There’s been a lot of interest in the new design for Paddy’s Irish Whiskey.
Sazerac have recently taken ownership of the brand from Pernod Ricard – it is still made in the New Midleton Distillery in Ireland – and are injecting some money & life into the marketing & labeling of this historic whiskey.
Die hard fans are not exactly enamoured by the rebrand.
The additional ‘s in Paddy, the additional ‘e’ in whiskey, the altered image of Paddy himself with bowler hat, clover and smile has all caused a degree of ire.
I see it as the onward development & change inherent within the whiskey industry.
Spotting some bottles in my local Dunnes store when out shopping – also with the extra ‘e’ – I thought it opportune to revisit this blend.
The nose has that sweet caramelly aroma common to many an entry level blend. It’s relatively grainy neutral otherwise.
The taste is soft & sweet, but develops into a noticeable heat with warming vanilla & caramel dominating.
It’s a robust little dram with a short finish & uncomplicated appeal.
What Paddy Flaherty was dishing out in his legendary sales adventures is in all probability nothing like today’s offering.
To begin with it wouldn’t have been chill filtered. That practice didn’t become common until after the 1940’s or 50’s.
The barley and/or corn raw ingredients were probably organic – as were all grains in a pre-petro chemical agri business environment.
The whiskey Paddy was plying would likely have been a pot still whiskey – a mix of malted & unmalted barley – and not a blend at all. Irish distillers were reluctant to embrace the new technology of the Coffey Still which kick started the modern whisky industry.
It also wasn’t until the 1920’s or 30’s that bottling Irish whiskey became the norm. Usually it was sold in barrels to pubs, bars & hotels who dispensed it straight from the cask – a large variation in quality could then ensue.
Even if Carol Quinn – Archivist at Irish Distillers – is sitting on an original Paddy Whisky recipe – it would be difficult to recreate.
The soils would be different, the water would be different, the air would be different, the processes have been altered, the wood for maturation would be different – all factors that in a myriad of ways would alter the taste, texture and flavour of the resulting whiskey.
But we can sit down today and enjoy a glass of Paddy’s Irish Whiskey.
I raise a toast to his memory and the fabulous tales therein of the original brand ambassador.