Category Archives: Rye

Puni Alba, Italian Single Malt, 43%

One of the joys about entering the An Pucan bar – just off Galway’s Eyre Square in the West of Ireland – is the wide array of whiskey available. Not only do they stock a marvelous selection of Irish – there is a healthy amount of other countries output too.

Italy is one of those countries. They also happen to be one of the Six Nations rugby teams that do battle every year – and as An Pucan is a sports bar – they show the game – as well as having the whiskey!

Puni is the first whisky distillery in Italy – and I was keen to sample one of their expressions.

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Puni Alba c/othewhiskeynut

This Puni Alba release is one of their earlier incarnations. An Pucan’s bottle is the original design – a very attractive & distinctive rectangular bottle at that. Later editions come in a more traditional – yet still very stylish – round shape which is used across the whole range. For me however – it’s the contents that count – so a glass was duly poured.

The nose came over with a rather unique profile. Soft & sweet with a lovely floral touch – yet slightly citric all at the same time. Very intriguing.

The taste started off suitably mellow, followed by a lovely growing heat with a little spicy kick. The floral sweetness developed into a cornucopia of flavour sensations that rolled around in the palate.

Very nice!

The finish was rather short – but left me wanting more!

Why had it taken me so long to try this gorgeous whisky?

On the side of the bottle some interesting information – which became clearer when enlarged – explained why I loved this expression so much.

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Fantastico! c/othewhiskeynut

Turns out it’s triple distilled using a mash of barley, wheat and – my pet love – rye! So that’s where the delightful spice comes from. The combination of these grains works extremely well in producing  a phalanx of beautiful flavours which just exploded in my mouth.

Heaven in a bottle!

Much like Linea 77 singing about La nuova musica Italiana – I want more nuova whisky Italiana!

It should go without saying this original bottling came non chill filtered with no added caramel – which raises the freshness, clarity & strength of the engaging flavours within.

Puni Whisky – a force to be reckoned with.

Sláinte.

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Pikesville Supreme, Straight Rye Whiskey, 40%

Pikesville was a small neighbourhood in Maryland USA. It is now consumed into Baltimore County and happens to be where some of my in-laws live.

Despite visiting last year – I never did get the chance to try the locally named brand.

Pikesville  – as well as Maryland in general – had a thriving rye whiskey business before prohibition. Only now is there a bit of a resurgence of that proud history with new distilleries entering the market.

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Pikesville Supreme Rye c/othewhiskeynut

This bottle in the meantime is made in Kentucky at the Heaven Hill Distillery in Bardstown – and when I spotted it on the shelves in Garavan’s – I couldn’t let the opportunity pass.

Now ‘straight’ in American terms means aged for at least 2 years. ‘Rye’ means at least 51% rye is used in the all important mash bill  – the other 49% can be commonly made up of corn, wheat or barley. Added caramel is not permitted.

Rye is a style of whiskey I love.

I like the hit of spicy cinnamon & nutmeg followed through by a rich peppery dryness combined with some softer warming vanilla & caramel notes.

Pikesville Supreme only just had that rye kick. I found it very much muted by the other ingredients – which I suspected as being corn. This resulted in a warm vanilla led nose & taste with only a tingling of rye at the end.

An easy drinking approachable rye yes – but not what I’m craving.

My suspicions on the corn content were confirmed later by an internet search. The mash bill makes all the difference to the taste. In this instance Pikesville appears to have a mix of rye 51%, corn 37%, and barley 12% – which explains why it didn’t light up my life.

That’s not to say it’s a bad rye. In fact many are lamenting the loss of this particular bottling which has been replaced by a 6 year old 110 proof – 55% ABV – expression that might be more up my street. The Washington Post even covered the story here! 

So if you’re missing a taste of Maryland – head for Garavan’s in Galway!

Sláinte.

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Arbikie Highland Rye, 48%

Scotland 1     :     Ireland 0

At least that’s the situation when it comes to the race for rye.

Despite Kilbeggan sitting on a wonderful 6 year old pot still rye – as tasted at Whiskey Live Dublin here – Arbikie have released a 2 year old Highland Rye.

Being relative newcomers – Arbikie are not bound by ‘tradition’, ‘custom’ or ‘expectation’. This Highland Rye exists outside of the box that is Scottish Whisky Regulations – time for a musical interlude!

As such there is no mention of ‘whisky’ on the label.

Yet rye has always been an integral part of the whisky scene both in Scotland – as well as Ireland – and what Arbikie have done is simply to re-interpret a ‘tradition’ that has been neglected for over a century.

As a self confessed ‘rye head’ I couldn’t pass this up. A bottle was duly ordered.

It’s a bit pricey for 500ml – but the proceeds of the first 100 bottles go to a Motor Neurone charity here.

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Scottish Rye c/othewhiskeynut

I like the simplistic clarity of the no nonsense label – including the large Arbikie logo common throughout their Gin & Vodka range.

I like that Arbikie are a ‘single estate distillery’ using ingredients grown on the estate farm & fields.

And I like the additional information shown on the attractive label; grain variety, field grown in, cask type.  Shades of Mark Reynier at Waterford’s terroir here.

But most of all – I simply love the whole drinking experience of this rye.

4 of us variously sampled this first Scottish rye for over 100 years – so the following is an amalgamation of our findings.

A wonderful floral bouquet on the nose, hints of varnish, a soft to medium classic white peppery rye spice, warming vanilla & caramel notes from the charred American oak casks.

The taste was suitably smooth, the youthful rye punch delightfully muted by the barley content which added a gentle malt & slight oily influence to the drying rye spices in the well balanced mix.

The finish coated my mouth in that invigorating warm yet dry prickly feel I so enjoy after a great dram.

Superb.

If you only drink one rye this year – make it Arbikie Highland Rye.

Not only does it encapsulate all the classic rye attributes I love – it also adds a unique Scottish mix with the homegrown rye & barley.

A stunning return for Scottish rye.

Sláinte.

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Turnstone Rye, 42%

Turnstone are colourful, chubby little wading birds that usually frequent rocky shores. I encountered them a lot when I lived by the sea.

Rye is a grain which can be distilled into whiskey usually associated with rich dry spices on tasting. I can’t get enough of rye whiskey.

Dancing Cows is a distillery on the South coast of England that make Turnstone Rye. I was keen to acquire a bottle.

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Turnstone Rye c/oDancingCows

Despite only mailing to UK addresses, I availed of the AddressPal service from An Post – which I’ve successfully used before – to try and secure this otherwise unobtainable bottle.

On this occasion the no liquid rule was strictly adhered to and the delivery failed.

A few emails with Dancing Cows were exchanged. I suggested another UK address or my moneyback and awaited a response.

Nothing.

Several more emails were followed up by a couple of phonecalls.

Still nothing.

Now Turnstone usually turn up on Irish shores with the winter migration and I was hoping to spot one soon.

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Birdwatching c/oBirdwatch Ireland

There is a term however in birdwatching circles when you go out to see a bird and fail to find one. It’s known as ‘dipping out‘.

Well I certainly ‘dipped out’ on spotting Turnstone Rye on the mighty River Shannon.

Should have gone to Master of Malt!

Sláinte.

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Headline photo c/o YouTube

Pearse Lyons Distillery, The Liberties, Dublin

The Pearse Lyons Distillery officially opened it’s doors to the public on August 26th 2017.

I happened to be in Dublin myself that day – but as I (and a few other whiskey heads too) were busily judging the blended whiskey category for the upcoming Irish Whiskey Awards in another part of town – the alcohol took it’s toll on me and I was in no fit state for any distillery visit.

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Blind whiskey tasting in progress c/othewhiskeynut

Luckily for me the next week provided a further opportunity in the single grain, single pot still & cask strength category judging at which I paced myself rather better with adequate water & food intake.

So by 4pm I happily had the chance to be shown round the week old distillery by the friendly & informative guide – sorry – storyteller – Bernard.

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Now let’s go inside & have a whiskey! c/othewhiskeynut

The distillery is highly unusual in that it is housed in an old church – complete with graveyard dating from the 1100’s!

Bernard himself did a sterling job exploring some of the many stories that make up both the past, present and future of the current whiskey distillery.

The stories continued inside the distillery building that had the wonderfully gleaming copper pot stills placed in the old alter area surrounded with stunning stained glass windows.

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The whiskey window c/othewhiskeynut

The pot stills themselves are a rather unusual design for Irish whiskey. To begin with there are only 2. Mighty Molly – the larger wash still and Little Lizzie – the spirit still – which along with the familiar bulbous pot also has a rectifying column on top.

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Mighty Mollie & Little Lizzie c/othewhiskeynut

Both were manufactured by Vendome in Louisville, Kentucky, where Pearse Lyons has his Town Branch Distillery. Interestingly, these stills were previously used in County Carlow to produce some of the whiskey that ended up in Pearse Whiskey blends –  which we got to taste later in the all important sampling – where all good distillery tours finish – in tasting the actual produce.

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The tasting trio c/othewhiskeynut

Pearse Irish Whiskey comes in 4 styles & flavours – all presented at 42%

There are 3 blends. Blends are whiskeys that contain both grain whiskey and malt whiskey.  2 of the Pearse blends contain malt that has been made using the stills now situated in the former church.

The Original started off our introduction to the Pearse family whiskeys.

Aged in bourbon barrels for 3 to 5 years this light whiskey came across crisp & clear to me – very enjoyable & approachable – even after the single pot stills I’d enjoyed earlier in the day.

The Distiller’s Choice is also a blend using slightly older malt & grain components with final maturation in sherry casks. This gives the whiskey a slightly sweeter taste which I must admit didn’t wow me as much as The Original.

The final offering was the Founder’s Choice. A 12 year old single malt from an un-named source. This also  had the fairly soft, light & approachable character of an Irish bourbon cask matured single malt.

By now I was chatting with fellow distillery tourists to find out which expressions they enjoyed. We did ask about the last bottle – the Cooper’s Select – and despite being on sale in the distillery – it wasn’t offered for tasting.

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Cooper’s Select c/othewhiskeynut

Would it be available in the nearby McCann’s Bar?

‘Probably’ came the reply.

A plan was hatched. My new whiskey buddies – a young American & an English couple would meet there after our distillery purchases.

Now McCann’s is currently hidden behind scaffolding & hoardings as the whole block is undergoing renovation as part of the Pearse Lyons Distillery project – I can’t wait to see the final result of the refurbishment to this fine old bar,

Inside were a large crowd of regulars enjoying the craic & watching the late afternoon sport on the telly. My new american friend was already enjoying a Guinness – well the brewery is just next door! – but I insisted on ordering some Cooper’s Choice.

Cooper’s Choice is an aged blend matured in bourbon barrels with final maturation in sherry casks. It’s also a sourced whiskey while Pearse Lyons own distillate is quietly resting in wooden barrels.

I really enjoyed this one. As did my friend who was now joined by the English couple.

Spotting the bar also stocked the output from Pearse’s Town Branch Distillery I couldn’t resist the Town Branch Rye.

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Town Branch Rye c/othewhiskeynut

At 50% it delivers that powerful peppery spice kick on both the nose & mouth that I simply can’t get enough of – big, bad, beautiful & bold. Lovely!

Meanwhile one of the chatty locals insisted we had some traditional Irish whiskey – so a glass of Paddy’s it was.

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Paddy Irish Whiskey c/othewhiskeynut

Oh dear.

Yes it was smooth & easy – but it lacked the full blown character & hit of the rye we just tried previously.

I could have stayed longer – but I had a train to catch – so made my way to the station with just enough time to grab an Iarnród Éireann cup of tea & sandwich to sober up.

Whiskey for me is a journey of discovery.

I discovered a lovely new Irish whiskey distillery along with some beautiful new expressions – and hopefully led others to discover more too.

My thanks to the Celtic Whiskey Club & Pearse Lyons Distillery for  a wonderful day out in Dublin.

Sláinte.

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Rye For 4th of July

Rye is seen as a quintessentially American style of whiskey often associated with pre-prohibition days. But like a lot of things in America – I’d argue it’s an immigrant from the old country.

There is a long tradition of growing rye in Northern European countries. This grain has found it’s way into many breads, beers, cereals and of course – whiskey.

The current growing demand for rye in whiskey terms has precipitated countries not normally associated with rye whiskey to begin to explore the market.

My small selection of 4 ryes – well a loose interpretation of that style – reflects this.

I’ll let The Presidents of the United States of America have their say first.

Peaches. A colloquial term used to describe a close & good friend.

Rye whiskey is definitely a close friend of mine!

That rich, warm dry spiciness with a long finish is  what I’m looking for & elevates rye to being a peach among whiskey styles in my book.

Real peaches come in a can – as the song goes – but rye comes in a bottle. Let me introduce you to my 4 bottles.

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PrizeFight c/othewhiskeynut

Ireland; PrizeFight Whiskey, 43% NAS, blend

Produced by West Cork Distillers for a 3rd party – this whiskey is a blend of Irish single malts & grain whiskey aged in ex-bourbon barrels before being finished in ex-rye casks from Tamworth Distilling, NH.

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Brothership Whiskey c/othewhiskeynut

Ireland/America; Brothership Whiskey, 45%, 10yo, blend.

A blend of 10 year old Irish single malt & 10 year old American rye this is truly a trans-atlantic whiskey. A collaboration of Connacht Whiskey Co & New Liberty Distillery PA.

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Sunken Still Rye c/othewhiskeynut

Belgium; Sunken Still Rye, 45% 4yo.

Yes that’s right – a Belgian Rye Whiskey produced with predominately Belgian rye grain in ex-bourbon barrels for 4 years by the Filliers Distillery.

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FEW Rye c/othewhiskeynut

USA; FEW Rye, 46.5%, NAS.

An American rye whiskey made with predominately american rye grain in charred virgin oak barrels by the FEW Distillery, Evanstown, Chicago.

Colour

I like to see a variation in the colour of the whiskeys I drink. It foretells of the different smells, flavours & overall drinking experiences to be enjoyed.

FEW came out the darkest – reflecting the use of charred virgin oak casks. There was a jump down then to the paler duo of PrizeFight  & Brothership with Sunken Still  coming in with an almost pale yellowy hue.

 

Nose

Brothership kicks off with a soft barley sweetness before developing muted rye spice. PrizeFight comes across with a more fresher, clearer nose & an equally enjoyable spice. Sunken Still has a wonderfully aromatic floral bouquet whilst FEW delivers a classic peppery rye punch.

Taste

The soft smooth delivery of Brothership quickly develops into a lovely rich dry spice. PrizeFight has a cleaner palate with a slightly less intense rye spice.

Meanwhile the Sunken Still’s fragrant bouquet flows through into a wonderful cornucopia of taste on the tongue with a rich dry spice that is simply divine. Beautiful.

The FEW doesn’t disappoint either. To start there is that caramel/vanilla bourbon like feel followed by an almost classic rich peppery spice that tingles & teases as it drys the palate.

Finish

PrizeFight’s lovely spice fades slowly, only marginally beaten by the warmer, drier spice of  Brothership. FEW lasts the longest whilst Sunken Still manages that dry floral spice right to the end.

Overall

What stands out to me is that whilst having no rye grain in the original mix – the rich dry spicy notes of a decent rye whiskey still come through in the PrizeFight whiskey simply by it’s time in the ex-rye casks. It may lack the overall dry mouthfeel of a true rye – but it certainly makes a worthy addition to the rye cannon.

Brothership benefits by the addition of a real rye whiskey in the mix which heightens the rich dry rye spiciness on both the taste & finish which is not initially apparent on the sweet barely nose.

The FEW could almost set the benchmark of what a good rye whiskey should be. A straight forward crisp peppery spice with a marvelously long dry finish. Superb.

Sunken Still adds something extra to that dry spice by giving it a floral display of flavours.

Scores

For taking rye whiskey the extra mile – Sunken Still from Belgium comes out tops in this taste-off.

FEW from America comes in a close second

The Irish-American hybrid that is Brothership follows closely behind – leaving Ireland’s PrizeFight bringing up the rear.

I would commend PrizeFight for being able to hold it’s own among such worthy competition in that they all contain rye in their original mix.

It just goes to prove the powerful influence the maturation in wood has to the overall taste.

You pays yer money – and you takes yer choices!

Sláinte.

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Up in the Klouds – Drinking in NYC

Flying in from a town whose tallest building is the 12 story Sheraton Hotel – staying in a 9th floor hotel room held a certain appeal.

Sadly the views I expected were obscured by even larger skyscrapers that we couldn’t see the tops of despite craning our necks through the permanently closed bedroom window.

Welcome to New York!

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Empire State c/othewhiskeynut

I still harboured high hopes for the hotel’s 14th floor roof top bar – Vu Bar – quietly enjoying a few drinks with a panoramic view of downtown NY below.

A cold blustery windswept veranda overlooked by even taller buildings was the reality. Well – it was March – and the building that dominated all – including our bedroom window vista – was in fact the Empire State Building!

Homer Doh!

The bar had a lovely collection of whiskey to sample however & a friendly bartender in Emilio.

I started with Maker’s Mark 46. It’s a mainly corn based bourbon with some wheat & barley in the mash bill which imparts a relatively soft, smooth & sweet overall experience to the taste despite it’s 47% strength. It goes down very easily – but didn’t really do anything for me & my penchant for bolder flavours. It definitely is a better dram than the standard Maker’s Mark which I tasted earlier on in the day though.

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Knob Creek Bourbon c/othewhiskeynut

Knob Creek Small Batch took my fancy next.

Now that’s more like it!

The darker colouring & slight dry spice on the nose indicated a high rye content in this 50% bourbon which was much more agreeable to my tastes.

Emilio mentioned a sister bar on the opposite side of the street – so the next evening after a busy day sightseeing & an enjoyable tasty meal washed down by the amusingly named Kloud lager – which had a lovely malty flavour – in a local Korean restaurant – we headed up to the 17th floor Cloud Social bar.

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Korean Kloud Lager c/othewhiskeynut

The views were far more impressive from up here. It would certainly make for a cool place to hang out on a warm summers day – but with temperatures below zero & a light dusting of snow it was back into the bar area for some warming whiskeys after a few snaps.

Again I was pleasantly surprised by the array of whiskeys before me. One that took my eye was Lot 40.

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Lot 40 c/othewhiskeynut

Now I’d heard great things about this Canadian Rye so on spotting a bottle I just had to try it.

Oh dear.

Soft ,sweet, hardly any spice. A very smooth easy drinking bourbon style of whiskey.

Not what I was expecting at all from this 43% rye. What I experienced bore no resemblance to the reviews I read before or after – so I just don’t know.

To counteract my disappointment I went for a Knob Creek Rye.

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POW c/opinterest

The full on rich dry peppery spice bowled me over after my previous drink. In fact it was almost overwhelming after the soft sweetness of Lot 40 as my palate struggled to come to terms with that lovely rye punch I crave in this full on 50% whiskey.

If anything – I think the Knob Creek Small Batch Bourbon – with it’s initial rich vanilla & caramel notes flowing through to a lovely balanced rye spice – came out tops for the 4 whiskeys I tried out up in the clouds of New York’s rooftop bars!

Sláinte.

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The Rumble For Rye! PrizeFight Irish Whiskey vs Johnnie Walker Rye Cask

Ding ding ding ding ding ding ding!

Y’all ready for this?

Welcome to tonites fight!

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PrizeFight c/othewhiskeynut

In the Green corner we have Irish newcomer PrizeFight weighing in at 43%. An NAS – non aged statement – blended Irish whiskey finished in rye casks from Tamworth Distilling, produced at West Cork Distillers for Pugilist Ltd.

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Johnnie Walker Rye c/othewhiskeynut

In the Blue corner is heavyweight Diageo’s well known Johnnie Walker brand with their Rye Cask blended release at 46% with a 10 years old age statement.

Round 1

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POW c/opinterest

PrizeFight jumps straight out and lands a powerful punch which wounds the Johnnie Walker Rye.

The rich dry rye spice nose of PrizeFight is simply bolder than the muted soft notes of JW Rye.

Round 2

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Kaboom c/opinterest

JW Rye is showing flabbiness with excessive caramel & sweet grain taking the edge of that rye kick.

PrizeFight lands one after another with it’s leaner, cleaner & crisper rye punchiness!

Round 3

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Wham c/opinterest

It’s all over now!

PrizeFight delivers a knockout blow with a lovely rich dry spiciness that just goes on and on.

JW Rye retreats to it’s corner – unable to match the youthful invigorating power of PrizeFight.

Three cheers for the Green corner!

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Sunken Still, Belgian Rye Whisky, 45%

Further exploring the world of rye whiskey I have come across a certain amount of opposition & even derision of the term Irish Rye.

It is some what ironic that Irish Distillers are currently recreating Irish Rye from long forgotten records where quite clearly rye was commonly used in the production of Irish whiskey.

I’d even suggest there is some merit to the proposition that Ireland actually invented Rye Whiskey. America only popularised it with the influx of Irish immigrants & know-how.

Who knows?

What I do know however is that Ireland is a little late in joining the current rush for rye.

France, The Netherlands, Finland, England, Czech Republic and even India all have rye whiskey products on the market – and if you click on the countries you will be guided to the relevant rye.

I managed to get my hands on one of those new breed of ryes from Belgium via the marvelously named Drankenwereld online bottle shop. Despite the alleged openness of the European Union – it still took a few emails to arrange a safe & prompt delivery.

Sunken Still Rye Whisky is a 4 year old rye matured in bourbon barrels from the Filliers Distillery in Belgium who also do the Goldlys whisky range.

I found the nose to have a curious honey sweetness with a spice that reminded me of cinnamon – almost into liqueur territory here.

Mrs Whiskey adored the nose & likened it to perfume.

Luckily the taste was clearer with the dry rye spice punching through the soft sweetness to give a long lasting finish.

A pleasant & fragrant Belgian slant on the rye flavour profile.

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American Whiskey, NYC

Arriving in New York City after a 7 hour flight, the first thing on my mind was a taste of American whiskey – and what better place to satisfy that desire than the eponymously named American Whiskey bar at 247 W 30th St.

Now I have to admit we had to push our way through the heavy throng of very loud & cheery office workers who were enjoying a post work drink before we managed to find an empty table at the rear of the bar. Even here we had to almost shout to make ourselves heard above the din – but were attended to very quickly.

Not being sure what to taste from a very comprehensive whiskey list – and being unable to view the bar (which I normally like to do) because of the crowds – I chose the Rye: Winter 2017 flight.

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The Rye Flight c/othewhiskeynut

The presentation of the 4 rye whiskeys in Glencairn glasses set in a thick wooden tray complete with a tasting note card with room to leave you’re own notes on impressed me very much.

As did the very tasty burger & brussels when it arrived too.

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Burger & brussels & rye c/othewhiskeynut

Something whiskey bars in Ireland should emulate.

On my flight – which changes with the seasons – were 4 different ryes. In American terms this means they all contained a minimum of 51% rye grain in their mashbills to be legally allowed to be called a rye.

Kicking off the evening was Sagamore Rye from Baltimore at 83 proof.

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Sagamore Rye c/oBaltimoreSun

This is a sourced rye for a new distillery that is currently being built in downtown Baltimore. It’s a blend of a ‘high’ and ‘low’ rye cut with water from the owners farm in Maryland and aged for around 2 years.

I found it had a very welcome strong rye kick with that dry spice making itself felt prominently. It’s youthful exuberance was refreshing – though lacked finesse.

Next up was High West Rendezvous Rye.

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High West Rendezvous Rye c/othewhiskeynut

At 92 proof I was expecting a bigger kick off this  – but to me it tasted weaker, even softer & smoother than the Sagamore. Definitely a more rounded & balanced rye  – just lacking that rye hit I crave.

Russell’s Reserve 6 Year Old Rye at 90 proof followed.

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Russell’s Reserve c/oWhiskyExchange

Despite being softer & sweeter – it did morph into a rich dry rye on tasting & had a wonderfully long lasting rye finish. Part of the Wild Turkey range.

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Whistle Pig 10 Rye c/othewhiskeynut

The final tasting was Whistle Pig 10 Year Old Rye at 100 proof.

Again I was expecting more – but what I got was soft, smooth & sweet. There was a slight rye kick but it faded far to quickly for me.

Conclusions?

For my initial foray into rye I found the full on youthful kick of rye from Sagamore won out over the more refined & balanced age statement offerings.

Russell’s came in 2nd closely followed by Whistle Pig & High West at the rear.

Meantime the burger was going down well & the crowds were beginning to thin a little so another drink was ordered.

What else could I finish on other than Hudson Manhattan Rye? As I was happily sat in a bar in Manhattan near the banks of the Hudson River itself.

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Hudson Manhattan Rye c/othewiskeynut

This too proved to be a heavy youthful rye hitter which was refreshing – but a bit of me preferred the surprising spice from their Baby Bourbon expression mixed with that rich bourbon mouthfeel. Something I’ll have to explore in more detail later.

Thankfully it was only a short walk a few blocks away to our hotel on W 32nd St.

American Whiskey was certainly loud – but the whiskey & food inside definitely made it an enjoyable experience.

I wish I could say ‘I’ll be back.’ – but as it’s about 25 years from my last US visit – somehow I doubt it.

Sláinte.

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