Category Archives: Whiskey Bars

Method & Madness Single Grain, 46% in Tullamore Court Hotel

It’s always wise to visibly scan the whiskey shelves of any bar you go into to see what they actually have in stock – even if you are familiar with the premises.

I’d not been in the Tullamore Court Hotel for a few months and was very pleasantly surprised by the improved array of fine whiskey before me.

Not only was there a veritable wall of Tullamore DEW expressions lining the front bar, which befits the hotel only being a mere mile away from the new Tullamore Distillery – but also plenty of The Balvenie, Glenfiddich, Monkey Shoulder & Grant’s bottles all from the William Grant & Sons – owners of the distillery – portfolio.

How about a tasty trio of Tullamore DEW to test your tastebuds?

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Tempted? c/othewhiskeynut

Clearly the hotel is a popular watering hole & welcome bed for the night to many overseas staff and visitors to the Tullamore Distillery.

Meanwhile the side bar had also broadened to showcase the large selection of Irish whiskeys currently available on the market today.

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What are you having yerself? c/othewhiskeynut

The trio that caught my eyes however were the very distinctive & attractively packaged Method and Madness range recently released by Irish Distillers to much acclaim.

Comprising of a single grain, single malt and a single pot still – these whiskeys have pushed the envelope in terms of style, cask selection & innovation for Irish whiskey.

This happened to be my 1st encounter with them – so I started at the beginning with the single grain release.

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A stunning whiskey c/othewhiskeynut

Presented at 46%, matured in ex-bourbon casks & finished in charred virgin oak, the nose immediately captivated me with warm rich vanilla notes associated with the bourbon casks but heightened with added depth from the virgin oak.

This followed through into a warm smooth snug of flavours in the mouth – very reminiscent of a good bourbon – which is hardly surprising as it is made from a high corn mash with some charred virgin oak cask maturation – albeit Spanish oak. There was a slight delay to savour these beautiful notes before a lovely warming, slightly spicy finish coated the palate and enveloped it like a cosy fireside hug.

Sumptuously gorgeous!

There is no madness to this whiskey – it’s simply pushing the method of distilling & maturing the spirit to a higher level.

And in the words of Mr Belt & Wezol – I’m happy for Irish Distillers to Take Me Higher.

The single grain category bar has just been raised!

Sláinte.

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My thanks to booking.com for the header image

Slane Irish Whiskey, 40%, The Launch Party

” Slane Castle has survived on Rock ‘n’ Roll and the inspiration for Slane Irish Whiskey came from the first rock concert we staged back in 1981 with Thin Lizzy.

Phil Lynott’s lyric – Whiskey In The Jar – struck me back then and a dream was born.

Throughout the thick and thin of the intervening years Phil’s song stayed with me, nourishing that dream.

Tonight I’m proud to say that dream has become a reality.

Slane Irish Whiskey is definitely in the jar!

Enjoy the music!

Enjoy the craic!

Enjoy Slane Irish Whiskey!”

And with that – Henry & Alex Conyngham released Slane Irish Whiskey – as well as announcing their distillery – to the accompaniment of local rock band Otherkin -who happen to be supporting Guns N Roses next week at the very same Slane Castle.

Rock On!

I must say – as whiskey launches go – this was pretty damn cool!

Otherkin pumping out their own tunes, along with selected classics from bands that have played Slane over the years.

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Otherkin in action c/othewhiskeynut

Slane Irish Whiskey flowing either neat – in my case – or with fashionable cocktail suggestions.

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Neat, no ice! c/othewhiskeynut

And delightfully tasty tit-bits of food served up by the trusty Eastside Tavern crew where the launch was held.

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Eastside Tavern c/othewhiskeynut

An eclectic gathering of people came to witness this event including Phil Lynott’s mum Philomena fresh from unveiling a refurbished statue to her famous son & all enjoying the the bright sunny Dublin evening that was in it.

But what about the whiskey?

Well it’s obviously not from Slane Distillery itself – which is due to open it’s doors to the public in August.

Slane Irish Whiskey is a sourced blend of quality malt & grain spirits blended and matured together in 3 different types of casks under the watchful eye of Brown-Forman master distillers Chris Morris and Steve Hughes.

Like Otherkin – this is a young, fresh & gutsy whiskey that grabs your attention.

The soft smooth nose captures elements of both the virgin oak and oloroso casks used in a sweet sherry bouquet. There is a bit of depth to the taste with some wood notes & a welcome soft spice from the seasoned American casks too. This all develops into a friendly warmth that gently fades away.

Lovely.

This raises Slane Irish Whiskey up a notch or 2 in my book as the spirit exudes a bit more punch & flavour than standard blends. It would perform very well alongside Jameson’s Crested, Bushmills Black Bush as well as Diageo’s Roe & Co if you’re familiar with these brands.

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Slane -Rock On! c/othewhiskeynut

The bottle is also attractively designed in muscular black with contrasting white & red labeling together with the raised Slane motif on the sides.

If this is a sign of things to come from Slane Distillery I can’t wait for their own offerings of single malts & single pot stills from their 3 copper stills in the years to follow.

Slane Irish Whiskey and Slane Castle Distillery – to borrow a line from Queen who also played Slane.

Sláinte.

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Gainsborough Bar, Derry & A Trio Of Peat

Despite doing a quick internet search before venturing up to Derry – I’d failed to uncover anything that got close to my definition of a Whiskey Bar as described in my blog here.

That’s not to say Derry doesn’t have some lovely bars that happen to sell whiskey.

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Gainsborough Bar c/othewhiskeynut

An attractive looking corner bar with decorative windows caught our eyes off the Guidhall Square – so we went in.

A fairly simple open square space adorned with nick-nacks & packed with friendly customers greeted us. I happily spotted a selection of Scottish malts to try & started out with a Talisker Skye.

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Scottish Malts c/othewhiskeynut

Being an NAS – non age statement – brother of the 10 Year Old I wondered if it would hold up to the bold peat I’d experienced and enjoyed with the aged expression.

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Talisker Skye c/othewhiskeynut

The peat certainly still satisfied – but a soft sweet note at the start tamed down the overall experience which left me preferring the 10 Year Old.

A collection of colourful characters inhabited the bar and we enjoyed the jovial comings & goings as well as the friendly banter that ensued.

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Inside Gainsborough c/othewhiskeynut

I spotted a Laphroaig Lore on the shelf & went for it.

This is another NAS release from a big peat hitter finished in Oloroso casks in this instance.

Again I found the peat hit had been softened by this finish to  a more soft & mellow smoke which gave it a more rounded & complex taste than the benchmark Laphroaig 10.

2 – nil to the age statements.

Mentioning there was a Wetherspoon pub near to our hotel we decided to have a last one there for the evening.

Now I frequented many a ‘Spoons’ bar when I lived in London and their dedication to craft beer & ales is certainly well received – but there were only a few whiskeys on offer.

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Soft peat from Jura c/othewhiskeynut

A Jura 10 Origin neatly provided a peated trio for the evening.

Oh dear!

Yes there was still peat – but the dominant note of vanilla sweetness let me down.

Big, bad & bold is what I was looking for – but all I got was soft, smooth & sweet.

A bit too much added caramel I think.

A bit like Girls Aloud’s Nadine Coyle who hails from Derry

Interestingly both Talisker & Laphroaig add caramel too – which would explain the sweet notes I detected. I just don’t understand why they have to do this with single malts. The sweet notes turned me off all 3 expressions.

But when it comes to your age statements versus NAS – Jura came bottom of the list.

The Talisker Skye came out tops – even although I’d prefer the 10 Year Old.

I generally don’t look down on an NAS bottling – but I’m increasingly looking down on added caramel – the proof of the pudding is in the eating however. All 3 of these whiskies tasted overly sweet to me – the Jura decidedly so – which was more of a deciding factor rather than the NAS or age statement issue.

Meanwhile the more variety of styles, tastes, finishes and ages – or not – out there the better in my book.

By trying them all out you begin to appreciate the differences & start to hone down your own particular style.

If you find a whiskey you like – embrace it – regardless of what others say.

We are all individuals with our own taste preferences and idiosyncracies – much like the whiskeys we drink.

Sláinte.

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Nant Whisky Bar, Hobart

Recent financial shenanigans in Tasmania only highlight the large stakes at play in trying to develop a whisky distillery.

Nant Whisky Distilling  – which had a somewhat troubled financial history – are currently in receivership whilst the sorry mess is sorted out.

It remains to be seen how this new development will play out for the very attractive looking distillery in Bothwell – which I didn’t manage to visit – and a trio of whisky bars – including the one in Hobart which I did call into.

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The Nant, Hobart c/othewhiskeynut

Situated in the wonderfully attractive quayside area of Salamanca Market in downtown Hobart, The Nant Whisky Bar offers punters a large comfortable space to enjoy an evenings libations.

I happened to be the only customer for an early morning – 11ish – visit on a beautifully sunny yet cold winter’s day – complete with a dusting of snow on the slopes of Mt Wellington which rises up behind the city.

There was a good range of whiskies behind the bar – Scotch, Japanese, Irish & some American too – but I did notice Nant were the only Australian representatives on show. Now OK. This is a ‘tied’ bar – but as Tasmanian whisky is promoting a friendly camaraderie & all the other bars in town had at least 2 or 3 Tasmanian distilleries products on show – it did make me ponder.

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The Nant Bar c/othewhiskeynut

There was a choice of 2 Nant whisky flights to enjoy. The cask strength at 63% – or the standard 43% offering.

Now there are some expressions that are perfectly drinkable at 60% and above – but they are few and far between. I also find adding water a rather imprecise exercise which would probably bring down the liquid close to the 43% level anyway – and as it was still the morning – the standard flight it was.

I think I chose well. Even at 43% there was a strong alcoholic kick on the nose of all 3 single malt expressions.

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Nant whisky flight c/othewhiskeynut

Starting with the American Bourbon Cask, there were the signature vanilla & caramel notes coming through. Very nice – but very familiar. I’d find it hard on a blind tasting to distinguish this Australian malt from the best Scotland or Ireland has to offer.

The American Sherry Cask brought added depth & fruity notes. Whilst the darkest coloured French Port Cask bottle gave the heaviest mouthfeel with deeper & richer notes. The Port Cask – as you may have already guessed – came out tops for me.

Oddly, the Bourbon Cask was the priciest to buy – at tear inducing prices – which when I questioned the bartender, she shot me a look which suggested I shouldn’t follow Kasabian’s advice & Shoot The Runner!

With the future of Nant Distilling now very uncertain – the labels, design & content of any further releases may change. There are barrels still maturing – but who knows what will happen to them.

Perhaps what I sampled back in 2016 are destined to become collectors items never to be repeated again?

I’m just happy to have had the opportunity to taste what I did at the time.

Whisky.

It ebbs and flows on the fortunes & failures of the time.

Catch it while you can.

Sláinte.

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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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Tanyard Lane, Tullamore

I got a little tip-off there was a new kid in town.

The town is Tullamore.

The new kid is the Tanyard Lane bar on William Street.

Housed in the old Wolftrap building, Carrig Brewing Company have moved into running licensed premises in addition to craft beer brewing from their Leitrim base.

Mrs Whiskey and myself had an opportunity to call in on a Sunday evening for a night-cap.

The premises are large and roomy & spread out over 3 main areas.

A smallish snug area on the front left, a large lounge bar with dining area on the right with an attractive walled bar at the rear.

There is an extensive food menu, a large outside smoking area behind the snug, all equipped with a modern sound system & large sports screens which were thankfully turned down low when we visited.

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Tanyard whiskey shelf c/othewhiskeynut

Carrig craft beers were obviously to the fore. but a decent array of other beer brands featured too, along with an impressive display of gins, wines and over 40 whiskeys to choose from.

It’s becoming increasingly difficult for me to walk into a bar & find a whiskey I’ve not tasted before. Tanyard Lane had a couple of Knappogue Castles to tempt me – but I settled on an Ardbeg 10 year old for a base-line Islay peat hit.

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Ardbeg 10 c/othewhiskeynut

At 46% & non chill filtered – as most Ardbeg releases are these days – I found the familiar satisfying peat hit to be the only show in town. Maybe I was expecting more from this award winning dram? In contrast, my earlier experience of the non age statement Uigeadail release sang to me on many levels & had a longer finish. It left the 10 year old rather one dimensional in my book.

The bar staff were very friendly & helpful and I got chatting with the bar manager Con who was keen to expand on his whiskey selection – which was music to my ears.

The walls were well adorned with pictures of old Tullamore, whiskey mirrors and old drinks adverts.

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Kinahan’s ad c/othewhiskeynut

Kinahan’s made an appearance, along with a Three Swallow ad for Powers and a blatantly sexist ad from Old Dublin Whiskey which you’ll have to visit to see as I refuse to reprint it here.

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Three Swallow c/othewhiskeynut

Whiskey drinking is for both men and women.

Thankfully both were well representing drinking & eating at Tanyard Lane.

A welcome addition to the Tullamore pub scene.

I wish Con & all the crew future success.

Sláinte.

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The Dead Rabbit, NYC

Walking into the downstairs bar of The Dead Rabbit in New York was like stepping back across the Atlantic and entering a well stocked Irish whiskey bar on the Emerald Isle itself.

In fact there was so much Irish whiskey lining the shelves it would put many a respectable bar in Ireland to shame!

The wall hangings, drinks mirrors & assorted jumble of paraphernalia together with the dark wood finish were also a very familiar attribute in many an Irish bar – along with no food!

As Mrs Whiskey & myself had come in for a spot of grub we were directed up stairs to the middle bar which does serve food – only to find it temporarily closed being midway between the lunchtime menu & evening service – and so ended up on the top floor via a narrow staircase.

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Loads of Irish whiskey c/othewhiskeynut

The bar here was a slightly smaller affair – yet still well stocked – with a comfortable bench along the back wall complete with high tables & chairs for casual diners & imbibers to sit back and enjoy the fair.

Being an Irish bar – I had to go for an Irish whiskey. Now Dead Rabbit do a selection of whiskey flights – but not including the specific whiskeys I was looking for – so I settled for a glass of Kinahan’s 10 year old single malt along with a burger & chips.

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Kinahans 10 Single Malt c/othecelticwhiskeyshop

Kinahan’s are one of those sourced brands that are generally not available in Ireland. Mainly found in the American market – they were on my radar to try out. Coming in a blend and a 10 year old single malt they have a back story which you may choose to believe – or not – I found it entertaining.

The soft, smooth, charred ex-bourbon cask maturation taste sat well with my previous drinks yet developed into a clearer, more finely tuned fruity note together with a faint spice on the finish. A pretty fine example of an Irish barley single malt in contrast to the mixed corn, wheat, barley & rye american bourbon mash bills. It perfectly accompanied my rather large burger.

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Grog & grub in Dead Rabbit c/othewhiskeynut

For afters I decided to go native.

A very attractively designed bottle of Angels Envy took my eye.

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Angels Envy c/othewhiskeynut

Hailing from Louisville Distilling in Kentucky with a corn, barley & rye mash bill – the expression I had is aged for up to 6 years & unusually  – for American bourbon anyway – finished in ruby port casks.

The rye spice I love was very subdued by both the rich port influence as well as the high corn with added barley mixed mash. It did have depth & a complex nuance – but not that instant POW I was looking for. One to savour over I think.

Suitably sated – we ventured out for the South Ferry subway. Dead Rabbit is only a short walk from the very attractive Battery Park area where clear views of The Statue Of Liberty & Ellis Island can be enjoyed – along with the obligatory boat trips. As the temperatures were plummeting below zero we left the chance to embrace ourselves in the cultural & historic tales of Irish emigration for another day.

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Statue Of Liberty c/oMrsWhiskey

Dead Rabbit may not have been around when those early immigrants first arrived in America – but it’s a very welcome bolthole for the modern day traveller. Just be sure to get there early. We easily got a table when we arrived around 4ish – but later patrons had to wait for a while as the venue was packed out by the time we left.

A popular spot.

Sláinte.

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Stewart’s Cream Of The Barley, 40%

Something was clearly amiss when the bartender replied;

‘We don’t have that one.’

Even after I’d spotted the distinctly garish – even kitsch – labelled bottle on a shelve of whiskeys.

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Stewart’s whisky top c/othewhiskeynut

A little game of,

‘Left a bit, right a bit, down one, BINGO!’

ensued to retrieve said bottle – whereupon the same bartender proceeded to shovel loads of ice into a tall glass.

The ice was duly discarded – after I asked for my whisky neat – and a shot promptly poured in.

‘Oh dear’, I thought, before common sense prevailed and the drink was decanted into a more suitable – if not ideal – tumbler.

Forget ‘A Horse With No Name’  – this was the pub with no name!

It transpires the pub formerly known as ‘Whiskey Fair‘ – and which I’d chosen as a suitable watering hole to meet a friend whilst in Dun Laoghaire for the day – had recently changed hands. We even had trouble finding it as although the old name had been removed from the front facade – no new title proudly embellished the now empty display.

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The pub with no name c/oWhiskey Fair

With Irish Whiskey experiencing growing sales figures – I did ponder the managements decision to forgo the whiskey snug as the previous owners had obviously attempted to make a go of it. The premises were in a state of transition to something else – something not including a whiskey bar. Clearly I’d timed my visit during this change and been served by staff who obviously had no real knowledge or appreciation of the remaining whiskey stocks still evident behind the bar.

So what about Stewart’s Cream Of The Barley?

Well it’s an old standard Scottish blend dating from the 1830’s & currently owned by Pernod Ricard after their buyout of Allied Domecq back in 2005.

A rich golden brown colour smacks of added caramel – common in entry level blends.

The nose was sweet with a hint of malt.

The rich velvety malt on taste surprised me – although it soon diminished with an overly sweet overture & a short finish.

Very pleasant, very smooth, very aptly named & actually quite a decent blend for an afternoon chat.

I may not have got the pub I wanted.

But I did get a new whisky to try out!

Sláinte.

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Burns Night in Athlone

Robert Burns is Scotland’s National Poet.

Burns Night is celebrated with much gusto throughout the world and usually involves Scotch Whisky & haggis.

This lovely short video explains all.

I decided to celebrate Burns Night in The Malt House – my local in Athlone.

The agenda for the evening comprised of 4 differing styles of Scotch with 4 authentic Scottish food pairings – including some haggis!

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The tasting tray c/othewhiskeynut

808 Whisky kicked off the proceedings.

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808 Whisky c/othewhiskeynut

Marketed as ‘Whisky Remixed‘, this 40% chill filtered blended grain is the creation of DJ TommyD – hence being named after the famous Roland TR808 drum-machine that inspired modern dance music.

Soft & subtle with a faint spice at the end made this a very easy to drink whisky which went down well with almost all the tasters.

It’s whisky for the new generation – so we paired it with old generation traditional Scottish shortbread.

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Grand Old Parr c/othewhiskeynut

Next up was a far more heavier & peatier example of a Scottish whisky dating from the 1870’s – which makes this blend about the same age as the original ‘Old Parr’ who was allegedly the oldest man alive before he passed away at 152!

The peat content didn’t please everyone – but Grand Old Parr 12 Year Old was balanced by some soft sweet grain notes which smoothed down the overall experience. Scottish tablet complimented this gently chewy whisky.

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Laphroaig 10 c/othewhiskeynut

Laphroaig 10 is one of the big peat hitters from Islay. The smoke had a more intense hit than Old Parr & only the more seasoned whisky drinkers in the audience seemed to enjoy it!

A round of oatmeal biscuit soaked up the welcome fire from this famous single malt.

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Rabbie’s own! c/othewhiskeynut

The most refined and complex whisky of the evening was undoubtedly the exclusive Robert Burns single malt from Isle Of Arran Distillers.

Bottled at 43%, aged in a combination of ex bourbon & sherry casks, this malt gave a soft sweet palate of fresh fruits which followed through to mild spice on the long warm finish.

Haggis on a seaweed oatcake brought out a bout of tingling on the tongue as the pepper & spice of the pudding interacted with the spirit – very enjoyable.

There was no outbreak of Highland Dancing nor bagpiping or dubious tartan fashion statements as in The Bay City Rollers – but there was a little corner of Scotland in The Malt House to celebrate the poet.

My thanks to The Malt House for the hospitality & big thanks to all who came along to enjoy the evening.

I’ll leave Rabbie with the last word,

O Whisky! soul o’ plays and pranks!

Slainte.

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Nancy Hands & Peated Whiskey

Man walks in to a bar.

He’s missed his train & is looking for a spot to while away the hour – preferably with a whiskey.

Nancy Hands on Dublin’s Parkgate St is only a short walk from Hueston Railway Station and his train home. The pub has a large & welcoming facade. He walks in.

The front bar has the usual array of whiskeys on display – nothing that attracts his eyes – but there seems to be a back bar. He hasn’t been here before & only chose it at random. He investigates.

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Nancy Hands & some Scotch c/othewhiskeynut

Whoa!

Whiskey!

He’s hit the jackpot!

Loads of Scotch. Many old looking bottles with gently faded fawn labels – no fancy colours here – and loads of Irish too with a slightly more colourful collection.

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An Irish selection c/othewhiskeynut

Bingo!

But what to sample?

As I was that man I decided to continue my exploration of peat.

A Bunnahabhain 12 Year Old caught my eye. Having previously enjoyed the Darach Ur NAS (Non Age Statement) Travel Retail release I thought it would be a good comparison.

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Bunnahabhain 12 old bottling c/othewhiskeynut

The satisfying rich peat on the nose from this Islay distillery single malt reassured me of what was to follow. I found the taste a tad harsh & rather monosyllabic however. Just the one note of pure peat – and a bit too burnt at that. The NAS release wins out on this challenge.

Only when I Googled the bottle did it become apparent that this was an old release prior to a redesign of the label. Maybe some of the subtleties of the whisky had been lost due to the length of time the bottle had been opened? It’s recommended 2 to 3 years is the maximum before the spirit begins to degrade due to oxidation & other chemical reactions that occur & can then spoil the taste. Perhaps this was happening here?

I moved on to the Irish section.

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Slieve na cGloc c/othewhiskeynut

Slieve na cGloc stood out for me.

It’s a peated single malt made at Cooley Distillery from when John Teeling was still at the helm. I’ve read it was an own-label-bottling for the Oddbins off-licence chain in the UK –  but I cannot confirm this.

Again that lovely pungent peat on the nose warmly greeted me. The taste this time was smoother – yet the peat punch was still reassuringly intense. A more balanced feel to the malt sang a delightful harmony & had me wondering why there wasn’t more lovely peated Irish expressions.

Slieve na cGloc – named after the mountain below which the Cooley Distillery sits – is an excellent whiskey & much more appropriately named than it’s equally appealing peated stablemate Connemara whiskey that is also made at Cooley.

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Slieve na cGloc top with Slieve Foy behind c/othewhiskeynut

There is a lovely walk up the hill here – which I did on a crisp winter’s day when last on the wonderful Carlingford Peninsula.

But that was then and this was now.

I could have stayed for more – but the night train was calling.

And being the last one home I didn’t want to miss it.

Nancy Hands is a treasure trove of whiskey.

I know where I’ll be enjoying a bite to eat & a whiskey or two before catching my next train home from Dublin!

Slainte.

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Credit to Nancy Hands for the top image.