Go Wild Irish Spirits 2024 v1

Publisher’s Statement

Welcome to the third issue of “Go Wild Irish Spirits” magazine, your ultimate guide to the rich tapestry of whiskey and gin production in Ireland.

Acountry renowned for its vibrant heritage and uncompromising craftsmanship, Ireland is home to some of the world’s finest spirits, each bottle telling a story steeped in tradition.

In these pages, we will explore the dynamic landscape of Irish distilling, where age-old techniques meet innovative practices. We highlight the artisans and pioneers who are shaping the future of whiskey and gin. This issue dives deep into the revival of classic Irish gin, spotlighting distillers who are embracing local botanicals and modern distillation methods while honouring centuries-old traditions.

Join us as we take you behind the scenes of acclaimed distilleries, introducing you to the master distillers whose passion and skill bring these unique spirits to life. We’ll also guide you through tastings, offering insights

Welcome back to the latest edition of Go Wild magazine, all about the wonderful spirits we are producing on this beautiful Emerald Isle. North, South, East or West, there is a distillery, well quite a few, actually! There are also many micro-distilleries, such as the Still Garden in Dublin 8. Check out our piece on Liqueurs, to read about their success in creating an Irish version of the popular Chartreuse liqueur.

I love interviews, it’s quite special, someone taking time out of their day to talk openly and always so passionately about their lives in the industry and listening to their visions and hopes. It really is a privilege. This issue is no different, we have great interviews with a variety of people working in different areas of the industry. I found Dr Jack Ó’Sé to be most enthralling, his life and career in the industry had me hooked. He is listed in our contents as

into flavour profiles that will enhance your appreciation of each sip, whether it’s a smooth, smoky whiskey or a refreshing gin infused with the essence of wildflowers.

With interviews, expert reviews, and local culture intertwined with every Suzanne Redmond article, “Go Wild Irish Spirits” promises an in-depth exploration of the craftsmanship and creativity that define Ireland’s beloved spirits. Please pour yourself a dram or a refreshing gin and tonic, sit back, and enjoy the journey we’ve crafted for you through the heart of Irish distilling.

Cheers!

Power

Publisher, Go Wild Magazine titles

Email: bobby@gowildmagazine.com Tel: 087 446 7007

after all my own love affair with peated whiskeys did not start well but has evolved into a cosy love affair, bringing not only warmth but fond memories of times gone by. Whichever bench you sit on, I encourage you to pause your opinion until you have read our piece, to know peat is to love peat.

We also have interesting pieces about some of the terminology used that may not always translate. Whether it’s understanding the terms used on a bottle such as nonchill filtered or perhaps our curiosity about the intricacies in choosing a cask for a spirit.

As always, I hope you enjoy our latest issue, and it is always a pleasure to write for you.

Bobby

Contents

P4: Living The Dream With John Cashman

P10: From Farm To Glass With Michael Scully

P15: Born For The Distillery Life - Barry Crockett

P16: From Ahascragh With Love

P20: Understanding The Label

P22: To Know Peat Is To Love Peat

P24: Brian Nation: Almost Live From Minneapolis

P28: Pairings for your next G&T

P30: Director Eoin O’Cathlin Of The IWA

P34: To Infinity & Beyond

P36: Charles Maclean MBE

P40: Dr Whiskey AKA Jack O Shea

P44: Whiskey Styles

P46: The Renaissance Of Irish Liqueurs

P48: Don’t Put Sherry In The Corner

P51: Gin, Not Your Mother’s Ruin

Publisher, MD & Advertising Chief: Bobby Power bobby@gowildmagazine.com

Head of Accounts & Director: Cleo Power cleo@gowildmagazine.com

Creative

P52: A Day As A Distiller

P54: Liqueur Cocktails

P56: Nitro Cocktails - One Family’s Journey

P58: Mocktails

P62: Using Left-Over Spirits

P64: Simple Batch Cocktails

P66: Whiskey Cream Sauce

P68: Casks Explained

P70: Fun Facts - Whiskey & Gin

P71: A Conversation With Whiskey

P72: Whiskey News

P74: Classic Cocktails

P76: Thin Lizzy - Irish Whiskey & Rum

P77: Women Who Impacted Whiskey

P78: Irish Brandy

P80: New Distilleries

Editor: Suzanne Redmond

Proofreader: Keith Nicol IT: Steven Hall

Contributors Interviews: Meg Walker

A new hotel experience in Belfast city centre

WHISKEY TALKS

Living The Dream

It’s not often someone gets to make a living out of their passions, and John Cashman Head of Brand and New Product Development for Powerscourt is doing just that. We recently caught up for a chat with John, as always, he’s in good humour, and buzzing. Although there is a chill vibe running through, coming no doubt from finally getting home.

John is a Wicklow man through and through. It’s where he grew up, it’s where he lives and finally it is where he works. He has been working in the drinks industry since the day he skipped out of college. He first started with Irish distillers as a Brand Ambassador, which led him into their sales team. From there John joined Gilbeys before landing in Cooley Distillery, which would, years

later be bought by Beam Global. This grew his role from Brand Ambassador for Cooley whiskey to becoming Global Brand Ambassador, which not only led him around the world but also added a catalogue of brands.

John credits these companies for the opportunities and to those who mentored him along the way. He has nothing negative to say, every

role, every brand, all the trips away to new and existing markets gifted him an abundance of knowledge and experience, across the globe. All of which he puts to good use at Powerscourt Distillery. This knowledge has given John the right perspective in which to lead Powerscourt’s direction with whiskey. “It’s a gem of a distillery”, is how John describes it.

John’s love for Wicklow and his role in Powerscourt has led him into the food side too. He is keen to shine a light on all things great about Wicklow. Powerscourt Distillery obviously feels the same when it comes to pairing their whiskeys. They have spent the time and effort, supporting as locally as they can, only going further if they can’t find what they want. They even have resident food historian Santina Kennedy. You have to admire their philosophy. Which is to use the best local ingredients you can, be it for pairing or the grains they select for distilling. “You get what you put in,”

John is also heavily involved in Wicklow Naturally, a single promotional voice which tells the story of food and drink produced in County Wicklow. Their website is loaded with inspiration, events and updates. If you enjoy food and drink, check it out.

John became involved with liquid development at Cooley Distillery. Noel Sweeney was Master distiller at Cooley at the time, and later Powerscourt before retiring. Noel is a legend in the industry and it was when the pair were at Cooley, that John absorbed as much as he could under Noel’s guidance. Which meant when it came to Powerscourt, there was already a strong work relationship there, making developing Powerscourt’s whiskeys and finishes that bit easier and quicker.

John loves to taste new whiskeys but one of his favourite parts is presenting a tasting, being there when someone tastes, perhaps for the first time a whiskey; it is exciting, seeing the joy when someone sips and smiles. It’s all about sharing the whiskey, and how it can bring people together.

When it comes to choosing a whiskey, John has been spoiled through his work, appreciating it as he went, but what does the man from Wicklow drink? Well apparently he’s quite enjoying Powerscourt single malt, also one favoured by his wife. Makers Mark is a long time favourite as is Bowmore, for it’s the perfect balance of peat, salt, maritime influence and subtle bourbon notes.”

John loves pot still but is finding a lot of fun in the flexibility of grain whiskey. He does believe they are underrated. “Grain whiskey can be more open to

taking on unique notes from casking and various finishes.” They can be light and approachable, the finishing of a whiskey in a stout barrel, can add some malty notes amongst others. John believes the grain whiskey made at Cooley was some of the finest grain whiskey he has tasted. So, what’s next? Well like everything with whiskey, in time, hopefully in the next twelve to eighteen months they will release their pot still whiskey, there are also rumours of a twenty-five-year-old single malt. In between John is working on a new estate series he hopes to have ready for the middle of next year. Keep an eye out, they take their time to do things right.

John’s knowledge of the industry is extensive, making it always a delight to chat. Next time you are in Wicklow perhaps pop by, for a coffee in the café or a dram at the bar or a tour. Check the website, as they do host many fun events throughout the year.

Sláinte

www.coolywhiskey.com

POWERSCOURT DISTILLERY

FERCULLEN FALLS €38

Inspired by the Powerscourt Estate’s iconic waterfall- and Ireland’s highest waterfall at 121 meters, Fercullen Falls is our flagship brand and is a blend of 50% malt & 50% grain whiskeys, this high malt content highlights the unique style of the Powerscourt Distillery and is positioned perfectly for enjoying straight or as the base for your favorite cocktail.

ABV 43%

FERCULLEN SINGLE MALT €55

Fercullen Single Malt is Powerscourt Distillery’s first single malt whiskey to be distilled in the region of Wicklow, Ireland in over 100 years and takes authentic inspiration from its unique location, a single malt whiskey that goes beyond the expected. Triple distilled using the traditional method in copper pot stills at Powerscourt Distillery and made from locally sourced barley and water which are key ingredients from the infamous estate.

ABV 46%

Powerscourt Distillery is the home of Fercullen Irish Whiskey. Our name comes from the ancient Gaelic name for the sugarloaf mountain; Fera Cualann which was later anglicised to Fercullen. The Sugarloaf Mountain is an iconic landmark viewed for miles around and is represented in our logo. Nestled in the foothold of the Wicklow mountains on the Powerscourt estate, we have been distilling the finest single malt and pot still Irish whiskey since 2018. The historic mill house has been renovated to form the home of our fully operational distillery. Led by a team of industry experts and 2 award winning master distillers, our singular ambition is to share exceptional Fercullen Irish whiskey with the world. Built on a legacy of heritage, quality and craftsmanship. Being one of the few distilleries in Ireland to have an onsite warehouse, we invite you to indulge yourself in our immersive distillery tours. Powerscourt Distillery has been awarded as the best visitor centre by the icons of whiskey 2023 and 2024.

ESTATE SERIES 3 THE GATES €75

This marks the third and final edition of our estate series, which celebrated our location. This is single malt is a limitededition release with only 7,400 bottles. The series highlighted memorable features of the estate, with the first edition named after our own Mill house, the second named after the iconic Italian Gardens and the third named after the handcrafted Gates spotted all around the estate. This series symbolises our commitment to honouring our home and showcasing our craftsmanship. This series also has a theme of Amarone influence with each expression. This marks a new era for our distillery, as we open the gates into our future. This single malt matured in both ex-bourbon and Amarone casks. The casks were married together before bottling.

Bottled at 46% ABV

FERCULLEN 15 €80

Fercullen 15-year-old Irish whiskey is distilled from a mash of corn and malt and initially matured for 15 years in high quality, first-fill ex-bourbon barrels, some of which is finished in ex-Maderia barrels, this whiskey is the perfect step up into the aged category for the discerning whiskey drinker. Madiera Casks are used to add extra texture and flavour to this whiskey, made from a mash of 94% corn and 6% malted barley. The malt whiskey has matured in first fill ex-bourbon barrels 14-15 years.

Non-chill filtered & bottled at 41.5% ABV with natural colour.

www.powerscourtdistillery.com

FERCULLEN 21 €225

Fercullen 21-Year-Old Single Malt Whiskey; Fercullen 21-year-old single malt is Powerscourt’s most exclusive expression(for now!) and is an annual release with the vintage year prominent on the label. The 2023 release is a marriage of 21-year-old, bourbon barrel matured malt with a selection of Spanish Olorosso Sherry and Pedro Ximenez finished whiskeys. Made from 100% malted barley, this is a bold and flavour forward Single Malt matured in ex- bourbon, and a selection of fortified wine barrels. Inspired by the Andalucian region in Spain, the distinctive dark fruit sherried flavours marry well with the soft elegance of this bourbon-matured malt whiskey. Double distilled using the traditional method in Copper Pot Stills

Non-chill filtered and bottled at 46% ABV

BRANDS TASTE NOTES

FERCULLEN FALLS

Inspired by the Powerscourt waterfall- Ireland’s highest  waterfall at 121 metres, Fercullen Falls is our flagship brand and is a blend of malt & grain whiskeys, with a high malt content highlighting the unique style of the Powerscourt Distillery.

Nose: Cinnamon and fresh orchard fruits, herbaceous with brown sugar, toffee and a distinct maltiness

Taste: Rich, soft and sweet. Vanilla icing and malt spice with a peppery clove finish.

Finish: Warming malt spice with good length, drying at the extremities of your tongue.

FERCULLEN SINGLE MALT

Fercullen Single Malt is our first single malt whiskey to be distilled in Wicklow in over 100 years and takes authentic inspiration from our unique location, a single malt whiskey that goes beyond the expected.

Nose: Toffee, baking spices, vanilla, dessert apples, pears, soft leather, cinnamon nutmeg baked buttered pastry crusts.

Taste: Vanilla custard, soft oak, salted caramel, biscuit, tarte tatin.

Finish: Warming oak spices, soft leather, honeyed almonds with lingering fruit.

FERCULLEN 15

Fercullen 15-year-old Irish whiskey is distilled from a mash of corn and malt and initially matured for 15 years in high quality, first-fill ex-bourbon barrels, some of which is finished in ex-Maderia barrels, this whiskey is the perfect step up into the aged category for the discerning whiskey drinker.

FERCULLEN SINGLE MALT CASK STRENGTH €75

Our celebrated Single Malt is the first Irish whiskey distilled in Co. Wicklow in over 100 years, now brought to you at full cask strength.  Fercullen Single Malt Cask Strength evolved following a number of sampling events with different whiskey societies across the country. This spirit consistently received positive responses and the team at Powerscourt Distillery were confident that a Cask Strength version of Fercullen Single Malt would be a popular addition to Fercullen portfolio. A whiskey of 5 years of age, allows whiskey fans of Fercullen Whiskey to taste the Spirit of Wicklow in its purest form, natural colour and non-chill filtered.

Bottled at 56.6%, non-chill filtered and with natural colour.

Nose: Vanilla, fudge, honeyed almonds, dried apricots and mango.

Taste: Hot buttered popcorn, orange and lime marmalade, dry oak spice

Finish: Creamy vanilla fudge with candied orange and lime peels.

FERCULLEN 21

Fercullen 21-year-old single malt is Powerscourt Distillery’s most exclusive expression and is an annual release with the vintage year prominent on the label. The 2023 release is a marriage of 21-year-old, bourbon barrel matured malt with a selection of Spanish Olorosso Sherry and Pedro Ximenez finished whiskeys.

Nose: Honeydew melon, lychee, rich vanilla fudge, pear drops and soft leather.

Taste: Vanilla fudge with dried fruits dark chocolate with orange oil and cracked hazelnuts.

Finish: Sweet fudge, candied cherries, fruit cake and drying spices.

SINGLE MALT CASK STRENGTH

Our celebrated Single Malt is the first Irish whiskey distilled in Co. Wicklow in over 100 years, now brought to you at full cask strength. A whiskey of 5 years of age, allows whiskey fans of Fercullen Whiskey to taste the Spirit of Wicklow in its purest form, natural colour and non-chill filtered.

Nose: Brown sugar glazed pie crust, stewed apple and rhubarb, toffee and custard

Taste: Dulce de leche, browned butter shortbread, poached pears Finish: Thick custard, cracked peppercorn, nutmeg

FROM FARM TO GLASS

- An Interview with Micheal Scully, owner of Clonakilty Distillery

Clonakilty is a friendly town with a vibrant feel. It must be, as when eighth-generation farmer Michael Scully sadly encountered planning permission challenges for a distillery on his farm, he looked fifteen minutes away in his local town of Clonakilty. He chose a busy spot next to a roundabout, to build the shining beacon that has become Clonakilty distillery. Sitting high above the road on the Wild Atlantic Way, many are sure to look up and admire the beautifully light golden stills shining.

Clonakilty is quite close to the coast, but Michael’s home farm is even closer again. They have been farming land right next to the Atlantic Ocean for eight generations. It was here Micheal had hoped to build but alas it wasn’t to happen but not to be down, it gives more space back to the grains they are growing for the whiskey whilst they use the whey from their dairy herd to derive the base spirit for their gin and vodka, giving the spirits a rather unique velvety texture to the palate. The spent grain is used to feed the herd when needed.

Although the distillery could be considered the heart of the enterprise, I’m sure Michael believes the heart is on the farm. The farm provides for the distillery, providing the finest ingredients for its spirits but its location is fully exposed, bestowing a unique profile to the spirits. Thankfully Michael has an existing shed that he has been aging his whiskey in. This unique maturation gives a mild saline touch, more like a gentle kiss from the sea breeze. There are not many distilleries with such a unique location. Dingle Distillery in Kerry is

also somewhat exposed to the ocean and Bowmore Distillery is on the island of Islay, off the coast of Scotland. Their gin is named Minkie inspired by the minke whales who visit the coast, where as many as thirty or forty Minke whales will visit over a year.

However, for Micheal, the land gives plenty, as does the sea air and the sea itself. They forage on the shoreline for the rock samphire for their gin. Not only is farm providing but Michael is endeavouring to be as environmentally friendly as he can, while also supporting other farmers who

grow barley nearby. As Michael says it all “goes full circle, grass to glass”.

It is certainly worth popping onto YouTube and checking out their videos, you see how stunningly beautiful the location of the farm and warehouse are, with Galley Head Lighthouse twinkling nearby. You also get a sense of warmth from the town of Clonakilty, providing a cosy spot for the distillery. Michael also happens to narrate one or two videos, which if he gets bored making whiskey, he could certainly be successful at voiceovers.

Although I think Michael has found a sweet spot in life, he’s older and wiser which means, he knows not everything can go your way but by taking the time to do things right, everything slips into place that bit easier. He has the right people in the right places giving him the time to continue to build this venture up. A question that was buzzing in my

head, was, with a successful farm, how did he end up running a distillery?

Michael laughs, admitting that, had he been told ten years before he would build a distillery, he wouldn’t have believed them. Micheal does enjoy a glass and seeing the vibrancy coming back to the whiskey world, he saw a new avenue for his family and his farm.

Take the time, and visit. What you will find will endear you to the place and its way of doing things. It shows from the front of the house to the distillery, farm and whiskey. They ferment their wash for up to a hundred and ten hours, rather than the regular sixty-five hours. It’s about taking the time to create a whiskey that gives a real taste of Cork. There’s confidence created in the product as they are in no hurry to rush the whiskey that once the team feels the whiskey is just right, they will release it, but not a moment before.

The folk at Clonakilty are in this for the long term. After all, when your family has lived and farmed there for so long, the roots run deep. The distillery is on the Wild Atlantic way, plus there is a rather large sculpture of a humpback whale tail standing outside to guide you in.

Michael is certainly delighted to have created their first Single Pot Still Irish Whiskey and doing so using 100% Corkgrown barley, triple distilled in copper pot stills before resting and maturing in their Atlantic Ocean Warehouse. As a pot still enthusiast himself, it has been an accomplishment to achieve a pure Cork whiskey.

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Q&A WITH HELEN SCULLY, Founder of Minke Irish Gin

Q1: Helen, Minke Irish Gin has made quite an impression on the international stage. Can you tell us about the awards you’ve won?

Helen Scully: We’ve been incredibly fortunate to receive some prestigious recognition in the gin world. In 2019, just after we opened our distillery, Minke Gin was awarded Best International Botanical Gin by the American Distilling Institute. This was such an honour, especially since it came so early in our journey. And then, in 2023, we were thrilled to be named the Best Gin in Ireland at the World Gin Awards. These accolades mean the world to us because they’re a testament to the hard work and passion we put into creating our gin.

Q2: What does it mean to you and your team to receive such high praise?

Helen Scully: It validates the care and craftsmanship that go into every bottle. Our team forage the rock samphire, one of the key botanicals in the gin, sustainably by hand along the local shorelines. It’s truly a labour of love.

Q3: Speaking of rock samphire, it’s a unique ingredient. How did it become central to Minke Irish Gin’s flavour profile? The inspiration for Minke Irish Gin actually comes from the Minke whale, a majestic creature that swims along our Atlantic coastline. That same coastline is where we find rock samphire, the botanical that gives our gin its distinctive character that you won’t find in other gins. We’ve also paid close attention to the balance of the botanicals to create a gin that’s crisp, dry, fresh, and fruity, with that unique twist of the Atlantic in the finish. It’s a gin that tells a story—of our family, our land, and our passion.

Q4: Minke Gin is fast becoming a favourite among premium gin lovers. What sets it apart from other gins on the market?

Helen Scully: Minke is a citrus forward gin, and bursts with flavour because we distil the botanicals in season, the limes, oranges, lemons and grapefruit, at the beginning of the year, and rock samphire in July, when everything is at it’s best.

What also sets Minke Gin apart is the way it’s distilled from whey, a dairy byproduct. This gives the gin an exceptionally smooth and velvety texture that you won’t find in most other gins. The combination of the creamy mouthfeel from the whey and the fresh, slightly salty notes from the rock samphire creates a truly unique flavour profile that captures the essence of our local environment.

I recommend serving from the fridge with your favourite tonic, ice, a slice of citrus and a sprig of mint.

Q5: We’ve heard about the success of Minke Irish Gin, but what about Minke Irish Vodka?

Helen Scully: We’re incredibly proud of Minke Irish Vodka, which has been gaining its own share of awards. Our vodka is a luxuriously smooth pot still vodka, distilled from whey alcohol in our Minke Copper Pot Still. It’s versatile, whether you enjoy it neat, with your favourite mixer, or in a cocktail. Just recently, in 2024, it was named the Best Varietal Vodka in the world, at the World Vodka Awards.

Q6: How do you recommend enjoying Minke Irish Vodka?

Helen Scully: Minke Vodka is exceptionally smooth, so it’s wonderful to sip neat or over ice. For a simple and refreshing serve, I recommend enjoying it over ice with a splash of tonic and a wedge of lime. Its velvety texture and subtle flavour make it perfect for cocktails, too. It adds a silky sensation without overpowering other ingredients.

Q7: Can you tell us about your visitor experience at Clonakilty Distillery?

Helen Scully: We have a Visitor Experience that offers guided tours of the distillery. It’s a fantastic way to see firsthand how we craft our spirits. Visitors can explore our production process, learn about our history, and even sample our products. Plus, we have a shop where you can purchase our spirits, along with branded merchandise. And we even run a Minke Gin School, where you can create your own bottle to take home.

CLONAKILTY DOUBLE OAK CASK 70CL RRP: €49.50

CLONAKILTY PORT CASK 70CL RRP: €49.50

CLONAKILTY SINGLE POT STILL IRISH WHISKEY 70CL RRP: €59.95

GALLEY HEAD IRISH WHISKEY 70CL

€39.95

MINKE IRISH GIN70CL

RRP: €33.95

MINKE IRISH VODKA 70CL

RRP: €39.95

GALLEY HEAD SINGLE MALT 70CL RRP: €41.95

Born For The Distillery LifeBarry Crockett

When someone tells you, that you were born to be a (insert career role); Master Distiller Emeritus, Barry Crockett, was literally born in a distiller’s cottage at Midleton Distillery.

The Crockett family has a seventy-year legacy in Irish Whiskey distilling. Barry joined Midleton Distillery at seventeen as a laboratory assistant, before moving to production. His Father Max was Master Distiller, and he would later become his mentor and guide, teaching the art of distilling to his son. Barry would go on to succeed his father in 1981 and spend almost fifty years distilling for Midelton. The old distillery is now The Jameson Heritage Centre, and Barry was closely involved in the commissioning of the ‘new’ distillery.

Barry is legendary, he was responsible for designing a variety of whiskies for Irish Distillers, from the global treasured Jameson to the Midleton Very Rare range not forgetting the Single Pot Stills of the Midleton range.

“We sometimes say we are just tenants or custodians for a brief period, before handing it on.”

Barry has seen three separate distilleries commissioned, there was an expansion at the old distillery back in the late sixties, then there was a

major expansion in the mid to late 70s and innovative techniques such as the energy efficient column stills installation in 2017.

Barry retired in 2013, on the eighteenth of March, the day of his sixty-fifth birthday. Barry isn’t one for the pipe and slippers just yet, when he can, he enjoys hillwalking and is a member of clubs like the Cork Historical and Archaeological Society. Which has led him down the literary route, publishing a book he co-authored with Stephen D’Alton. The book is called ‘Wise’s Irish Whiskey’. It is a fascinating history of Cork’s North Mall distillery while narrating the story of three generations of the Wise family, a Cork-based merchant and partners in the distillery.

MVR (Midleton Very Rare) is now in its 40th year but it was in 2011 that they created ‘Midleton Barry Crockett Legacy’, the first permanent Single Pot Still Whiskey to the Midleton Very Rare range. Named in honour of celebrated Master Distiller, Barry Crockett. A blend of whiskeys up to 25 years old, matured in American bourbon barrels with a small amount in unseasoned American oak. Midleton Very Rare Barry Crockett Legacy a complex yet distinctive pot still with an elegant finish.

Sláinte

With Love FROM AHASCRAGH

Last year we spoke to Michelle and Gareth about their amazing ecofriendly distillery, even reading it back, I needed to know more. I wanted to know how they achieved what they have, what they are doing and their plans. They have so many hats, that chatting to them only seemed to add even more than I had even considered. Plus they also have a happy marriage, four grown children and two grandsons.

What shone through, was their relaxed yet excited energy. And because they have known each other since they were twelve becoming a couple when they were

seventeen, they know how each other works, their strengths, and above all else trust.

Knowing this gives you a better understanding of how they work and how it was possible to achieve such an awe-inspiring vision. A completely eco-friendly, zero energy emissions, community-driven, distillery built within the confines of a protected yet derelict old mill. They hired as many locals as they could for the renovation including persuading a local stonemason to come out of retirement. When they say they want to be eco-friendly they mean it from

hiring locally, right through to restoring the history of renewable energy, as the mill was powered by water. Just this summer they completed the restoration of one of the mill water wheels. They just have to get the equipment in place so they can have the water wheel producing power once again. It sounds easier than it is plus it is another mountain of permits and paperwork before they get the go. Their commitment, their passion are just exuding from both Michelle and Gareth. Their energy just seems boundless, which is necessary seeing as their vision came at a cost three times that of a more

traditional distillery using oil or gas. Three times your capital investment isn’t an easy figure to digest but that would give them the green distillery they were after. Then to add in all the planning, the applications, the rejections and the fact that they were living in Hong Kong so nowhere close to Galway. They also had to inform their children, they did so by bringing them across to the old mill in Ahascragh and announcing they were going to build a distillery within this derelict mill. There may have been a raised eyebrow or two, but they knew their parents and they believed in them. Their youngest, Luke is their Global brand ambassador, they keep him busy but with their ethos, take your time and do it right. Rushing can lead to failure.

Michelle and Gareth have been

metres from the distillery door. They opened their doors this summer with a menu, using local ingredients. While also providing the opportunity to taste their whiskeys, variety of cocktails, whiskey flights and more. They want the restaurant like their whiskey to not only to be representative of Ahascragh but community and family. “Helping families and friends celebrate meaningful moments and occasions with innovative and sustainable premium Irish Spirits.”

Michelle and Gareth can now provide the spaces in which to do so. Whether it’s to meet for a coffee in the café or a joyous meal in the restaurant perhaps a tour of the distillery may be a fun activity too.

Gareth has trained to become a distiller specifically so he could create a quality whiskey, that he and others will enjoy.

thorough, they have planned although not all plans go as you hope, however, they kept going, building the distillery and office within the confines of the mills’ walls. They have five buildings onsite, each of which needed renovation. Across the road from the distillery is the café and the shop, stocked with Ahascragh Distillery brands.

A former hardware shop in the village was converted into a grain storage and dispatch area. More recently and to keep themselves busy they also renovated what was a pub into a cosy restaurant, The Clan Colla, it lies a hundred and fifty

His opportunities to taste whiskey around the world gave him much to ponder. He has taken great care and given the time to get it just right.

Asia inspired Michelle when it came to designing the gin, or in their case Xin Gin. Michelle forages with a local girl for ingredients to add to the botanicals that cannot be foraged, combining the Orient with the local. Michelle, who has a collection of gin from around the world, still defaults to a Xin and tonic, not because she makes it but because she enjoys it. It says a lot.

When they are not busy doing all that, they are out spreading the word. Except for weekends which they try to keep free for visits with the children and grandsons who live in Portmarnock, where the couple grew up.

They have created a destination, a mere ten minutes off the M6 Galway to Dublin motorway. Michelle and Gareth have firmly put Ahascragh back on the map.

AHASCRAGH DISTILLERY

the small East Galway village, the mill complex remained derelict for 70 years. The McAllisters have given the building a new lease of life. Officially opened on July 3, 2023, Ahascragh Distillery is Ireland’s first eco-distillery, exclusively powered by renewable energy.

Ahascragh Distillery does not produce energy emissions from the energy source as fossil fuels or gas are not used to drive the production process. This is a first for the industry. Through the innovative use of wind and solar energy combined with high-temperature heat pumps, Ahascragh Distillery founders Gareth and Michelle McAllister have changed the way whiskey and gin are made in Ireland.

From its inception, Ahascragh Distillery has been driven by an ambition to decarbonise the energy source for the distilling industry and has prioritised sustainable practices including energy efficiency and reducing waste. The distillery aims to maintain zero energy emissions through a novel means of thermal storage, combined with optimal heat recovery, recycling energy that would normally go unused. The innovative system reaches temperatures above 115° - which is a first in Ireland and the UK. This allows the distillery to achieve a saving of 1690 tonnes of CO2 per year in scope 1 and 2 emissions with a 40% reduction in cost over an expected lifetime of 20 years.

Ahascragh Distillers Ltd.

Ahascragh Distillers is an Irish family business, established in 2018 by husband-and-wife team Gareth and Michelle McAllister from Dublin, Ireland, to produce authentically crafted Irish spirits with the highest quality of tasting experience with unique and innovative flavours. Their mission is to help family and friends celebrate meaningful moments and occasions, with innovative and sustainable premium Irish spirits.

Having lived and worked in countries across Europe, the US and Asia, they returned to Ireland to turn their passion for craft Irish spirits into a successful family business. They set their sights on opening a whiskey and gin distillery in the West of Ireland. When they visited the old mill in Ahascragh, County Galway, they fell in love with its story: the beautiful stonework, the history of the buildings and the character of the countryside.

Ahascragh Distillery

The project saw the renovation of the old Ahascragh Mill and the construction of a world-class whiskey and gin experience, and hospitality destination, positioning Ahascragh on the tourism map of the Wild Atlantic Way, the Hidden Heartlands and the Irish Whiskey Trail.

Ahascragh mill dates back to the early 1800s and up until the 1950s processed grain into flour. Located in the heart of

Visit ahascraghdistillery.com to book a tour of this stateof-the-art distillery. There are two tours daily and all tours are fully guided and finish with a tasting of the Ahascragh Distillers award-winning whiskies and gin.

Ahascragh Distillery hit another significant milestone for sustainability in the Irish drinks industry with the introduction of Ireland’s first zero energy emissions spirit, which the team has been busy distilling and laying down since October 2023. ‘New-born’, the first new-make spirit from Ahascragh Distillery can be classified as having zero energy emissions as fossil fuels or gas are not used to drive the production process in the purpose-made distillery. This is a first for the industry.

While waiting for the ‘newborn’ Ahascragh spirit to mature, The distillery team want to showcase a taste of what’s to come. The journey begins with the Family Bond of handselected releases. These special releases, although not distilled in Ahascragh, are partly matured, finished and blended by Ahascragh Distillers and bottled at the distillery home in the West of Ireland. The Family Bond series includes UAIS Irish Whiskey and Clan Colla Irish Whiskey, while the multi-award-winning Xin Gin is already distilled on-site. All the distillery brands are available to buy online at ahascraghdistillery.com as well as range of gift hampers to suit all occasions.

TRIPACK MINIATURES with Clan Colla 7 yo, Xin Gin & Uais

TRIPACK MINIATURES with Clan Colla 13 yo, Clan Colla 19 yo y Clan Colla 20 yo RRP: €60.00

Understanding The Label

Buying a bottle of whiskey was once an easy task, mostly due to the limited range available. Back then, you chose a name. Today, it’s trickier. Not only are there more names but now there are styles, maturation times, finishes, ages and usual aging techniques. The price won’t always be your best guide either. You kind of need to understand the label to know what exactly it is you are buying.

Sadly, not all labels give a clear description of what is in the bottle. A big topic that was constantly being discussed during the early re-growth of whiskey in Ireland was the number of new whiskeys available that didn’t have either an age statement or where it was distilled but they were still asking for a premium price. Below are a few common terms that may appear on a bottle. Understanding these terms can make buying your next whiskey, be it for yourself or as a gift, a much easier task.

Single blend/malt means a blend or malt from one distillery.

Single barrel/ single cask – Most likely a limited edition, as single cask means just that one cask giving ‘X’ number of bottles.

Age - All whiskey is ‘aged’. It legally has to be. If it states an age on the label the whiskey in the bottle must be that age or older.

‘Special Reserve’, means very little except that it may be a slightly more aged version of regular whiskey but not always.

Finished in/Matured can mislead or confuse people a little. Matured in, refers to the barrel the whiskey was aged in. Whereas, finished in, refers to whiskey

being taken from the cask it was matured in and placed in a cask with a wine/port/rum cask for a few months, to steal a few flavours and make the whiskey shine. Often most finished whiskeys will only spend a limited amount of time in these casks, as if it’s left for too long, the integrity of the whiskey could well be overdone.

Cask Strength means just as it sounds. When most whiskey is emptied from the cask, it is then the distiller will add water to get the whiskey to the desired level of alcohol. Although with cask strength, they bottle it at the higher strength because the alcohol is usually balanced with the palate and so the addition of water at this point will only damage the flavour profile of the whiskey.

Non-Chill Filtered – More and more whiskeys now state they are non-chill filtered and are bottled at 46% or more. All whiskey is filtered to remove particles and congeners which can turn the whiskey cloudy when a drop of water is added. However chill filtration is harsher on the whiskey, but it will give a clean and clear spirit. These congers can contain flavour and texture which may actually add to the whiskey.

Sláinte.

TO KNOW PEAT, Is To Love Peat

My 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

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

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.

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.

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

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.

Almost Live From Minneapolis BRIAN NATION:

Gone but not forgotten, Brian Nation, former Master Distiller for Midleton Distillery in County Cork, flew off to join the O’Shaughnessy team in Minneapolis as their Master Distiller. Brian 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 have said they were mad”.

The O’Shaughnessy’s wanted Brian to bring his skills and knowledge to 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.

Recently we caught up with Brian for a quick Q&A: his answers.

How did you enter the whiskey industry?

My background is chemical and process engineering so in reality, I had no expectation of ending up in the whiskey industry after college. But, after working in pharma and oil refining for very short periods, I took a role

as environmental engineer in Irish Distillers Midleton, Cork in 1997 and ultimately stayed there working in different parts of the production plant. I became master distiller in 2013 – replacing the then master distiller, Barry Crockett. This was a very proud moment as you can imagine. I continued in this role until 2020, when I made the decision to take on a new challenge and create a new style of whiskey and build a brand from the ground up in Minneapolis. Creating Keeper’s Heart whiskey has been a really exciting opportunity and I am thoroughly enjoying the challenge.

What fuelled your passion?

My passion was fuelled by a complete interest initially in the process of whiskey making. This passion increased once I got into the whole sensory side of things and understanding the various inputs and processes that can impact the sensory experience of a whiskey

What is the trickiest part of distilling?

For me the trickiest part of distilling is when you are trying to develop something new, something that has rarely or never been done before. The reason is simply because you

have nothing to compare it with. You have to trust yourself and your teams’ judgement to determine whether or not this distillate style will make a great whiskey.

How fun is your job now?

I love my job. I am so fortunate to be in a fun industry. You work hard but you also have a lot of fun along the way. The joy of being part of a team bringing to life to a new brand and style of whiskey is like nothing I have ever experienced before in my professional career. Not many people get this opportunity in life.

Will there be any more funny videos?

I truly hope so! Keeper’s Heart embodies the Irish personality so we don’t take ourselves too seriously and we like to have fun along the way.

Do you travel as much as you did before?

I travel way more than I did before simply because when you are building a brand from the ground up you want to meet as many distributors, as many consumers and customers as you possibly can to tell the story of Keeper’s Heart Whiskey and to build strong relationships and advocates for the brand in as many markets as possible.

What does your working week look like?

My work week varies a lot week to week, but it generally has me at the distillery and or the office Monday, Tuesday and Fridays, and attending events either locally or in a different state mid-week. I have a great team of distillers here at the distillery whose experience, passion, drive and competence gives me the opportunity to be out in market to help with building the Keeper’s Heart brand.

What excites you about the industry in the states?

The industry in the states, like Ireland, is quite innovative and you see a number of distilleries starting up and are carving out their own style and piece of history and it really excites me to have Keeper’s Heart whiskey recognized as one of the forerunners in the production of  innovative, great tasting and great quality whiskeys.

What’s the difference in the pride you feel for your Keepers Heart and that of the amazing whiskeys you created in Midleton?

That’s a hard question to answer. I was very proud of my previous role and history at Midleton and everything we achieved

What’s the biggest pro with distilling in the US compared to Ireland?

I actually feel that distilling in Ireland and distilling the US are very similar in terms of the level of regulation when it comes to styles of whiskey you can or can’t produce. Each country has its own rules and you have to stick to these guidelines, which I think are good for the protection of the styles, so no complaints there!

Out of all the brands you have represented, which one sticks out?

It has to be Keeper’s Heart as it is the brand that we have developed from scratch and it is a brand that is bringing the best of both Irish and American whiskey making traditions together which for me is really exciting and something that I’m really proud to be a part of.

Favourite city/country to promote a brand?

Cork Ireland. If talking about the US, I would find that hard to say as Keeper’s Heart has been so well received in so many cities and states across the US. If I was pushed, I would say the Twin Cities (Saint Paul / Minneapolis) the home of Keeper’s Heart and then probably Chicago.

impact it has on our distillates. I also love using wine barrel finishes for our current releases of Keeper’s Heart Irish + American Whiskey and our Keeper’s Heart Irish + Bourbon Whiskey.

New lines for the future?

I’m really excited about the impending release of our American Pot Still, which is triple distilled in copper pots. This is due for release in 2025 and will be followed by our Triple Pot Distilled Rye and our Triple Pot Distilled Bourbon, most likely in 2026 and 2027.

How important is the visitors centre?

Our visitors centre is really important for building the Keeper’s Heart Whiskey brand and building advocacy in or home town of Twin Cities. We offer tours and tastings as well as excellent food and cocktails. It has received numerous awards and we are really proud of our Home Brand. We have many people visit from out of town and also have a lot of our distributors from all over the US come visit us. We have even had visitors from Ireland!!

up and I will say there is an enormous sense of pride to see Keeper’s Heart whiskey on the shelves in 21+ states in the US and also in Ireland. We’ve achieved more than I could have imagined since launching in 2021. The recognition, awards and accolades to date make me really proud of being part of this Keeper’s Heart team.

meeting people to tell our Keeper’s Heart Story and building advocates and ambassadors for our Whiskey.

Favourite wood to work with?

I don’t have a particular favourite – I have become much more familiar with virgin American oak and really appreciate the

Do you have a default whiskey?

Keeper’s Heart Irish + American Whiskey – I love the influence of American rye, bringing an extra dimension of flavour, taste and complexity to an Irish forward

Is there a style of whiskey that is more to your taste than others?

I’m definitely a Single Irish Pot still whiskey drinker and that’s why it so exciting to use that style of distillation and apply it to American whiskey, which is what Keeper’s heart is all about.

Is there a dream dram out there that you have yet to try?

Our fully matured and released Triple Pot Distilled Keeper’s Heart American Whiskeys, which will soon be on the market!

Sláinte

KEEPER’S HEART WHISKEY: Celebrating a Milestone with a Homecoming

In the world of whiskey, few stories are as compelling as that of Keeper’s Heart Irish + American Whiskey. As the brand marks its 3rd Anniversary, it also celebrates a meaningful milestone—its continued growth in Ireland. This blend, which bridges the rich traditions of Irish and American distilling, has been embraced by whiskey lovers in both countries, symbolizing a true homecoming for Cork-born Master Distiller Brian Nation.

A Journey Back Home

distilled whiskey with the bold, robust flavors of American rye and bourbon. This harmonious blend quickly captured the attention of the whiskey community, and since its launch, Keeper’s Heart has already won over 150 awards, including the title of World’s Best Irish Whiskey at the San Francisco World Spirits Competition in 2023.

The success of Keeper’s Heart is a testament to the collaborative efforts of Nation and David Perkins, the founder of High West Distillery. Perkins, known for his pioneering work in American whiskey, brought his expertise to the table, helping to craft a whiskey that honors the traditions of both nations while offering something entirely new. Looking ahead, Nation’s innovation continues as he brings his mastery to the creation of Pot Still whiskey in America—a project that will come to fruition in the next few years, promising yet another remarkable chapter in the Keeper’s Heart story.

Brian Nation’s journey with Keeper’s Heart began in 2021 when he left his role as Master Distiller at Midleton Distillery—a position where he crafted some of Ireland’s most iconic whiskeys, including Jameson and Redbreast. Drawn by the vision of the O’Shaughnessy family, Nation relocated to Minneapolis to lead the creation of a whiskey that would unite the distilling traditions of his homeland with those of the United States. This blend of cultures and expertise resulted in the birth of Keeper’s Heart, a whiskey that quickly garnered acclaim across the U.S. Nation reflects on its journey with a deep sense of pride and accomplishment. “I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create,” Nation shared. “Their vision was inspiring, and together, along with American Whiskey visionary David Perkins, we’ve crafted an innovative liquid portfolio and a brand that celebrates family and heritage. Keeper’s Heart is my passion project, and I’m proud to have brought it back home, allowing my friends and family to experience what we’ve been creating across the pond.”

A Whiskey of Distinction

Keeper’s Heart made its debut in the United States in 2021, offering whiskey lovers something truly unique. The flagship product, Keeper’s Heart Irish + American Whiskey, combines the smooth, rich qualities of Irish triple pot

The O’Shaughnessy Vision

At the heart of Keeper’s Heart is the O’Shaughnessy family, whose deep Irish-American roots inspired the creation of this remarkable whiskey. Co-Founder Patrick O’Shaughnessy reflects on the origins of the brand: “What started as an O’Shaughnessy family reunion became the birthplace of Keeper’s Heart, a celebration of our family’s Irish-American heritage.”

The O’Shaughnessy family’s connection to Ireland runs deep. Their great-great-grandfather emigrated from Ireland to the United States, and they have maintained a close connection to their Irish roots ever since. This heritage is woven into the fabric of Keeper’s Heart, from its inception to its continued presence in Ireland.

“Our great-great-grandfather came to the United States from Ireland, and our large extended family has stayed close to our Irish roots. Keeper’s Heart was created to celebrate that. We are extremely proud of the Keeper’s Heart team and the reception the brand has received since we launched. It has enabled us to grow Keeper’s Heart and evolve our liquid offerings. As we celebrate our 3rd Anniversary, it’s exciting to see the brand thriving in Ireland, where it has been embraced with the same enthusiasm as in America,” said O’Shaughnessy.

A New Chapter in Ireland

The continued success of Keeper’s Heart in Ireland is more than just a product’s presence—it’s a homecoming. For Brian Nation, it’s a return to the roots that have always been central to his craft, now enriched by the experiences and innovations gained across the Atlantic. For the O’Shaughnessy family, it’s the realization of a vision that celebrates their heritage in the most fitting way possible. And for whiskey lovers in Ireland, it’s an invitation to experience a blend that honours the best of both worlds.

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.

1. Smoked salmon blinis

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

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

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.

4. Berries

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

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.

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.

In October of last year, Eoin Ó Catháin was appointed as Director of the Irish Whiskey Association. The IWA is a branch of Ibec, their remit is, “To protect, promote and represent the Irish Whiskey category, in Ireland and globally; and to secure the position of Irish Whiskey as one of the world’s leading spirit categories.” That’s it in a nutshell, but there is a lot of fine print, detailing their plans, achievements and continued work. The more I learnt, the more expansive the position as director seemed to be, only to have it confirmed when I got a chance to chat with Eoin.

Eoin comes across as energetic, passionate and a genuinely solid guy. Backing it up with an impressive career to date. From working as an Attaché for the Embassy of Ireland, Ottawa to FoodDrinkEurope in Brussels, moving into advocacy for Spirits Europe. When he returned home, he became the political correspondent for RTÉ Raidió na Gaeltachta based in Leinster House. Eoin has moved within drinks and politics throughout his career giving him a unique insight into his role and what he must do to achieve the IWA remit.

Eoin has enjoyed the few distillery visits he has made thus far, the stories, the history and the progress each is making. It is putting faces to the brands he’s campaigning for. As well as connecting,

it gives Eoin further insight into the industry and what impedes people from getting to where they need to be.

It is a mighty responsibility and Eoin is certainly not shying away, rather embracing it all, with the desire to improve and build further success. He does spend a considerable amount of time travelling too, on the trade mission trip to China, where he met with distributors, importers and policymakers. Eoin received much support for Irish whiskey, it being pleasing to their palate. He admits there is still some lingering mistrust when it comes to trade between the EU and China but what he was met with was positive and he believes they can can build a bright relationship between Ireland and China. The value

of Irish whiskey exports to China has increased by 247% in the past 5 years, making for a valuable market.

Sustainability is another big item on Eoin’s list, with a roadmap for sustainability laid out in 2022, Eoin sees many of its members making real strides, like Ahascragh who planned their eco-friendly distillery from the start, although it required three times the capital investment. (See how they are doing in our article From Ahascragh With Love)

“95% of Irish Whiskey is exported, with the value of these exports exceeding €1 billion in 2022.” Irish Whiskey is growing in popularity. Eoin wants to see every advantage and support given to its members. With the upcoming elections, both Ireland and America may

be changing governments, and this can directly affect relationships and business. Eoin points out that certain governments can place tariffs and extra taxes that affect the bottom line. Many consumers in the States do not wish to break the fifty-dollar barrier, which can leave Irish producers suddenly losing customers at a swift speed too. It is important to not only sustain our market share but to win more of it. Our GI (Geographic Indication) designation plays an important role in this regard.

With the increase of visitor centres at distilleries around the country, the association launched Passport 360, whereupon you can plan your journey around the Island, be it distilleries along the Wild Atlantic Way or in Dublin, in Ireland’s Ancient East or the Hidden Heartlands, or the North of Ireland. It is a great tool, even for those curious to see exactly how many distilleries are on the Island, when back a mere thirty years, we had just two distilleries, moving to three before the turn of the century, four by 2010; today it appears, between already built, building and in planning there are roughly forty distilleries, giving almost

EOIN Ó CATHÁIN A New Voice To Lead The Irish Whiskey Association

everyone on the island a local whiskey to sip and support.

So what does the Director like to sip on after a good week’s work, “Irish Whiskey”, he says with a smile, being too diplomatic to choose one, but with forty-eight members in the Association

and several brands and special bottlings, narrowing down that choice is tricky. Eoin has a lot of work ahead of him but is in no way deterred by this, he is, if anything, eager. So it appears the association is in good hands.

Sláinte

Irish whiskey tourism celebrates 700 years of distilling heritage and 800,000 visitors to distillery experiences in the past year

July 24, 2024

The latest tourism numbers for Irish whiskey distilleries with visitor experiences were announced at a special all-island industry gathering to mark the 700-year anniversary of the first known written account of distillation in Ireland.

The reference is contained in the ancient vellum manuscript the Red Book of Ossory produced in Kilkenny in Latin and Old French in 1324. The Red Book also contains the first written mention of aqua vitae, which became uisce beatha in Irish, and when anglicised, became whiskey.

This year’s 700-year anniversary is being regarded as a momentous occasion by Ireland’s whiskey distilleries, brand homes and visitor experiences, which are celebrating it under the industry-wide banner of “700 Years of Irish Whiskey Tradition”.

The new whiskey tourism figures by the Irish Whiskey Association - the representative body for the all-island Irish whiskey industry and the host of today’s event in Roe & Co Distillery in Dublin’s Liberties - show that whiskey distilleries around the island of Ireland attracted over 800,000 tourism visitors in the year from June 2023 to June 2024, with the majority coming from overseas.

The main markets for whiskey distillery visitors during this period include the USA, Great Britain, Germany, France and Ireland, with an uptick reported in visitors from Eastern Europe as well as South and East Asia.

According to the Irish Whiskey Association, the average spend of distillery visitors has also increased – with the latest 800,000 unique visitors having contributed many millions more to local economies. The Association says the age profile of visitors is now skewing far younger, and there is greater gender balance among enthusiasts for distillery experiences. There are more than 28 Irish whiskey visitor experiences

which have come together to form the IrishWhiskey360° island-wide trail launched by the Irish Whiskey Association. 75% of these distilleries are located outside the urban centres of Dublin and Belfast, and many are in rural areas dotted around the island of Ireland.

The IrishWhiskey360° trail connects visitors with whiskey destinations in each tourism region on the island, with each one having its own unique and distinct origin story, setting, sense of place and offering. They range from the only working distillery on the Ring of Kerry to a converted gaol block in North Belfast, and from the oldest licensed distillery in the world on the Causeway Coast in Northern Ireland to one inspired by tales of mystery, mayhem and magic in the historic Blackpitts area in Dublin.

Announcing the new whiskey tourism numbers, director of the Irish Whiskey Association Eoin Ó Catháin said: “In this historic year for the industry, we are delighted to bring our distilleries, brands and stakeholders together to celebrate whiskey experiences on the island of Ireland. The latest distillery visitor numbers show that whiskey tourism is continuing to grow in importance as a valuable contributor to Ireland’s experience economy, as well as to local economies. Premium whiskey production is, of course, at the heart of what our world-class distilleries do. However, many also encompass tourism,

hospitality, retail, food, entertainment and events, thereby playing a valuable role in supporting the sustainability of local economies, both directly and indirectly through their supply chains, and also through the value added to local economies by distillery visitor spend. We wish them continued success today and for the next 700 years.”

Commenting on the relevance of distillery experiences to tourism, CEO of Tourism Ireland Alice Mansergh said: “The island of Ireland has a remarkable distilling heritage. Dating back to 1324, the Red Book of Ossory contains the first written reference to ‘aqua vitae’ or ‘uisce beatha’ or ‘whiskey’ on this island, and it will shortly go on show in St Canice’s Cathedral, Kilkenny. We welcome the Irish Whiskey Association’s analysis showing 800,000 visitors attended distillery experiences over the past year. Interest continues to grow, with +20% increase in online searches for ‘Irish Whiskey Tours’ from key markets such as the US, Germany and Great Britain year over year in 2024.”

Ms Mansergh continued: “This year’s 700year anniversary is a unique moment to mark the craft, history, local ingredients, landscapes and people that have shaped the Irish whiskey story through the ages. With over 28 distillery experiences welcoming visitors island-wide, there is a real geographic spread to this topic of interest, from Dingle to Donegal, from Bushmills to Belfast, Wicklow to Westmeath and beyond. At Tourism Ireland, we will be marking 700 years of heritage with a campaign sharing cultural distillery experiences with relevant online audiences across 14 markets, all with a view to encouraging visitors to our island across regions and seasons.”

You can view the island-wide Irish whiskey destinations and experiences on the IrishWhiskey360° website at www. irishwhiskey360.com

The Red Book of Ossory is now on public display at St. Canice’s Cathedral, Kilkenny.

THE MISSION OF IRISH WHISKEY ASSOCIATION IS:

To protect, promote and represent the Irish Whiskey category, in Ireland and globally; in order to secure the position of Irish Whiskey as one of the world’s leading spirit categories.

THE WORK OF THE IRISH WHISKEY ASSOCIATION ENTAILS:

• Protecting and promoting Irish Whiskey geographic indication (GI).

• Registering the name Irish whiskey as a protected designation in international markets and taking enforcement action against infringing products.

• Providing a strong voice and advocate for our industry on regulatory, international trade and market access issues – with increased international lobbying activity in recent years.

• Promoting the Irish whiskey category and Irish whiskey tourism.

• Providing educational and networking opportunities for members.

MEET THE TEAM

Eoin Ó Catháin

Director of the Irish Whiskey Association

Mobile: +353 87 488 6928

Email: eoin.ocathain@ibec.ie

Carleen Madigan

Legal Advisor for Irish Whiskey Association in Drinks Ireland

Tel: +353 (0)16051519

Mobile: +353 87 4007290

Email: carleen.madigan@ibec.ie

Alice Mansergh, CEO of Tourism Ireland; Eoin Ó Catháin, Director of the Irish Whiskey Association; Catherine Toolan, Managing Director, Diageo Brand Homes Ireland; Manchán Magan, Broadcaster and Writer at the recent celebration of Irish Whiskey Tourism, Roe & Co Distillery, Dublin

T O INFINITY & BEYOND – Creating Your Own Infinity Bottle

Whiskey in a bottle but, a genuine one-ofa-kind, ever-evolving, everlasting blend, done by your very hand and palate. The Infinity bottle is now a ‘Thing’, mainly because we do have better access to a lot more whiskeys, giving the ability to have a variety of whiskeys at home.

The infinity bottle has been one used by whiskey writers for a long time. Whether you are judging or reviewing the whiskeys, at times you have a collection of bottles with a varying amount of liquid left. Not only does it take up space, with the whiskey bottles now open, the whiskey left inside is no longer fully sealed and is slowly oxidising.

Many don’t realise that whiskey can ‘turn’; it deteriorates as the bottle level reduces, thus allowing the whiskey more contact with the air. The only bottle that will stay good is a fully airtight one. So, to make some room and not have to dump the whiskey, they would simply pour what’s left into a clean bottle or a decanter. “Waste not want not.”

Today’s trend doesn’t have to be complicated. It’s a fun experiment for someone who enjoys the array

of whiskeys we now have available and doesn’t want to allow good whiskey to go to waste. For some it’s as easy as emptying the ends or the first dram into a clean bottle or decanter. Others have small (3ltr) barrels, which they spend time seasoning with wines or other spirits to give the barrel a flavour tone that they think will best suit the style of whiskeys they intend to use.

But there’s no need to make it too complex either, especially if it’s your first time. A happy medium between just pouring the ends in as you go and seasoning a mini cask, both with the aim to create a pleasant dram, is to start with a clean bottle or decanter with a good closure. Take a measure from what you currently have and add to the bottle. Add and sample as you go to make sure you like what’s happening. Then like all good things you wait, you wait for the whiskey to relax and become something new.

The important part of infinity is to never drink more than you add. Replenish as you go.

Sláinte.

CHARLES MACLEAN MBE

Charles Maclean MBE (Most Excellent Order of the British Empire) is considered by many to be the number one authority on all things whisk(e)y. So much so that in 2021 he was awarded an MBE for his services to Scotch whisky, UK exports and charity. Charles has spent forty years writing and educating people about Scottish whisky. He may just be the most recognised whisky writer globally. He started his career as a writer, becoming a literary agent as well as a ghostwriter. Charles

has written books on tartan and clan history and eighteen books on whisky. It wasn’t until 1981 that he submitted his whisky article.

Charlie, as he is affectionately known, was born in Glasgow and raised on the Isle of Arran, describing it as an idyllic childhood.

Charlie entered the whisky industry when it was trying to come out of a downturn. There were no other writers as

such. He soon became the go-to for any type of whisky writing, whether it was for a distillery, brand or an article. That grew his knowledge and after ten years or so he was judging whisky, teaching and travelling to conduct unique masterclasses.

Charlie has many talents one being his ability to break down and assess a whisky. He honed this skill after completing a sensory course on the evaluation of potable spirits, conducted by the Scotch Whisky Research. It gifted him yet another

level of enjoyment as well as a much greater understanding of whisky. Charlie was soon the go-to for advice on selecting casks and profiling a whisky’s flavour. He is grateful for his knowledge but does say that most people are equipped with the ability to taste; it’s practice, it’s a skill that needs to be honed and kept in shape. In any year, Charlie could end up tasting over a thousand whiskies.

Charlie has also dabbled in film, playing Rory McAllister, a whiskey expert in, “The Angels Share”, it’s a good film, and I have watched it more than once. It’s a comedy/drama, following the heist of a cask, containing expensive whisky. It was directed by Ken Loach.

In the later years, with the surge in whisky clubs and more people taking interest, Charlie has found himself very busy with travelling the world, having at times been to seventeen countries in a year. In between Charlie continues to write for several titles, but it is researching and penning a book that brings a unique joy to him.

In April 2023, Adelphi, one of Scotland’s oldest and acclaimed bottlers, wished to celebrate their long friendship with Charlie. Together they came up with the perfect blend, in my eyes at least. It is soft, balanced with an elegant structure, and seductive long length.

With the rising interest in malt whisky, blends have taken a step back. Charlie sees this as a real shame, as blends were once the most prized. They aimed to create a go-to blend, show the true elegance a blended whisky can have, and at an affordable price point too.

his home and his flat in Edinburgh is his haven for bringing all that is dear to him home. The key takeaway is “never forget whisky is there to be enjoyed more than anything else and once you fall in love with whisky you can never stay away too long.”

Burgers, Daiquiris, and More: A Symphony of Flavours

Welcome to the Texas Steakout, Limerick's premier dining destination where culinary tradition meets modern innovation. For 35 years, we have set the standard for exceptional dining in Ireland, continually evolving to meet and create the latest dining trends.

At the Texas Steakout, our success lies in a unique blend of consistent quality, inventive cuisine, and a warm, welcoming atmosphere. We understand that dining out is about more than just food—it’s about an experience. That’s why our menu has featured legendary burgers since our inception, and now boasts an extensive selection of over 70 handcrafted cocktails, designed to complement our meals and enchant our guests.

Our innovative daiquiri range showcases our commitment to creativity. With six different flavors and fourteen unique blends, our daiquiris are more than just drinks; they are a fresh expression of our culinary ethos. We've embraced the growing trend of pairing bold burgers with sophisticated cocktails, and at the Texas Steakout, we're proud to be pioneers of this delightful combination. Whether it’s the tangy zest of a classic lime daiquiri or the rich sweetness of a strawberry blend, each drink is mixed to perfection, providing a refreshing counterpart to our savory burgers.

Our longevity in the competitive restaurant industry stems from our ability to lead rather than follow. While trends may shift, our focus remains steadfast on providing an unmatched dining experience. This approach not only keeps our tables full but also cements our reputation as a trendsetter in the culinary world. We are often fully booked, even on weekdays.

To accommodate our growing clientele and streamline the booking process, we have introduced a user-friendly, real-time booking interface on our website. This system requires no credit card to secure a reservation—a testament to our commitment to service and hospitality.

The Texas Steakout is more than just a restaurant; it’s a piece of Limerick’s history, where every meal is an occasion and every visit is memorable. Join us for an evening of exquisite tastes and vibrant atmosphere. Book your table today and experience the seamless blend of tradition and innovation at the Texas Steakout.

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DR W HISKEY A.K.A. Jack Ó’S e

Jack is infamous in the whiskey industry. He is a smart, honest gentleman who has led a fascinating career to date. Master distiller, industry mentor and whiskey lover, Jack has distilled countless award-winning whiskeys, commissioned distilleries and has worked closely with many of the best maturation experts, blenders and coopers in the world.

Jack holds a PhD an MSc in Brewing and Distilling, so is often referred to as the Dr. of Whiskey. He also has an MBA, a degree in Biochemistry and a BA Degree, also a H Dip in Education. Jack has been honing his craft for over forty years, across the world, giving Jack plenty of inspiration and lessons in crafting a special whiskey. He has in-depth knowledge of the industry making him an incredible resource for the industry. He is incredibly generous with his time to all aspects of whiskey, including giving his time to be an active committee member turned President of the Irish Whiskey Society. 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.

There appears no end to his talent with whiskey, so it was time to get some questions answered, and once again was generous with his time and honesty.

How did you enter the whiskey industry?

I began work in the alcohol industry in 1979; working for Ceimici Teoranta in Cooley, it is now the location of the Cooley Distillery. I have worked in various sections of the alcohol

industry including the big industrial alcohol plants in the US. In 2012 I set up Alletch’s whiskey distillery in Carlow, the first small distillery in Ireland, this plant was later transferred to Thomas Street, it is now the Pearse Lyons Distillery.

What fuelled your passion to PhD level?

The alcohol industry is a great industry to work in, although whiskey producers compete to sell their products, there is great cooperation between alcohol producers.

What excites you about the industry?

Whiskey is a unique product; the quality of which is influenced by many factors, I find the whole process fascinating, and it is a never-ending challenge to try and produce the best whiskey possible

I refer to you as a ‘flying distiller’, how many of the distilleries have you consulted with?

I was the main distiller, involved in the design and commissioning of about six or seven distilleries. I have acted as a problem solver for many distilleries, and I have also run courses in numerous distilleries, teaching people how to make good whiskey is very rewarding.

Which countries did you work in?

I have worked in many aspects of biotechnology over the years, I have worked in Russia, Sweden, Spain, US, Hungary, France, Serbia, Mexico, Ireland, England and Brazil. I have probably left out a few.

Do you have a favourite or unusual distillery that you have worked for?

What excites you about the industry?

Ahascragh Distillery is the way to go, it is a green distillery, using heat pumps to provide the required energy. It also uses a filter rather than a lauter tun which I think is the way to go. The Burren distillery and Achill distillery are also worth a visit.

Who stands out from the group for you? (Irish Distilleries)

Again, I think that Ahascragh Distillery is a distillery that future distilleries should copy.

What is the trickiest part of distilling?

Getting the cuts right.

Cask programmes, gins, vodkas, and visitors centre is it enough to keep a distillery ticking over?

No, but these can contribute to the bottom line. A visitor’s centre is a great route to market for a distillery.

Do you believe in cask programmes?

No. It is OK for people who can afford to purchase casks to do so; many individuals purchase casks as a way of supporting a distillery, if they do not make a profit it is no big deal. I strongly object to casks being sold as a “pension fund”. I have seen individuals save up and spent their hard-earned cash on casks on the promise that they will get a great return, this is wrong. Take for example an individual buys a cask for €6,000 and then tries to sell it after three years, unless the distillery has included a buy back clause in the contract the chances of recovering the €6,000 investment are very slight, to turn a profit a distant possibility. Then if an individual decides to bottle the whiskey, where is he/she going to sell a few hundred bottles of whiskey? Publicans who buy casks have a route to market.

Do you think all the distilleries will survive?

No. Setting up a distillery is a costly business, but many do not budget for the running costs of a distillery which are significant. Unless the running costs are properly funded, then the distillery will fail, or in many cases “cut corners” for example use cheap useless casks which is a false economy. Also, many distilleries do not have a route to market, the newcomers to the industry who have experience in marketing and selling alcohol products have a distinct advantage. The whiskey industry is cyclical, I think that we are now entering a “downturn” and some distilleries will go under. A number of distilleries in the US have closed and a Swedish distillery has filed for bankruptcy.

Do you have a default whiskey, if what is it?

My default whiskey is Sailors Home, this is a brand I helped to create so it has many features that I regard as important, my main consideration is taste and these whiskies have it in abundance. (named after The Sailor’s Home in Limerick)

Is there a style of whiskey that is more to your taste than others?

No, there are wonderful whiskies in all categories, Irish pot still can be sublime, then there also wonderful malts, peated and non-peated, then there are superb bourbons.

Is there a dream dram out there that you have yet to try?

I think that marketing has pushed some brands to very elevated positions, whether they deserve it or not. I have tried some old whiskies which in some instances lacked the flavours of newer whiskies. I cannot think of a dram which I would regard as a dream dram, I am probably too suspicious.

What do you enjoy most about this industry as opposed to others you have worked in?

I enjoy the cooperation between the participants and sharing ideas and processes, it is a wonderful industry.

So is this what ‘retirement’ looks like for you?

I do not work 9 to 5, I only take on projects I enjoy, I only work with people I like and working with distilleries keeps my brain cells ticking over.

Sláinte.

Taste a tipple or two on the Galway Whiskey Trail

Delve into the wonderful world of whiskey while exploring the streets of historic Galway City on Ireland’s Wild Atlantic Way.

Ireland’s whiskey is renowned worldwide and every corner of the island boasts a tipple you should taste. If your visit to Ireland takes you to the west coast, don’t miss the Galway Whiskey Trail, which offers the perfect opportunity to discover the city’s vibrant whiskey scene and sip some samples from distinguished Irish distilleries.

The self-guided whiskey tour brings you to a dozen locations that have played a significant role in Galway’s whiskey heritage and showcases the city’s finest whiskey bars and outlets.

Each stop along the trail has its own unique charm and story to tell. Whiskey lovers will be captivated

by the diverse flavours and warm hospitality they encounter.

In the city’s bustling Latin Quarter, you will be warmly welcomed in Sonny Molloy’s to savour a wide selection of premium whiskeys while immersing yourself in the rich history of the iconic Persse Distillery. Molloy’s is also home to Chapters 1, 2, 3 and 4 from Midleton’s Silent Distillery Collection – the rarest Irish whiskey ever produced.

At Freeneys, you can explore an impressive selection of local and international whiskeys in a compact space that until relatively recently also doubled as a general merchant store. Or pop into The King’s Head, located

in an 800-year-old building that retains its medieval windows and fireplace, and sample rare whiskeys from around the world. The pub is also one of Galway’s top music venues.

Other stops along the trail include Garavan’s – a cherished whiskey establishment that has been delighting patrons for generations, award-winning Blake’s Corner Bar which offers a ‘Four Corners of Ireland’ whiskey tasting board, and atmospheric O’Connell’s, where Ed Sheeran filmed the video for his hit song Galway Girl.

And for an international experience visit An Púcán, which has the most extensive selection of whiskey in the city stretching to over 200 Irish, Scotch, American, Japanese and other whiskeys from around the globe.

To mark the launch of the Galway Whiskey Trail, a bespoke whiskey from Galway Hooker was bottled and is available to taste at all of the trail outlets.

Of course, whiskey tasting is not the only great thing to be enjoyed in Galway The city is famed for its bohemian spirit and love of the arts and in September hosts the world-famous Galway International Oyster and Seafood Festival. And beyond the city lies a county of immeasurable scenic beauty with a coastline overlooking the Atlantic that is a little piece of heaven on earth. www.ireland.com

Book Your Getaway Now

WHISKEY styles

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

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.

Single Pot Still

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.

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.

Blended Malt

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.

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.

Corn Whiskey

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.

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.

Tennessee Whiskey

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.

THE RENAISSANCE OF

Irish Creams & Liqueurs

With the continuing increase in the number of distilleries and spirit brands, there is a specific sector of spirits that has been overshadowed, and that is liqueurs and Irish creams. Thankfully, there are a few out there who are exploring these drinks with a fresh vision and finding success.. Were you aware that liqueur recipes have been found in Egyptian tombs and ancient Greek scrolls? Neither did I until I was reading the Coole Swan website. If you have the time, it’s a good read for a website. Plenty of cocktail inspiration, although, perhaps you’ll have a small glass of something, when you do peruse. Originally, it was thought that liqueurs were created by monks for medicinal use. Their infusion of herbs developed into what we know as Green Chartreuse, an infusion of a hundred and thirty spices. It is still made today by the monks but due to their recent commitment to prayer, there is a lot less being made.

As the spice routes opened up, so did the interest with more distillers having access to the variety now available, it gave way to a new era of aromatic and flavourful liqueurs.

Today, in the beating heart of Inchicore lies the Still Garden distillery. Here they have developed an Irish chartreuse. The Still Garden team are all about exploring new and exciting flavours, while being mindful of sustainable sourcing of herbs and spices that they are unable to source through foraging or growing it in their community garden.

With the infinite flavour profile possibilities, and Ireland’s knack for distillation, it was not long before we were sipping these sweet alluring liqueurs. The more boutique the distillery the chances are they will forage locally, giving an authentic taste. Those infused with honey can give a variety of wildflower meadow flavours. Those with whiskey added, can add another level of intrigue and warmth to the palate.

With our lush landscapes, evolving palates and our need for sustainability have led to a number of Irish distilleries and brands being developed to show an expression of their home. It gets the creative juices running and innovating as they go.

The earliest mention of how monks

blended whiskey and dairy cream goes back to the 14th century. Cream liqueurs as we know today appeared much later; it was not until 1973, when Tom Jago invented Baileys while working for Gilbeys in London. However, the sweet lush and creamy drinks were an instant hit. A symphony of cream and whiskey, with added flavours such as chocolate and coffee.

There have been a few brands over the years but Baileys is one that has stood the test of time. In more recent years, the variety has grown, especially here in Ireland. Coole Swan entered the market in 2007, a premium cream liqueur focusing on quality ingredients, which started on a farm. Coole Swan is still very much a family business. With the interest returning to cream liqueurs and the surge of popularity

for a creamy cocktail. The market has grown well. All of whom are showing their take on a cream liqueur. Wexbury Rose is the creation of Mark Kavanagh, the infamous purveyor of “Orgasmic Wexford strawberries.” Mark’s first venture was selling strawberries by the side of the road every summer, and quite successful, alas his last summer before heading off to college, was plagued with bad weather and drop in visitors. This left Mark with a significant amount of leftover stock, the last thing he wanted to do was to dump it. That summer Mark decided to experiment with the leftover strawberries and raspberries. He added vodka and some sugar adding fruit when it went unsold. By the end of the summer, the fruit had fermented, and it was time to have family and friends over. It was a hit, which left a positive memory.

Once he graduated, he worked hard and came up with the ultimate creamy taste of summer, and nothing is more iconic to Wexford than the strawberry. The cream liqueurs that are appearing on the market are innovative and whether sipped over ice or shaken into a cocktail, their aim appears to offer a myriad of flavours from our very own Island along with some quality imports. Baileys may be the largest brand in the world, but it is Carolans Irish Cream that is ranked second. Developed in 1978, and available in independents around the country. It is a blend of Irish whiskey, farm fresh Irish cream and honey.

There is something sumptuous about a cream liqueur, perhaps try one next time you are out and see if it suits you.

Sláinte

Don’t put Sherry in the corner

Knowing Sherry better may help you see how important it is to Whiskey

Whiskey 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.

Sherry is produced in the Jerez region of southern Spain, the country’s oldest wine-growing area. All sherry must, by law, be made from grapes grown there and the sherry itself has to be aged in the region.

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.

Harvest of the three grape varieties used for sherry tends to take place at the end of August, early September. The grapes in question are Palomino, Pedro Ximénez and muscatel, and it is the use of these three exceptionally different grapes that give the broad 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.

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.

Why did a small apple orchard in Kilkenny decide to invest in a distillery and start distilling apple spirits ? Good question …...

The seeds of the idea grew when we discovered that our “Highbank Orchard syrup” was being increasingly used by great mixologists in Whiskey cocktails to give depth of flavour with its Phenolic properties.

We had long believed that Apple Spirits had undeveloped potential and that we could produce a quality product by exploiting the fine flavours inherent in our very different apple cultivars and with the use of modern distillation techniques.

We have been growing apples since 1969 and had gone Organic and chemical free in 1986. By the turn of the century we were consistently producing reliable crops of apples, naturally grown, free of any chemicals and of wonderful flavour.

We discovered a German Still manufacturer with whom we developed a Still “Dodonus” to specifically exploit the properties of our wonderful Irish apples. In 2014 we installed the 275 L still with the idea of producing an Apple Brandey aged in a way that highlighted the wonderful Phenolic flavours that are naturally present in our traditional cider apples. When the journey along an uncharted road began we had a vague idea of where we wanted to go but we had no idea how exciting was the path that we had set our feet upon.

Now, ten years into the mission, we have developed a range of spirits and fortified wines whose flavours have already developed encouragingly. The Liqueur Apple Brandey and the Orchard spirit have both exceeded expectations and

HIGHBANK ORCHARDS, KILKENNY

By Rod Calder-Potts

to be resisted to develop an apple Rum. This has been an outstanding success.

found their way into some of the great houses, including Buckingham Palace.

It has been a wonderful experience working with some of Ireland’s great Michelin Chefs to develop Gin using herbs and spices hitherto unencountered. Their expertise with flavour and their educated palates along with our experience and our superb “Dodonus” still combined to produce some magical Gins which have received the acclaim of great Gin connoisseurs.

Our latest Product is “Dark Doyle Apple Rum”. Inspired by Eliza Calder and her 1820 journey from Jamaica in the good ship Zephyr, her capture by pirates and the romantic meeting and marriage to John Cuthbert Potts. As we had already developed Apple molasses (an essential ingredient of Rum is Molasses) it was a temptation not

The last product to mention is Highbank Apple Wine. This is made in a similar technique to Madeira, Sherry and Port but solely from Apple juice and apple Eau de Vie. Highbank Apple Wine has been awarded accolades already and is showing encouraging signs of aging well.

The path has not yet ended as we have now opened the orchard to the public to see how Farming can be done in a sustainable way and without the use of chemicals..

All of our products are available at www.highbankorchards.com or sales@highbank.ie.

GIN Not Your Mother’s Ruin

In 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.

BECOMING A DISTILLER

For A Day

Writing and doing are two very different things, I can wax lyrical all I want about whiskey but it is the teams behind the labels that really make the magic happen. So, on that note, I made a few calls and the next thing I know, I’m off to learn the fundamentals about distilling.

As I drove in, the sky was a fetching shade of grey and the heavens had opened. I took a moment to admire its beauty, taking it all in but I was not there to muse on history, but to do something infinitely more practical. I was there to make whiskey. Practicality and early mornings are not necessarily the whiskey writer’s strongest points, and I managed to be late for my 8am start, but at least I found the distillery.

Happily, the calm, warm embrace of the distillery felt like home as soon as I stepped inside. I was greeted with smiles, cups of tea and industrial gloves; the latter just in case I had forgotten that I was there to work, and hopefully learn. Once the tea took effect, distillery manager and my temporary boss, led me into the building’s heart, where everything was gearing up for the day ahead.

One thing that soon struck us was that making whiskey is not the ‘linear’ process it sometimes appears. It’s all a great juggling act but instead of balls I had 110 levers, and in total there are some 270 manual valves to deal with. None of the levers are numbered or lettered, so you just have to know which to open and close and when to do it. Oh, and they are all blue, so no hints there either. By 8.30am wash was being pumped from one of the four Oregon pine ‘washbacks’, where it had been fermenting for some 65-hours into the wash still, while steam was heating the spirit still, ready to commence the second distilling run. My role here was to decide whether to press the large green button or the large red button to start up the pump and transfer the pre-heated

wash into the wash still.

Fortunately, I chose the correct colour. The main spirit run lasts for between three and three-and-a-half hours and according to the distillery manager you need to watch the ‘sight glass’ on the still until it starts to ‘sweat’, which confirms that all is well with the wash. A close eye is also kept on the glass to ensure that the foam doesn’t rise too high, using one of the many valves to cut back on the amount of steam to prevent any possibility of it boiling over. This is where the individual skill and experience of the operator is crucial.

As the spirit first starts to flow into the spirit safe, intense, rich, fruity aromas emerge. I was also shown how to use a hydrometer to measure the specific gravity of the spirit, which determines when ‘cuts’ are made, enabling the heart of the run to be collected between the flow of ‘foreshots’ and ‘feints’.

The still design allows for a significant amount of copper contact, leading to a relatively light and clean spirit. However, the use of traditional worm tubs help to balance that to an extent, giving a relatively robust spirit character that is intended to cope well with lengthy maturation.

Next it was a case of transferring one tonne of grist into the mash tun, along with 4,200 litres of water. At this point I had to get physical, as a paddle is used to push the grist through the central hole in the hopper where it meets the water.

After all the opening and closing of levers, mashing and running up and down the stairs it was time to hand over those over to the distillery apprentice.

In washback number two, the previous day’s mash was ready for the addition of dried distiller’s yeast. Simple you might think but remember it’s a manual distillery, which meant measuring out the exact amount of yeast and slowing pouring it in from a bucket, while stirring it into the liquid sitting in the back

I was given what looked like a canoe paddle to gently mix the yeast as it was being poured. It takes time and is slightly mesmerising. Meanwhile tomorrow’s tonne of malted barley was being milled into grist, illustrating just how many different processes are happening simultaneously.

By lunchtime I was energised yet welcomed a sit down and some chat. Although it wasn’t long before it was back to work. The next task was to reduce the spirit being made down to its optimum filling strength of 63.5% ABV. Out came a dip rod and a book of tables, as a reformed accountant I was much more within my comfort zone.

With the spirit duly diluted to filling strength, it was now time to fill some casks. This usually happens once a week, when a full five day’s production is transferred from tank to cask. It sounds fun and it is, although a tad tricky, as this stage of the process is as manual as everything else. First off, I stencilled the stock of casks due to be filled with the name and year and amount of spirit they were due to receive.

I rolled a barrel into place - which is where the gloves really earn their keep. Then I inserted the nozzle of the pump into the bung hole. Unlike the pumps we use at filling stations,

there is no automatic cut-off, so a degree of skill is required to get the cask full but to avoid spraying spirit around the filling store. Once full, it was time to select a bung that looked likely to fit the hole and hammer it until the bung was flush with the staves of the cask. Helpful tip: use both hands to grip the mallet and whack it hard. As soon as all was secure, it was time to roll the barrels into the adjoining traditional style dunnage warehouse and weigh them, duly recording the weight and cask number for future reference.

As my first day of real work in many years drew towards a close, the spirit still was being charged ready for the following morning. I thanked my wonderful, patient, short-term colleagues for a truly insightful, tiring, yet invigorating day.

I left tired but this memorable and fun experience served to underline the fact that individual craftsmanship and the importance of experience, still thrives in a world where it sometimes seems that whiskey is made by computers rather than people.

I will just have to return in the future to ensure that the whiskey I helped make turned out right, but in the meantime, I may pop back from time to time, to check on ‘work in progress’.

Sláinte.

Liqueur COCKTAILS

A liqueur is a blend of spirit, with specific flavours through the addition of fruits, herbs, spices and sugar. Today liqueur cocktails are on the rise once again; most people will have tried an espresso Martini or a Negroni. There is a plethora of liqueur cocktails, only limited by your imagination. Coole Swan has some deliciously creamy cocktail recipes, whilst Wexbury Rose has provided a playlist to adjoin your cocktail. Our article on The Renaissance of Irish Creams and Liqueurs might give you more insight.

Quick Tip; Either chill your glass beforehand in the fridge or fill the glass with ice, emptying before you pour. Add an edible flower for presentation.

Peaches & Cream

INGREDIENTS:

• 25ml white chocolate cream liqueur

50ml Peach Schnapps

• 75ml Soda Water

A highball glass

METHOD

Pour the cream liqueur and Peach Schnapps into a shaker filled with ice. Shake and strain into the glass. Add the soda water and ice. Serve and enjoy.

INGREDIENTS:

30ml Gin

• 30ml Green Herbal liqueur such as Chartreuse or Glas 55 (Irish Version)

• 30ml Maraschino cherry liqueur

• 30ml Fresh Lime Juice

• A coupe glass

METHOD

Add each ingredient to your cocktail shaker, it is traditionally shaken with ice and strained into your coupe.

NITRO COCKTAILS One Family’s Journey

Nitro cocktails are gaining more and more momentum, firstly it is cost-effective for the bars and secondly taking the hassle out of sourcing all the ingredients and fixing the cocktail of choice, most importantly it saves time. Nitrogen gas is added to the cocktail and allowed to infuse to give the cocktail a fresh and vibrant taste. Correctly executed, it can give the unique creamy texture and a foamy head that cocktails, such as an Espresso Martini are judged on. The infusion process also boosts the flavours and aromas. It is innovative, creating a myriad of possible collaborations.

Dave McLaughlin, a Zimbabwean with Irish heritage from the Midwest, has been roasting beans since 2007 when

sourcing quality beans for his café in Alabama was becoming increasingly difficult and expensive. He bought a coffee roaster and sourced beans from Ethiopia and Uganda, the home of African Arabica heirloom green coffee beans. His goal is to achieve balance. He soon became known as ‘The Bean Whisper’ after moving to Chicago where he concentrated on roasting for wholesale.

Dave and his wife Sharon moved to Ireland in 2016 and continued to source and roast the finest beans he could lay his hands on. They brought their Italian direct heat 15 kg batch coffee roaster, named Gino with them. As business grew, he managed to persuade their son Sean to join them across the pond in Cappoquin. Bringing with him, both

technical skills and creativity. With Dave’s roasting and Sean’s technical skills, they started producing nitro coffee.

In 2019, they were challenged to produce a perfect espresso martini from a tap.

With the use of their espresso shots, and skill for producing nitro coffee, they accepted the challenge, and with some trials eventually succeeded.

From there, they grew, producing kegs of Espresso Martini for bars all around the country. Their success brought the addition of other popular cocktails to their portfolio.

Their philosophy is to create cocktails of premium quality, using natural, fresh local and in-house ingredients where possible. Such as delicious Wexford strawberries for their strawberry daiquiri.

Perhaps next time you are out check if they have a 7th Raven tap and see for yourself if it measures up.

Sláinte

MAY YOUR MOCKTAILS BE MERRY AND BRIGHT

Virgin bramble rosemary spritz

Sweet blackberries, tangy orange zest and woody rosemary mingle together to create a thoroughly refreshing and unforgettably delicious drink.

Makes 6

Prep 15 mins, plus cooling Cook 15 mins

Ingredients

300g fresh (or frozen) blackberries, about 100-150g extra to serve 60g runny honey

1 medium orange, pared zest and 1/2 (half) juice

6 small rosemary sprigs, plus extra to serve About 1.5 litre soda water, to serve

Method

Put the blackberries, honey, orange zest and juice, rosemary sprigs in a small saucepan set over a medium-high heat.

Bring to a simmer and then bubble for 10-15 minutes, stirring and crushing lightly every now and then, until the blackberries have broken completely.

Press firmly through a fine sieve into a bowl, scraping the underside to get as much juice as possible (discard the pulp and aromatics).

Transfer to a jug and let cool (chill up to 2-days ahead).

To serve

Divide the blackberry syrup between glasses (about 2-3 tbsp in each).

Fill with ice, top up with soda and stir.

Slice remaining orange into half-moons and add to each glass alongside a rosemary sprig and a few fresh blackberries, if you like.

Christmas is often the season of excess, when food and drink becomes the focus of our festivities. So, whether you’ve simply had your fill of the hard stuff or just prefer to take a teetotal approach to the holiday season, this mocktail recipe is sure to leave your taste buds tingling. Give it a try this December and see what you think.

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LEFTOVER SPIRITS Using

Whether you have had a party or simply have a collection of open spirits sitting on the shelf, slowly losing their “vibrancy”, they could be transformed into something you will enjoy.

Waste not want not.

One of the first options is to use your leftover spirit for cleaning! I would agree if the spirit really has lost all life or if it is a cheap rough spirit. However, there are many ways to refresh, stir-up and enliven what you have, into a more desirable form.

Perhaps the only spirits you have, you enjoy, but not often. This can lead to every glass after the initial one; to be less than perfect, as spirits will deteriorate over time once the seal has been broken. In this case perhaps consider popping your bottle in the freezer, not only will it slow the deterioration but it will be nicely chilled for you next time.

Ideally most beverages should be stored in a cool dark, undisturbed spot but that is not always possible.

If you have a varied selection, perhaps see if you could make up some cocktails that you can store in the freezer for your next party or cocktail hour.

One of my favourites is to reinvent a spirit such as vodka or gin, by infusing it with fruit or botanicals. I love a simple cocktail but sometimes it’s nice to change it up. Plus, I can make it as fruity as I like. To do this, you simply choose a fruit, botanical that will complement the spirit best. Use a clean bottle or jar, one that will take the amount of spirit left and the addition of fruit or botanicals. Clean the fruit, taking care to take seeds out. Place in a cupboard where it will not be disturbed. If you use fruit, the infusion will take a few days or more, depending on the flavour you are after. Botanicals are a lot quicker. The best way to know is to simply take a small sip and see how it is progressing. You can also infuse your darker spirits like whiskey with the addition of perhaps orange, if you are partial to an Old Fashioned.

Another thought is to make your very own liquor. For this, you would need alcohol of choice, sugar and a flavour such as coffee, or fruit for schnapps. Check out our nitro infused story for more..

Sláinte

BATCH COCKTAILS

Fuzzy

Screwdriver

• 2 Parts Vodka

1 Part Peach Schnapps

• 6 Parts Orange Juice

• Ice

• Optional Orange slice for garnish

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.

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.

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.

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?

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.

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.

Cliona’s provide financial assistance to families caring for a seriously sick child to help with the non-medical costs-transportation, parking, accommodation, funeral costs etc.

LOCATION of FAMILIES we have ASSISTED over the past 16 years.

The foundation was set up by Brendan and Terry Ring, following the death of their daughter Cliona, from an inoperable brain tumour in 2006, aged just 15. They witnessed firsthand the financial burden faced by families with seriously sick children. Since its launch, Cliona’s Foundation has supported over 1300 families across 31 counties, and they expect at least 200 families will apply for financial assistance in 2024 equating to €500,000 in family grants. Cliona’s Foundation Unit 22, Groody Business Centre, Castletroy, Co. Limerick, V94YA07, Ireland. Tel: 061 331 333 | Email: info@clionas.ie | web: www.clionas.ie

Families all over Ireland are in a crisis right now and need your help!

CASKSExplained

Simply put, a cask is a wooden barrel. But it’s more than getting a wooden barrel filling it up with new make, waiting three years and there we go: whiskey. Casks play a key role to a whiskey’s success.

Considerations to choosing the right wood, a durable but breathable wood. I say wood, because in Ireland, we must age our whiskey in wooden barrels, however in Scotland, they must use oak. Thus, giving us an array of choice in wood. Not forgetting that oak from France will impart very different characteristics compared to oak, from perhaps, Hungary.

Depending on volume, you must review the size of barrel you wish to use. The most commonly used would be a blood-tub (30/40 litres), quarter cask (125 litres) ex-bourbon cask (200 litres) and a sherry butt (500 litres). The size of cask is important because the smaller that cask the quicker the whiskey matures. Most distilleries have a few blood-tubs in use for experimenting with, whether it’s a wood to be used for aging or finishing a whiskey, the quickest way to find out is to make a small batch.

Seasoning, deciding whether you are toasting your cask and to what degree of toast, maturing in a wine, an ex-bourbon or rum cask, is also important to the final taste, as the barrel does impart the flavours from the previous liquid.

Another possible consideration is one that’s rather unique and possible never done. For example, Talisker,

on the island of Skye, Scotland, sent casks on a voyage to the Canadian glacial ice fields, placed them on the frozen land exposed to Artic winds for ninety-six hours. Jameson sent a bottle into space with labelling boasting ‘Space Aged whiskey’.

Lastly, where you store your casks is also be a consideration, such as location, temperature and warehousing. Locations, such as those close to the sea, can impart a light saline note to the juice inside, whereas if you choose somewhere with damper conditions then your spirit will age slower. However, all this can change again depending on the type of warehouse it is. A modern purpose-built warehouse will usually have a set temperature but those with older buildings may struggle to keep the temperature from fluctuating. Although in Ireland, we would rarely have the type of fluctuation that would impact the whiskey, as other countries might.

It’s worth noting that in Ireland, our ‘angels share’ (slow evaporation) is about one to two percent a year, however in the likes of India, it can be as high as eleven to twelve percent.  Sláinte

Carrygerry Country House, near Newmarket-on-Fergus and just minutes away from Shannon, is a 200 year old Manor tastefully restored to its former glory, set in a idyllic mature country setting. arrival, you will experience a relaxed and unique country house atmosphere with open fires and antique furniture. There are 11 bedrooms, all individually styled in keeping with the house.

Carrygerry Country House,

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

We cater for Birthdays, Anniversaries, Weddings, Christenings, etc.

Our Conservatory Restaurant is open for Dinner from Saturday from 6.30pm to 9.30pm. Our Á La Carte Menu fresh, locally sourced produce and a complete well balanced

Near Newmarket-on-Fergus and just minutes away from Shannon, is a 200 year old Manor tastefully restored to its former glory, set in a idyllic mature country setting. On arrival, you will experience a relaxed and unique country house atmosphere with open fires and antique furniture. There are 11 bedrooms, all individually styled in keeping with the house.

Set Dinner Menu for €29 (3 courses plus Tea/Coffee) is served from 6.30pm to 9.30pm Tuesday to Saturday.

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

Carrygerry Country House, near Newmarket-on-Fergus and just minutes away from Shannon, is a 200 year old Manor tastefully restored to its former glory, set in a idyllic mature country setting.

for a Relaxing Getaway with Someone

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

Our Conservatory Restaurant is open for Dinner from Tuesday to Saturday from 6.30pm to 9.30pm. Our Á La Carte Menu offers fresh, locally sourced produce and complete well balanced menu.

Our Conservatory Restaurant is open for Dinner from Saturday from 6.30pm to 9.30pm. Our Á La Carte Menu fresh, locally sourced produce and a complete well balanced

On arrival, you will experience a relaxed and unique country house

WHISKEY & GIN FUN FACTS

Some quick fun facts to throw into 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!’.

• 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.

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.

A CONVERSATION with Whiskey

As 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.

What’s New In The World Of Irish Whiskey

Gender diversity in Ireland’s whiskey industry celebrated and encouraged at International Women’s Day event

Women in Irish Whiskey officially launched as a non-profit organisation and unveiled a new website at an Irish Whiskey Association-sponsored event in Roe & Co Distillery earlier this year. The networking event was for women working across all functions of the industry - distillation, production, sales, marketing, logistics and mixology - and featured a keynote panel discussion on the topic of ‘Encouraging Career Development’.

The diverse career journeys of women working in Ireland’s flourishing whiskey industry and the variety of opportunities open to women in the sector was the focus. The events and website were developed to give women insights into their industry, share their career experiences and perspectives.

Women in Irish Whiskey was set up by lifelong friends and industry professionals Heather Clancy and Anne-Marie Kelly, both from Co. Kildare, to support women and gender diversity within the Irish whiskey industry, through networking opportunities, encouraging career development and driving change in the sector.

Women in Irish Whiskey’s new status as a not-for-profit representative organisation was celebrated at the event, and its new website;  www.WomenInIrishWhiskey.com, was also officially unveiled. Among the features of the website is a membership sign-up section with access to a jobs board to encourage career progression.

A Glass Apart, the first book by Fionnán O’Connor, author and PhD candidate. His text is often the first book sought by those wishing to understand more about the whiskey category.

His unfaltering passion gives no one reason for surprise to learn that his second book Créatúr has been in the works for the better part of a decade. Diving into the immense history Fionna has discovered through his PhD research.

According to Fionnán “Tracing the history of the Irish distilling tradition from its earliest primary manuscripts through the mash bills and procedures of closed Victorian distilleries to lost words for oaten poitín in the Donegal Rosses to classic 1960s bottlings to the inspiring distillers, bonders, blenders and bar-folk reshaping Irish drinks and spirits culture now, Créatúr is a book about whiskey and the people who make it. And the people who made it. And the making of it too.

According to Fionnán “Créatúr is a book about “the creature” (direct translation of Créatúr) as a creature made from raw

materials, distilled by real people.”

A unique offering will give four hundred lucky fans a chance to become part of the journey, with a one off cask share of Single Pot Still Irish whiskey (500ml cask strength bottling), a signed copy of the book as well as a calendar of quarterly online and in-person chats. www.creatur.ie

Master Blender at Irish Distillers Billy Leighton Retires After 47 Years

Role Model and Master Blender Billy Leighton has stepped into a master blender emeritus role, following a 47-year career at Irish Distillers. He started as a trainee accountant before working various roles across the company and finally being appointed as master blender in 2004.

Dave McCabe joined the business in 2010, working in several educational and advocacy roles before being appointed as blender in 2018, he has spent several years working closely with Leighton.

Historic Powers John’s Lane Pot Stills Restored  After many years of neglect, we are delighted to see that the pot stills of the iconic Powers John’s Lane Distiller have been restored to their former glory. An important piece of Irish whiskey history in what was the heart of distillation in the Liberties in Dublin. A must visit for anyone interested in the history of not only Irish whiskey, but also the history of Dublin itself.

The stills, which once produced whiskey in the former Powers John’s Lane Distillery, now owned by the National College of Art and Design (NCAD) and are in the heart of the NCAD campus on Thomas Street.

Irish Distillers supported the refurbishment and preservation of three antique pot stills. These stills are mostly what remains from the distillery, which is long gone.

These stills and a spirit safe were designed in house by their distilling team. Powers ceased distilling on these grounds in 1976.

The project required specialist contractors eight months to complete and included abrasive blast cleaning, painting, copper cleaning and lacquering the copper stills, all of which was done by hand. The steps, valves, platforms, and the ovens used to heat the stills were also restored to showcase the workings and intricacies of the production process, all integral to the heritage of the stills. The surrounding areas were also rejuvenated with repairs and cleaning to the surrounding brickwork, railings and landscaping in accordance with consultations and agreements with the Dublin City Council Conservation Architects department.

Next time you are in that part of the city, I encourage you to pop by and view this historic landmark in the heart of the whiskey quarter. Sláinte.

Author & Historian – Fionnán O’Connor Announces Créatúr Book & Cask Share

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

www.aviatorswhiskeysociety.com

They host their meetings in Kealys pub, close to Dublin Airport.

Belfast Whiskey Club www.whiskeyclub.com

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

Carlow Whiskey Society www.facebook.com/CarlowWhiskey

They gather regularly at The Irishmans Bar, Carlow.

Celtic Whiskey Club www.celticwhiskeyshop.com

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.

Cork Whiskey Society

www.corkwhiskeysociety. wildapricot.org

Tastings each month in Cork.

Irish Whiskey Society

www.irishwhiskeysociety.com

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

Irish Whiskey Society – Dingle Chapter www.irishwhiskeysociety. com/dingle-events

Tastings are held in whiskey heaven, Dick Macs Pub in Dingle.

Kilkenny Whiskey Guild

www.kilkennywhiskeyguild.com

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

Louth Whiskey Society

www.louthwhiskeysociety.com

They host regular tastings throughout Louth.

Sligo Whiskey Society

www.thomasconnollysligo.com/ sligowhiskeysociety

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

The Village Whiskey Society www.facebook.com/ TheVillageWhiskeySociety

They meet monthly and are based in Crosshaven Co.Cork.

Waterford Whiskey Society www.waterfordwhiskeysociety.ie

Tastings are held in The Munster Bar in Waterford.

FOUR CLASSIC & ELEGANT COCKTAIL S To Try At H ome

There are cocktails and there are cocktails. Most of us enjoy a cocktail now and again but they are getting pricier but for some cocktails, you need so many ingredients, and utensils, it becomes tiring and/or overwhelming, before you even start.

We forget there are some super classic and elegant cocktails that don’t require you to have every spirit on the market. Below we have chosen some super easy cocktails for you to try your hand at, at home.

TOOLS – Ok, so we said simple but you will need some tools, although we have suggestions for substitutions that you could find at home.

• A cocktail shaker or a clean jar with no aromas.

• A jigger for measuring or an eggcup will suffice.

• Glassware, coupes and martini glasses are similar enough that they can substitute for each other. Or try a sundae glass.   A strainer, once it’s clean and has no aromas you can use it.

All recipes are for two

MARTINI - Vodka or gin, your choice. As claassic as 007.

• 2 measures of gin or vodka

• 1 tbsp of vermouth

• Ice

Place all ingredients in your cocktail shaker and stir for the James Bond style or shake for the classic style. Strain the martini into a martini glass or similar.

A CLASSIC DAIQUIRI -Refreshingly elegant.

• 2 measures of white rum

• 1 measure of lime juice

• 1 tbsp of simple syrup (sugar water 2:1) Ice

Place all ingredients in your cocktail shaker and shake it. Then strain the cocktail into a coupe glass or similar.

WHISKEY SOUR – One of my favourites, relatively simple to make and looks impressive.

• 2 measures of whiskey

• 1 measure of lemon juice 1/2 measure of simple syrup (sugar water 2:1)

• 1/2 measure of egg-white Ice

Put all your ingredients in a cocktail shaker and shake. Always taste before serving to make sure it’s to your particular liking. Then strain the cocktail into a tumbler.

SIDECAR – Another classic and slightly reminiscent of the Mad Men era.

• 2 measures of cognac 1 measure of triple sec (orange liqueur)

• 1 measure of lemon juice

Ice

Place all your ingredients into your cocktail shaker and shake well. Once happy, strain the cocktail into a coupe glass or similar.

Thin Lizzy In A Bottle

Music and whiskey are two things that have been intertwined for centuries. History shows us how inextricably linked they are, they go hand in hand. The pub session is a time-honoured tradition in Ireland, it is part of our culture. And sure, it can be great craic.

Thin Lizzy’s frontman, Phil Lynott, was known for his love of whiskey, and it often played a role in the band’s music. They even covered a traditional Irish song, which became Thin Lizzy’s most famous song, “Whiskey in the Jar.” Irish music is often lively and can be an ideal accompaniment to a glass of whiskey. Traditional Irish music is still, for the most part, played in the pub.

Thin Lizzy and the Philip Lynott Estate launched their own brand Irish Whiskey, developed by the band in collaboration with Ireland’s West Cork Distillers. They selected a blend of grain and malt whiskeys, after many tastings. They finished the whiskey in double charred oak casks to give it plenty of vanilla with a hint of smoke. West Cork distilleries, also worked with The Pogues and frontman Shane MacGowan on their first whiskey in 2015 and their single malt in 2019. Band members Scott Gorham and

Brian Downey together with the family of Philip Lynott - wife Caroline and daughters Sarah and Cathleen, immersed themselves over two years to also create an Irish Spiced Rum. It was a bit of a bold collaboration with West Cork Distillers, and it worked.

The renowned Dublin artist Jim Fitzpatrick, creator of many of the Thin Lizzy iconic album covers, worked with the West Cork Distillers branding team to produce the artwork for the label, capturing the spirit of Thin Lizzy’s energetic and rebellious music. Their whiskey and rum are not only designed a certain way but also priced to suit the consumer rather than their bank accounts. It demonstrates

the band and their family’s commitment to the Thin Lizzy fans, who have always followed and supported them; as well as creating moments with others through a shared love for music, rum and whiskey.

WOMEN

in Whiskey

Women in whiskey; has become a hot topic of late as more and more companies are now showcasing the many wonderful women they have involved in key roles. Women are now seen firmly in the spotlight, yet we are not new to the industry. Like many industries, women have always been there, just not highlighted.

Whiskey is or should I say, has been considered, a man’s drink, but why? Somewhere along the line, history became a little blurry but with a little digging, you start to unearth some fun facts about just how many women have been involved, and in such pivotal roles.

Mary the Jewess from Alexandria, who lived somewhere between the first and third centuries AD, is considered to be the first real alchemist. Setting the wheels in motion for distilling. She invented a variety of stills and reflux condensers.

Helen Cumming was the first woman to set up a Scotch whiskey business in 1824, bootlegging Cardhu whiskey; eventually, it was made legal by her entrepreneurial daughter-in-law Elizabeth.

Jessie Roberta Cowan, known as Rita married a Japanese man in 1920 and moved to Japan bringing with them, their knowledge and

experience of Scotch whiskey to Japan; where after some time working on Japan’s first whiskey company, Yamazaki, they started their own company, the infamous Nikka Distillery. Rita was a savvy businesswoman and with her husband’s experience in the distillery and degree in chemistry, they were unstoppable.

Bessie Williamson moved from Glasgow to Islay in the 1930s for a summer office job after receiving an MA in university. The owner of Laphroaig, Ian Hunter, was a bit of

a visionary, and a man who was very protective over the distillery and its whiskey recipe. Bessie showed such passion, drive, and respect for tradition, that upon his death, Bessie was to inherit the distillery. Thus, making Bessie the first female distillery manager and owner.

There are so many more inspiring, passionate women involved in every facet of the world of whiskey today, that I could write a book. Safe to say women are here to stay plus we also have the biological bonus of having better palates and noses, which are essential to making and talking about this wonderous amber liquid.

Bessie Williamson

Helen Cumming

Jessie Roberta Cowan

Mary the Jewess

BRANDY Irish Brandy exists and It’s good.

Brandy 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

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,

NEW DISTILLERIES

Bacardi acquired majority control of Teeling Whiskey Co. at the end of 2023. While Amber Beverage Group announced plans to build one of the largest whiskey distilleries in Ireland for the Walsh Whiskey business.

Lambay Whiskey plans for micro distillery

Lambay Whiskey have announced they are building an offshore, off grid micro distillery at home on Lambay Island, three miles off the coast of Ireland.

Lambay Whiskey is a joint venture between The Baring Family and House of Camus, (world’s leading family-owned Cognac producer). The brand was created in 2017 and is a collection of unique Irish Whiskeys finished in the Island’s Sea Cask Room in signature Camus Cognac Casks. The Whiskey was created to contribute to the preservation and conservation of the Island and is now sold in over 30 markets worldwide.

A protected farm shed is to be repurposed to house their new micro-distillery. Two locally crafted 1,500 litre copper stills will be transported over to the Island in early Autumn 2024. The distillery will be powered by a HVO generator with excess heat generated, being recovered, and used to heat and maintain the 15th century castle.

They are committed to being environmentally friendly, thus all by-products will be used to feed the islands livestock.

Work on the micro distillery has started and is hoped to be completed by November, with the first island whiskey distillation taking place before Christmas 2024.

Once complete the distillery will only operate during the winter months due to its off-grid nature.

Once distilled it will be laid down in the Island’s bonded warehouse by the sea, for a minimum of 3 years.

McConnell’s Distillery Officially Opens At Crumlin Road Gaol

McConnell’s Distillery and Visitor Experience officially opened its doors at Crumlin Road Gaol this year.

The venue will play a leading role in the continuing economic and social regeneration of North Belfast and be a new exciting venue for tourism in Northern Ireland as a whole. The total investment in the new company amounts to £30m.

The Department for Infrastructure has provided Belfast Distillery Company with the lease to develop its distillery within the historic Grade A listed building while the Department for Communities and Invest Northern Ireland have both provided funding. The public-private investment is completed via support from Santander Bank.

They have turned an empty wing of an historic gaol into a place of investment, employment and opportunity, and it is now the home of the famous McConnell’s Irish Whisky which was originally born in Belfast in 1776.

Sláinte.