The choice of which dressing to adorn your meal with to spice it up a little wouldn’t normally feature in a whiskey blog.
But then this is no ordinary ketchup.
Fitzpatrick’s Homemade Ketchup is the first – at least to my knowledge – to be infused with ‘just a splash of Irish Poitín’ in it’s ingredients.
I just had to try it out!
It’s available locally near it’s Cavan based homeland – and at Fallon & Byrne in Dublin – where I picked up a bottle before attending the wonderful Whiskey Live Dublin 2018 show.
I added a generous serving to my fish ‘n’ chips recently – well – it was a Friday – and it certainly made a welcome step up from my normal everyday condiment.
It’s more of a relish than a red sauce.
There are small chunks of tomatoes, onions & sultanas in the mix – which adds texture – together with a gentle sweetness – and a spicy tanginess – giving a welcome zest & flavour to my meal.
Quite what the ‘splash of Irish Poitín’ added to the well balanced mix I’m not sure – but there was a wholesome earthiness to the experience – and at only 1.5% content – it’s hardly going to intoxicate you.
A lovely tasty addition to the condiment canon!
I’ve certainly enjoyed splashing it all over my meals in recent weeks!
Lots of it – over 2 million litres of pure alcohol last year.
Housed in a variety of sites spread throughout the pretty West Cork town of Skibbereen the distillery is rather nondescript – hiding – as it does – in a small industrial estate.
There is no visitors centre. The distillery isn’t exactly pretty. But by prior arrangement I was lucky enough to be shown round the operation by an enthusiastic & energetic John O’Connell who along with fellow friends Denis McCarthy & Ger McCarthy, set the business up in 2003.
After a rocky start, the team at West Cork Distillers are getting into their stride.
The combination of John’s research & development background with Denis & Ger being former fishermen means they are used to relying on their on ingenuity and skills to pull themselves through. It also shows in the rather unusual ‘Rocket’ still that they made themselves – along with a lot of other rather ingenious inventions that aid in the distilling process.
But what of the actual spirit?
Well a vast amount of it goes to third parties, supermarket own labels, pub bottlings & other non distillery producers. That’s not to say it isn’t good quality. Many awards have been won for these products & I’ve chosen a few of them on a blind tasting as my best in class.
They also release under the West Cork label with some innovative & fabulous expressions – but more of that later.
A strong sense of ambition, drive, innovation & ingenuity is evident on being shown round the various sites.
Working 24 hours a day 6 days a week means a lot of barrels to fill & a lot of warehouses to store them in. The three I saw were packed to the rafters. Luckily West Cork Distillers are currently engaged in building more warehouses on the outskirts of the town – along with plans to erect a very large Coffey still which currently looks like a giant copper jigsaw set! I’m confident however they will put it together & fabricate it to their own requirements.
Some of these requirements are a desire to use Irish sourced malt, grain and yeast.
The malt is relatively easily obtained.
The commonly used grain for distillation in Ireland however is corn. Ireland unfortunately doesn’t have the climate to grow distilling grade corn. The bulk of it is imported. West Cork Distillers have therefore bucked the trend and are using Irish grown wheat.
This has posed problems for the master distiller Patrick Harnedy. Wheat is a more ‘lively’ grain to work with which has resulted in an overflow of froth on a number of occasions. But they are soldiering on and honing their skills.
On the yeast front they were looking forward to developing a strain sourced from the wonderful West Cork countryside that would be unique to West Cork Distillers yet still allow them to produce award winning whiskey.
Any tour wouldn’t be complete without the all important tasting.
Many familiar brands & supermarket releases were on show. A lot of them I’d already enjoyed. I was drawn to to those I hadn’t tried before or enjoyed only fleetingly.
The West Cork Distillers Glengarriff range was one that stood out.
They are single malts matured in casks that have been charred – by West Cork Distillers home made charring machine – with either Irish Peat or Irish Bog Oak.
I’m all for the return of peat to Irish Whiskey and what West Cork Distillers have produced here is rather unique.
It’s the first modern Irish Whiskey to use Irish Peat in it’s manufacture!
Most other peated Irish expressions have to use malted grain imported from Scotland as the process to dry out the barley with peat smoke has died out in Ireland.
I was rather surprised by how much of a peat influence there was on the nose of this youthful & fresh malt just by the barrel being charred with Irish peat as the fuel source.
It followed through to the very enjoyable taste too. A mellow malt start with hints of vanilla from the charred cask evolved into the softly glowing embers of a peat fire.
Nothing in your face, just the warmth of an open hearth gently warming the palate. I should add it’s non chill filtered and natural colour too.
And it won’t break the bank to get your hands on one either. O’Briens are stocking it around the €40 mark.
A final mouth pleaser was in order.
Asked to sample a poitín I gladly took a sip. Yes it was strong, but possessed a clear fresh taste & satisfying appeal.
Only then did John laughingly reveal the bottle.
John O’Connell’s Poitín bottled at 72%!
It was one of the marketeers mad ideas.
Did I say West Cork Distillers don’t have a marketing department?
That is left to the many third parties that buy their spirit. Parties like Halewood International that are behind both The Pogues Irish Whiskey as well as Peaky Blinder Irish Whiskey.
Both of which I’ve bought & enjoyed previously.
Knowing the source & meeting the team that made the spirit just makes it all the better.
West Cork Distillers are one of the most dynamic & innovative whiskey distilleries in Ireland.
I wish them continued future success.
I’d like to thank John for the generous amount of time & enthusiasm he displayed showing me around the distillery sites.
Many thanks too for the poitín – a fun drink indeed!
1) This is the first spirit to be released from a new Dublin whiskey distillery for over a century.
That in itself makes this recently released poitin worthy of a punt – which is exactly what I did. But on tasting the spirit – I got a lovely surprise.
2) Spirit Of Dublin is a single pot still Poitin.
Once I worked my way through that initial oily, slightly rotten fruit smell of new make whiskey – I experienced a very welcome single pot still signature spice warming up my palate and making me smile.
Made with a mix of malted barley and unmalted barley – this is a uniquely Irish style originating from an early tax avoidance scheme where unmalted barely attracted no duty.
The unexpected result is a fabulous soft spice together with a slightly richer mouthfeel on tasting – which Spirit Of Dublin clearly possesses.
If it taste this good straight from the stills – what will it be like straight from the barrel after it’s matured for long enough to be called a whiskey?
Perhaps I’ll have to book another flight a few years hence to find out!
Micil. A proper noun. (mick-ill) A person’s name. Specifically one who hails from the gaeltacht area of Galway and was employed in illicit alcohol production.
Poitin. A noun. (po-cheen) A formerly illegal distilled spirit. Usually clear in appearance. In this instance made by the above person – but now turned into a legal enterprise by his great, great, great grandson.
I encountered Micil Poitin whilst waiting for the start of my Dublin Whiskey Tour in the welcoming Dingle Whiskey Bar.
Surprisingly smooth on the palate with the familiar oiliness & hints of rotten fruit associated with what is essentially unaged raw whiskey.
The added locally foraged bogbean gave a few other soft notes contributing to a degree of terroir.
Micil Poitin is the taste of tradition.
A worthy addition to the growing Irish Poitin market.