The most Northern point on the Island of Ireland is in what is often known as The South.
To access the political North from here you travel South.
TinCup American Whiskey proudly displays it’s Colorado heritage on the attractively embossed bottle – as well as the marketing story.
The bulk of the whiskey is actually distilled in Indiana – blended & cut with some Colorado single malt & ‘Pure Rocky Mountain Water’.
So now that’s all clear – what was I doing in The North?
The North – being a different jurisdiction – stocks a more comprehensive & varied array of spirits than The South. Always keen to pick up something new & interesting I called in on an Asda supermarket on my travels & bagged this American Whiskey.
The design is cool – the marketing is slick – it’s reasonably priced – it made my basket.
A rich golden brown hue with that classic candyfloss bourbon sweetness tempered by a sawdusty dry rye aroma greeted me.
The palate was relatively mellow – yet gradually opened up with smooth vanilla & gently growing peppery spices building to a gorgeously drying finish leaving a tingling prickliness dancing away.
I found the overall presentation of this whiskey extremely endearing & enticing.
The whiskey itself suitably matched the marketing.
A lovely combination of rugged rye & smooth bourbon – stories of the past & visions for the future.
Whiskey has always been a journey of exploration for me. An exploration of tastes, styles & presentations.
Irish Whiskey travels all over the world. Some of the spirits produced in those countries consequently finds it’s way back to Ireland – like this baijiu.
Which I choose to explore.
Baijiu is mainly a sorghum based distillate produced in China. It has a long history – possibly longer than whiskey – and is as diverse too.
For a more detailed account I’d recommend the ScienceDirect.com article by clicking on the highlighted link.
This S100 bottle is a popular seller in China – & happens to be found in Dublin via Asia Market.
The bottle itself is very catchy – unlike anything I’ve encountered in the whiskey world. A cutesy childlike image probably doesn’t sit well with age appropriate rules – but may have assisted sales in China.
The liquid is clear & colourless – much like our indigenous poitín.
The nose isn’t too dissimilar either – but more of a sweet & sour thing going on.
Sweet from the sorghum I presume & sour as in a new make kind of way.
The palate is light & refreshing. A wonderful mouth coating effect gave way to a depth of wholesome flavours that pulled me in.
Even before Teeling Whiskey Distillery opened in 2015, I eagerly attended a guided tour of the nascent facility by none other than master distiller & blender Alex Chasko himself.
I’ve been avidly watching the rebuilding of Irish Whiskey – especially the role Teeling plays in that growth – ever since.
Teeling’s 5th Anniversary took place during COVID – and like many events – moved online.
So instead of a lavish party inside the fabulous distillery itself – it was me, my computer & 5 samples of Teeling Whiskey made in that very distillery.
Alex Chasko was again present – along with brand ambassador Robert Caldwell – to regale us with tales of those 5 years. From a dream to reality, a building site to a fully functioning whiskey distillery and from brewing beer in Oregon to distilling whiskey in Dublin.
To date most of the Teeling bottles on the shelves are sourced product – and very good they are too!
Alex is responsible for maturing that stock, choosing the casks, finishing, blending and releasing a wide variety of styles & flavours.
Now before me are 5 differing samples drawn from casks distilled at Teeling’s Distillery in Dublin itself.
This is the dawning of a new age in Irish Whiskey.
So what does it taste like?
A trio of Single Pot Stills started the show. All triple distilled using a 50/50 malted/unmalted mashbill presented at 46%, non chill filtered & natural colour.
SPS Bourbon Cask
The combination of rich vanillas, bourbon sweetness with a joyful youthfulness followed by an attractive prickly spice just won me over.
SPS Virgin Cask
A more tannic, sawdusty element with a sharper spice came through. Still enjoyable – if less balanced.
SPS Sherry Cask
Milder, mellower & more subtle & sweeter than the other 2. Not my favourite.
The 3 casks demonstrate the influence wood has on the whiskey. They also show the building blocks Alex uses to blend together to achieve a relatively consistent product for the Single Pot Still release which can iron out any excesses within the individual components.
A wonderful insight into the world of the blender.
Next came a duo of single malts – Crystal & Peated – which demonstrate the role raw ingredients play in developing flavour.
Crystal Single Malt
Crystal malt is commonly used in craft beer circles to boost flavour, depth & colour. A throwback to Alex’s brewing days.
Crystal malt has been roasted for longer – allowing richer, darker flavours to come through.
I found a farmhousey saison type of nose, rich vanilla on the palate with a gorgeous spice on the finish.
Peated Single Malt
Well anything with peat in it is a winner for me – and Teeling’s didn’t disappoint!
Very well balanced from start to finish.
A sheer delight!
A wonderful way to celebrate Teeling’s 5th Anniversary with such delicious whiskeys.
Having followed their growth along every step of the way it reassures me no end – the quality & diversity of whiskey being produced at Newmarket is a joy to experience.
Hats off to Teeling Whiskey – and all the team involved – Happy 5th Anniversary!