskey, and The Shed Distillery Visitor Experience is now drawing tourists from all over the world to this hidden corner of Ireland.

When Denise and I first set out to open a distillery, I was looking for a location that was rural, wild, un-manicured and off Main Street. Then I met some of the folks in Drumshanbo and discovered a real sense of community. We’re in a beautiful part of the country. It’s a great place to do something exciting, new and different.

My parents met in Drumshanbo many years ago, so there was that connection too. We started with one employee, our head distiller Brian Taft, and today we have a great team of close to 100 people.

When we opened in 2014, we became the first distillery in Connacht in over 100 years – since the Nun’s Island Distillery in Galway closed at the start of the 20th century. The Shed Distillery Visitor Experience opened just as we emerged from Covid-19, so this past summer was really the first proper tourism season we’ve had without restrictions, and we’ve been getting tremendous feedback. The Curious Journey gives visitors a glimpse behind the scenes. It’s a real destination now. We source as much as we can locally

Go Wild Magazine - Irish Spirits Edition 2023

for the Curious Gift Shop, which sells a range of exclusive bottle editions, artisan clothing, crafts, pottery and gifts; we have the Jackalope Café, which serves hearty Irish fare; and the Honey Badger Bar. The Arigna mines are nearby, and the Shannon Blueway runs right through Drumshanbo, so it’s an ideal spot for visitors. We recently had 500 Americans arrive for a tour, who were on their way to the Notre Dame vs Navy game at the Aviva Stadium in Dublin and made the trip especially. I’d like to think we’ve made a positive impact on the local area, bringing employment and tourism to a part of Ireland that mightn’t traditionally have had a huge amount of footfall – and we’re

PJ Rigney and Aisling Walsh (Marketing Director, Butlers Chocolates) launch Drumshanbo Gunpowder Irish Gin Sardinian Citrus truffles and chocolate bars, the second range from the unique collaboration between the two family businesses.

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finding that’s what a lot of people want: to discover the more hidden parts of Ireland.

Drumshanbo Gunpowder Irish Gin is our flagship brand and we created it with the vision for it to be the best in the world.

Last year, it was named Spirit Brand of the Year at the prestigious Wine Enthusiast Wine Star Awards in San Francisco, a huge accolade. It is slow-distilled by hand with oriental botanicals and gunpowder tea, and we use only the highest quality ingredients.

The extraordinary team at the distillery have great passion for the brand, proudly handbottling, sealing and labelling every precious drop for 70 countries around the world.

The Shed Distillery will celebrate ten years in business next year. Our philosophy will always be to surprise and delight our customers, innovating and bringing new elements of our brand forward and adding new layers so people will always discover something new and interesting.

When it comes to serving our spirits, I personally like Drumshanbo Gunpowder Irish Gin with tonic and pink grapefruit or in a negroni. I love Drumshanbo Single Pot Still Irish Whiskey straight up or with one ice cube just to open it up. And Sausage Tree Pure Irish Vodka is great in a martini. I invite people to be curious and discover their own favourites. thesheddistillery.com

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MAKING the ORDINARY EXTRAORDINARY The home of

D RUMS HA NB O G U NPOW D ER I RI S H G I N

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Book your Curious Shed Distillery Tour at the home of Drumshanbo Gunpowder Irish Gin.

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OPEN 7 DAYS WSA 2022 WINNER - BLACK

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SPIRIT BRAND OF THE YEAR

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ON THE CASK Editor’s Picks

GLENDALOUGH POT STILL - 43% - €55 “From our neck of the woods to yours.”

The long-awaited Pot Still release from Glendalough Distillery This whiskey was well worth the wait. It was matured for three-years in a Bourbon cask and up to a year in virgin Irish Oak casks. They felled 140-year-old trees from the forests in the Wicklow mountains around the distillery and for every one felled, seven were planted in its place.

Each bottle is individually numbered with tree, cask, batch and bottle numbers. The packaging is beautiful: they got a pressing of each tree to give a textured label and tube. They also shot a video during the felling of the trees and building of the casks. Such thought and detail went into this, that each of the 21,000 bottles released has its very own video, showing the journey of your whiskey from cask to bottle.

We have all seen great packaging and marketing but at times the juice does not always live up to it, in this case, it does. From concept to bottling nothing has been missed. I sat down with this bottle hoping for a good whiskey and got a great one. It was so balanced, and easy, all due to its very seductive nature.

My first thoughts on bringing the glass to my nose was, oh I like this nose.... This whiskey went on to seduce both the nose and palate. Lightly roasted chestnuts pop first, followed by a touch of toasted ginger nuts. Brown butter, coriander seed, wild mint, and a slightly honeyed Humbug*, give an intriguing start.

The coriander seed and mild clove* tone flow onto the palate with a juicy, silky warmth. The oak notes are beautifully balanced and are seriously delicious.

It is a thought-provoking whiskey, maybe more of a moody one, but a beautiful mood...

*Humbugs - a clove flavoured boiled sweet *I REALLY hate clove, but this is lovely Sláinte.

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CONNEMARA 12-YEAR-OLD There are limited amounts of Connemara 12-Year-Old made each year, partly due to the popularity of their non aged statement version, which uses much of the stock of their peated malt before it could reach 12-years of age. If you are a fan of the smoky Scotch whiskies then this is the perfect Irish whiskey to try.

It hails from the Cooley Distillery in County Louth, once owned by members of the Teeling family. It was the brainchild of Alex Chasko, who was a distiller at Cooley before joining Jack and Stephen Teeling at their new Dublin distillery. The Connemara whiskeys are Ireland’s first peated whiskeys.

This vibrant golden nectar is intriguing. The peat does not hit the nose first rather the fruity aromas with a herby tone do so. There are also layers of vanilla bean and peppercorns before a hint of peat graces the nose.

A nutty tone hits the palate first with some soft fruit with the peat popping up halfway through. It is more of a kiss of peat; unlike many peated whiskeys on the market that can just be all about the peat. The Connemara is a sublime example of a blend of peat and fruit.

JACK RYAN 12-YEAR-OLD SINGLE MALT The Ryans have been whiskey people for six generations.

One generation or another has worked in some part of the whiskey business. By the early twentieth century the course was set for the Ryan family, to source, finish and bottle their very own whiskey.

Today this twelve-year-old single malt is one of the many carefully selected whiskeys the Ryan family have chosen; this endeavour has been led by Eunan Ryan, whilst other members of the family take care of working the family pub in Beggars Bush.

This internationally award-winning whiskey is beloved by many and most certainly by myself who can be seen sipping on it in my local pub. The nose is elegant with notes of lightly seared pineapple, lemon balm, a flicker of ginger and mandarin. It is an alluring little number with many delicate layers.

On the palate all the aromas from the nose pop, but within a soft body. The honeyed pineapple makes for a fresh yet medium bodied whiskey. This whiskey is possibly too easy to sip and is most certainly a beguiling dram.

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INSPIRATIONAL WOMEN in the whiskey industry

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s a woman in whiskey, I do know how hard it can be. I gave myself the extra push in my studies with whiskey to not only be able to prove my passion but that I do know my stuff. I have had more questions about me and my knowledge, than I care for, especially in the presence of newer, younger writers but these same questions were not asked of the male writers. I’m not having a go at men, but as one of the few female whiskey writers, you are seen differently. We are all proving we are professional as well as knowing and loving whiskey.

Sadly, whiskey was predominantly seen as a male beverage. Times have changed but not quite as much as some would wish. However, I am inspired by the growing number of women working hard in whiskey and how passionate they are.

This issue, I thought I would mention some, although not all the women, who inspire me and why. None of these particular women shout about themselves, although they should, they just go about their day giving it their all.

SEANEEN O’SULLIVAN Co-Founder of Mulligans Grocer, Stoneybatter, D7 This woman I met early on in my whiskey career but I had heard of her before that. She has worn a few hats and still does, she is an Independent Advisor on Food, Drink & Sustainability, Lawyer, Chef, Activist and Storyteller. Born in Australia to Irish parents, she came home to Ireland and co-founded one of Dublin’s first whiskey pubs with a kitchen. Seaneen has a way with pairing food and whiskey, her version of the scotch egg is infamous in whiskey circles, so much so, IDL(Irish Distillers) have consulted with her on many occasions. Seaneen strives for sustainability in her business, working with the community, suppliers and staff. She’s a strong, confident woman, who really knows her business. Her intelligence, knows no bounds.

JENNIFER NICKERSON Managing Director of Tipperary Boutique Distillery This unassuming confident woman has definitely been inspiring to me. She grew up in Scotland, where her father was an integral man in managing some of the best scotch distilleries around. Like myself, she went to college to study finance and worked for many years as a chartered accountant and tax advisor. Her career change came about when she met her husband, a farmer from Tipperary. She saw the potential of a venture for her family. With some key advice from her father, Jennifer set about building the distillery from the ground up. All while blending whiskeys, working on the brand, promoting it and raising her son.

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KATHERINE CONDON Distiller at Midleton Distillery, Cork Katherine has been quietly working away at the Midleton Distillery, since she left college in 2014 with a degree in Process and Chemical Engineering. After graduating she joined a graduate distiller program in August of that year.

Following that she joined the Jameson Graduate programme before excelling as a distiller in the micro-distillery, the micro-distillery that gave us Method & Madness. Delicious whiskeys. In 2020 she was appointed Distiller at Midelton Distillery, where she works directly with Master Distiller, Kevin O’Gorman. It is inspiring to see her join a prestigious lineage of the great Distillers who have gone before her. Her advice is “Pursue your passion and don’t be afraid of what challenges you.

Say yes to every opportunity. It will only make you stronger. “

STEPHANIE SHEN Global Brand Ambassador for The Dead Rabbit Whiskey I met Stephanie many years ago when she entered the Opihr gin mixology competition, I was one of the three judges. She won, with her creative cocktail inspired by the Ancient Spice Route along the Orient.

It was a memorable cocktail to this day. She has a great presence and brings a very happy energy to a room.

Today she is working with The Liberties Distillery in Dublin City, as a global brand ambassador for The Dead Rabbit Whiskey. She is a joy to watch and listen to. Her energy and knowledge are inspiring.

CAIT Distillery Manager at Ahascragh Distillery, Galway Cait is super nice and has been working hard to make her mark in the industry. I first met her when she worked in Mulligans Whiskey Shop. She had a great energy and a thirst to know more. She has worked in a range of roles in the whiskey industry to give herself a more informed knowledge of the roles. From Mulligans, she moved to Teeling Distillery as a tour guide before heading to Dingle Distillery to try her hand at distilling, before landing in Galway as Distillery manager at Ireland’s first zero emissions distillery, Ahascragh.

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JUNE O’CONNELL Founder of Skellig Six 18- Gin

MOIRA DOHERTY Founder and distiller at Sliabh Liag I met Moira a couple of years ago at ‘Whiskey Live’, she was there offering her first gin (AnDúlamán). A gin at whiskey live, is not common but also not uncommon! Moira has a great presence but that’s no surprise, as she also had a career for many years as a midwife. She and her husband James have worked around the world but for James, Donegal was always calling him home. One day whilst out collecting dulse (seaweed), the idea was born. I hadn’t met Moira before I tried her gin and wow was it good. There’s a beauty and elegance to it. For Moira, she had her direction and ambition and a lot of drive to make a dream a reality, one that includes caring for the community too.

June left her native Kerry to become a Lawyer in Dublin at the tender age of twenty-two. Like many, she built a solid and successful career along with a family of four children. Twenty-five years later, she took a moment to herself and realised she had a pang in her heart for her home in Kerry. She realised that she needed a change, to follow a passion. She had taken all she could from her career in law and she knew there was a new adventure ahead. Along with her husband Patrick, they reviewed businesses that would suit a rural location and bringing distilling to the area was perfect. June is also a realist, she’s a busy mum, and she knows her abilities and the time available.

June is a woman after my own heart. “We always have to be somewhere, ten minutes ago”, is there a better way to describe a woman’s world?

CAROLINE GARDINER Head of Marketing for Powerscourt Distillery

All of these women are inspiring. They humanise their roles. All of these women have a passion for their job, but they are real, honest and there’s a camaraderie, none are perfect and neither do they wish to appear to be either.

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Caroline is everywhere and like all of us, is constantly on the go. She is a proud Wicklow woman, who adores showcasing the best her county provides. Her support and passion for the distillery is next to none. She has been working hard to integrate the community into the distillery and build a heritage. She is human, yet she inspires me and others alike with her cheer, knowledge, her dedication, and most of all, any advice she has ever given me, has been insightful and real.

She is real, she gets stuck in and will do her best. An unassuming woman who should be celebrated.

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Cigar & Whiskey Bonders Since 1881 Since 1881, James J. Fox Cigar and Whiskey Store has been Ireland’s premier tobacconist and has now added to this reputation a large range of Irish and Scotch whiskeys, to satisfy the most discerning of palates. In our online store, you will find a large selection of premium handmade Cuban cigars, smoking pipes, Irish whiskey, Scotch whisky,

Irish gin, cigar and pipe accessories, as well as our world-renowned James Fox cigars and pipe tobacco.

time, we have evolved into one of Ireland’s leading whiskey and cigar specialists.

We’re located in Grafton Street – the retail heart of Dublin city centre, easily accessible from many parts of the city. Our store has been an iconic spot for cigar and tobacco fans for over 140 years. During that

BLEND YOUR OWN WHISKEY WITH JAMES J. FOX DUBLIN Visit our store and use our dedicated whiskey blending unit to make your very own unique bottle of James J. Fox Custom Blend!

BATCH COCKTAILS There is nothing I love more than to hand my guest a welcome cocktail when they arrive. Batch cocktails are an ideal for having guests over.

You don’t want to spend all your time fixing a selection of drinks, giving you time to enjoy good times with your guests.

I have selected a few easy batch recipes for your next get together.

These recipes offer an array of flavour to please any palate.

Irish Lemonade • 2 Parts Whiskey • Ginger beer / Club soda • Two/Three drops of Bitters • Mint leaves for garnish • Ice Half fill a highball glass with ice. Next add your whiskey and a dash or two of bitters, top up with ginger beer or soda.

Garnish with mint. Stir and serve.

Fuzzy Screwdriver • 2 Parts Vodka • 1 Part Peach Schnapps • 6 Parts Orange Juice • Ice • Optional Orange slice for garnish

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The Bee’s Knees • 2 Parts Gin • 3/4 Part Lemon juice • 3/4 Runny honey or Maple syrup Take some ice and place it in your glass, to chill it.

Place all the ingredients in a cocktail shaker. Shake and pour into a coup style glass.

Embrace Northern Ireland’s NEW SPIRITS TRAIL A new Northern Ireland Spirits Trail offers a journey of discovery across ten distilleries and spirit-led experiences, each with a story to tell.

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ome to the oldest licensed whiskey distilery in the world – the Old Bushmills Distillery – Northern Ireland has a long history of distilling excellence.

Now a new spirits trail offers the opportunity to delve into the stories and meet the makers behind the region’s oldest and newest spirits. Each distillery visit offers an immersive, sensory experience and a chance to discover the inspiration and passion behind Northern Ireland’s great spirits.

The trail begins at Belfast Artisan Gin School where you can learn to make your own gin and take home a bottle of your unique creation.

Then on to County Down where five of the ten destinations on the trail are located.

At Copeland Distillery, you’ll hear tales of secret smugglers, savage battles and remarkable voyages, while soaking up a taste of its whiskey, gin, and rum. The field-to-glass Echlinville Distillery will

reveal how the farm-grown barley is sown, grown, harvested and hand malted before offering a sip or two of its whiskey, gin or poitín.

Award-winning Shortcross gin is made at historic Rademon Estate, where Northern Ireland’s first craft gin was created using wild botanicals grown in the nearby fields.

Meanwhile, whiskey is the star at Hinch distillery, where triple distillation and traditional Irish mashing processes are key to creating its award-winning spirits.

County Down’s fifth distillery, Killowen, is the smallest in Northern Ireland but its range of spirits have attracted a big following. Sitting in the Mourne Mountains, it uses age-old distilling processes and handmade artisan stills to create a traditional Irish whiskey with a modern twist.

You can learn to distil with a difference at Woodlab Distillery in County Tyrone,

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where science and nature combine to create the unique flavour profiles of Symphonia gin.

Sitting on the banks of beautiful Lough Erne in County Fermanagh, the Boatyard Distillery focuses on producing pure spirits taking a sustainable and organic approach, while the Wild Atlantic Distillery takes inspiration from the rugged landscape around it to create its whiskey, gin and vodka.

The trail finishes at Northern Ireland’s world-famous Bushmills Distillery on the spectacular Causeway Coast, where whiskey has been distilled for over 400 years.

A fun element of the Northern Ireland Spirits Trail is the Distillery Trail Passport. At each distillery you can collect a stamp on the passport and when you have completed all points on the trail you will receive a special souvenir.

The passports can be picked up from any of the distilleries.

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SNACKING with Whiskey

avoid citrus fruits unless you are enjoying a cocktail. Fresh youthful whiskey works well with pears and apples. For a blend I love dried apricots and mango.

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nacking with whiskey is a fun way to kick back and relax with a glass of your favourite whiskey on an evening. The variety of snacks to pair is bountiful. Every whiskey is different, and some snacks are going to pair better with certain whiskeys. From nuts to fruit to cheese and chocolate, the mix is delightful, if not an ounce naughty.

If there’s an occasion where you may have some company and one or more whiskeys to taste, my advice is (allergy dependent) to go for a generous cheese and meat board with all the trimmings. It is my go-to when I have guests over for a tasting. The principal reason is that both whiskey and the board are available in a variety of flavours, and most are aged.

Cheese - Pretty much most cheese pairs well with whiskey, the key to choosing the ideal cheese is to try the whiskey and see what notes you are picking up on, peat,

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smoke then go blue but many stinky and creamy cheeses will pair nicely. If your cheese palate is not quite as adventurous as your whiskey palate, then you can’t beat a good cheddar, a full-bodied whiskey will work well with mature cheddar and the mild cheddar will go with a lighter style of whiskey and won’t mask the whiskey.

Nuts - There are smoked, salted, roasted, honey roasted, covered in chocolate, and flavoured. And all of this is available with many different nuts, be it a peanut, a hazelnut or cashew. Salted peanuts will work for most whiskeys, walnuts and Brazil nuts can enhance the vanilla tones in a whiskey, pecans and honey roasted cashews will pair quite nicely with a full sherried whiskey.

Fruit – Dried fruits and tangy fruits tend to work better with whiskey, they balance each other quite well. I would

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Meat & Pates - Cured meats and pates work really well, although stick to a regular pate, nothing that will overpower the palate. Your choice is endless; salamis, chorizo do pair well with a single malt.

Chocolate - The right percentage of chocolate with whiskey can just be magic.

Dark chocolate works well, as well as some quality milk chocolate. If you fancied a whiskey cocktail, a whiskey sour and a chocolate truffle can be the perfect pair.

Crackers & crisps - You can also add in some good bread if you like. The variety of crackers available is amazing, I like to go with a seeded or water biscuit if I’m snacking from the cheese board, a good oat cake is always a safe bet, just think how full or heavy your whiskey may be when selecting. Crisps, pretty much most crisps available on the market work, ideally a more premium crisp, as some styles can leave a residual taste that can hamper your enjoyment of your whiskey.

Food for thought or to enjoy.

Sláinte

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Welcome To The Abbey Hotel Donegal The Abbey Hotel is renowned for its unique setting in the Centre of the Historic Town of Donegal, perfectly located to enjoy the beautiful County of Donegal.

Within minutes of stunning coastal drives, beaches and signature discovery points of the famous Wild Atlantic Way. We highly recommend a visit to Sliagh Liag, the highest seacliffs in Europe along Donegal’s rugged coast line.

The Abbey Hotel which is home to The Abbey Bar, The Food Hall and Market House Restaurant is a certified member of the Donegal Food Coast initiative.

The Abbey Hotel Donegal Town is a premier venue for live music entertainment including Country & Western Weekends & Comedy Shows.

Specialising in Weddings and Civil Ceremonies for between

50 – 400 guests, the Abbey Hotel Donegal Town is the perfect venue for your Special Day, our experienced Wedding coordinators are here to ensure you have a day

to remember. We have a range of superbly appointed Bedrooms including Family Rooms, Suites, Inter-connecting Rooms and Enabled Access Rooms.

Active

STAY & DINE IN THE HEART OF TOWN TO EXPLORE RETIREMENT DONEGAL THE WILD ATLANTIC WAY ✔ ACTIVE RETIREMENT SPECIALS MIDWEEK

✔ ACCESS TO LEISURE CLUB

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++353 74 97 21014

CENTRAL HOTEL CONFERENCE & LEISURE CENTRE

✔ LIVE MUSIC

www.centralhoteldonegal.com

++353 74 97 21027

VODKA Odourless, Tasteless, Pointless?

Like whiskey, vodka was once a simple medicine. The word Vodka came from the Slavic word ‘Voda’ which means water, vodka in this context means ‘Little Water’.

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here are some misconceptions out there and vodka being neutral is not quite right, vodka is any neutral, unflavoured spirit, made using agricultural crops.

Some of the best vodkas are distilled many times and heavily filtered, this does strip all the impurities out, but it can also take out flavour. The use of different crops can show many noticeable differences, potato vodkas have a much creamier texture, and a rye vodka can give some minty notes.

There are many varieties of vodka available and for a long time Poland, Russia, and Sweden, lead the way. Today many countries all around the world are making vodka, including Ireland. Like gin, vodka is quick to make hence many of our new distilleries around Ireland are making vodka to keep cash flow going. Many of these are quite beautiful, and different. The creativity in Irish distilleries at the moment is high and you will discover one or two that will perk your interest.

When I first tasted vodka, I didn’t think much of it and agreed it was great in a cocktail, but with the rise of quality vodkas growing and all of them declaring they’re unique, how do you get a unique ‘neutral’ spirit? Easy, there are many

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innovative minds around actively making just that. The type of crop used and the quality is first up, followed by changing up the way they distil.

For example, Kalak vodka (named after the Celtic Queen of Winter) was launched in 2015, a vodka made using Irish malted barley and pure mountain water, which is then distilled four times in a pot still. The result was a elegant creamy vodka with notes of biscuit, chocolate and dried fruit. I happened to attend that launch; we were welcomed with a carefully curated choice of cocktails to sip on. They were good, but when I tried the Kalak neat, I was astounded how much I got from my glass, bland vodka was gone and this vodka was filled with complexity and refinement. I actually preferred to sip the vodka neat for the rest of the event. That event really turned my attention to vodka and its many guises.

Vodka is easy to make using simple ingredients. Getting creative with the distilling and using quality crops has lead to a marked difference in comparison to others who use the cheapest crop then distil using large and fast column stills for bulk production.

Vodka is vodka, maybe try a different brand the next time you shop or go out. taste the difference.

Sláinte

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Welcome To The Wicklow Heather Restaurant Nominated for the best restaurant in Wicklow, The Wicklow Heather was established over 50 years ago in the heart of the Wicklow Mountains in the footsteps of Glendalough.

Searching for the best restaurant in Wicklow? The Wicklow Heather is idyllically situated in the picturesque village of Laragh, just minutes from Glendalough National Park.

The Wicklow Heather Restaurant provides the perfect dining for visitors to the Glendalough area.

A unique dining experience awaits you at the Wicklow Heather Restaurant, homely and comfortable surroundings and service with a professional touch.

Established over 50 years ago, the Wicklow Heather Restaurant caters for day visits in the heart of the Wicklow Mountains.

The Wicklow Heather Restaurant will go the extra mile to ensure its patrons have an enjoyable experience, whether it’s for breakfast, lunch or dinner.

WICKLOW HEATHER IRISH WRITERS ROOM Tucked away in the corner of our restaurant lies a room filled with special editions of many of the most famous works by Irish authors.

First editions of Bram Stoker’s Dracula and James Joyce’s Ulysses (still in their original wrapping) are some of the crown jewels in a broad collection celebrating Irish authors, poets, and playwrights such as W. B.

Yeats and Samuel Beckett. We even have an original program from the world premiere of Oscar Wilde’s play The Importance of Being Earnest.

Looking to have a party in one of the most unique rooms in Ireland? The room can be booked for parties of up to 80.

Telephone- +35340445157 Glendalough Road, Ballard, Laragh, Co. Wicklow, Ireland

400 Years Of Fun – Waiting To Be Explored, There’s always something happening at Nelly’s

Eat

Drink

Enjoy

Durty Nelly’s can truly be described as one of Ireland’s landmark pubs. Nestling in the shadow of the magnificent Bunratty Castle and the adjoining Folk Park, it is the first stopping off point for generations of visitors to Ireland arriving at nearby Shannon Airport. Whether you’re just passing through on your way to explore the beautiful mid-west of Ireland or can spend a little longer with us, you’ll find that a visit to Nelly’s is an essential Irish experience – one that will provide a lasting memory of your visit to Ireland.

Bunratty, Co Clare, Ireland • Tel: +353 61 364 861 • www.durtynellys.ie

Waterford Distillery A combination of soil, climate and environment, can give a distinctive character to barley.

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his is no ordinary distillery for a litany of reasons. The principal, Mark Reynier, is a former owner of Islay Distillery, Bruichladdich.

Having been involved in the wine world, he saw how ‘terroir’ could hugely affect the flavour profile.

In Burgundy, you buy a bottle from a vineyard from one side of the wall for a reasonable sum. However, climate and terroir would be slightly different on the other side thus increasing the value of the wine from hundreds to thousands of euros. Terroir is a French term used to describe the environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices and a crop’s specific growth habitat.

After the sale of Bruichladdich, Mark was looking for his next venture.

Low and behold, Guinness was selling off their brewery near the port in County Waterford.

Once purchased in 2014, the conversion began. The premises are large, which over time will allow for expansion.

Mark is a devotee to barley provenance, his sustainable approach to farming will encourage and secure a steady supply of healthy harvests. It is key to the production of quality. His view is to respect the land and the hardworking growers.

They use a digital logistical system that tracks each farmer’s crop from harvest to storage, to the malting and distilling. Every farm is harvested on a specific day which is calculated as prime quality for that farm. The farm next to it or, down the road, may need to wait a little longer, due to the difference in terroir, the subtle character shaped by micro-climate and soil.

As each farm is harvested, the grain is

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stored in Waterford’s, “Cathedral of Barley”.

Each farm is stored separately, as indeed each farm is also distilled separately. The purpose is to create that natural flavour.

All this work can easily provide total traceability and will provide them with an unparalleled library of maturing single-malt whiskey. Mark and his team are trying to make the most profound single-malt whiskey possible.

It is a simple concept, if terroir can influence grapes, surely it affects barley and it does. I won’t lie, it was a bit of a lightbulb moment and it all made sense.

To see more, pop to their website, you even take a virtual tour of the distillery and if you do purchase a bottle, it will have a personal number you can type into the site and see the background of the whiskey sitting in your glass. https://waterfordwhiskey.com

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THE WHISKEY TRAIL:

Storytelling is distilled into everything we do.

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ere at the Whiskey Trail, we are passionate about three things; enhancing the excitement of discovering your dream destination, sharing the magic of a relaxing afternoon in the heart of Dublin city and the hidden history of the legendary whiskeys of Ireland.

Do you love Irish whiskey or are you a complete novice who wants to learn more? Do you want the perfect seat to experience Ireland’s unique pub culture? Do you want personal recommendations for the rest of your stay in Ireland? The Whiskey Trail has you covered. Over 3 hours you will be invited to taste 6 samples of the 3 styles of Irish Whiskey at three authentic whiskey bars and enjoy food pairings at each stop.

You will learn the stories behind the established whiskey giants and explore exciting new brands leading the charge in the Irish whiskey renaissance.

The Whiskey Trail is an independent, Irish-owned tour operator, in business for seven years. We love our whiskey tour but you don’t have to take our word for it as we have received hundreds of 5-star reviews over that time from our happy customers.

For more adventures for your taste buds check out our sister tour The Irish Food Trail.

Quality Irish produce and heritage recipes take centre stage for this exploration of local food stories. Both of our tours are open for bookings for your corporate events and private groups.

Bookings: www.irishfoodtrail.ie Call: +353 876 814 999

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WHISKEY FUN FACTS & GIN Some quick fun facts to throw int

o your next conversation

Whiskey • John Jameson, of Jameson fame, was from Scotland.

• Whiskey starts life as beer.

• The average measure of whiskey is around sixty-four

calories, which is less than a banana.

• Gluten intolerant people need not worry as once the

grains are distilled to make a spirit: it is now gluten free. The distillation process removes the gluten.

• When we refer to the angels’ share, we are referring

to the evaporation that occurs naturally, about two percent is lost each year. It is a lot but in hotter climates it can be considerably more.

• The devil’s cut is the addition of water to a barrel to

get any remaining whiskey out of the wood. Done right this can be lovely.

• They say life begins at forty, and it certainly does

for whiskey, which must be bottled at a minimum of forty percent alcohol. Anything less is not considered whiskey.

• Back in the day, you could find poitín as strong as

ninety percent or higher. As they would say, ‘what doesn’t kill you is good!’.

Gin • Gin was originally used for medical purposes, so you

went to the pharmacy to buy your gin.

• It’s not gin without Juniper berries, which are almost

exclusively picked wild.

• In the eighteenth-century, London had around fifteen

hundred stills working across the city with well over six thousand places to buy your gin

• Juniper is a seed not a berry and nearly identical to

blueberries. Both are loaded with antioxidants.

• Gin and tomato juice was the popular hangover cure

in New York City in the early twentieth century.

• The Philippines is the biggest market in the world for gin.

• In days past, The British Navy were given a ration

of gin every day, to keep the scurvy away, thus the famous gimlet cocktail was invented by a naval doctor, which was enjoyed by all the crew.

• Gin was originally used for medical purposes, so you

went to the pharmacy to buy your gin.

• Martinis can be made using gin or vodka, but

the original martini was made using gin.

• Joe Sheridan, head chef for Foynes Airport in

Limerick, is credited with inventing the Irish coffee. One miserable cold night, a plane from the United States landed and he added a drop of whiskey to the coffee for his American clientele. He was asked if it was Brazilian coffee and he said ‘No, it’s Irish coffee’.

• For whiskey to be whiskey it must be

aged for three years. We have a saying in Ireland that it is three years and a day but that’s a myth; it is three years.

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THE CELTIC WHISKEY STORE Celtic Whiskey Shop & Wines on the Green is a multi-award winning premium whiskey and spirits retailer and is located in the heart of Dublin’s city centre on Dawson Street.

Established in 2003 by Managing Director Alastair Alpine, it is an Aladdin’s Cave for Whiskey lovers, enthusiasts and collectors and has been voted World’s Best Whiskey Shop on a number of occasions. Celtic Whiskey has been an industry leader since it opened and has a leading online presence, shipping nationwide and internationally every day!Open seven days a week, Celtic Whiskey Shop is home to Ireland’s largest collection of whiskey and spirits, including exclusive, rare and collectable bottlings. Celtic Whiskey Shop also boasts one of Ireland’s most interesting

and eclectic wine selections with over 95% of these wines imported directly from vineyards across the world.

From Armagnacs to Grappas, Rums to Schnapps, Celtic Whiskey Shop strives to be the one-stop-shop!

Pairings For Your Next

G&T

Just a gentle warning, even if you are not hungry, these snappy suggestions for pairing your gin are going to make your tummy rumble. We never think to pair our spirits with food, mostly because wine has dominated. But don’t get us wrong, we love a good glass of wine but sometimes something different can open up a new experience. Pairing spirits with food can be as tricky as pairing food with wine. It is all about balance, and more importantly, your preferences.

Below you will find some delicious suggestions for you to try, or they might just inspire you to what can work.

hazelnuts, almonds, salted peanuts and Brazil nuts in small bowls at your next gathering.

1. Smoked salmon blinis

4. Berries

Seafood’s flavour profile complements the floral and herbal notes in gin beautifully. If you’re looking for an elegant appetiser to serve with gin, smoked salmon blinis go down a treat. Add a touch of cream cheese, a thin slice of a cucumber and garnish with a squeeze of lemon before serving as an aperitif at gin o’clock.

2. Nuts

Most types of nuts can be served with gin and tonic or indeed, any alcoholic drinks! The fatty saltiness of nuts balances the citrus, floral flavours in a gin and tonic.

Experiment with different combinations – you can serve

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3. Ginger prawns

Marinaded in ginger and garlic with a hint of coriander, grilled or deep-fried prawns are an excellent small dish to serve with gin. The heat of the ginger and citrus and the spicy and slightly floral quality of the coriander brings out the body and intensity of gin for a powerful mouth experience.

Berries are used as garnishes for your gin and tonic for a reason. The sweetness of the berries – whether it’s blueberries, blackberries, or cranberries balance out the sharpness of juniper and tone down the pine-like flavour in some gins. A medley of berries makes a great healthy snack to go with your gin cocktail. Got a sweet tooth?

Satisfy it with a berry cheesecake for dessert alongside a gin cocktail.

5. Meat and cheese platters

Herb infused cold meats are always a failsafe accompaniment for gin. The rich, salty and earthy flavours

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in cold meats mingle with gin’s citrus undertones. Gin stands up to strong extra mature cheeses like Manchego or Stilton, and the spirit can also cut through creamier goat cheeses and smoked cheeses. A well-mixed gin and tonic makes a refreshing drink to sip alongside a grazing board.

That’s Friday night’s supper sorted, eh?

6. Indian curries

Ah, an Indian take-away and a G&T: one of the greatest combinations in life, surely? You’re not just imagining it though – gin really does go well with Indian cuisine!

Spicy foods work brilliantly against the crispness of gin and tonic. Many gins use spices from all over the world to provide a greater depth of flavour and aroma, so this one’s a no-brainer.

7. Lamb kofta

If you’re having guests over and struggling for a main dish to serve with gin and tonics, you can’t go wrong with a lamb main. Every gin contains juniper, and this is a botanical that chefs often use in lamb dishes to enhance the red meat’s flavour. Serve this Middle Eastern delicacy with flatbreads, salad, plenty of dips and a nice glass of gin.

Go Wild Magazine - Irish Spirits Edition 2023

8. Rhubarb & ginger syllabub

Angelica root is one of the more unique botanicals used in gin. We use it to add a woody undertone that gives the gin its dryness. When candied, angelica root pairs well with rhubarb making a rhubarb and ginger syllabub with candied angelica root a beautiful dessert to eat with gin! Go on, try it.

9. Pâté

Pâtés are often seasoned with juniper berries, so of course the pâté makes the ideal snack to eat with gin cocktails. Seafood or red meat pâtés work especially well. Serve with warm crusty bread to add more sophistication your charcuterie!

10. Chocolate

Chocoholics, rejoice. Chocolate is the perfect thing to eat with gin! What better excuse to curl up in the sofa with a large G&T and a box of chocolates? If you fancy taking a walk on the wild side, try dark mint chocolate with gin, it will bring out the refreshing leafiness in a gin’s botanical blend.

Now if you managed to read through these suggestions without salivating, I would be surprised, but maybe you a stronger person than I. In the meantime, I must pop off and pick up a few treats to go with my G&T.

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GIN

Not Your Mother’s Ruin

I

n England in the eighteenth century, a new law known as the ‘Distillers Act’, allowed the public to produce alcohol at home for free. Add a growing taste for juniper flavoured spirits meant that pretty much everyone started producing them. Sadly, they were not made using high quality grains, they used low quality grain cut with methylated spirits and turpentine of which, back then, were flavoured with locally grown juniper berries, anything grown locally with natural sweeteners like liquorice root and rose water to mask the awful flavours and make the gin more palatable.

This was well known as the ‘Gin Craze’.

By 1733, the average person was drinking

almost 53 litres of gin per year, this gin was highly intoxicating, and it wasn’t being sipped in a gin and tonic.

The gin craze was blamed for all the misery and madness it caused. Crime rapidly started to rise, as did the death rate, and birth rates fell. There were Gin joints that allowed women to drink alongside men for the first time, this they believe is what led to so many women neglecting their children and turning to prostitution, hence gin becoming known as ‘Mother’s Ruin’.

Today we have access to the best, and distilling is illegal unless you have a licence. Gin is a popular drink worldwide, available with almost any flavour imaginable. But the key to being gin is the addition of juniper. It has to be and must be present to be called a gin. All over Ireland, many of our ‘homemade’ gins add botanicals which they forage for to create a gin reflecting their home.

Thankfully we have a great many gins available to us. See below for gins to try.

Tribe Gin - Hailing from Galway this small batch Gin is made using botanicals and seaweed, giving a wild freshness to this bottle.

An Dúlamán Irish Maritime Gin – I crowned this one with the quote, “like a kiss from the sea.” A beautiful gin from Donegal revealing a complexity to it with the further umani notes.

Grace O’Malley Heather Infused Gin – An infusion of fourteen botanicals hailing from the west of Ireland. This is a real people pleaser, the floral notes intermingle with the fresh sea air notes, making for a rather enjoyable glass.

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Ruairí Doyle: CEO PressReader

Vancouver

By Kathleen O’Callaghan

Vancouver was fairly smooth, although he misses his family and friends back home.

“Kim and I love to travel,” Ruairí says. “We went to Mexico City recently on a babymoon. It’s a beautiful city architecturally and the food is wonderful.

However, I do miss the simplicity of travel in Ireland where in a couple of hours you can be in a totally different regional culture — whether it’s Belfast, Donegal or Clare.”

Ruairí says the PressReader Group’s primary goal is to develop technology solutions that allow individuals to access reliable content and high-quality journalism while also enabling publishers to expand their reach and connect with a global audience. reland is rightfully proud of its iconic The company’s flagship product, brand leaders like Kerrygold, Baileys PressReader, is an all-you-can-read and Tayto crisps. However, some of our platform that features more than 7,000 greatest leaders and business brains newspapers and magazines in 120 are to be found heading up corporations abroad. This is true of Ruairí Doyle, who is different countries, from the world’s originally from Wicklow and is now CEO of most well-respected newspapers to niche publications covering everything from PressReader Group in Vancouver, Canada. crocheting to cricket.

“My background is in news and media “We generally see PressReader referred but mainly in the technical side,” explains to as ‘the Netflix or Spotify of newspapers Ruairí. “I started out as a young software and magazines’,” Ruairí says, explaining engineer in Unison.ie, part of the INM that the bulk of PressReader’s business is (Independent News and Media) group.

B2B, with the platform available in hotels, Then I became more curious about the airports, libraries, and cruise ships all over project management aspect of things and the globe. “Tourists and business travellers was interested in how the whole product are avid consumers of local knowledge and and business side comes together. transnational news,” he notes.

“I set up an offshoot company called “We manage just over 500 staff globally ‘GrabOne’ within INM in 2011. It was a — including 300 in the Philippines at our successful Groupon clone at a time when bargains were popular after the downturn.” content processing centre in Manila,” the CEO says. “I work with a fantastic team Ruairí then headed off to London to here of over 200 in Vancouver as well as a join Google before returning to Ireland small but mighty presence in Dublin.” in 2017 to establish the Irish operations “Our goal is to continue to bring of PressReader as the General Manager. quality journalism “I made numerous trips to head office in Vancouver before I eventually transferred and a diversity of content to a variety of there as VP, Product. I was privileged to contexts each and every step into the boots of CEO just last year,” he says, smiling and looking much younger day, solving the insatiable demand for content and than his 42 years. helping businesses connect He also met his French-Canadian with customers in new and wife, Kim, in Vancouver and they have a unique ways,” Ruairí says. “And of two-year-old toddler and another baby course, we want to continue to grow on the way. Ruairí says the transition to

I

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our business along the way.”

PressReader’s mission, Ruairí says, is to empower and enrich curious minds.

“I believe with all the recent advances in artificial intelligence we are on the cusp of the biggest technology transformation of my generation since the introduction of the Internet. It is going to significantly change business and our responsibility is to engage, interact and utilise these advances in a responsible way.”

“Our opportunity is to continue to offer a quality-content value proposition to readers,” Ruairí says, “and with the advancement of AI, it’s up to news aggregators such as us to demonstrate the content value chain so it can be tracked back to a respected human. We can determine if it’s a well-informed, balanced point of view and not some unreliable, machinegenerated information with an agenda.”

“The craft of investigative journalism is key to a thriving democracy,” he says. “I am an optimist, as we have predominantly used technology to propel humanity forward.”

“There are lots of wonderful new content creators and amazing publications being launched every day. So, let’s embrace the technology and respect it,” he concludes.

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Cocktail Culture

@ THE STEAKOUT A

s the culinary landscape of Limerick city continues to evolve, it’s clear that cocktail culture is on the rise. More and more, people are seeking out craft cocktails and unique libations to pair with their meals. And at our beloved 35 Year old steakout restaurant, we’re proud to say that we’re adapting to this trend and elevating our cocktail program to meet the demand.

At our restaurant, we’ve taken notice of this shift in tastes and preferences. We’ve put together a team of skilled mixologists who are passionate about their craft and dedicated to creating one-of-a-kind cocktails that perfectly complement our menu of mouth-watering steaks and sides.

Our cocktail menu features a carefully curated selection of classic cocktails,

Go Wild Magazine - Irish Spirits Edition 2023

as well as inventive new creations that are exclusive to our restaurant. Each drink is made with the highest quality ingredients and a keen attention to detail, resulting in cocktails that are not only delicious, but visually stunning as well.

One of the ways we’re adapting to the rise of cocktail culture is by constantly updating our menu to incorporate new and exciting flavors. We’re always on the lookout for the latest trends and innovations in the cocktail world, and we’re not afraid to experiment with new ingredients and techniques.

In addition, we’re also placing a renewed emphasis on the art of mixology. We believe that a great cocktail is more than just a drink – it’s an experience. That’s why we’re

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training our staff to be knowledgeable about the cocktails on our menu, so they can help guide our guests to the perfect drink to complement their meal.

Overall, we’re thrilled to see the rise of cocktail culture in our city, and we’re excited to be a part of it. We believe that our commitment to quality ingredients, creativity, and innovation sets us apart from the competition, and we’re dedicated to providing our guests with a truly unforgettable dining experience.

So, whether you’re a seasoned cocktail enthusiast or just looking to try something new, we invite you to come to our restaurant and experience the best that cocktail culture has to offer. We guarantee you won’t be disappointed.

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The Clover Club The Clover Club cocktail is a classic cocktail that originated in the late 1800s and was popular during the Prohibition era. It is a gin-based cocktail that also includes lemon juice, raspberry syrup, and egg white, which gives the drink a frothy and silky texture.

The drink has a beautiful pink hue and a balanced flavor profile that is both sweet and sour. It is a refreshing and elegant cocktail that is perfect for sipping on a warm summer evening or enjoying as a pre-dinner drink.

Texas Steakout 116 O Connell Street | Limerick

Texassteakout.ie

Fireside Chats

With Gavin D Smith Recently I had the pleasure to catch up with my good friend and colleague, Gavin D Smith over a fine dram. Gavin lives in the Scottish Borders and is recognised as one of the world’s leading whisky writers and acts as Contributing Editor Scotland for Whisky Magazine. He regularly undertakes writing commissions for leading drinks companies and produces feature material for a wide range of publications. He has also authored and co-authored more than 30 books, relating to whisky, beer, Scottish history and literature. In 2022, he received the highest honour bestowed by the Scotch whisky industry, as a Master of the Quaich.

Sadly, we didn’t have long, so I shot him a few questions, to meet the man behind the writer.

How did you get started in your industry?

Interested in whisky/whiskey from my late teens, working as a freelance writer I began to specialise in the subject and here I am some 35-years later, still writing about it.

Knowing what you know now, would you pick an alternate role in the industry?

Absolutely not. I can’t really do much else but write, though it would be fun to try distilling whisky/whiskey for myself.

Which Irish whiskey do you find yourself dipping into more than others?

Powers John’s Lane and Waterford bio-dynamic Luna single malt.

Do you recall the first time you tried an Irish Whiskey, if so, what was it?

Can’t honestly remember, but it was in the UK during the late 1970s, so probably Bushmills.

What is your whiskey guilty pleasure?

I’d probably agree with Oliver St. John Gogarty that “There’s no such thing as a large whiskey.”

What is your favourite meal and or snack to enjoy with your whiskey?

I don’t usually combine whisky/ whiskey and food, but a slice or two of Clonakilty black pudding, a few rashers and fresh soda bread would go down nicely.

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Which Irish distillery has you most intrigued?

I like the work being done by Killowen, Blackwater and Boann to push the modern definition of ‘single pot still,’ trying to take it back to its authentic roots in terms of ‘mashbills’.

Which celeb, dead or alive, would you like to share and dram with?

I think a few drams with Shane McGowan and Brendan Behan could be entertaining. Otherwise, anyone involved in actually making whisky/ whiskey. They are the people in the industry I really admire.

What excites you about Irish whiskey and the growing number of distilleries across the country?

The attempts, as noted above, to restore the single pot still genre to what it used to be. And I’m excited every time I visit a new distillery and see the passion and ambition around the project. There’s so much diversity and so many people making a living out of whiskey one way or another – and that’s hugely encouraging. It’s another golden age for Irish whiskey, as far as I’m concerned. www.gowildmagazine.com

THE JOYCE OF WHISKEY “The light music of whiskey falling into glasses made an agreeable interlude.”

J

oyce was noted as a whiskey enthusiast and had quite the ‘grá’ (gaeilge for love/affection) for a dram of whiskey, so much in fact he used the JJ Jameson whiskey typeface to initial his wallet with his own JJ initials. Though for most you can see his love for whiskey flows through many of his novels of which most were centred around Dublin and based on people he knew.

Joyce was born to May (Mary Jane Murray) daughter to a Wine and Spirit agent and John Joyce who was secretary of the Dublin Chapelizod distillery company. Sadly, his father’s foray into the whiskey business was to end with quite a substantial loss to the family, which was not helped by his father’s preference for many a glass on an evening. As you can glean from this, Joyce was familiar with this “life giving elixir”, which took centre stage in ‘Finnegan’s Wake.’

the Jameson Whiskey Distillery, John Jameson, surely a point of great interest to Joyce.

Joyce is celebrated by many, with some even paying homage to him by an independent bottling of single malt whiskey, a limited edition of fifteen casks which is a nod to ‘House of the Dead’ featured in Joyce’s Dubliners, which is set at No.15 Ushers Island in Dublin City.

Tears.’ They even have mini versions of these whiskeys set within a bookshaped package, which features extracts of James Joyce’s ‘Dubliners’. It feels like you are opening a book but one with a ‘thirst quenching’ story, with the only text being, “19th and early 20th Ireland was a golden era for both Irish whiskey and, perhaps, coincidentally, for great novelists, poets and playwrights.”

It is not the only honour paid to Joyce within the whiskey industry. Walsh Distillery in County Carlow, have a range of whiskeys under the title of ‘Writers

Coincidentally Joyce was very good friends with Guglielmo Marconi, who lived in Montrose House, owned by his relatives the Jameson’s and today the house is part of the site for RTÉ (Irish television studios). More interestingly he was great-grandson to the founder of

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There exists a myriad of pubs around Dublin City that Joyce frequented for an ‘elixir’ and inspiration for his novels.

Many of which, at the time, bonded and blended their very own whiskey recipe and served directly from the cask. The Brian Boru Pub (near Glasnevin cemetery, where Joyce’s mother was laid to rest) did so with their Powers White Label, they also feature a collection of paintings depicting landmarks Leopold Bloom, from Joyce’s novel ‘Ulysses’, as he passed on his odyssey through Dublin.

The closer you look at the whiskey culture in Dublin the more Joyce you see. Perhaps take a jaunt around Dublin’s fair city to celebrate the many allusions to distilleries and whiskey in Joyce’s works whilst discovering Dublin’s rich whiskey culture. Bloomsday is an annual celebration of the infamous Dublin writer James Joyce and his much loved and debated novel ‘Ulysses.’ It takes place on the 16th June as a touching tribute to his wife Nora Barnacle as this was the date of his first outing with his wife-to-be, Nora.

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Don’t put Sherry in the corner Knowing Sherry better may help you see how important it is to Whiskey

W

hiskey and sherry have had a love affair since whiskey was first matured in an empty sherry barrel.

Whiskey aged purely in quality sherry casks can be so sublime and my adventure into sherry led me to becoming a sherry lover. It’s worth knowing the story of sherry and how whiskey is influenced by these beautiful fortified wines.

This embraces three specific areas, namely Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. Jerez enjoys a special micro-climate because of its geographical location. The lime albariza soils, which were once covered by the ocean give sherry even more uniqueness and style.

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Harvest of the three grape varieties used for sherry tends to take place at Sherry is produced in the Jerez the end of August, early September. region of southern Spain, the The grapes in question are Palomino, country’s oldest wine-growing area.

Pedro Ximénez and muscatel, and it All sherry must, by law, be made from is the use of these three exceptionally grapes grown there and the sherry different grapes that give the broad itself has to be aged in the region. spectrum of tastes enjoyed by sherry.

The grapes are immediately pressed after harvest to limit spoilage, except with Pedro Ximenez, as that is laid out on esparto grass to dry and intensify the sugar. The mosto de yema (must) is then transferred into temperature controlled stainless steel vats for vinification.

The secret that defines sherry is flor, a layer of living organisms (yeast) that sits on top of the wine, protecting it from any air contact.

After the process of fermentation has finished, the wine is assessed and the style decided upon. Lighter, clear wine will be aged biologically to become fino or manzanilla. Some will go through an oxidative ageing by which the wine has direct contact with the air, making it into an oloroso.

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The wine/sherry is aged in American butts then matured according to the solera and criaderas system. The butts are stacked with the oldest at the bottom. Once the sherry is taken out of the butt it is immediately filled from the butt on the next level above. This system gives the young sherry body and the older sherry youth.

Sherry has the ability to enhance the flavours of many dishes. Fino pairs well with shellfish, sushi and Iberian ham, whereas Pedro Ximénez works beautifully with ice cream and blue cheese, whilst Palo Cortado pairs superbly with foie gras.

The biggest issue with sherry is that most people have only tried it when it has already passed its best.

Sherry is a fortified wine, so like wine you can only keep it open so long before it turns. Once opened you can have anywhere from a week to three, depending on the style.

It’s worth knowing given the influence each style can impart to a whiskey how truly special it can be.

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W H ISK EY There are many different styles of whiskey in the world. We list the nine most important to know.

Go Wild Magazine - Irish Spirits Edition 2023

styles

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Single Malt Single malt Irish whiskey is a whiskey that is the product of one single distillery. The whiskey must be distilled from a fermented mash bill, made from 100% malted barley with no other grains added.

Single Grain

Bourbon Whiskey

Single Grain whiskey refers to using grains other than malted barley in the mash bill, such as whiskey made using corn, wheat or rye. They are distilled using a Column Still instead of the more traditional pot still.

Bourbon is a distilled American whiskey, that has to be made from at least 51% corn, aged in a new oak barrel and produced in America. It has no minimum aging period and needs to be bottled at 40% ABV or more and does not contain any additives.

Single Pot Still

Corn Whiskey

Single pot still whiskey is a style of Irish whiskey unique to Ireland. It is made by a single distillery from a mash bill of malted & unmalted barley and 5% other grains & distilled in a copper pot still.

Corn whiskey is an American spirit made from a mash of at least 80 percent corn and distilled to a maximum strength of 80% ABV. Corn whiskey does not need wood aging, but if aged, it must be in uncharred or previously used oak barrels.

Blended Whiskey Blended whiskey is the product of blending three different styles of whiskeys in complementary ratios.

Blended whiskeys were invented in Scotland and are now the most popular whiskey style in the world.

Rye Whiskey Rye whiskey is primarily made in North America with a mash of at least 51 percent rye and is aged in charred barrels for at least two years.

Blended Malt

Tennessee Whiskey

Blended malt whiskey, formerly called a vatted malt, or pure malt, is a blend of different single malt whiskies from different distilleries and is mostly associated with the Scottish whisky industry.

Tennessee whiskey producers are required by state law to produce their whiskey in Tennessee and to use a filtering step known as the Lincoln County Process prior to aging the whiskey.

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SHOP P I NG

s er ov L t ri for Spi

With the ever-growing interest in spirits, especially whiskey, gin and vodka; there are also an immense variety of styles too. Hence shopping can be that bit tricky, especially if it isn’t for you. You don’t necessarily need to know what they like specifically; a general reference can be all you need.

B

efore heading to the shops, be it online or in real life, have a rough budget in your mind, along with why you are purchasing it. Usually, our first instincts are to pop in and get a bottle but, which bottle is in stock...? If you wish to get a special bottle or upgrade their usual bottle, you will have the best chance by checking with your local independent off-licence. Most off licences will have staff who can assist you and lead you to your special buy.

As an active enthusiast myself, I do love a bottle but there are many other relevant items you may want to consider. First off, glassware; there will always be breakages, hence I am delighted when I receive a new set.

Spend wisely as most drinkers do not use heavy or heavily designed glasses. For most, a light glass is ideal. There are many companies who design glassware to enhance your drink and maximise it. I use a specific glass to taste all spirits

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neat; a Glencairn. It’s a short glass with a bulb bottom that tapers up and in, directing all the aromas from the spirit to the nose. However, if I’m adding to it, the style of drink will lead me elsewhere. Knowing as much as you can is always helpful but if in doubt go for light, quality glassware.

do a selection of detailed maps for whiskey regions and countries, which are fun and teachable. If you are looking for something a bit different, again I would try the Whiskey Tea by Niks Tea. It is really quite nice. Last but not least would be some proper ice moulds, some not all like a little water and others need it a bit chilled, so a quality mould for ice is a definite ‘yes’.

If money is of no object, any whiskey lover would welcome a cask of their very own. Most new distilleries have a cask programme, if it is of interest. Shopping for someone tricky can be stressful but hopefully we have given you a few suggestions that might work for you.

Sláinte

Books are also always welcome; You can go for silly little books, which will bring a smile, a book about their favourite beverage or a spirit encyclopaedia (they do exist). Of course, there are many other items that are just as thoughtful. Perhaps a drinks course may be the ticket or a membership to a society, such as The Irish Whiskey Society or The World Whiskey Club.

Other items I have purchased myself or had gifted include themed calendars. My favourite type of calendar is the advent calendar with a lovely selection of whiskey behind each door. Just enough for a healthy dram but it is a great way to try out different whiskies. Jigsaw puzzles are now available and Water&Wine now

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The flexibility of whiskey lends itself nicely to a variety of dishes, Whiskey has a smooth, creamy finish that works well with meat and rich sauces to sweet desserts.

All it needs is a dash to get that whiskey kick. My favourite is a whiskey cream sauce, it’s so yummy. It really elevates a dish and it’s tasty to dip your chips in. It is a great addition to steak, veg and its dreamy over haggis (a Scottish pudding).

Below is my go-to recipe.

Cooking?

What’s Whiskey Cream Sauce •

3-4 tbsp whiskey

•

100ml Double cream

•

50ml stock

•

Knob of butter

•

1 tsp Dijon mustard

•

Salt and pepper to taste.

Go Wild Magazine - Irish Spirits Edition 2023

First heat a pot to medium and add the knob of butter and allow to melt.

Next add 3 tbsp of your choice of whiskey, then light the whiskey with a lighter and allow it to burn off the alcohol. This makes the sauce less bitter. Be aware, the flame can be quite aggressive but will burn out quickly.

Once the flame has died, pour in the stock, cream, and mustard to the pot.

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Stir slowly and the sauce to thicken as it thickens reduce to a low heat while continuing to stir, then add salt and pepper to taste.

Take a taste of the sauce to see if you would like a stronger whiskey taste, if so, add another tablespoon of whiskey, once you take it off the heat. This won’t have the alcohol burned off, so you will get a much stronger taste.

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EXPERIENCE THE CRAFT

B O O K Y O U R FA C TO R Y TO U R TEL +353 51 317000

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Irish Whiskey Societies A whiskey society is a great place for a whiskey lover or novice. If you have an interest at all, it really is a great way to taste rare, unique whiskies from all over the world and meet the people behind the brands whilst learning a little. No knowledge is required whatsoever, only a true interest. It’s where I started my journey to the amber side.

Below is a list of all the whiskey societies/ clubs around our Isle.

Aviators Whiskey Society

Irish Whiskey Society

They host their meetings in Kealy’s pub, close to Dublin Airport

One of the first whiskey societies, set up in 2009. They meet once a month in Dublin City Centre

www.aviatorswhiskeysociety.com

www.irishwhiskeysociety.com

Belfast Whiskey Club

www.visitbelfast.com/partners/belfast-whiskey-club

Irish Whiskey Society – Dingle Chapter

Belfast Whiskey Club is Belfast’s only fully independent and non-profit whiskey club. Regular tastings are held in whiskey havens across Belfast.

www.facebook.com/irishwhiskeysocietyDingleChapter Tastings are held in whiskey heaven, Dick Macs Pub in Dingle.

Carlow Whiskey Society

www.kilkennywhiskeyguild.com

Kilkenny Whiskey Guild

www.facebook.com/CarlowWhiskey They gather regularly at The Irishmans Bar, Carlow.

The Kilkenny Whiskey Guild is a collection of 10 establishments throughout the city, events are held in each of the Guild Houses

Celtic Whiskey Club

Louth Whiskey Society

They meet up once a month in Dublin City, although for those in Killarney, can pop to the Celtic Whiskey Bar & Larder for even more tastings again.

They host regular tastings throughout Louth

www.celticwhiskeyshop.com

www.louthwhiskeysociety.com

Sligo Whiskey Society

www.thomasconnollysligo.com/sligowhiskeysociety

Cork Whiskey Society

They meet monthly in Thomas Connolly’s heritage pub in Sligo.

www.corkwhiskeysociety.wildapricot.org

The Village Whiskey Society

Tastings each month in Cork.

www.facebook.com/TheVillageWhiskeySociety They meet monthly and are based in Crosshaven Co. Cork.

Waterford Whiskey Society

www.instagram.com/waterfordwhiskeysociety Tastings are held in The Munster Bar in Waterford.

World Whiskey Club They host a tasting once a month in The Odeon, on Harcourt St., D2

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TO KNOW PEAT, M

Is To Love Peat

y love affair with peated whiskey didn’t quite get off on the right foot. I was in my mid-twenties, studying for a degree in Wine and Spirits and Whiskey, of all kinds, had to be studied. No problem, I thought.

I wasn’t really a whiskey drinker.

Perhaps I’d have it in a cocktail but it rarely took centre stage.

On a particular Monday morning at 10am, I sat at a table lined with glasses, with the lecturer pouring whiskey number one into my glass.

As he poured, I quickly started getting a strong, familiar smell. Peat, turf; having spent a lot of my youth in the beauty of County Mayo, I was familiar with bogs and even more so with turf being the main source of

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fuel. I enjoyed the smell. It was cosy.

However, in liquid form, no thank you, but that wasn’t really an option.

As I learnt more, I understood peat a bit better and tasted the vast array of peated whiskeys, I grew a fondness for a glass of peaty whiskey.

Today, I love peated whiskey, they remind me of fun times with my grandparents. To sit by the fire on a cold and wet evening, there is a beauty about the moment you smell and taste and daydream.

Peated Whiskey is classified as such, when it is used in the distilling process. Peat is a naturally occurring organic matter built up over thousands of years. It was once the main fuel for homes and

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distilleries alike. As time progressed many switched fuel sources, leaving only a handful or so that produced peated whiskey. So, when whiskey was first produced, peat was used to fire the kilns. This aromatic smoke would be released when the peat was burned. The smoke that was released by the peat fires drying the malted barley, infused the smokiness into the grains. It became part of the flavour profile.

The type of smoke flavour you get is entirely reliant on the peat. The smoke flavour will very much depend on where the peat is from and the botanical elements that make it up.

The amount of time and the intensity of the exposure will dictate the strength of that peat.

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Winston Churchill - “The water was not fit to drink.

To make it palatable, we had to add whisky.

By diligent effort, I learned to like it.”

They can measure the level of peat by calculating the quantity of phenols in the whiskey, some can have a delicate touch of peat with a level of 20 ppm (phenol parts per million), while there are some Scotch whiskies around, with a level of 300 ppm!

The peat you would source from an inland bog may have a light sweetness to it, whereas, if the peat was from a more coastal spot, you would get more heather and saline notes.

There are many factors that can affect the levels of peat. The best way to know your level is to start low.

There are some whiskeys so low, you may not even perceive the peat in it immediately. Some just have that ‘feather like’, kiss of peat.

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Why not give peat another chance?

The right one will create an ambience of romance and allure. Others make for a rocking ‘Whiskey Sour’, as the peat gives the cocktail a gentle and beautiful smoky tone.

Pairing food with peated or non-peated whiskey, can be a fun endeavour. Whiskey compliments a variety of dishes. On a trip to Islay, the wee island that houses many peated whiskey distilleries, each had their preferred dish, but all loved to pair an array of shellfish and smoked salmon. For those who prefer red meat, steak works so well with smoky whiskeys too. A good cheese and charcuterie board gives you the opportunity to find your perfect pairing and chocolate as

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always is a fine friend, in its solid form or as a dessert.

Check out our whiskey cream sauce for cooking with whiskey. Yum. My tip for choosing one next time you are out, is to go as old as you can afford. The peat will have settled and integrated. It will be softer and won’t be wearing boxing gloves as you pop the cork. Although, if the pub has a good selection, describe to the bartender what you are after, with a good selection, you will usually have someone who will be able to direct you.

If in doubt, always ask. A whiskey enthusiast is always more than happy to talk whiskey and will do their best to assist you.

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Belfast Artisan Distillery Tours, Newtownabbey

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A CONVERSATION with Whiskey

A

s with many areas of interest, there are always a few key terms you hear but not necessarily understand fully. I have chosen a few of these terms that whiskey enthusiasts may use to make a speculative decision on a whiskey before trying it. The reason being the information obtained gives a description of the whiskey and whether it’s your cup of tea. For example, Cask Strength - A whiskey that is bottled at the strength of the whiskey in the cask, as most whiskey has water added to bring down that alcohol to the more common 40% or so. Hopefully they will be of use to you when you next share a dram. Sláinte AROMA – Referring to the smell.

BLENDED WHISKEY – A combination of the three basic whiskeys – grain, single malt and pot still.

CHARRED – Referring to the burning of the inside of a cask.

CHILL FILTRATION – There are natural substances in whiskey that can turn it cloudy when cold or with the addition of water. This type of filtration can also strip some of the flavour at the same time.

EUROPEAN OAK – Quercus Robur and Quercus Petraea they have finer tannins and a high vanillin content.

GRAIN WHISKEY – Is made from a mixture of grains, typically wheat and maize and malted barley.

MALT WHISKEY – 100% malted barley, fermented with yeast and distilled in a pot still.

NEW MAKE – Spirit freshly distilled and of high strength. It is clear in colour and has yet to be put in a cask.

PEAT – Used to dry malted barley, with smoke from the peat. This is how the peat flavour is introduced.

PURE POT STILL – Is distilled in a pot still. It is distilled from both malted barley and unmalted barley.

SINGLE CASK – One individual cask, from just one distillery.

SINGLE MALT/GRAIN – Whiskey that is made of 100% malt/grain in a single distillery.

VATTING – Mixing malt/grain whiskey from a distillery or different distilleries.

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Kilbeggan Distillery Recently we took the time to visit one of Ireland’s oldest, licensed and, quite picturesque distillery, Kilbeggan, which is also home to the world’s oldest working pot still. This still, which came originally from Tullamore, was made in the early 1800’s.

T

his distillery sits in the idyllic village of Kilbeggan, with the waters of the Brosna River running through it, giving it an extra chilled vibe. Unlike many of the new and refurbished distilleries, it holds a unique personality by the simple fact that it remains somewhat how it was left when they ceased making whiskey here. Then Cooley Distillery in Louth bought it and started crafting small batches in the distillery, as well as using the unusual bonded warehouse for maturing some of their lovely whiskey.

The soul is still very much intact in most of the buildings that house the museum and the equipment that was used.

Ctesiphon Palace in Baghdad. The tour is quite informative. You learn all about the history of whiskey and about how the way they make whiskey hasn’t really changed.

There is a quiet romance to it all.

We were taken on tour by Carol who guided us around the higgle piggle layout.

Upstairs, down again, up again as well as stepping between machinery and before we knew it, we headed over to their Ctesiphon warehouse, a unique building made from concrete and coated with tar. It has a jelly mould, bunker-like appearance with roof and walls as a single entity. The perfect arch can distribute the weight evenly. It was built in 1940 and designed after the

Needless to say, getting a history of Irish whiskey mixed in with how whiskey is actually made, was great and well worth the trip. They have a tasting room if you wish to try a few other whiskeys, as well as a wee pub. From their ‘creaking timber water wheel’ to the array of stills, you will certainly be kept visually and well as verbally engaged or, as their site says, “This is no “visitor centre”; it’s an experience you’ll never forget!”

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As there is a working distillery here again, you can see the process for yourself and smell the delicious notes that really excite the senses. You may also bump into the distiller like we did, a bit of a hero to us. We were very lucky this particular day, for after we met the distiller, we had the opportunity to have a guided tasting and was our guide was just great. Some people just love to take pride in their work.

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Escape to Carrygerry Country House to Carrygerry Country for Escape a Relaxing Getaway with House Someone Sp for a Relaxing Getaway with Someone Special

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Our ÁOur La Carte minutes away Shannon, is ayear 200oldyear oldtastefully Manor tastefully Saturday from 6.30pm to 9.30pm. Á La Me Ca restored to its former glory,glory, set in set a idyllic country setting. fresh, locally sourced produce and aand well bala restored to its former in a mature idyllic mature setting. fresh, locally sourced produce w Near Newmarket-on-Fergus and country just minutes away from Shannon, iscomplete a a complete OnOn arrival, you will experience a relaxed and unique country house arrival, youNewmarket-on-Fergus will experience a relaxed and uniqueand country house Near minutes away from Shannon, Near Newmarket-on-Fergus just minutes away Shannon, 200 year old Manor tastefully restored to its former glory, set for infrom a idyllic atmosphere withwith openopen fires and furniture.furniture.

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country housecountry atmosphere with open fires and antique furniture. in aaidyllic mature setting. arrival, you will will experienceaa inunique idyllic mature country On arrival, you experience There are 11 bedrooms, all individually styled in keeping with the house.

We cater for Birthdays,Anniversaries, Anniversaries, Weddings, Christenings, We cater forunique Birthdays, Weddings, Christenings, relaxed and country house atmosphere with open firesetc. andetc For enquiries call 061 360500 email:info@carrygerryhouse.com info@carrygerryhouse.com | www.carrygerryhou enquiries call 061 360500 or or email: | www.carryger antique furniture. There are 11 bedrooms, all individually styled in Escape to Carrygerry Country Ho Escape Carrygerry House the house. keepingtowith house. Country

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Our Conservatory Restaurant is open Thursday, Friday & Saturday evenings for dinner from 5.00pm-8.30pm. Sunday Lunch served from 1pm-3.30pm.

Our dishes offers fresh, locally sourced produce and a complete well balanced menu Set Dinner Menu for €40 (3 courses plus Tea/Coffee) is served

Our ConservatoryRestaurant Restaurantisisopen openfor forDinner Dinneron from Tuesday to Saturday from Our Conservatory Friday and Saturday Evening from 6.00pm to 9.00pm.

Our dishes offers fresh, locallyRestaurant sourcedisproduce produce 6.30pm to 9.30pm.

Our Á La Carte MenuWeddings, locally sourced and a Carrygerry Country House, near Newmarket-on-Fergus just Our Conservatory open for Dinne Carrygerry Country House, near Newmarket-on-Fergus and just and Our Conservatory Restaurant We cater for Birthdays, Anniversaries, Christenings, etc. is open for Dinner from T and a complete well balanced menu minutes away from Shannon, is a 200 old Manor tastefully Saturday from 6.30pm to 9.30pm. Our Á La Ca complete well balanced menu. minutes from Shannon, a 200 year oldyear Manor tastefully Saturday 6.30pm to 9.30pm. Our Á La Carte Men For away enquiries call 061 is360500 or email: info@carrygerryhouse.com |from www.carrygerryhouse.com

restored to its former glory, set in a idyllic mature country setting. fresh, locally sourced produce and a complete w restored to its former glory, set in a idyllic mature country setting. fresh, locally sourced produce and a complete well balan On arrival, you will experience a relaxed and unique country house On arrival, you will experience a relaxed and unique country house

BRANDY

Irish Brandy exists and It’s good.

B

randy is an amber liquid distilled from wine or fermented fruit mash. The term brandy came from the Dutch word ‘Brandewijn’ which means ‘burned wine’, referring to the heat applied when it is in the copper still. First, they take the wine or fruit mash and add in yeast, the yeast converts the sugar into alcohol.

Thereby creating a base ‘wine’ for the still. The heat from the distillation will increase the alcohol, creating a vapour. These vapours are then cooled and converted back into a liquid.

The resulting liquid is then transferred into an oak barrel for ageing. This ageing will help mellow the brandy, add colour and add some distinctive flavours. Most brandy is aged for a minimum of four years.

Although the term brandy is a little broad as there are several types of brandy

Go Wild Magazine - Irish Spirits Edition 2023

depending on the type of fruit and where it is produced. For example, Cognac is made from a specific grape variety in the Cognac region of France. They must distil twice, then it must be aged for a minimum of two years, although most will age it for four years. Armagnac also has to use a specific grape variety but they only distil once, for a bolder flavour and texture. Calvados however is a apple brandy produced in Normandy.

Brandy is produced all over the world, Chile, Peru, Germany and many more including Ireland. The first to do so was Longueville House in 1985 in County Cork. Their distillery uses the Republic of Ireland’s only flamefed antique copper pot stills and worm tub coil condensers.

They double distil their house cider,

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age it in French oak for between four and six years. And they are not the only ones. Boann, is named after the Irish Goddess of the River Boyne, which flows through the Boyne Valley where the Boann distillery lies. Their 1848 Apple brandy commemorates the flying of the Irish tricolour for the first time. A gift from a group of French rebels sympathetic to Irish Nationalism. It is a blend of calvados aged in French oak and triple-distilled Irish brandy aged in bourbon barrels.

Perhaps try an Irish brandy next time you are shopping for brandy, it just may be your cup of tea!

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COLLECTING WHISKEY T

oday there is an evergrowing interest in collecting whiskey. A lot of this interest has been driven by the numerous new distilleries popping up all over the country.

They need the money and it can be a fun investment. Although there are a few pitfalls that can cause the collection to not work out as hoped, this is my advice for starting or to continue from where you have already started.

Moving on up once all monies have been paid and the whiskey is ready for consumption, what will you do with all that whiskey (Answers on a postcard)?

Perhaps you are like many and have a bottle or two from the same distillery and want to build on it.

No matter what you are collecting, storing your bottles correctly is of huge importance, not only for the taste but for the resale.

As you can imagine, many bottles or collections that go up for auction get better money than those with questionable storage and or an imperfect label. Ideally, you should store your bottles in somewhere dark where the temperatures do not change all that much. Next, Today there are many cask before storing you need to take programmes that you can invest in some basic care steps to protect however, it is not a cheap programme, the label and bottle. Most whiskeys although some come with perks. But, will come in a box or tube, be it There are a number of questions you need answers for before starting, such as, do you have a budget?

Have you got adequate storage for your collection? And what is the purpose of your investment?

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cardboard or wooden and you need to keep it all in the best shape.

First of all would be to check that the bottle and all wrapping are in perfect order before leaving the shop. Once home, separate out each item and take a photograph or two, for your reference. Next take the bottle and wrap it in cling film. This will help keep that labelling intact.

Wrapping may seem mad at the time but the difference in resale between a perfect label and one that’s slightly imperfect is considerable, so it is worth the hassle to wrap and store somewhere safe. Don’t forget, for spirits, if they have a cork enclosure rather than a twist cap it MUST be stored standing upright. As on its side will lead to the cork being slowing dissolved over time and you risk that integrity of your investment. For many under the stairs is usually the ideal spot. Quiet and undisturbed.

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Enjoy a midweek getaway at Tulfarris Hotel & Golf Resort this summer and enjoy all Wicklow has to offer!

Packages such as our Two Night B&B with One Dinner are available from €169pps!

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Phone: +353 45 867 600 I Email: info@tulfarris.com I www.tulfarrishotel.com Blessington Lakes, Tulfarris, County Wicklow

Tour Guide (Peter Rogan) Echlinville Distillery ‘Tour & Tipple’, Kircubbin

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Theatre of Gin;

MAKING A GIN & TONIC We have been informed that this winter will not be the most fun; so, we would suggest a cosy night in with a few good friends. Perhaps if you are partial to a G&T, you may find these few tricks and suggestions quite helpful.

Gin and Tonic, it’s in the name, simple, or so you may have thought. Recently, at a local gastro pub, my significant other ordered a G&T. Nothing complicated there, usually but if I had known the complexity of a drinks order, I may have called ahead. Noted for next time. But alas we must answer the many choices you get for every item in your G&T including, which glass you would like, balloon or highball?

• Glassware, if possible, have a mix of balloon glasses and or highball.

• Assorted sizes of ice cube trays.

• Next time you are chopping up fruit, put a few small pieces into an ice cube tray and fill the remaining space with water and freeze. I have also got a few cubes with peppercorns in them too.

First off, what gin would he like. Which tonic brand he preferred. Then, would sir like cubed or crushed ice, fruit, cucumber or some peppercorns perhaps? You may just ask why is it so complicated, and the answer is simple. More suppliers, which we have all embraced, with their revival of a spirit each coming forward with their own twist; For instance, Graham Norton has a marmalade gin on the market, Blackwater have a Barry’s Tea Gin and Glendalough have a blush pink gin made using roses from the distiller’s mother’s garden.

• Pick up a mix of flavoured and unflavoured tonic water • Select a punnet or two of fresh berries.

• Pick up a bag of mixed fruit. (Apple, passion fruit, orange, grapefruit and maybe a pineapple) • Fairy lights • Napkins and straws.

• Don’t forget the gin.

Set-Up – Depending on how much space you have will decide how much you can display. Where possible, clear off the kitchen table and put all your bottles, fruit and glasses on it.

Make it pretty, bowls and tumblers can be used to make your fruit and berries cute. Lay it all out and trail the fairy lights around. Leaving space with a mat so your guests can place their glass of choice down, whilst they customise their G&T. You may think that I have given you quite the list, but we are all aware times are tricky. Set up a group chat with your invite to host and ask for people to either bring something specific or a mix. Share the shopping. It is also a good way to guarantee you will have something they will all like.

Never forget to have a jug of water readily available too.

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WHAT IS A MOCKTAIL? Strictly speaking it’s a term for a nonalcoholic drink, usually a mix of fruit juices, fizzy drinks, and an alcohol-free alternative.

Fruit juices are usually quite sweet but with the addition of flavoured tonic waters you can balance that out. They are often imitating a more well-known alcohol cocktail, such as a passion fruit martini; swap out the gin and use a non-alcoholic version, Aldis Saoirse for €9.99 has been one of my best finds. As for your Christmas mulled wine punch, simply swap the wine for cranberry juice, making a mulled wine punch with cranberry juice instead of wine.

For teetotaller’s and drivers alike, they don’t want to be left out anymore, they would like a festive drink. I have poured through a lot of mocktail recipes and have chosen four solid mocktails that are super easy to make and will look the part.

NOMOSA - Dry version of the infamous Mimosa • 2 Parts Non-alcoholic wine (try Aldis Zerozecco for €3.29) • 1 Part Orange Juice • Then top up with soda water.

Decorate with a few mint leaves on top.

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NO G&T • 1 Part Non-alcoholic spirit. (try Saoirse - Aldi €9.99 • 3 Parts Tonic Water Garnish as you normally would.

SUNSET MOCKTAIL • 1 Tbsp of Grenadine • 100ml Orange juice • Sparkling water to top up.

Method Pour the grenadine into a glass. Gently tip the glasses and pour the orange juice down the inside of the glasses, it should sit on top of the grenadine. Top up with sparkling water.

For the added touch, thread the grapes and blueberries onto the skewers to make stirrers.

NO-JITO • 1 -1.5 Tsp sugar • Lime juice (2 limes juiced) • Small bunch mint • Soda water Method Muddle the sugar with the mint leaves.

Add a handful of crushed ice into 2 tall glasses.

Pour the lime juice into the glass with the mint mix.

Then top up with soda water.

Decorate with a few mint leaves on top.

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G N I P P E O H N I S L ON

Online shopping is going from strength to strength, making our access to all things spirit related that bit easier. Here at the Go Wild office, we had a chat and tried to narrow down some of the sites we regularly use. Below is the list that we all agreed upon that are worth a look at.

tempting. However, for some that just love to see what exists and what actually sells, for one of my closest friends, he loves to see what’s there, the state of play ‘per se’ but for him, it’s like wandering around a virtual cellar with all sorts of delights and curiosities. www.scotchwhiskyauctions.com and www.celticwhiskeyauction.com/en/auctions are two of my favourites.

First off would be - www.celticwhiskeyshop.com An authority on all things spirits related. Their shop in Dublin is a bit of a squeeze but also an Aladdin’s Cave. It’s worth checking out their online shop, which will tell you exactly what’s in stock and what has been. The team, led by owner Ally Alpine, knows their stuff, and you can feel confident in your purchase.

Warning - If you do purchase alcohol from a site outside of Ireland, be aware of any import taxes that may be added after you have purchased.

And the same can be said for Bradleys of Cork (www.bradleysofflicence.ie), The Friend at Hand (Belfast, www.dukeofyorkbelfast.com/venues/thefriend-at-hand) and James Foxes (www.jamesfox.ie) For anything leather related with a bespoke touch, I would recommend carveon.ie, the quality of their work is beautiful and the smell when you open the box, for me at least, is divine. They will assist you in choosing the right item and design you wish to add. They are creative, innovative whilst keeping traditions alive. Your gift will show your respect and thoughtfulness.

Last but not least, online distillery shops. The last time I checked we were well into having forty plus distilleries around our emerald isle, many of which have a virtual shop with items from their onsite distillery shop. giving you the ease of shopping locally, virtually.

Sláinte

For unique, quality, whiskey related gifts check out www.whiskeycraft.ie. There is a mixed selection of whiskey influenced items, from unique prints, glassware to miniature copper stills. You will be sure to see something that tickles your fancy.

Auction sites, of which there are many but from our research, it can be tricky or in my case a little too

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The King of Stills Some time ago I was privileged to chat with Richard Forsyth, the man behind the beautiful copper stills we see in so many distilleries all over the world.

Walking into Forsyth’s in the village of Rothes, at the heart of the Speyside whisky-making region, and not quite sure what to expect, I was delighted to meet an affable, unassuming and shrewd businessman.

Richard is a third- generation coppersmith, and now with his son – Richard Junior – who has taken on the mantle of managing director, both see the future with confidence. When asked, they both had nothing but appreciation for what the other brought to the business, and this theme sang out with all who work there.

Richard Forsyth is an interesting man and if time had allowed, I could have happily listened to him long into the night.

As I said he is a shrewd and extremely successful man, maintaining and growing a business for future generations. So much so that on landmark birthdays he still gets up and goes to work, not because he wants control, but because he loves it. He has so many fascinating stories, you can see why his eyes light up when talking about it.

He also loves golf and is finally getting more time on the course but, his passion and care for the business still lingers within him.

Richard also cares a lot for Rothes, where he grew up and still resides, but he has seen great change occur in this quaint village; not all of them good.

However, instead of letting time take its course, Richard jumped in to retrieve one of the village’s landmarks, that is the old Station Hotel. As a child he remembers Rolls-Royce’s pulling up outside it, bringing wealthy fishing clientele to the nearby River Spey, but

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over the years it had fallen into real disrepair. He bought it and endeavoured to return it to its former glory, and he has most certainly succeeded.

Even though it threw quite a number of costly obstacles at him, he quotes “I have the shampoo in my hair, I will have to wash it now.” A charming quote from a memorable client of Richard’s who started a distillery, not quite realising how much it entailed Richard’s passion is still so fresh that I doubted he would ever fully retire, but that’s no harm when you are doing something you love. As part of his ‘retirement’ he plans to visit each and every distillery the company has ever worked on. That in itself is a formidable undertaking, given he has built stills for hundreds of projects all over the world, whether it is whisky, whiskey, bourbon, rum, tequila, gin, you name it, if it uses a still, Richard was probably there. Plus, he has to add all the new ones coming online, not only from our wonderful Emerald Isle but all across the globe. Did I mention he started working summer jobs when he was 13 or 14 years of age?

Over fifty years later, there is no slowing this man down.

I was also curious to know which were his favourite and least favourite projects over the years, but he had no real negatives. That’s not to say there were no problems, but there was never a project he wished would end or he would have liked to walk away from.

As for his favourite, he’s still mulling that one over, though he did say he loved working on Kavalan in Taiwan and Ballindalloch Distillery in Speyside; although they were ‘turn-key’ projects they both had a hold on him.

Not least Ballindalloch, which arose over a glass of wine on the 19th hole at

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Ballindalloch Castle.

Oliver, the owner of the historic Ballindalloch Estate, had some old rundown cow sheds and I hesitate to use the term ‘shed,’ as they are large and made out of solid stone. Today Ballindalloch is possibly one of the most beautiful, clean and elegant distilleries that I have had not only the privilege to visit but also to spend the day making whisky.

A little history of the Forsyth’s.

Alexander Forsyth, Richard’s grandfather, started as an apprentice to become a fully-fledged coppersmith for Robert Willison in the 1890s, eventually buying the business off Robert Willison when he retired in 1933.

After the Second World War his son Ernest, known as ‘Toot,’ took over the running of the business, bringing in new and modern ways of practice, although today there is still a considerable amount of physical work involved.

Forsyth’s were not always making stills; with US prohibition and more recent downturns in the economy, especially during the 1980s, they transferred their skills to the gas and oil industry. Even today they are still involved, but with the surge in the spirits industry they are now operating around 70/30 in favour of drink-related work, whereas during the bad times it was 30/70.

Their hand beaten stills are a sight to behold. The orders keep flowing in and Richard is keen to do as much as he can for all and has an exceptional workforce who work very long days.

He has around fifty coppersmiths, of whom ten to fifteen are apprentices, as he says he would love more but you can’t just put out an ad. There is a serious amount of skill needed and an apprenticeship is a must, but also takes time.

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Client editorials The Connacht Distillery

Durty Nelly’s

The Connacht Distillery story starts on the northwest coast of Ireland, in the wild, rugged, landscape of county Mayo in the province of Connacht. Founded by master distiller Robert Cassell and a team that saw the potential in Irish whiskey, the derelict old Duffy’s bakery site in Ballina was painstakingly renovated, with whiskey production commencing in 2016.

Situated where the River Moy’s pure, fresh, water rushes down to meet the in-flowing salty Atlantic ocean, dramatic shifts in atmospheric pressure exert an ever-changing influence on the whiskey maturing in our barrels. Our gift shop times are 10:30 am – to 05:00pm Monday to Friday. tours are currently available by appointment only and are subject to availability. please email hello@connachtwhiskey.com

Durty Nelly’s Bar, Restaurant and Function Room Bunratty, Co. Clare Join us for our worldfamous singsongs, atmosphere and location with live music nightly. Choose from our Bar menu or Oyster restaurant menu with a wide variety of choices to suit all tastes using fresh locally sourced produce.

Let us provide the perfect background for any special occasion in our function area, ‘The Loft’ at Durty Nelly’s or simply relax with a drink in the shadows of the iconic 15th Century Bunratty Castle. Open Monday to Friday from 10:30 am Phone us on 061-364861. website www.durtynellys.ie

The Shed Distillery

Keeper’s Heart Keeper’s Heart is created to celebrate and unlock the moments worth keeping. Made with pride and a keen eye for time-tested quality, our whiskey is inspired by our family journey. Bringing together our Irish and American heritage and distilling tradition, we create whiskeys that are truly remarkable.

We are proud to announce our first whiskey release. Our flagship offering highlights the Irish whiskey’s notes of baking spices which pair beautifully with the American whiskey’s sweetness and lingering notes of charred oak.

Irish whiskeys blended with American Rye whiskey. We combine the unique qualities of Irish grain and single-pot still whiskeys with American Rye whiskey for a remarkable drinking experience.

Stephanie Mc Kenna Joining the team in James J Fox is like a dream come true. I started my Whiskey journey in 2019 at Powerscourt Distillery as a Retail and Tour Manager. Getting to work alongside globally recognised Master Distiller/Blender Noel Sweeney was a privilege, and I am now equally privileged to work with the fabulous team at James J. Fox. Hopefully, I will soon get to be promoting some of Noel’s new releases in my new haunt.

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Embark on a Curious Journey of your own at the home of Drumshanbo Gunpowder Irish Gin. Discover the real story that brought the refreshing notes of fresh citrus, oriental botanicals and Gunpowder tea to life through the fully operational, authentic Shed Distillery of PJ Rigney, Drumshanbo, Co. Leitrim. A fully guided experience with one of our Curious Ambassadors including an expert tasting of our Drumshanbo Single Pot Still Irish Whiskey and finish off with a refreshing Drumshanbo Gunpowder Irish Gin and tonic at the Honey Badger Bar, in the majestic botanical glasshouse.

The Echlinville Distillery The Echlinville Distillery offers visitors the opportunity to enjoy the sights, sounds, smells and flavours of Ireland’s first farm distillery.

Visitors to Echlinville can enjoy a walk through the historic estate, a coffee at the Distillers Rest Café or a guided tour and tipple experience showcasing awardwinning spirits, Dunville’s Irish Whiskey, Weavers Irish Gin and Bán Poitín.

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NEW KIDS ON THE BLOCK

Element Whiskey

T

here are many new whiskeys, distilleries and businesses popping up across the country. But what makes each of them different?

Many are striving to bring back lost traditions, tastes and recipes.

Others want to showcase the uniqueness of a location, with onsite wells, their barley growing in the field outside, with spent grain being trailered off for animal feed (It’s still very nutritious once it’s done its job in the mash tun.) All great in my eyes but I’m no longer in my twenties. However, there is a generation that revolves around technology, not in a negative way but a generation that has grown up with technology. It has always been part of their decision-making

and chilling-out routine. The new generation wants to experience and have an opinion. Now they do.

In May this year, my partner in crime met a dynamic young man by the name of Fionn Cox. I was curious. Impressing my partner is no easy task, so I put in a call and discovered a smart, level-headed and innovative man. He knew his stuff, there was no aspect of his project he was not well versed on.

Their concept is to flip the way whiskey is made, not in the traditional sense but to democratise whiskey.

Let the consumer tell you what they want, rather than telling them.

Hence their Open Innovation whiskey company was born with the ambition to offer an alternative experience; a more interactive one.

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A fusion of whiskey and technology, their target audience is the younger, venturesome, experimental, and affluent drinker. A new era of whiskey drinkers who wish to enjoy premium and high-end premium whiskeys.

The Open Innovation uses social media to get its target audiences’ views. Element Fusion Series R/1.0 was the first whiskey launched. A blend of superior Irish whiskies from different grains, different years and different barrels. “In the right measure, they come together to create an experience greater than the sum of its parts.”

Element Irish Whiskey seeks to challenge the status quo and empower its consumers and allow them to share the direction of the next release.

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Client editorials Wicklow Heather Restaurant

West Cork Distillers

ESTABLISHED OVER 40 YEARS AGO The Wicklow Heather Restaurant, a family-run establishment offers a blend of traditional Irish and continental cuisine. Enjoy breakfast, morning coffee, a light snack, lunch or dinner.

Choose from our a la carte lunch and dinner menus as well as a varied selection of daily specials. All our dishes are freshly prepared using locally sourced organic produce where possible.

It has often been said about West Cork Distillers that we are an Irish whiskey distillery built and run by the people, for the people. Based in Skibbereen, the company was founded in 2003 by childhood friends, John O’Connell, Denis McCarthy and Ger McCarthy and has since grown to a team of over 100 people. www.westcorkdistillers.com

Ahascragh Distillery

The Powerscourt Distillery The Powerscourt Distillery is proud to announce its latest release, the first distilled whiskey from Co. Wicklow in over 100 years! The Powerscourt Distillery has made history with their latest release - one hundred years since a single malt whiskey has been distilled in the County, 100% Malt, 100% distilled on the Powerscourt Estate and 100% the Spirit of Wicklow.

This latest whiskey release is a testament to their unwavering commitment to excellence and innovation. Immerse yourself in the rich and velvety flavours that dance upon your palate, delivering a truly memorable sip with every drop.

Whether you’re a connoisseur or a whiskey enthusiast looking to embark on a new adventure, allow your taste buds to be captivated by its smoothness and complexity, and discover the essence of true craftsmanship with Fercullen Single Malt.

Powerscourt Distillery Single Malt is available from selected stockists nationwide, the Powerscourt Distillery & Visitor Centre, and online at: POWERSCOURTDISTILLERY.COM

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MAKING WHISKEY HISTORY: Experience whiskey history in the making at Ahascragh Distillery, Ireland’s first zero-emissions whiskey and gin distillery, located in the picturesque countryside of County Galway.

Let us take you on a tour of our state-of-the-art distillery, exploring whiskey and gin production from grain to glass.

Immerse yourself in the art of distillation, where age-old tradition, meets modern innovation. Built within a revived nineteenth-century mill, Ahascragh Distillery is an authentic destination for whiskey and gin enthusiasts and anyone interested in history, tradition and craftsmanship.

VISITOR EXPERIENCE: All tours are fully guided and finish with a tasting of our award-winning whiskeys and gin, creating memories and tastes that will linger long after your visit. https://ahascraghdistillery.com/

Texas Steakout Cocktail Lounge Indulge in a symphony of flavours and elegance at The Texas Steakout’s cocktail lounge. Elevate your dining experience by starting or winding down with exquisite drinks in our luxurious, sophisticated setting. Whether it’s a pre-dinner aperitif or a post-feast nightcap, our lounge offers the perfect blend of refinement and relaxation.

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BOWE’S PUB B

owe’s Pub was born in 1880, situated just a stone’s throw away from the famous Trinity College. Bowe’s has a genuine old-world charm about it. It is a little hidden, halfway down Fleet Street, with a dark red front and large clock sticking out from the wall, indicating to all it’s time for a dram. Once the hub for all the various journalists from the local papers on Fleet Street, who would visit Bowe’s to clear their writer’s block or check in with a source. Today it is still abuzz, this time with locals and workers who have stumbled upon this institution and found their ‘spiritual’ home.

You can feel the comradery upon stepping through the door. It is a perfect spot for a quiet dram or catching up with friends. All made easier to do so with their snug. Within the snug you can close yourself away from the world and concentrate on your whiskey and or conversation.

Bowe’s had one of the best whiskey ranges in Dublin, even before the ‘renaissance’ in whiskey. The number of whiskeys on the shelves changes but they usually

Go Wild Magazine - Irish Spirits Edition 2023

have over two hundred whiskeys available. From Irish, to Scottish, Bourbon and Japanese are a few of the key countries that are always at home on their shelves.

Their notoriety for such an extensive whiskey collection was what drew a small group to starting up the Irish Whiskey Society. Their monthly meetings were held upstairs until they grew too big a group to fit in the room. Although this hasn’t stopped this society from visiting Bowe’s after their tasting for a goodnight dram.

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A GIFT CARD WITH A 35 YEAR HISTORY

Always Available

ONLINE | BY PHONE | COLLECT @Reception @The Cocktail Lounge

TEXASSTEAKOUT.IE

Brian Nation’s Back & He Brought Whiskey The world-renowned master distiller left Ireland with a mission to create a whiskey that perfectly brings together the best of Irish & American whiskey making traditions.

But none of the 40 medals Keeper’s Heart Whiskey has earned to date mean as much to him as bringing his whiskey back home to Ireland.

Enjoy Keeper’s Heart Responsibly © 2023 O’Shaughnessy Distilling Co. Minneapolis, MN. *Keeper's Heart Irish + American Whiskey has won 24 awards across 20 of the leading whiskey competitions in 2022